Layers of fresh and wood-roasted pineapple quinces, a criminally underused fruit in our opinion, give this unique vermouth its brightness and depth—picture a clear afternoon in Winter with the shadows getting long. Add to that the smoky honey tones of saffron, herbaceous bay leaf, and dried blood orange, bringing balance and supporting notes to the quince.
This vermouth is produced in an extended ageing style with a portion aged from years before in old pinot noir barrels, which compliments the freshness of the new make with some depth of age. Nearly 18 months in the making, Fallen Quinces has the unique complexity of a single ingredient negroni that’s also great in spritzers and other cocktails.
