Introducing Art in the Age Ginger Quince Cordial!

Not quite a pear. Not quite an apple. The quince is a fruit that has fallen into obscurity, though its beginnings were auspicious. It was given as gifts to brides in Greece, traded in China, prized by Tudors in England — some speculate it was not the apple but the quince that was the Forbidden Fruit in the Garden of Eden. Part of its decline in popularity has to do with the effort required to unlock its potential, as the quince is too tough and bitter to eat raw. However, its incredible fragrant aroma offers a hint to why the fruit was prized for centuries.

For Art in the Age’s Ginger Quince Cordial, distillers at Tamworth gathered all of the fruit they could find in New Hampshire: about 10 bushels. Once ripe, the fruit was pressed, and the rich, rosy nectar was combined with a brandy-like spirit distilled from the reserved skin and pomace. This allowed the finished product to retain as many of the delicious fragrant compounds (called carotenoids) as possible. Finally, to balance the zesty quince, they added ginger for notes of wood and spice. The finished product is slightly sweet and delicate, with a fruity, floral aroma on the nose and a distinct quince flavor that lingers on the palate. Try it in a simple ginger beer cocktail like a mule, or with white spirits like gin or vodka and some citrus.

Available only at the Art in the Age Tasting Room and Tamworth Distilling starting March 7th, while supplies last.

Try it in these delicious cocktails:

Quincy Mule

  • 1 oz AITA Ginger Quince
  • 1 oz Powderhorn Vodka
  • ¾ oz Pressed Lime
  • Top with Ginger Beer

Add all ingredients to a cocktail shaker with ice. Muddle with slices of quince if in season. Shake and strain into a mule mug and top with ginger beer. Garnish with lime and ginger.

Snappy Comeback

  • 1 oz AITA Ginger Quince
  • 1 oz Dry Gin
  • ½ oz Triple Sec
  • ½ oz Pressed Lemon
  • 1 Dash Angostura
  • Top with Seltzer

Shake and strain into a collins glass and top with seltzer. Garnish with lemongrass for aromatics.

The Spice is Right

  • 1 oz AITA Ginger Quince
  • 1 oz Hoppy Gin
  • 1 oz Blanco Vermouth
  • ¾ oz Ruby Red Grapefruit Juice
  • Peychaud's
  • English cucumber

Muddle cucumber in a shaker, shake, fine strain into a chilled coupe. Garnish with a cucumber ribbon.