STILVOL. Quince Cuvée. Quince liqueur made from apple and pear quinces from Baden-Württemberg – fruity, sweet with a tart note, 19% vol.
STILVOL. Quince Cuvée is a fruit liqueur made from apple and pear quinces harvested and processed in Baden-Württemberg, with 19% vol in a 500 ml bottle. Not quince jelly for spreading, not brandy – a liqueur that tastes like grandmother's quince jelly, with a kick.
Quince Cuvée by STILVOL. is called a cuvée because two types of quince come together: the apple quince and the pear quince. Both are pressed, and the juice is processed with alcohol and sugar into a fruit juice liqueur. Aromas and dyes would be permitted in liqueur, but STILVOL. deliberately omits them. You might know quinces from grandma's cellar, as jelly in a jar with a handwritten label. This liqueur is exactly what that reminds you of: the manufacturer calls it “Quince Jelly with a kick”.
Taste
The quince liqueur tastes intensely fruity like ripe quince, pleasantly sweet, and with a tart note that is typical of the fruit.
STILVOL. writes that the autumn sun gives the quince its intense aroma, and you can taste that. The sweetness of the liqueur meets the slight tartness of the quince, making it round and fruity rather than sticky. At 19% vol, it is mild enough for a small glass neat after a meal. Anyone expecting a clear quince brandy is mistaken – the cuvée is a sweet liqueur.
Use
You can drink the quince liqueur neat in a liqueur glass or mixed as a tonic, spritz, highball, or sour.
The simplest version is the Quince Tonic, an idea from the Tatti Café in Stuttgart. Place ice in a tumbler or wine glass and add 4 cl of liqueur. Fill up with about 160 ml of tonic water and express a lemon zest over the glass. The tart tonic and sweet quince make for an aperitif with low alcohol.
For the Quince Spritz, combine 4 cl of liqueur, about 5 cl of dry sparkling wine, and 1 cl of mineral water over ice, with mint or lemon. STILVOL. calls it a local alternative to the well-known spritz classics. Those who like it fruity and tart can mix the GQ Highball: 4 cl of quince liqueur, 1 cl of lime juice, and 150 ml of pink grapefruit soda over ice, with a slice of grapefruit.
The Quince Sour is a suggestion from the Blaupause in Ulm. For this, shake 4 cl of liqueur vigorously with 4 cl of lemon juice, 2 teaspoons of sugar syrup, one egg white, and ice in a shaker. Strain the drink over fresh ice and garnish with lemon or rosemary.
Our tip: Place the liqueur next to a cheese platter or an apple cake with cream in the autumn. A small glass neat suits the first cold evening in October.
Origin
STILVOL. consists of four friends from Baden-Württemberg: Jessica, Markus, Danny, and Markus, who grew up in villages in Upper Swabia and Hohenlohe, and are now at home in Laupheim and Stuttgart. Their motto: Preserve tradition and reshape it.
According to STILVOL., the quinces for the cuvée come exclusively from Baden-Württemberg. A small-scale distiller in the region processes them into liqueur. Afterward, the STILVOL. team takes over, filling, sealing, labeling, and packaging every bottle by hand. No artificial additives are added to any of the fruit liqueurs; the color comes from the fruit itself.
For whom
The quince liqueur is for everyone who enjoys preserving quinces in the autumn or at least misses them. It works as a gift for Sunday visits to parents, for the gift table at Christmas, and as an aperitif for guests who enjoy something fruity.
If you like quince, also try the Garden Raspberry Fruit Liqueur made from raspberries from Baden-Württemberg. You can find all bottles on our STILVOL. page. The liqueur has 19% vol and is sold to those aged 18 and over. Once opened, it will remain fruity in the refrigerator for a few months, after which the aroma slowly diminishes. It is not suitable for those looking for a dry, strong fruit brandy – the cuvée is sweet and mild.
Apple and pear quinces from Baden-Württemberg, processed into liqueur – the Quince Cuvée by STILVOL. for a Quince Tonic and a glass neat in autumn.
