It is similar to cider, in that it is made using a similar process and often has a similar alcoholic content, around 8% alcohol by volume.
These pears are high in tannins and acids, providing the complex flavors associated with perry in addition to serving as a preservative. Pears for making perry should be fully ripe before they are ground.
The liquor made from this fruit is pale, sweet, yet remarkable fine, and of a strong body.
It is wholesome and pleasant liquor, and has sometimes been made so excellent as to pass for Champagne.
Perry is more often made sparkling which may come from secondary fermentation in sealed tanks or by carbonation.
Perry had been common for centuries, in Britain, particularly the West Country and Wales; and France especially Normandy and Anjou.
Perry drinks
