Old English Sloe Gin

This is what happens when you make a sloe gin with the best gin in the world!


% €34.95* (14.31% saved)
Content: 0.7 Liter (€42.79* / 1 Liter)

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Product number: 1143
Product information "Old English Sloe Gin"

Old English Sloe Gin is made from a base of Old English Gin and sloe berries from our local surroundings, picked in the autumn when they are ripe and before frost and birds get to them. The sloe berries are soaked in the gin for 6 months at our distillery in Kirke Såby and sugar is added before bottling, thus being a liqueur.

About Sloe Gin
Sloe gin is not a gin but a liqueur. Gin is defined by EU laws as a clear spirit at minimum 37,5% ABV and the predominant flavour must be juniper. Sloe Gin is in general at a strength at 30% ABV, the sugar content of around 10%, and the predominant flavour comes from the sloe berries – and the gin, of course.

ABV: 30% vol.
Country of origin: England
Food producer : Hammer & Son Ltd. | PO Box 14 | MA MRS 1000
Net filling quantity: 700 ml
Type of product: Gin
Hammer & Son
I have been working with gin for many years, doing gin tastings and seminars and have been an accredited gin judge at international spirits competitions for four years. And after trying many hundreds of gins I found that the spectrum was pretty narrow (stereotype), although lately we've seen a lot of good new products with new and exciting botanicals. As such, I felt that creating a gin that would push the boundaries of the London gin label to the limit could be a challenge.
I've thought about geranium for a long time (the smell of the leaves is almost like a gin and tonic itself) and geranium has been used for centuries for medicinal purposes (for depression, fatigue and more) and by cooks for purification air in the kitchen and for seasoning dishes. So the history and uses were very similar to juniper and when we did the chemical analysis we found that the essential oils in geranium (geraniol, geraniol formate, linalol, rose oxide, citronelol) are present in most fruits, vegetables and spices were. and vice versa, along with the main components of gin (juniper, lemon, coriander, angelica), geranium is used in the therapeutic world. So, in theory, geranium paired well with gin and a variety of mixers that bartenders use today to create new and exciting cocktails.
The challenge now was to get the oils out of the geranium by distillation in alcohol (usually the oils are extracted by steam/vapor pressure) to end up with a London Gin. Luckily my father was a chemist who had worked with essential oils for the perfume and food industries for decades and we bought a 5 liter copper still and we set up a mini lab in his house and started experimenting with the plants. After a few weeks we figured out how to process, mature and distil the geranium to get the oils we needed.
My goal was to make an authentic London Dry Gin, so of course our gin should be made in England where the tradition, knowledge and equipment was there, so we spent some time with our English distiller and made the final recipe. And the recipe we made results in a gin that offers a different taste and flavor depending on the blender used, due to the abilities of the previously mentioned oils. (Kristian Kamp, the only Dane with a recipe in Gary Regan's Gin Compendium, calls it a chameleon).
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