I make a loquat seed liqueur that takes about two years to finish. The first several months are spent in contact with the seeds, citrus zest, vanilla bean, and other elements, then it is bottled and left to sit for at least another year.

If you were to taste it right before bottling, you would think it less drinkable than pine-sol. After the appropriate amount of time, however, it becomes a delicious, amaretto-like dessert drink. It really is fascinating how much it changes over time.