Committed to producing true perry made from high quality Asian pears grown on Washington’s Vashon Island, Nashi Orchards released its inaugural vintage perry in July. As one of the few perry makers in the world who use Asian pears, also known as “nashi” in their native Japan, the fruit lends its juicy and sweet characters to Nashi’s perries, with crisp and sumptuous acid to boot. In the case of Nashi Orchard’s, the Chojuro variety was used in the initial blend, selected for its “distinctive rum flavor and honey-orange color skin.” Unfiltered, unpasteurized and naturally gluten-free like it’s cider counterparts, the Chojuro Blend Asian Pear Perry is generously aromatic with white flowers, orange blossoms, earth and inherent pear notes. The palate is robust and round with pear and orange stone fruit flavors that are roughed up with some tannin and tart acid for an energizing finale.
Under recent new ownership, the orchard has been revamped and revitalized to specialize in producing flavorful fruit with a sense of place. “We work very hard to manage our soil and the conditions of our trees,” says Jim Gerlach, co-owner and perry maker. “[This is] to be sure to embody the essence of flavor from the land and in every blend and in every bottle.”
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