Whitley Neill Quince Gin 70cl

Product Information

We combine this with quince juice which adds its fragrant tropical aromas and fruity flavours, while still maintaining the character of a true gin. 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. The overall effect is a bright and zesty gin with hints of juniper, coriander and aromatic floral notes.

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). 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 love the elegant faint rose hue that bitters like Peychaud's give to a drink made with clear spirits (like the classic Pink Gin cocktail).A taste for adventure and discovery runs through all eight generations of the Whitley Neill family tree.

Choose your gin: The best quality ingredients are likely to give the best results in terms of flavour, but don't go too spend happy. 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.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. Sweet soft-fleshed quince and blue-veined cheese – a small jump from that other sublime partnership, ripe pears with roquefort. With soft hints of cardamom and sweet orange peel and light florals, it is an uplifting, fresh and fruity gin. And then I poached some more, to have for breakfast with yogurt, and to eat later with blue cheese – an almost molten gorgonzola.

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. Adnams Limited Edition Quince Gin is made from grain to glass using a distillery wash of 100% East Anglian malted barley.Though it is of the same family, a peeled or sliced quince will brown quicker than any apple or pear. 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.

It has prominent flavours of peaches and apricots with coriander and lemon zest making a notable appearance before ending with a long, fruity finish.

Use our easy infusing method and step-by-step instructions to create summery berry tipples, delicate floral drinks and stunning seasonal sippers. A splash of clove and cinnamon-laced allspice dram complements the pear and quince and ties everything together. 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. That makes sense as Quince is especially high in pectin and by cooking it, the pectin has been released.