Whitley Neill Quince Gin 70cl

Product Information

Sweet soft-fleshed quince and blue-veined cheese – a small jump from that other sublime partnership, ripe pears with roquefort. 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. The quince hails from modern day Iran/Turkey and is said to have a flavor that contains notes of lemon, jasmine flowers, orange blossoms, pineapples, D’anjou pears and even apple (depending on who you ask). In other words, the fact that the fruits flavor defies simple description explains it best— quince is really its own thing. If you’ve had it, you know it. If you haven’t, it’s tough to make a point of reference.

I first made this with brioche, but panettone is much easier to find. The occasional nub of candied peel from the sweet bread is pleasing, too. 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. Place a large heavy-based cooking pot over a low heat and tip in the cubed quince, the caster sugar, 250ml of water and the remaining half of the lemon. Bring to the boil, then lower the heat so the quince simmers very gently. Partially cover with a lid. Let the fruit cook for about 40 minutes, during which time it will change colour to glowing yellow-pink. Stir the mixture regularly to make sure it doesn’t catch and burn. There should be quite a bit of syrup. 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 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.

Thank you. That makes sense as Quince is especially high in pectin and by cooking it, the pectin has been released. 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.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.