Description
What is that?
Outstanding Williams pear brandy from the Käppler fruit distillery. In the small town of Füßbach in the Hohenlohe region between Heilbronn and Schwäbisch Hall, Klaus Käppler distils very good schnapps in small batches in a wood-fired copper still. This is not meant disrespectfully, because just as Käppler rejects marketing, competitions and designer bottles, he also dislikes the word “distillate”: “I also much prefer it in terms of tradition, because in dialect, there’s no such thing as distillate.” He is only interested in one thing when distilling: “How do I get the aromas of the fruit into the bottle as well as possible?” And he has been doing this for almost forty years.
Red Williams pears from an orchard over forty years old, slowly fermented for months as whole fruit, form the basis of this special brandy. Like all of Klaus Käppler’s brandies, it has then had at least one year to mature in a glass balloon. Instead of dessert fruit from orchards, he only distils fruit from his own standard trees. He has planted around 500 standard trees in recent years, thus ensuring a supply, sustainability and the preservation of the orchards that characterize the Hohenlohe cultural landscape.
Käppler deliberately calculates in such a way that his schnapps do not degenerate into an elite consumer product, but remain a luxury product that even a normal earner can afford. A detailed report on the Käppler fruit distillery is worth reading here.
What do you do with it?
First of all, Williams pear brandy *** is of course great fun neat, slightly chilled in a glass of white wine.
Here at pHenomenal, however, we have been big advocates of blending with fruit brandies for years. All too often, the wonderful schnapps from the more than 15,000 distilleries active in Germany alone are either confined to the ski lodge or at home in the fine dining world of nosing glasses. We think that’s a shame, because these great and aromatic brandies and spirits also make great drinks, and if we don’t all drink more of these local schnapps soon, these distilleries will be gone at some point. And with them the orchards with their biodiversity and retreats for all kinds of insects, beetles and other small animals.
In a nutshell, binge drinking is for the environment! Here are a few ideas:
Kinky Pear Spritz
150 ml sparkling mineral water
30 ml pHenomenal Tonic Syrup
30 ml L.N. Mattei Cap Corse
10 ml Käppler Williamsbrand
Serve on ice cubes in a large wine glass.
This refreshing spritz combines light bitter notes from the tonic with a subtle sweetness, tastes as if you were biting into a fully ripe pear, is pretty orange, and with a total of only 4.2% alcohol is a wonderful light summer drink.
Ginger Williams
100 ml sparkling mineral water
20 ml pHenomenal Ginger Syrup
40 ml Käppler Williams brandy
Serve with ice cubes in a highball glass.
In principle, it works like Moscow Mule, but in a completely different way.
Contents 500ml
40% alc.vol
No sale to children and young people under the age of 18.
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