As opposed to cider which is traditionally grown in most of the UK, but mainly concentrated in the western counties. The Perry pears are almost totally confined to Gloucestershire and the adjacent parts of Herefordshire and Worcestershire.
The varieties can be sorted into 4 groups, namely Sweet, Medium Sharp, Bittersweet and Bittersharp. The juice gained from the pressings is blended to give the taste required.
Unlike cider apples where the apples can be stored for months, the perry pear has a short period of usability, typically only up to 1 week.
Perry pears are generally small, hard, dry fruit which are horrible to bite into - but yield surprisingly larger quantities of juice than you might imagine, and when fermented make the most sublime and interesting drink that is perry.