Spirit Williamine Morand without Pear
The Valais is famous for the legendary beauty of its landscape, the richness of the soil and the climate that is the driest in Switzerland. It was in this scenario, using the resources of the region, that Louis Morand began to distill his first fruits in 1889, with which he won several international awards. Today the Morand Distillery has a wide range of fruit spirits and plants from the Alps. The distillation of the Williams pear began in 1953 and the mark was registered as Williamine. Its launch was a case of immediate success and in more than 50 years it remained true to its original image and quality.