Is sloe gin still made?

Is sloe gin still made?

Sloe gin is still being made today. While it is true that many commercial sloe gins on the market are produced by flavoring less expensive neutral grain spirits, there are still manufacturers who adhere to the traditional method of making this delightful liqueur.

The traditional method of making sloe gin involves infusing gin with sloe berries, which are the fruit of the blackthorn bush. These small, purple berries are harvested in the autumn and are known for their tart and slightly bitter flavor. The berries are typically pricked with a thorn or needle to release their juices, and then they are left to steep in the gin for a period of time to allow the flavors to meld together.

The exact time needed for the berries to infuse can vary depending on the recipe and personal preference. Some makers recommend leaving the berries in the gin for a few weeks, while others prefer a longer infusion time of several months. During this time, the flavors of the sloe berries infuse into the gin, creating a rich, fruity, and slightly sweet liqueur.

The traditional method of making sloe gin requires patience and attention to detail. It is a labor-intensive process that requires the careful selection and handling of the sloe berries. Each berry must be pricked individually, and the gin must be monitored and tasted regularly to ensure the desired flavors are achieved.

While commercial sloe gins made using neutral grain spirits may be more cost-effective and easier to produce on a large scale, there is something special about sloe gin made using the traditional method. The care and craftsmanship that goes into each batch can result in a more nuanced and complex flavor profile.

Personally, I have had the pleasure of tasting both commercially produced sloe gins and those made using the traditional method, and I can say there is a noticeable difference. The traditionally made sloe gins tend to have a more authentic and vibrant berry flavor, with a subtle bitterness that balances the sweetness.

In recent years, there has also been a resurgence of interest in craft spirits and artisanal liqueurs, which has led to a renewed appreciation for traditional methods of production. This has translated into a growing market for small-batch, handcrafted sloe gins made using the traditional infusion method.

While many commercial sloe gins today are made by flavoring neutral grain spirits, there are still producers who choose to make sloe gin using the traditional method. These traditional sloe gins often offer a more authentic and nuanced flavor profile that is worth seeking out for those who appreciate the artistry and craftsmanship of this classic liqueur.