The purple fruit in gin that you are referring to is sloe. It is also known as blackthorn and belongs to the rose family. The sloe plum is a small fruit that grows on spiny branches, typically found in hedgerows in Europe. Its distinctive deep indigo color gives sloe gin its beautiful hue.
Sloe gin is not as common as other types of gin, but it has gained popularity in recent years for its unique flavor profile. The sloe fruit has a naturally jammy and slightly tart taste, which infuses the gin with a rich and fruity flavor. This makes sloe gin different from traditional gin, which is usually more juniper-forward.
As a sommelier and brewer, I have had the opportunity to work with sloe gin in various settings. One thing that I find fascinating about sloe gin is how its flavor evolves over time. The longer it sits, the more the flavors of the sloe fruit meld with the gin, creating a balanced and complex taste.
When making sloe gin, the traditional method involves steeping the sloe berries in gin, along with sugar, to extract the flavors. This process can take several months, allowing the gin to take on the color and taste of the sloe fruit. The resulting sloe gin is often enjoyed on its own or used as a base for cocktails.
Some people may confuse sloe gin with regular gin infused with other fruits or botanicals. While there are other fruit-infused gins available on the market, sloe gin specifically refers to gin infused with sloe berries. The use of sloe berries gives sloe gin its distinct purple color, which sets it apart from other fruit-infused gins.
The purple fruit in gin is the sloe plum. This small, indigo-colored fruit is responsible for the stunning color and jammy flavor of sloe gin. Its unique characteristics make sloe gin a fascinating and delicious spirit to explore.