The great sloe gin challenge: The ResultsPosted by Fiona Nevile in Christmas, Liqueurs | 61 comments
Picking sloes to make sloe gin is hugely popular in the UK. Perhaps because it combines the hunter gatherer instinct and the delight of making your own tasty grog. Although traditionally it is drunk at Christmas, it’s the most popular drink to be proffered in a hip flask out here in the country. There is a lot of competition over who has the best brew, secret recipes are not aired and shared. To be offered a sip of ten year old sloe gin is an honour, not to be turned down.
It’s two years since we completed this challenge and I must admit that I’ve been loathe to publish our results. ‘Why?’ I hear you cry. ‘These results could help me.’ Possibly – if it’s a late sloe year and you have access to your own fruit. Because the sloe gin with the best flavour was from sloes left till the first frosts.
The sloes put in the freezer overnight came second and the sloes picked and pricked and put straight into jars of gin came third.
I reckon that the naturally frosted sloes were bigger, mature, more flavoursome fruit. But as sloes are very early this year to wait until the first frosts is wanton folly as all that would be left would be shrivelled husks. So I’m going down the over night in the freezer route this year. I’m also going to save some sloe stones to try and grow my own blackthorn thicket in the cottage garden.
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