http://www.quantobasta.com Buy liqueur-pear Online Sat, 10 Jan 2009 01:09:42 GMT 2009-01-10T01:09:42Z http://store.yahoo.com/cgi-bin/clink?randalls+jHW3vV+pr24000353.html+ Badel Svatovski Kruskovac 1.0L. http://store.yahoo.com/cgi-bin/clink?randalls+jHW3vV+pr24000353.html+ http://store.yahoo.com/cgi-bin/clink?randalls+jHW3vV+rws24380.html+ This classic, original elixir, one of France's great liqueurs along with Grand Marnier and Bénédictine, is a blend of Brillet Cognac and the essence of Williams pears (Poires Williams) grown in the Alsace region of France. The perfectly matured pears, personally selected by Jean-Louis Brillet, were picked at their peak of ripeness, macerated, then blended with fine Brillet Cognac. Twenty-two pounds of pears go into each bottle. Serve neat, chilled, over ice, or mixed. "A superbly crafted liqueur that's harmonious and remarkably focused; BRAVO!" - rated 5 out of a possible 5 stars, F. Paul Pacult, F. Paul Pacult's Spirit Journal "Taste it and it's pre-eminently Cognac, fire mixed with vanilla and wood. It's a terrific sip." - Bill St. John, The Denver Post "Medium gold in color. The aroma of fresh pears almost fills the room as soon as you pour this liqueur. On closer inspection though, the Cognac backdrop is very evident in the nose. The body is big and syrupy, and the palate holds mostly fresh pear notes - and very fresh at that - but there's also a touch of honey sweetness. Although this bottling is on the sweetish side, it's so true to its pear flavor that we can highly recommend it as an after-dinner drink or perhaps as an accompaniment to a chocolate dessert." - Rated 93 out of a possible 100 points by Gary Regan and Mardee Haiden Regan, Wine Enthusiast http://store.yahoo.com/cgi-bin/clink?randalls+jHW3vV+rws24380.html+ http://store.yahoo.com/cgi-bin/clink?randalls+jHW3vV+rws23808.html+ For centuries fruit has been distilled in fruit growing areas of the Alsace, Switzerland and also in Germany's Black Forest Region. Only the best carefully selected small wild cherries grown in Germany's world famous Black Forest region are fermented and then carefully distilled by skilled craftsmen. The finest distillates are then chosen to create Black Forest Kirschwasser. It takes a surprising 20 pounds of fruit to produce one bottle of this exquisite drink. Best enjoyed from a snifter Black Forest Kirschwasser is the ultimate after dinner drink. http://store.yahoo.com/cgi-bin/clink?randalls+jHW3vV+rws23808.html+ http://store.yahoo.com/cgi-bin/clink?randalls+jHW3vV+rws16323.html+ This traditional, pear liqueur is still hand crafted from a French Family Receipe that is generationsold. This 100% Pear still hand picked , 100% natural. No additives. No perservatives. Nothing has been added to change the eay these great liqueurs have tasted for over 100 years http://store.yahoo.com/cgi-bin/clink?randalls+jHW3vV+rws16323.html+ http://store.yahoo.com/cgi-bin/clink?randalls+jHW3vV+rws18539.html+ German word OBST (fruit) was the base for the word Obstler. Only fermented pears & apples are used. http://store.yahoo.com/cgi-bin/clink?randalls+jHW3vV+rws18539.html+ http://store.yahoo.com/cgi-bin/clink?randalls+jHW3vV+rws25700.html+ "CORE" (Apple Spirits - 32% alc/vol - Obstwasser)Also called Obstler it has traveled through a careful distillation process. Its typical hearty aroma comes from the snap-juicy apples that grow on the foothills of the Schwarzwald. Enjoy your "CORE" lightly chilled. http://store.yahoo.com/cgi-bin/clink?randalls+jHW3vV+rws25700.html+ http://store.yahoo.com/cgi-bin/clink?randalls+jHW3vV+rws25246.html+ Pecsetes Pear Brandy is a liqueur with a scent and taste reminding of the fruit. Its golden yellow color is another characteristic to recall Pecsetes Pear Brandy. It is a dessert liqueur, which makes an excellent ingredient in cocktails. Mixed with rum it is very popular in Hungary. Served on the rocks with a few drops of lemon juice added, it is a superb drink to satisfy every taste. Fruit brandies have been a classic Hungarian tradition for centuries, mentioned in documents dating back as early as the fourteenth century. Fruit trees thrive in the climate of the Carpathian Basin and the orchards of Mitteleuropa have long been famous. The fruit is so rich in sugar that there is never any need to add sugar or alcohol to the mash after fermentation. First the fruit is carefully selected, then cleaned, the stones or pits removed, minced and fermented and finally distilled twice over to produce outstanding eaux-de-vie. http://store.yahoo.com/cgi-bin/clink?randalls+jHW3vV+rws25246.html+