Sloe Gin is a fine gin spirit or liqueur flavoured with sloe (blackthorn) berries, which are a small fruit relative of the plum. Sloe gin has an alcohol content between 15 and 30 percent by volume and is produced by many small boutique wineries and distillers. The traditional way of making sloe gin is to infuse gin with the berries, sugar is required to ensure the sloe juices are extracted from the fruit. Almond or cinnamon flavouring is sometimes also added. Many commercial sloe gins today are made by flavouring less expensive neutral grain spirits, and produce a fruit cordial effect, although a number of long-established, reputable manufacturers still use the traditional method.

To make Sloe Gin, the sloe berries must be ripe. In the Northern Hemisphere, they were traditionally picked in late October or early November after the first frost of the winter. Each berry is pricked and a vat or barrel is part filled with the pricked berries, then the vat or barrel is filled with gin and sugar, adding a few cloves and a small stick of cinnamon. The vat or barrel is sealed and mixed several times by turning, then stored in a cool, dark place. It is usually mixed by turning every day for the first two weeks, then each week, until at least three months have passed. The gin will now be a deep ruby red. The liqueur is poured off and the berries and spices discarded.

Some great examples of Sloe Gins and Liqueurs

Sloe Gin Liqueur, Foxdenton Estate, Buckinghamshire

Sloe Gin Liqueur, Bramble & Gage, Gloucestershire

Sloe Gin Liqueur, Sloemotion, North Yorkshire

Sloe Gin Liqueur, Moniack Castle, Highland Wineries

Sloe Gin Liqueur, Scottish Liqueur Centre

Sloe Gin Reserve Liqueur, Lyme Bay Winery, Devon

Sloe Gin Liqueur, Gordons, London

Sloe Gin Liqueur, Sipsmith, London

Sloe Gin Liqueur, Plymouth, Devon

 Sloe Gin Liqueur, Condessa, Isle of Anglesey