Review: Clear Creek Pear Brandy

Review: Clear Creek Pear Brandy

clear creek pear brandyPear brandy certainly doesn’t get a whole lot of play in the spirits business. But I guess pears don’t get a lot of play in the produce department, either.

Tis a pity. Clear Creek (which makes a stellar Oregon whiskey) offers this classic Poire William, made from crushed whole Bartlett pears from its own orchards, distilled in pot stills and bottled at 80 proof.

If you like pears you’ll love Clear Creek’s spin. It’s unadulterated pear aroma, pear body, pear finish. Cloudy when chilled, it has melon undertones in the body and a slightly bittersweet finish. I’m not that much of a fan of pears at all, but Clear Creek’s poire is really not bad. Though I’d rather drop it in a fruit-focused cocktail than drink it straight (it’s best cold — the company even suggests keeping it in the freezer), it’s a worthy addition to the bar.

(A “pear-in-the-bottle” version costs $80.)

B+ / $40 /

Clear Creek Pear Brandy




Christopher Null is the founder and editor in chief of Drinkhacker. A veteran writer and journalist, he also operates Null Media, a bespoke content creation company.


  1. KatheM on September 15, 2010 at 5:46 pm

    grew up in germany and clear creek’s pear brandy is soooooo bad. they should just stop. it’s just overwhelming Kirsch w/a slight pear smelll. waste of my money

  2. RossH on November 22, 2010 at 10:35 am

    Clear Creek products are of the first quality. As one who loves fine quality European eau de vie, I approached my first try of one made in America with uncertainty. I was delighted. With two friends I did a taste test of Clear Creek against a top Austrian and top French Poire Williams… Two of us ranked the Clear Creek first and the third person ranked it second. AND the Austrian and French offerings were more than twice as much (both bought in the country of production). This is seriously good pear brandy and ranks with the best produced anywhere. But don’t put it in the freezer – it’s too good for that, just keep it cool in the refrigerator and enjoy straight up.

  3. Bob D. on June 10, 2014 at 8:57 pm

    This is horrid, awful stuff–a complete waste of 30 pounds of pears. I have nothing against this particular brandy–it’s no worse than others I have tried, but pears suck as a starting point. I love brandy. But brandy is a high-alcohol affair. Pears are beautiful, sweet things that should be eaten, not turned into alcohol. Making them into brandy is a fool’s errand. Leave pears alone and make brandy from other, more appropriate fruits. Grapes make excellent brandy. Plums aren’t bad. But pears? Awful. Just awful.

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