Brandy belongs to a venerable class of snobby British varieties, used for the production of perry, which is the equivalent of apple cider. This particular tree hails from West Gloucestershire. Among the cider varieties used in England in the 1800s, Brandy has remained one of the most popular with perry makers ever since. The tree itself is sturdy and vigorous, but naturally compact, and starts bearing at a young age. Here in North America it has proven to be highly resistant to scab, mildew, rust, and especially fireblight. When the fruit is pressed, Brandy yields a dark, aromatic, mild vintage, but the small, roundish pears are not recommended for fresh eating.
NEEDS A POLLENIZER | ZONE 4 | HARVEST : EARLY-MID SEPT