Sloe GinThe English classic Sloe Gin, has a history and tradition dating back to the mid-18th century and has experienced a rebirth in the same way as the transparent gin. During the fall, the little blue berry ripens. At the first night frost, the berry's shell bursts, which makes them sweet and fruity in taste. At this point they are perfect for Sloe Gin. The berries are harvested and covered with sugar and gin. The only thing left is the wait.
Sloe gin is usually sweeter due to the added sugar and at the same time holds a significantly lower alcohol percentage. The dry taste of juniper will typically be far less dominant, but will be overshadowed by the characteristic almond / marzipan-like taste and scent of the mulberry.
Sloe Gin has been used as a gin liqueur served at Christmas time, especially in the countryside of England. Sloe Gin has also been used extensively for punch and later with tonic water.
Creative gin distillers and an explosive demand for gin that is not necessarily crunchy and juniper-dense in taste have formed a whole new category of gins, Flavored Gin, reminiscent of Sloe Gin, at least in the way it is produced. So, Flavored Gin has not only been given an extra or two signature botanicals, but typically a brand new color, distinctive more sweetness and a fruit we do not know from the London Dry Gin style.
Flavored Gin is not distilled, but is typically produced in the same way as Sloe Gin, ie by maceration, where typically fruits, berries or flowers are soaked in an already distilled gin, giving it flavor. The gin is not distilled after maceration, as neither the color nor the sweet taste can be transmitted via the distillation boiling process. The Gin trend, Flavored Gin, has invited new as well as old drinkers inside to a whole new and much more lively understanding of how gin can also taste. Both as gin liqueur, in drinks and in colorful Gin & Tonics.