I’ve written about Paul Ross’s Perry before for Crafty Nectar and it was a marvellous drink. This creation of his however takes it up a notch… he answered a few of my questions to reveal how this exceptional fine perry was created. Paul likes to use a combination of British and French perry pears and this bottle is no exception with Plant de Blanc, Antricotin, Hendre Huffcap, Thorn and Rock varieties.   The process is as complex as the drink; Paul explained how picking time is critical to ensure maximum tannin and acid and how milling and maceration duration is different by variety. The fermentation is low temperature and is followed by a complicated schedule of racking and blending. Two things stand out; time and passion,and Paul gives plenty of both. As Paul says, the emphasis with all his perries is “fruit concentration and quality, excellent cellaring practices and bold blend”. If you have the chance to taste this perry you will see how the quality and boldness shine through like a beacon.  Pulling the …