Whitley Neill Quince Gin 70cl

Product Information

We have a quince tree in our garden, so most autumns we are blessed with a fairly decent crop of fruit. Paired with a less sweet tonic water, Whitley Neill Quince Gin adds more and the end result is actually quite beautiful.

A splash of clove and cinnamon-laced allspice dram complements the pear and quince and ties everything together. Remove the quince halves with a draining spoon, reserving a little of the syrup for moistening the fruit as you serve it. Poaching leaves you with tender fruit for a pie or tart (or for spooning over oatmeal or yogurt) and a gorgeous syrup that—you guessed it—is great for cocktails. We combine this with quince juice which adds its fragrant tropical aromas and fruity flavours, while still maintaining the character of a true gin. 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.As a culinary marriage, it sits alongside our own of a wedge of Wensleydale with a slice of fruitcake or the rare and wonderful combination (at least in my neck of the woods) of Lancashire cheese and eccles cake. I have braised them with lamb, adding honey, fresh ginger and saffron; roasted them with pork and marsala and baked them at a leisurely pace, basting the halves of fruit as they roasted with butter, lemon and sugar. In other words, the fact that the fruits flavor defies simple description explains it best— quince is really its own thing.

A taste for adventure and discovery runs through all eight generations of the Whitley Neill family tree. In typical tiki fashion, this cocktail has a very fruity, very boozy base made up of pear nectar, quince syrup, and both light and dark rum. 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. Place half a quince on each of 4 plates, spoon a little syrup over, then add a generous mound of the gorgonzola cream.You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. Partially cover with a lid and leave to cook, testing occasionally for tenderness with the point of a skewer. Adnams Limited Edition Quince Gin is made from grain to glass using a distillery wash of 100% East Anglian malted barley. Sweet soft-fleshed quince and blue-veined cheese – a small jump from that other sublime partnership, ripe pears with roquefort.

Overall: One of the best flavoured-gins around - beautifully balanced and stunning with elderflower tonic and a slice of orange. But no – every quince needs cooking, where its impenetrable flesh will soften almost to jelly and turn the colour of a winter sunset.

For everyone who has an abundance of quince in their yard, try this excellent recipe for quince liqueur. 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. Make it in advance and leave to mature for around two to three months to get the most from these fabulous fruits.