Did you know that the first recorded mention of quince in England is dated around 1275, when Edward I had some planted at the Tower of London?
But the marketing release puts the inspiration down to the travels of the Whitley Neill family through Persia in the 1900’s. With its gorgeous colour and deliciously sweet taste the Whitley Neill Quince Gin is highly recommended. Lovely simply served over ice or throw in a decent tonic water to lighten and lengthen the drink a little. I think this is the best way to savour the gin without masking or obscuring those wonderful flavours.
Whitley Neill Quince Gin
“In the Balkans and elsewhere, quince eau-de-vie (rakija) is made. For a quince rakija, ripe fruits of sweeter varieties are washed and cleared from rot and seeds, then crushed or minced, mixed with cold or boiling sweetened water and winemaking yeast, and left for several weeks to ferment. Fermented mush is distilled twice to obtain an approximately 60% alcohol-by-volume (ABV) liquor. It may be diluted with distilled water to obtain the final product, containing 42-43% ABV. In the Alsace region of France and the Valais region of Switzerland, liqueur de coing made from quince is used as a digestif.” Wikipedia