For Mathilde Pear, only Williams Bon Chrétien pears, grown mainly in the orchards of the Loire Valley’s Anjou region, are used. The region is well known throughout France for its mild climate, a nice balance between sunshine and rainfall, which enables the fruit to ripen well. Pears are a timid, subtle fruit. To conserve the pears’ distinctive aroma, the liqueur is made from a distillate (distillation of pear cider) subsequently enriched with a steeped fruit and alcohol mixture. This process creates a spirit whose aromatic properties correspond perfectly to those of the fruit flesh.