Crafted in Niagara, Ontario, these beverages are made from locally grown pears, fermented to highlight their naturally higher acidity, subtle tannins, and beautifully textured finish.
What’s Inside: An assortment of 6 stubbie bottles featuring four inventive Perry styles:
- Pear-vençal – Niagara pears and Syrah grapes fermented together in stainless steel to produce a zesty, juicy palate with lemon-lime flavours.
- Pear-ilous – Niagara Bosc pears steeped with Dillon’s Distillers Dry Gin 7 botanicals offer a warm, structured palate with menthol and licorice flavours and a rich, juicy finish.
- Pear-adise –Niagara Bartlett pear juice fermented and aged in Reposado tequila barrel produces warm aroma of banana cream and vanilla with a rich, juicy palate with lemon-lime flavours
- A-Pear-Cot – Barrel fermented Niagara pears. Bottle conditioned with pressed Niagara apricots producing flavours of ripe pear and apricot with crisp acidity.
Each of these flavours were featured in March’s In-Cider Picks subscription box!
Meet the Maker: Mitchell “Ev” McCurdy is part winemaker, part creative force. A graduate of Brock University’s Oenology & Viticulture program, he brings both technical precision and playful experimentation to every bottle.
His concept is simple: take the incredible fruit grown in Niagara and turn it into something unexpected.
Ev’s Eclectics is his playground—where pears meet Syrah grapes, gin botanicals, tequila barrels, and apricots. Each bottle reflects his philosophy: curious, unconventional, and undeniably delicious.
