Sloe Gin Process Explained
Sloe gin differs from other gin varieties due to the small, delicious blackthorn berries, also called sloe berries, incorporated into the gin during processing. These berries are what give sloe gin its deep, rich color and unique taste. Depending on the gin manufacturer, both traditional and conventional methods may be used to process sloe gin.
Sloe Berries:
For high quality sloe gin, the sloe berries must be at optimal ripeness. In most places, especially in the Northern hemisphere, this occurs in late fall, typically between October and November. Sloe berries usually are at their most ripe after the first frost, but they may become overripe very quickly afterward.
After the ripe berries have been picked, they are pricked open using a thorn from the bush or some other sharp utensil, then placed into jars.
Extracting the Sloe:
After the sloe berries have been placed into the jars, sugar is added. The amount of sugar used in most traditional sloe gin recipes is about 4 ounces sugar for every pint of berries. Gin is then added to the jar, along with cinnamon. Some recipes call for almond extract, though this is an optional ingredient.
The jars are then sealed, turned several times to mix the gin, sugar and berries, and then stored in an appropriate place. Dark, dry gin cellars that are kept cool are usually favored. The jars are turned once a day for the first two or three weeks, and then once a week until a period of at least three months have passed.
The result of this process is sloe gin; berries can now be discarded after the gin has been poured into bottles, or they can be used in jam, chutney or other recipes. The sloe gin is usually decanted and left to stand for at least another week. The result, if done correctly, is a clear, deep red gin without any sign of cloudiness.
Commercial and mass produced sloe gin is typically processed by using flavor extracts and less expensive spirits rather than gin. While cheaper, it’s usually of noticeably lower quality than traditionally made sloe gin.
