The Champagne Bratbirne variety of pear has a long history of being used for making sparkling wines. To bring out its full aroma, it undergoes a unique distillation process at the Jörg Geiger manufacture. Through a specially developed toasting method, the pear's flavors are intensified by slowly and consistently applying heat. This results in a distinctive combination of subtle pear and sweet port wine flavors with a well-balanced spiciness. The finished product, Champagne Bratbirne in Port wine barrel brandy, is bottled at 42% Vol., which is the typical alcohol strength for Jörg Geiger brandies.