Cydonia Splendoris (Apple, Roast Qunice)
29% alcohol content.
Ingredients: Farmer’s rum from Guadeloupe, apple, quince, pine nuts, cane sugar syrup infused with saffron.
Delivery fees offered from three bottles purchased
THE STORY : In a suburb of Sydney in Australia, Maria Ann Smith came back from the market carrying her purchases in an old gin box, at the bottom of which was an apple core. She threw it in a corner of her garden and got the first Granny Smith apple. At the time of a return to tradition in raw materials with natural origins ARHUMATIC has made an exceptional mix by combining the old lady for its acidic qualities with the fragrance of the quince tree. This roast recipe has a candied side that the saffron and pine nuts make irresistible.
THE FRUIT : The combination of apple and quince is known as one of the classics in multiple recipes. ARHUMATIC has made an exceptional mix, by bringing the subtle flavours of saffron and pine nuts with the aim of creating a particularly gastronomic maceration.
SEASONALITY : The quince (or pear of Cydonia and the apple are two fruits harvested over a short period in Autumn. Nonetheless, they can be preserved over winter, allowing a prolongation of the season for Cydonia Splendoris.
ADVICE FOR PRESERVATION : Must be served in chilled glasses.
|The morsels of Quince mix at the bottom of the bottle, the pine nuts swim between the slices of apple, and altogether this recipe makes for a great rum punch, golden and light.|
|No surprise that straight away you can smell the fragrance of almost stewed cooked fruit, with a predominance of quince..|
|Fruity notes, and some bitterness enchant the palate. The saffron slightly lifts the combination and the fat of the pine nut perfects this flavoursome and candied recipe.|
- Alcohol content
- Volume of the bottle
- 70cl bottle.
- Ingredients: Farmer’s rum from Guadeloupe, apple, quince, pine nuts, cane sugar syrup infused with saffron.
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