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Quince and Riesling, the autumnal Gold waiting for patient pome & grape growers. Typically the last harvest from orchard and vineyard, these fruits were blended in equal parts (whole, milled quince and Riesling juice from the press) in a fermenter. After a long and cold natural fermentation the mash was distilled in a bain-marie copper pot still into a fragrant fruit brandy. The brandy was rested in stainless steel for a year during which is was gradually reduced to a bottling strength of 45% abv. Bottled unfiltered with a hand-printed linocut label.
Tasting Notes From Margarett Waterbury:
Warm, golden aromatics of quince, pineapple, starfruit, dried leaves and hay introduce a plush spirit packed with golden raisins and tart pome fruit. Where the palate is driven mostly by Riesling, quince dominates the finish with heady, lingering floral tones and the gentlest tannic grip. A perfect balance of peak harvest ripeness and elegant post-harvest repose. The olfactory equivalent of autumn light through brilliant backlit bigleaf maple leaves.