Quince Tree Gin

In Roxburgh, Central Otago, Up A Tree Distillery works on the grounds of Fairview Orchard, where the quince for Quince Tree Gin is grown. The orchard's history goes back to 1891, when Richard Bennetts bought land at Coal Creek, and the fruit shapes this flavoured ginFlavoured ginGin with flavourings, often fruity, added after distillation. It may be coloured and lightly sweetened.GlossarySee Flavoured gin gins from the vapour infusionVapour infusionBotanicals sit in a basket above the liquid, so only the alcohol vapour passes through them, for a lighter, fresher extraction.Glossary to the final steeping.

Spicy · Floral · Fruity

The base is an apple spirit, distilled twice. Fresh quince then joins juniper, coriander and cinnamon among the botanicals infusedInfusionFruit or plants are steeped in the spirit to release their flavour. Done after distillation, infusion often adds colour too, and the gin can no longer be called London Dry.Glossary in the vapour. After distillation, the gin steeps for several months with whole roasted quince, which gives it a natural golden colour and much of its flavour. Quince is an autumn fruit; the gin itself is crafted over winter.

The aroma is floral, with honeyed quince, gentle citrus and a touch of spice. Bright, tart fruit opens the palate before the soft warmth of cinnamon arrives, and the finish stays smooth and lightly sweet. Juniper and coriander keep a dry, spiced line beneath the fruit. It is bottled at 43% ABV in a 700 ml format.

For Quince and pear, fill a balloon glassCopa glassA large stemmed balloon glass, popularised by the Spanish gin and tonic: it stays cold for longer and gathers the aromas above the drink.Glossary with ice, add 4 cl gin and 12 cl Alchemy & Tonic Yuzu & Lemongrass Tonic Water, stir gently and garnish with a fresh pear slice. Pear sits naturally beside quince, and the yuzu and lemongrass in the tonic sharpen the gin's tart fruit.