All about making whisky
Referred to for the first time in Europe by Pliny the Elder, the Roman naturalist, perry is a sparkling alcoholic drink obtained by the fermentation of pear juice. Produced mainly in regions of Normandy and Maine-et-Loire in France, and in southern England, it is also popular in Canada and Sweden. The distillation of perry results in pear brandies. In Normandy, the Calvados produced in the sub-appellation of Domfrontais contains at least 30%, in addition to the brandy obtained by the traditional distillation of cider.
Pear, France / Normandie