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Our handmade Quince Brandy Liqueur is a unique and fruity drink that might appeal to a Sloe Gin drinker, and is delicious when accompanying a cheese or a dessert.
Quince are a native fruit in the UK, and are similar to a pear. They are more commonly associated with making Quince Jelly or Quince Jam and very rarely used for making a liqueur, and never with an Apple Brandy Eau de Vie as in this case. The result, however, is something marvellous. With its gentle fruity taste of figs and apples, and a slight dryness on the tongue, this delightful drink is uniquely delicious.
How is it best drunk?
One of the perks of our job is to experiment with our unusual handmade drinks. Our Quince Brandy can be drunk at room temperature after dinner, as a drink to accompany cheese for example. It is very pleasant in a tumbler glass with ice, and extremely refreshing when mixed with fresh limes, lemons, mint and tonic. A splash of it with a sparkling White Wine will happily start a party. We are still enjoying experimenting with this fabulous new drink, and would welcome any suggestions!
How is this made?
Quince Brandy Liqueur is made by infusing handpicked Quince fruit in Apple Eau de Vie, along with a little sugar. Our Apple Eau de Vie is produced at Burrow Hill Farm by Julian Temperley, a wonderfully passionate man who has achieved miracles to hold the first recorded full cider distilling license in recorded history. Julian and his family, also produces our Somerset 10 Year Old Cider Brandy and our Somerset Pomona 20%. The Quince are picked each October in Julian's home orchard. The process of making Apple Eau de Vie and ultimately Cider Brandy is complex. In the autumn Somerset vintage cider apples are gathered and pressed. The juice is fermented in huge oak vats and then distilled in two stills which Julian has given the names "Fifi" and "Josephine." The resulting clear spirit is known as Eau de Vie.