Fruit spirits are produced and consumed in many countries all over the world. Their production process involves many steps, each one of them having a considerable importance in the quality of the product obtained. The present book studies the potential of the Blanquilla pear for producing pear spirits. The research has been focused in the influence of three main aspects: the raw material used, the fermentation process, and the distillation process. The main volatile compounds present in the pear spirits obtained were identified and quantified, in order to determine how each of the aforementioned aspects affect their quality. The author intends by this way, to define the best operating conditions to produce a good quality pear spirit.