First, the pears are pressed and then fermented. 

After fermentation, the Poire Williams juice is collected and placed in a large metal still, where it's steamed by fire. The vapors are captured and cooled, and become liquid. 

Separately, the Cognac, from the "Fins Bois" region, is aged in Limousin oak barrels. 

Just before bottling, we marry the natural Poire Williams Liqueur with the fine French Cognac, to create Douce Provence.