MYTHS ABOUT THE BOG PEAR

Where does the bog pear actually get its name from? The Scheibel distillery dispels the common myths:

WRONG

• The wood used for the barrels is bog oak - WRONG!
• The trees and fruit grow in the moor area - WRONG!
• The bog pear is a separate pear variety - WRONG!
• The bacon pears are wrapped in bacon - this gives the product a smoky character - WRONG!
• The barrels are stored in the moor - WRONG!

CORRECT

For the bog pear, the distillery uses dried bacon pears (the name of the variety), which are macerated in alcohol. The fruit gets its name from its shiny skin, which looks as if it has been rubbed with bacon. The macerate is then stored in a wooden barrel with special toasting, which gives it its smoky character. After maturing, it is married with a clear Williams product. The name "Moor-Birne" is therefore an imaginative name that arouses curiosity about the product and describes its smoky and slightly peaty character.