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There are at least 80 aromatic compounds in a quince. In the past, people would place them in closets to make their laundry smell pleasant, which is why it was once known as the "poor man's perfume."
Raw, the quince has nothing to offer; it is hard and tart. Only by cooking or distilling does it become something worthwhile. It is harvested in October and double-distilled in copper pots, without sugar or artificial flavorings. 43 percent alcohol by volume, no cask aging.
A spirit where the fruit takes center stage, with an unexpected hint of spice in the background.
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