Sloes

Sloes, the small, dark purple fruits of the blackthorn bush, have long been a popular botanical in gin production, particularly for creating sloe gin.

When used in gin, sloes impart a rich, fruity, and slightly tart flavour profile that enhances the spirit’s complexity.

The berries contain natural tannins, which lend a dry, astringent quality to the gin, balancing the sweetness of other botanicals. Typically, sloes are macerated with gin and sugar, and left to infuse for several months. This infusion process creates a vibrant, deep red liqueur with distinct berry notes.

Beyond their classic use in sloe gin, sloes can also be incorporated into traditional gin recipes to add depth and a touch of seasonal charm.

Their inclusion in gin provides a natural, foraged element that appeals to consumers seeking unique, locally-sourced ingredients. Sloes complement other common botanicals like juniper, coriander, and citrus peel, offering a perfect contrast to their flavours.

As a seasonal botanical, sloes are often harvested in late autumn, adding a sense of tradition and a connection to the natural rhythms of the land.

Using sloes in gin not only results in an interesting flavour profile but also offers a way for distillers to craft products that evoke a sense of place, making it an ideal choice for those experimenting with bespoke or small-batch creations.