{"id":8084,"date":"2024-07-25T20:15:45","date_gmt":"2024-07-25T18:15:45","guid":{"rendered":"https:\/\/phenomenaldrinks.com\/shop\/unkategorisiert\/kaeppler-wiliams\/"},"modified":"2025-04-25T11:34:42","modified_gmt":"2025-04-25T09:34:42","slug":"kaeppler-wiliams","status":"publish","type":"product","link":"https:\/\/phenomenaldrinks.com\/en\/produkt\/kaeppler-wiliams\/","title":{"rendered":"Kaeppler Wiliams"},"content":{"rendered":"

What is that?<\/strong>
\nOutstanding Williams pear brandy from the K\u00e4ppler fruit distillery. In the small town of F\u00fc\u00dfbach in the Hohenlohe region between Heilbronn and Schw\u00e4bisch Hall, Klaus K\u00e4ppler distils very good schnapps in small batches in a wood-fired copper still. This is not meant disrespectfully, because just as K\u00e4ppler 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. <\/p>\n

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 K\u00e4ppler’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. <\/p>\n

K\u00e4ppler 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 K\u00e4ppler fruit distillery is worth reading here<\/a>. <\/p>\n

What do you do with it?<\/strong>
\nFirst of all, Williams pear brandy *** is of course great fun neat, slightly chilled in a glass of white wine.<\/p>\n

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. <\/p>\n

In a nutshell, binge drinking is for the environment! <\/strong>Here are a few ideas:<\/p>\n

Kinky Pear Spritz<\/strong>
\n150 ml sparkling mineral water
\n30 ml pHenomenal Tonic Syrup<\/a>
\n30 ml L.N. Mattei Cap Corse<\/a>
\n10 ml K\u00e4ppler Williamsbrand<\/a><\/p>\n

Serve on ice cubes in a large wine glass.<\/p>\n

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.<\/p>\n

Ginger Williams
\n<\/b>100 ml sparkling mineral water
\n20 ml pHenomenal Ginger Syrup<\/a>
\n40 ml K\u00e4ppler Williams brandy<\/a>
\nServe with ice cubes in a highball glass.<\/p>\n

In principle, it works like Moscow Mule, but in a completely different way.<\/p>\n

Contents 500ml
\n40% alc.vol<\/p>\n

No sale to children and young people under the age of 18.<\/em><\/p>\n

Responsible food business operator:<\/p>\n","protected":false},"excerpt":{"rendered":"