Massenez Eau - de - Vie Coing Prestige, Quince, 43% vol., Alsace

The hard-fleshed quince fruit is only suitable for producing fine spirits when fully ripe. The origins of the Massenez distillery date back to the post-Napoleonic era of the 1870s, when Jean-Baptiste Massenez started a home distillery in Urbeis, in the Vale de Ville valley of Alsace. This opened the door for his son, Eugene Massenez, who inherited not only his distilling rights but also all his knowledge, which he used to become a recognized master distiller himself. Things really took off in the 1950s with Gabriel Eugene. He established his brandies in the top Michelin-starred restaurants of the time, including those of Bocuse, Verger, Troisgros, Lameloise, and Haeberlin. Massenez thus became a fixture in the finest restaurants of France. Today, Bernard Baud successfully manages the Massenez distillery in Alsace together with Manou Massenez and Elodie Naslin.