Quince is one of those forgotton fruits of the past.  Bitter, dry, but if mixed with the right other ingredients and sweetened, a pleasant heirloom summer flavor. Rose buds add an aromatic element to the flavor from the past.  We start with fresh local quince, diced and infused, add a small amount of rose buds, some cane sugar, and rest it in an old wine barrel for about 5 years.  The result is much like a fruit brandy.  The rose fades to a hint in the background.

So far this has been popular in tea, Mojitos, sipped neat or with tonic.  I have yet to explore the other possibilities with this unique spirit.