I cannot fault your tastes there lutra. I've had those, and there are a couple of places where they grow locally in big sprawling thickets. Been wanting to try both making jam/preserve from them and fermenting them into alcohol and, after of course stripping the 'heads' and redistilling that to render the methanol-containing fraction suitable for solvent purposes, to end up with something drinkable, tasty and highly flammable.
Been wondering how the berries of sea buckthorn (which unlike those of common buckthorn and alder-buckthorn are not toxic, or powerful purgatives, but whilst they are very tart and quite acidic, have an excellent flavour that I think would go just lovely in a spirit distilled from the two fruits) might perform, using the sweetness of the wineberries to balance the natural sourness of the sea-buckthorn. The latter are really pretty tart, but the flavour is good, very aromatic and they are quite fine to simply strip from the bushes and pop into one's mouth. Very, very very high in vitamin C as well (the sea-buckthorn). Little round orange, slightly speckled things about the size of a BB pellet, and really quite tasty)
Something like that, maybe fermenting the starches in quinces to alcohol as well, to benefit from the aromatic flavour of quince fruit (here they are only edible after being processed into something like a jelly or jam, else they are full of the most delightful scent but rock hard and quite utterly inedible off the bush in this climate). Made some 'quince cheese' back in my Kanner's autie school, like smooth marmalade basically and it was really good. Didn't seem to last nearly as long as the fair quantity made implied it should, which says it all really. Delish, and tasty enough to eat straight out of the tub with a spoon.
