Description
The quince has always been regarded as a symbol of love, happiness, fertility, wisdom, beauty, permanence and imperishability, and is an exceptionally aromatic fruit with a high content of essential oils. Nevertheless, it is now only grown by a few enthusiasts in sunny locations in Württemberg and in Austria, because many do not really appreciate the extremely hard, yellow fruit - after all, it is difficult to crush and not really a pleasure raw. However, the small fruits are all the more suitable for a quince brandy. So it's a good thing that there are many quince trees in private gardens in Bremen and the surrounding area. It is from these that we obtain our apple and pear quinces, which can be delivered to us every year in October and are then processed into our Quince-Brandy.
Sensory description
- Clean, clear, and precise, yet cool and dry, our quince brandy has a fresh citrus note, subtle fruitiness, almost ethereal and lightly floral with a delicate fruit ballet. The intense, ripe fruit flavor is convincing: delicately vanilla, spicy lemony, with youthful sharpness and a long, full finish.
Production
Due to their high pectin content, quinces are very hard and difficult to break down - for our brandy, only fully ripe ones are used. The selected fruits are fermented under acid protection and oxygen exclusion. Then, the distillation takes place using the traditional rough and fine distillation method. This elaborate, double distillation in small copper stills and the careful separation of the "heart" preserves the aromas and leads to a natural mildness. From 100 liters of quince mash, we obtain 2.5 liters of 40% distillate, so we need about 16 kg of quinces for one liter of quince brandy. The filtration is done using activated carbon, and we only use water for dilution during bottling. No flavorings or sugars are added, and there is no stretching or blending.
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