Whitley Neill Quince Gin 70cl

Product Information

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. Nutrient information is not available for all ingredients. Amount is based on available nutrient data. At Adnams we're committed to giving you the opportunity to develop in an environment filled with passion, fun and professionalism.

Quinces are a perfect balance to rich venison, and spiked with rosemary they offer a heady depth to this prepare-ahead main The aroma of Whitley Neill Quince Gin is quite lovely. Lots of quince— its has some hints of Honeycrisp apple, round soft notes of canned Bartlett pear and a spiced juniper note. In other words, it’s immediately recognizable as quince and gin. 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. 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.Put the jar to one side, making sure you shake the jar every few days. Leave the quince to sit in the gin for 3-6 weeks. 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. 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... 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. 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.

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.Once it has been baked or poached, the flesh becomes soft and almost Turkish delight-like. A quince in this state will benefit from a crisp crust. Best so far has been a crumble, rough as pebbledash, where I tossed together flour, butter, almonds and breadcrumbs and sweetened it with light, butterscotch-scented muscovado. 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.

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? 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. 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. Layer up quince laced with madeira wine and creamy Greek yogurt for a great autumnal dessert. Top the fool with toasted hazelnuts for added crunchThere 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. I’ve used 50ml of this ‘liqueur’ mixed with lemonade and ice and it’s fabulous and with a very gentle pink tinge. This makes two preserves in one, as pulp left over from making the jelly is used to make quince paste, also known as 'membrillo' in Spain 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

Serve this lattice-topped, shortcrust pasty warm with custard - if you don't have quinces make up the weight with apples or pearsPut the sugar into a saucepan, add 750ml of water and bring to the boil. Peel the quinces then cut them in half from tip to base. Lower the quince halves into the syrup, add the lemon, cut in half then add to the pan. Turn the heat down so the quinces simmer gently. Partially cover with a lid and leave to cook, testing occasionally for tenderness with the point of a skewer. Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Seal your bottle and decorate it with a nice label if you’re giving it as a gift. I’ve called this gin “Two Quinces” after the 1992 Spin Doctors song, you’re welcome. 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