Williams Pear Nectar

Williams Pear Nectar by Alain Milliat

Alain Milliat's Williams Pear Nectar is sweet, smooth, and elegant, and it has an intense aroma of juicy, ripe Williams pears.

The Williams Christ pear is an old English pear variety (Pyrus communis) that was cultivated in 1770 near London in Mr. Williams' nursery. Its flesh is yellow-white, melting, with a good, intense aroma. Alain Milliat has captured precisely this varietal aroma in his Williams Pear Nectar, which is intense and full-bodied.

This yellowish-white, unfiltered pear nectar will delight you with its silky texture, its good balance between sweetness and acidity, and a pleasant finish. Alain Milliat's pear nectar, with a fruit content of 50%, is wonderfully refreshing and too good to mix.

Apple juice – Juice or Nectar?

Nectar, what a promising word, which in botany refers to the liquid that comes from flower calyxes, and in Greek mythology, the drink of the gods that bestows eternal youth and immortality. The European fruit juice regulation is less euphoric. It distinguishes between juice and nectar, allowing up to 20% of the final product in nectar to consist of sugar, and the fruit content, which can be made from fruit juice or pulp, must be at least 25% depending on the fruit type, thus classifying juice as higher quality than nectar.

But what does Alain Milliat care about the fruit juice regulation? More good ingredients than the minimum requirement dictates are certainly not forbidden. Thus, his nectars consist of 40-50% fruit content.

We recommend enjoying Alain Milliat's Williams Pear Nectar from a thin-walled white wine glass, allowing the aromas to unfold particularly well at a cool drinking temperature of 8-12 degrees.

Alain Milliat – the Passionate Producer

Alain Milliat, grandson and son of a farmer, and a fruit grower himself, took over the family business in Orliénas near Lyon in 1983. For 15 years, he respectfully cultivated the land entrusted to him, growing the best fruit, especially a highly coveted cherry variety. In 1997, Maison Alain Milliat launched the project to produce high-quality juices for gourmets. Alain sent the first six juices and nectars to 60 restaurants from the Relais & Châteaux guide and eagerly awaited the sommeliers' reactions to his creations. And they were enthusiastic. This great idea allows him to adapt the textures, sugar-acid balances, and colors of his juices to the needs of restaurants. Driven by his success with gourmet restaurants, with whom he still works today, the passionate producer continues to develop more and more juices and nectars from special, hand-picked fruits that offer unique taste experiences. Today, Alain Milliat sources his fruits from all over France and beyond, always at their optimal ripeness.