Produced in England, this spirit is made by steeping sloe berries - small, tart fruits from the blackthorn bush - in Plymouth Gin, allowing the fruit to infuse both flavour and colour over time. Sugar is added during this process to balance the natural sharpness of the berries, resulting in a liqueur-style spirit rather than a dry gin. The base gin provides a structured botanical backbone, while the sloes contribute a deep red hue and a distinctly tart, slightly almond-like character due to the presence of stone fruit compounds. The infusion process extracts both colour and tannins from the fruit skins, giving the spirit a fuller texture and a more rounded mouthfeel than standard gin.
Compared to modern flavoured gins, this follows a more traditional method, rooted in historical preservation techniques where fruit was used to flavour and extend spirits. The balance between sweetness and acidity is key, with neither dominating the profile. It can be enjoyed neat, over ice, or in longer drinks, and is also used in classic cocktails where its fruit character adds depth and colour.
Tasting Notes
Nose:
Rich and fruity, with red berries, almond, light juniper, and a hint of spice.
Palate:
Sweet and tart, featuring sloe fruit, plum, subtle citrus, and a soft gin backbone.
Finish:
Medium length, with lingering berry, gentle sweetness, and a slightly dry, fruity fade.
