Whitley Neill Quince Gin 70cl

Product Information

Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. The quinces must be thoroughly tender before being removed from the syrup. Remove the quince halves with a draining spoon, reserving a little of the syrup for moistening the fruit as you serve it. Keep the rest, refrigerated, for poaching other fruits. (Lightly perfumed, it will work for both apples and pears.) Set the quinces aside to cool. We only deliver to UK mainland. Unfortunately, deliveries to Northern Ireland or outside the UK are unavailable at this stage.

Palate: A very sweet, quite syrupy texture reveals notes of juicy citrus, warming ginger, hints of juniper and unmistakable quince. There’s plenty of fleshy pear and peach in there too. There is a temptation to leave them in a bowl on the kitchen table, their soft roses ’n’ honey scent getting more pronounced as the room warms. But no – every quince needs cooking, where its impenetrable flesh will soften almost to jelly and turn the colour of a winter sunset. This is, after all, probably one of the few fruits you truly cannot eat raw. A small jump from pears with roquefort: quince and panettone pudding. Photograph: Jonathan Lovekin/Observer This limited edition, seasonal offering was inspired by a fruiting Quince tree growing near our Copper House distillery. It’s tangy, tart flavours sit somewhere between an apple and pear, and it produces delicate aromas of tropical fruit...I’ve used 50ml of this ‘liqueur’ mixed with lemonade and ice and it’s fabulous and with a very gentle pink tinge. When you're happy with the flavour, sieve to remove any solids, then pass through a very fine piece of muslin or a coffee filter to get rid of any sediment. Bake for 30 minutes or till the surface is crisp but still pale gold, perhaps a little toasted here and there. Serve with double cream. Poached quince, gorgonzola cream Chop up your two clean quinces as small as you can be bothered to do. I removed the small core and the pips. Once they’re all chopped up, add them to your large jar and top up with 30g of sugar. Put the lid on your jar and give it a good shake.

Whitley Neill Quince Gin is a flavored gin that adds quince and sweetening after distillation. The color is a bit neon yellow poured from the bottle, which reads a bit as Mountain Dew and yellow #5. Tasting Notes On entry, the palate has a fair viscosity. Early, it has a syrupy sweetness for me that reminds me of the juice from canned pears (in heavy syrup). Tart citrus rounds things out. Mid-palate there’s slight hints of green juniper and a touch of baking spice. The finish is long and sweet, with rich notes of pear syrup and candy. It’s not cloying, but Whitley Neill Quince Gin is sweet. Nutrient information is not available for all ingredients. Amount is based on available nutrient data. Herbs & plants: rosemary, thyme, lavender, mint, elderflowerRemember, the more you use the stronger the flavour. Use around 200-400g of fruit per litre of spirit.When the time is up, take your sterilised bottle and using a funnel with some muslin or a coffee filter in it; strain the gin into the bottle. I found that it was best if I strained it twice. Just make sure you replacing the muslin with a new piece after the first straining. Sweet soft-fleshed quince and blue-veined cheese – a small jump from that other sublime partnership, ripe pears with roquefort. The first thing I did was measure how much gin my decorative bottle would take. My bottle would hold 350mls of gin, so allowing for a little bit of wastage during the straining process, and me having a little taste, I measured out 380mls of gin and poured it into a large sterilised jar. The gin was a birthday present for my sister celebrating her 80th year. It’s a tipple that she has from time to time. She has been very loyal to Adnams.

How to store: If your bottles or jars are well sealed, strained correctly and kept in a cool, dark place, your spirits can keep for up to a year. We have a quince tree in our garden, so most autumns we are blessed with a fairly decent crop of fruit. Most of this goes towards making quince jelly, which is excellent with cheese, but this year I put aside two nice big quinces for ginning with. It’s simple to do, you just need patience. How to make your own Quince Gin You will need:

I liked Whitley Neill Quince Gin in a Gin and Tonic, but I did find it a touch too sweet if using a tonic water like Schweppes for example. Paired with a less sweet tonic water, Whitley Neill Quince Gin adds more and the end result is actually quite beautiful. It’s sweet, with apple and pear facets and a pleasant bitter finish. You really have to look for the juniper there, but it’s a good drink in its own right. Try a Gin and Soda for an easier party pour that keeps the quince and gin character at the fore. Overall, Whitley Neill Quince Gin If I had a box of fruits appear on my doorstep, I would certainly have a go at making quince jelly to eat with cheese. And I wouldn’t stop at the firm Spanish cheeses that this slightly gritty amber spread traditionally accompanies. The sweet paste shines with goat’s cheeses and blues alike. I like the idea of making a tiny parcel of blue cheese, wrapping it in pastry and serving it with membrillo, as quince paste is known, on the side. Deliciously fresh, sweet and tart at the same time - it sits wonderfully in a G&T, in a lemonade or in a glass of Prosecco. This one should be on your Christmas list - paired with an opulent cheeseboard and red grapes.

I’ve stewed the chopped up Quince fruit, simmered to soften, crush to a pulp and sieve the fruit to extract a gorgeous pink coloured juice. I’ve added neat Gin to the juice in equal parts but within a few days, the Gin has gelled. Why would this be?A fruity gin that combines the quinces natural balance of tart and sweet flavouring, reminiscent of pear & sour apple, with the smooth traditional base of our London Dry Gin. The overall effect is a bright and zesty gin with hints of juniper, coriander and aromatic floral notes. The bottling technique: Add your spirit to a Kilner jar or another sealable container. Make sure your kit is clean and sterile to avoid the spirit going bad. Then add your infusing ingredient and leave it to leach into the spirit. Here's a rough time guide:Leave strong chilli, vanilla, cardamom or citrus for less than a day.Hardy spices and strong-flavoured veg will need five to seven days.Berries and strong fruit can take around three to four weeks to impart as much flavour as possible.Milder ingredients like apple or florals will take up to a month. For the perfect serve fill a large copa balloon gin glass with ice, pour in 50ml of gin and top up with Fever Tree's Mediterranean Tonic. Garnish with a few basil leaves & fennel shavings from the bulb or fronds from the stalks.