Perfect for festive get togethers or simply for enjoying at home.įirst produced in 1908, Gordon's Sloe Gin is our longest-standing flavoured Gordon's Gin, made from only the finest sloe berries with a dry yet fruity taste. Why not try a Gordon's Sloesecco? 25ml Sloe gin topped with Prosecco. We take the finest wild sloe berries and steep them gently, before adding Gordon's London Dry Gin, combining the juniper taste of Gordon's with cassis sweetness. Gordon's Sloe Gin was first produced in 1908 making it our longest standing flavoured gin. Sloes are the fruit of the wild blackthorn grown naturally in the countryside, producing a gin with a dry yet fruity taste. We take the finest wild sloe berries and steep them gently, before adding Gordon's London Dry Gin, combining the classic juniper taste of Gordon's with cassis sweetness. Sloes are the fruit of the wild blackthorn which are grown naturally in the countryside. Why not try a Gordon's Sloesecco? 25ml Gordon's Sloe Gin topped with Prosecco. First produced in 1908, Gordon's Sloe Gin is our longest-standing flavoured Gordon's Gin. Gordon's Sloe Gin, made from only the finest sloe berries and steeped in the world's favourite gin, is a spirit with a dry yet fruity taste. But you can limit yourself to a year, although the drink will be a bit harsh.First produced in 1908, Gordon's Sloe Gin is our longest-standing flavoured gin. Empirically, it was found that the optimal aging period is 6 years - the liquor is very balanced and even.
Store sloe gin in a dark cabinet, the longer the better. You can try to filter through a piece of muslin, or you can just defend the drink and then carefully drain it from the sediment. It will be cloudy and very difficult to filter due to the slimy flesh of the blackthorn. After three months, the finished liquor can be drained. Then you can mix less often, once a week. For the first couple of weeks, the infusion should be mixed well daily so that the sugar dissolves completely and draws out the sloe juice faster. Put in a cool dark place to infuse for 3 months. Pour the package of spices into a jar of a suitable volume, add sugar and pour it all with gin.
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