The idea for Opyos Apple Quince Gin Liqueur was born spontaneously during the production of our seasonal Opyos Glühgin. For this wintry product, we need the juice of the hand-picked apples from the traditional orchards just around the corner. The fruits are pressed in the neighbouring village at the Eppelpress, where the apple pomace accumulates alongside the juice. While it is a waste product for the production of our Glühgin, this pomace plays a central role for our new creation.
For several months, we macerated the apple pomace in our Dry Gin before removing it and adding the quince juice in the following year at harvest time. Once all the flavours have harmoniously married, cane sugar is added to the Opyos Apple Quince Gin Liqueur before being bottled at 26% vol.
The nose is characterised by strong aromas of ripe yellow apple, paired with fruity notes of fresh quince juice. Followed by citrus notes and the distinctive freshness and spiciness of our Opyos Luxembourg Dry Gin.
Beautiful reflection of the olfactory impressions, paired with a sweet and slightly velvety mouthfeel. The acidity of the apples lays over the tongue, stimulates the salivation and lets the fruity as well as fresh aromas of the quinces come to the foreground, followed by light spicy notes.
Remarkable intensity characterized by sweet and gentle tannins of the apple pomace. The subtle bitterness of the pomace gradually fades into the background, giving the citrus notes of the Dry Gin the space to unfold and is completed by the spicy aromas.
Opyos Apple Quince Gin Liqueur is suitable for any occasion. If you prefer a classic G&T, mix 5cl Apple Quince Gin Liqueur with Imperdibile Wild Botanical Tonic. Lovers of a slightly spicier aperitif, can mix it with Imperdibile Ginger Beer. As a digestif, it is best enjoyed at room temperature or chilled on ice. Cheers!
38,90 € TTC
50 cl
/ 26% vol
Opyos Apple Quince Gin Liqueur is made by macerating apple pomace as well as freshly pressed quince juice in our classical Dry Gin. The hand-picked apples and quinces, which come from traditional orchards just around the corner, are pressed in the Eppelpress, resulting in two different outputs: pomace and juice. The apple pomace is macerated for several months in our dry gin before being blended with quince juice and raw cane sugar. The result is a wonderfully balanced palette of flavours, characterised by golden, ripe quince notes combined with sweet and sour apple flavours.
