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. 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. It’s simple to do, you just need patience. How to make your own Quince Gin You will need: 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. We only deliver to UK mainland. Unfortunately, deliveries to Northern Ireland or outside the UK are unavailable at this stage. Layer up quince laced with madeira wine and creamy Greek yogurt for a great autumnal dessert. Top the fool with toasted hazelnuts for added crunch

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.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. Persimmons, also known as Sharon fruits, have a honeyed flavour that pairs well with sweet quince paste in our simple winter dessert, perfect for Christmas 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.

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... 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 Chop up your two clean quinces as small as you can be bothered to do. I removed the small core and the pips. Once they’re all chopped up, add them to your large jar and top up with 30g of sugar. Put the lid on your jar and give it a good shake.Whitley Neill Quince Gin is a flavored gin that adds quince and sweetening after distillation. The color is a bit neon yellow poured from the bottle, which reads a bit as Mountain Dew and yellow #5. Tasting Notes

Quinces are a perfect balance to rich venison, and spiked with rosemary they offer a heady depth to this prepare-ahead main To sterilise your jars and bottles, put your clean jars in a low oven for at least half an hour. Carefully remove your jars from the oven (they will be incredibly hot) and allow them to cool down a little.

Overall, Whitley Neill Quince Gin

Quince Gin, or any fruit flavoured gin is really easy to do, you just need a big jar, some fruit, a bit of sugar, gin and some time. This tangy jelly makes a fantastic accompaniment to your Christmas roast turkey, pork pie, ham or cheeseboard - or a gorgeous gift Serve this rose-coloured quince jelly as part of a cheeseboard, or alongside pork or game dishes. It's a great way to use up a glut of the fruit

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. Nutrient information is not available for all ingredients. Amount is based on available nutrient data. Remove the quince from the heat. Spoon the fruit and its cooking syrup into a baking dish approximately 24cm in diameter. Break the panettone into large bite-sized pieces, then push them down into the fruit.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.