This quince syrup starts with estate-grown quince, harvested at peak ripeness during the cooling days of autumn. The fruit is cold pressed and the resulting juice is then reduced using a unique vacuuming process. This one-of-a-kind technique results in a thick, concentrated syrup that captures the essence of the fruit. It's luscious and pourable with a tannic tartness, just enough sweetness and notes of plum, molasses and pine.