Quince, which is rarely served raw, is transformed into an elegant, premium spirit by the Swiss distillery Fassbind. Fassbind Vieux Quitte – Aged Quince was introduced in the Czech Republic at a tasting dinner at the Leaf restaurant, where the fruit spirit formed part of a carefully curated gastronomic evening.
The Prague evening dedicated to the new Aged Quince brought together several worlds that have more in common than meets the eye: Swiss fruit spirits, contemporary gastronomy and the cocktail scene. It was at the Leaf restaurant that the new Fassbind Vieux Quitte was given the opportunity to showcase itself in various forms and in the context of dishes that brought out its character. The evening also featured Stephan Kopp, Export Sales Manager for the Fassbind brand, who introduced guests not only to the new product itself, but above all to the reasons why the Swiss distillery decided to base another of its aged fruit spirits on quinces.
Yet quince is certainly not a fruit that ranks among the most common ingredients in Czech cuisine today. However, Fassbind makes full use of its potential. It takes 25 kilograms of quinces to produce one litre of the new spirit, resulting in a brandy with delicate floral notes of quince jam, acacia, elderflower and honey. According to the producer, the flavour reveals the fullness and creaminess of ripe quinces, complemented by herbs and spices.
Quince as the hallmark of Swiss craftsmanship
The choice of quince is by no means a random experiment. “Quinces are very common and popular in Switzerland, but due to their firm flesh and tart flavour, they cannot be eaten raw. Instead, they are traditionally used to make jam or jelly, or are distilled. At the Fassbind distillery, we chose this fruit to demonstrate our mastery in capturing the intense, unmistakable aroma and flavour of quince,” explained Stephan Kopp, Export Sales Manager for the Fassbind brand.
It is precisely this ability to capture the character of a specific fruit whilst softening it through prolonged ageing that is characteristic of the Les Vieilles range. Fassbind Vieux Quitte builds on a process in which, after distillation, the spirit first rests for at least two years in stainless-steel tanks and then matures for a further 14 to 18 months in oak casks. Finally, a natural flavouring liqueur is added, designed to highlight the fruit character of the spirit. In the case of quince, it particularly emphasises delicately spiced and subtly floral notes. The result is a brilliant golden spirit with aromas of quince, acacia, elderflower, honey, vanilla and dried fruit, and a long, full finish.
The tasting menu at Leaf demonstrated just how versatile such a spirit can be. Maxim Krejčí’s cocktails also complemented the individual courses, pairing naturally with the food and demonstrating that aged fruit spirits need not be confined to a glass after dinner.
The first course was based on kiwano, cucumber relish and egg purée, and was accompanied by the ‘Cucumber & Apple’ cocktail, which combined aged Fassbind Vieille Pomme apple with verjus, cucumber wine, yuzu liqueur, lime bitters and a caper infusion. This was followed by honey aubergine with bee pollen from the Balaštíks and a farm-fresh dressing, for which Maxim Krejčí prepared a blend of aged plum, verjus, Pedro Ximénez sherry, Yuntaku Japanese amaro, mead and soda water. It was here that it became clear that the cocktails were not simply added to the menu as a showy accessory, but functioned as a fully fledged part of the pairing.
The next course was equally compelling: a New Zealand spinach cream by Jitka Píchová, and a combination of pattypan squash, ratatouille, potatoes and Fassbind Vieille Poire. This was served with the ‘Honey & Pear’ cocktail, based on aged pear, dry cider syrup, apple and lemon juice, and sweet vermouth infused with marigold. As a result, the individual drinks complemented the ingredients on the plate naturally and enhanced their flavour profile. The evening concluded with quince ice cream, which returned to the main theme of the entire menu in its purest possible form.
From Switzerland via Warehouse to Czech gastronomy
“Anyone familiar with quinces will surely agree that their intense aroma entices you to taste them. However, the fruit needs to be cooked first, which is why it is often unfairly overlooked. This makes the moment when you discover its pleasantly sweet-and-sour flavour all the more special – perhaps thanks to the new Fassbind Vieux Quitte – Aged Quince from our portfolio. The combination of a full-bodied aroma and a delicate, creamy flavour will appeal not only to connoisseurs, but also to those who find standard fruit brandies too strong,” said Eva Štěpánová, Brand Manager for Fassbind.
Aged Quince is the seventh addition to the Les Vieilles range, alongside the aged versions of pear, plum, apple, raspberry, cherry and apricot. It is imported into the Czech Republic by Ultra Premium Brands, which represents the Fassbind brand on the local market and has long specialised in premium spirits. The Czech Republic has also become the first country outside Switzerland where this new product has been officially launched.
Warehouse #1 plays a significant role in the brand’s Czech story. It is in Prague’s Karlín district that ‘Stařená Kdoule’ has been available since 1 October 2026 at the Warehouse #1 high-street shop, as well as via the e-shop warehouse1.cz, priced at 1,460 crowns. Warehouse #1 has been an integral part of Ultra Premium Brands since 2012 and specialises in a selection of premium spirits and beverages.
The story of Fassbind Vieux Quitte in Prague did not begin merely with the launch of a new bottle. A tasting evening at Leaf demonstrated that quince can serve as a gastronomic theme, from aperitifs through cocktail pairings right through to dessert. Above all, it served as a reminder that a premium fruit spirit can be much more than a traditional digestif: when used correctly, it becomes an ingredient that brings together the kitchen, the bar and the story of the raw ingredient into a single whole.
