Welcome to an insight article on Sloe Gin, where we delve into the rich, vibrant world of this unique liqueur.
Contrary to popular belief, Sloe Gin isn’t a gin but a British liqueur with gin as its base, infused with the astringent sloe berries from the blackthorn bush.
Here, we’ll explore Sloe Gin’s historical roots, its homemade tradition before commercialisation, and the intricate process of its creation.
Discover how the choice of gin, the maturity of sloe berries, and infusion time play a crucial role in crafting the perfect Sloe Gin, a winter favourite with a distinctive ruby red hue and a fruity, almond-like flavour!
The history of Sloe Gin
The precise origin and date of the invention of Sloe Gin is hard to pin down, mainly because it was likely a homemade recipe long before it was ever commercialised. However, references to Sloe Gin appear as early as the 17th century in Britain.
Historically, it was a practical way to use up sloe berries, which grow abundantly but aren’t particularly palatable on their own due to their astringency. Infusing them in gin, along with some sugar (or honey at the time), was a clever method of preserving their flavour and making use of the berries. It also often masked the taste of cheap gin too!
Its history isn’t as quaint as it might first appear though. The reason for the rampant use of blackthorn bushes (from which Sloes grow) was due how common grazing land was enclosed over centuries. Some of that was positive, but just as the landscape of Britain is checkered with them, the history of hedgerows is one of huge political change, agricultural development, invasions and even riots…
The commercial production of Sloe Gin didn’t really kick off until the 19th century and while there are many commercial bottlings today, the genre is still a staple of many country homes and a yearly ritual for foragers and enthusiasts across the country.
How is it made?
Under the hood, Sloe Gin is quite simple. It’s the result of infusing gin with ripe sloe berries and sugar.
The berries are left to steep in gin (often with some sugar at the same time). Once filtered out, it is then sweetened to the desired flavour and bottled as a liqueur. It is this process that imparts the vibrant ruby red colour and the distinctively fruity and almond-like flavour to Sloe Gin.
For such a simple ingredient, it is amazingly complex. Little wonder why it’s a beloved as a heart-warming standalone sipper.
Domestic versions – a few tips and tricks
For those making it at home, the devil to making a good one is in the details. While each is a small part, the myriad of decisions you can make combine to alter the profile dramatically.
The choice of base gin, the maturity of the sloes, whether you break the skins, if you crush a few, the choice of sugar and length of infusion are the obvious ones.
But look at the sheer quantity of old wife’s tales and you’ll see there are dozens more ways to create the ‘perfect’ tipple. Heard of the saying “Red sky at night, shepherds delight… etc”. It applies to those of us eager to track the optimal conditions for plucking Sloes.
The flavour can vary quite a lot as a result of the factors mentioned above. The more stone there is interacting with alcohol the nuttier and more almond like the flavour is. Meanwhile the more time spent infusing the more port-like it tastes.
Some makers (both enthusiasts and brands) choose to add in other ingredients like star anise, cinnamon, and citrus peels in the mix too.
For Sloe gins available in shops and in bars, they must conform to the regulations laid down in EU Regulations. This can be found in Annex II, Part II, Point 35 of Regulation (EC) No 110/2008.
The specific definition and regulations for Sloe Gin are as follows:
(a) Sloe gin is a liqueur produced by maceration of sloes in gin with the possible addition of sloe juice.
(b) The minimum alcoholic strength by volume of sloe gin shall be 25 %.
(c) Only natural flavouring substances and flavouring preparations may be used in the production of sloe gin.
(d) The legal name may be supplemented by the term ‘liqueur’.
Further down the legislation, it is pointed out that all Liqueurs not specified individually must have a minimum content of sweetening products, expressed as invert sugar, of 100 grams per litre.
What makes a great Sloe Gin?
A great Sloe Gin is defined by several key factors, starting with the quality of the ingredients and moving on to the care taken in the production process.
Which drinkers will prefer is subjective. However, there are objective metrics and considerations that you can use to evaluate what in your glass.
Here’s some of the factors at play:
Quality of the base gin. A quality Sloe Gin starts with a high-quality base gin. A good base (such as a London Dry Gin) will impart complex flavours that complement the sloe berries and add depth to the drink.
Quality of the sloe berries. The sloe berries should be ripe and full of flavour. Those who make theirs at home often swear by the traditional practice of waiting until after the first frost to pick the berries. It’s believed to concentrate their flavours (and help pierce the skin). On a commercial level, this is impractical so no longer happens.
Sugar content. While the 100g per litre threshold sounds like a lot, given the potent astringency of Sloes, it isn’t. That said, the sugar should not be so high as to overpower the ripe and fruity taste of the sloe berries and the gin. Commercial Sloe gins often have way less sugar than home made versions.
Infusion time.
The length of time the sloes are infused in the gin can greatly impact the flavour of the final product. Too short, and the full flavour of the sloes won’t be extracted. Too long, and the taste can become overly tannic and bitter. Most producers infuse for 3-6 months, meaning the bottles on shelves in any given year are the previous years’ harvest. That said, some might go for a longer steeping period for a more intense flavour. The longest commercially bottled Sloe Gin infusion to date is 5 years, from (6 O’Clock Gin).
ABV (Alcohol By Volume). While the EU regulations stipulate a minimum of 25% ABV, Sloe Gin can be bottled at a higher ABV frequently up to 33-35%. This has an obvious effect on how the flavours and sweetness present. Most domestic offerings are on the lower end, while most commercial bottlings are higher, to suit bartenders who can then use them in more versatile ways.
Balance of flavours. Above all, a quality offering will have a beautiful balance between sweetness, fruity tartness, and the botanical backbone from the base gin. It should be neither too sweet nor too tart. The gin’s botanicals should be complementary, and there should be a residual taste that lingers with warmth and fruity complexity.
Life in the Sloe Lane
We’ve journeyed through some of the key elements of Sloe Gin. It can feel like a quaint liqueur at times – only really relevant to rural parts of the UK. But it’s so much more, and it’s flavour has global appeal.
Sloe Gin is deceptively simple. The minute you make your own, you can see the importance of patience and precision. You also become painfully aware than each year brings very different harvests!
It is remarkably difficult to achieve a balance of sweet, sour, and bitter notes. Which is why it’s more than just a winter warmer. It’s a testament to the craft of liqueur making and the history of conserving fruit for winter months.
