🥃 Williams friulano

Williams friulano, also called Williams del Friuli, is a protected EU name for a distillate of Williams pears distilled in Friuli Venezia Giulia. The pears must be of Italian origin, but not necessarily from the region itself. The spirit must be at least 40% ABV, with the aroma of Williams pears and a long, balanced taste.

A protected name. The name appears in Annex III of Regulation (EC) No 110/2008 next to Kirsch Friulano, and now falls under Regulation (EU) 2019/787, where fruit spirits are category 9. The technical description was submitted by the producers' federation Federvini, and the European Commission received it in 2019.

How it is made. Fermented pears or pear mash are distilled either with steam or with water added to the pot. In a batch still the distillation runs below 86% ABV to keep the fruit aroma, and the quantity and strength of the mash are recorded daily in sealed registers. Volatile substances must be at least 200 g per hectolitre of pure alcohol, and up to 20 g of sugar per litre may be added.

History. The earliest references to pear spirit appear in the records of the Carnic community of Arta under the Venetian Republic; in 1901 twelve licensed distillers worked there. Later pears became scarce, and raw material began to be brought from other regions of north-east Italy and Emilia-Romagna.

Why it matters to you. The name Williams friulano guarantees distillation in Friuli and Italian pears, but not a Friulian orchard. Ageing is not required; if it takes place, it is at least 12 months in unpainted wood. The WHO notes that there is no safe amount of alcohol.