The quinces are collected in the region of the baronies.

 We remove the down that covers the quince by hand then crushed and fermented for several weeks.

 The distillation is carried out at the end of the fermentation with our high quality Holstein still.

 Distilled over a wood fire to keep the tradition, we separate the head and the tail of the distillation to keep the most aromatic part, the "heart".

 This eau-de-vie is very similar to pear for the aromatic power that emerges.

 To consume as a digestif at room temperature, ice a glass and serve.

 It goes very well in a Norman hole with a quince sorbet or other.

 aged over a year as a demijohn

 50cl bottle Vol 45 °