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About one Rav4 load of very special, aromatic fruit was turned into a delicate, ethereal fruit brandy. The fruit was matured after picking in crates and then laboriously cored and seeded before being milled and fermented. The mash was doubled distilled in two small copper stills and the brandy rested in glass for 9 months before being slowly reduced to 46% abv for bottling. These unusual fruits have a quite different aroma from the typical quince and the distillate is more waxy and floral, with a gin-like bite of spice and citrus. A novel eau de vie made for the true Quince heads at Quince Fest, as far as I know these fruits have never been used for brandy production in USA.
Packaged in a 200ml bottles with natural cork seal and a hand-printed label
Limited edition of 63 bottles