World Library  
Flag as Inappropriate
Email this Article

Sloe gin

Article Id: WHEBN0000392900
Reproduction Date:

Title: Sloe gin  
Author: World Heritage Encyclopedia
Language: English
Subject: Screwdriver (cocktail), Gin, Liqueur, Prunella, Damson gin
Collection: Amaretto Liqueurs, Berry Liqueurs, British Liqueurs, Gins, Plum Dishes
Publisher: World Heritage Encyclopedia
Publication
Date:
 

Sloe gin

Homemade sloe gin in preparation
Sloe Drupe

Sloe gin is a red liqueur made with gin and sloe (blackthorn) drupes, which are a small fruit relative of the plum. Sloe gin has an alcohol content between 15 and 30 percent by volume. However, the European Union has established a minimum of 25% ABV for sloe gin to be named as such.[1] The traditional way of making sloe gin is to soak the sloes in gin. Sugar is required to ensure the sloe juice is extracted from the fruit.

Many commercial sloe gins today are made by flavouring less expensive neutral grain spirits, although some manufacturers still use the traditional method.

Contents

  • Manufacture 1
  • Competitions 2
  • Related liqueurs 3
  • See also 4
  • References 5

Manufacture

Sloe gin is made from ripe sloes, which are traditionally picked after the first frost of winter (late October to early November in the northern hemisphere). Each sloe is pricked, traditionally with a thorn taken from the blackthorn bush on which they grow. An alternative folktale says that one should not prick the sloes with a metal fork unless it is made of silver. A modern variation is to pick the sloes earlier and freeze them.

A wide-necked jar is filled half way with pricked sloes and 4 ounces (110 g) of sugar is added for each 1 imperial pint (570 ml) of sloes. The jar is then filled with gin, sealed, turned several times to mix and stored in a cool, dark place. It is turned every day for the first two weeks, then each week, until at least three months have passed.

The gin will now have a deep ruby red colour. The liqueur is poured off and the sloes discarded. Alternatively, the leftover fruit can be infused in white wine or cider, made into jam, used as a basis for a chutney, or a filling for liqueur chocolates.[2] The liqueur can be filtered, but it is best decanted back into clean containers and left to stand for another week. Careful decanting can then ensure that almost all sediment is eliminated, leaving a clear liqueur.

Recipes for sloe gin vary depending on the maker's taste. The sweetness can be adjusted to taste at the end of the process, although sufficient sugar is required while the drupes steep to ensure full extraction of flavour. When made sufficiently slowly, the alcohol extracts an almond-like essence from the sloes' stones, giving sloe gin a particular aromatic flavour. However, some recipes use a shorter steeping time and include a small amount of almond essence. Another common variation is the addition of a few cloves and a small stick of cinnamon.

Competitions

A sloe gin competition [3] is held each January in The Pandy Inn, Dorstone, Herefordshire,[4] with the winner crowned the "Grand Master of the Sloes".[5] There were 30 Sloe Gins entered in the 2015 competition. They were sampled and scored on colour, clarity, taste and quality by over 50 willing judges. The next competition will take place on Saturday 23rd January 2016.

There are also the Sloe Gin Awards in Hebden Bridge, West Yorkshire,[6] which are held annually and include gold, silver and bronze awards.

There is also an annual competition for locally produced sloe gins in Knighton, Powys.

The George Inn in Frant, East Sussex, near Royal Tunbridge Wells plays host the annual Sloe Gin World Championships in December.

Related liqueurs

In Germany and other German-speaking countries, Schlehenlikör is made by soaking sloes, sugar, and possibly some spices in vodka, gin or rum. The most popular commercial brand, based on white rum, is made by Mast-Jägermeister SE, better known for its product Jägermeister.

In Spain, pacharán is made by soaking sloe drupes in an anise-flavoured spirit, resulting in a light reddish-brown, sweet liquid, around 25-30% alcohol by volume. In Italy, bargnolino is made by soaking sloe drupes with sugar and spices in spirit alcohol (recipe varies locally), resulting a reddish, sweet liquor, around 40-45% alcohol by volume; it is often chilled before serving.

Slider, a Devonshire tradition, uses the used sloes from the sloe gin to steep in still cider, making sloe-flavoured cider. Sloe whisky and sloe brandy are variants on the tradition, and are often mixed with ginger beer or ginger ale.[7]

In Japan, a similar liqueur called umeshu is made by steeping whole Japanese apricots (ume) and sugar in shōchū, a spirit made from distilled rice wine.

See also

References

  1. ^ EU spirits regulation(PDF) Regulation(EC) No 110/2008 of the European Parliament and of the Council of 15 January 2008 on the definition, description, presentation, labelling and the protection of geographical indications of spirit drinks and repealing Council Regulation (EEC) No 1576/89, Appendix II No. 37, Retrieved 2014-01-31.
  2. ^ "Recipe for Sloe Gin Truffles" http://www.sloe.biz/pip/viewtopic.php?t=171&sid=a7cb5c33ec3520ef85f5f660078160e2
  3. ^ https://www.facebook.com/SloeGinCompetition
  4. ^
  5. ^
  6. ^
  7. ^ http://www.summerfruitcup.com/sloe
This article was sourced from Creative Commons Attribution-ShareAlike License; additional terms may apply. World Heritage Encyclopedia content is assembled from numerous content providers, Open Access Publishing, and in compliance with The Fair Access to Science and Technology Research Act (FASTR), Wikimedia Foundation, Inc., Public Library of Science, The Encyclopedia of Life, Open Book Publishers (OBP), PubMed, U.S. National Library of Medicine, National Center for Biotechnology Information, U.S. National Library of Medicine, National Institutes of Health (NIH), U.S. Department of Health & Human Services, and USA.gov, which sources content from all federal, state, local, tribal, and territorial government publication portals (.gov, .mil, .edu). Funding for USA.gov and content contributors is made possible from the U.S. Congress, E-Government Act of 2002.
 
Crowd sourced content that is contributed to World Heritage Encyclopedia is peer reviewed and edited by our editorial staff to ensure quality scholarly research articles.
 
By using this site, you agree to the Terms of Use and Privacy Policy. World Heritage Encyclopedia™ is a registered trademark of the World Public Library Association, a non-profit organization.
 


Copyright © World Library Foundation. All rights reserved. eBooks from Project Gutenberg are sponsored by the World Library Foundation,
a 501c(4) Member's Support Non-Profit Organization, and is NOT affiliated with any governmental agency or department.