One of the most delicious and fragrant brandies made from Alsace's abundant supply of fruit is that of the Williams Pear, Eau-de-vie de poire Williams. It is made by fermenting crushed ripe fruit for up to six weeks, and then distilling it to a relatively low strength which preserves its distinctive bouquet. It is then allowed to age. Knowing exactly the necessary time for aging and mellowing of a brandy like Poire Williams is one of the secrets of a great distiller's craft.