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Colin and Phyllis Hingston have worked their magic on a tonne of handpicked British sloe, part of which is often picked by our own fair hands! After 12 months of maturing it is at its best. Once again their skill has produced a lovely traditional tasting liqueur with an exciting bitterness.
How is it best drunk?
It is perfect as an after dinner drink or fresh air sharpener and can even be used for longer drinks such as a Kir with Champagne or in a Sloe Gin Rickey cocktail! London Gin is used as the base spirit and with Colin and Phyllis's now much perfected skill in liqueur making, the result is a lovely traditional tasting Sloe Gin which is really sophisticated and complex, with an almost bitter aftertaste. Unfortunately due to limited stocks of fruit the actual total stock available is very limited and we have sold out every year. Its tremendous popularity means that if you are wanting to have some of our Sloe Gin this year, I recommend you order soon! If you are a Sloe Gin lover, then our new Sloe Sherry from Yorkshire is also worth a try.
How is this made?
The Sloe Gin process starts with us helping actually picking the sloe. The sloe is then sent to Worcestershire and Colin and Phyllis Hingston work their magic on it to create our Sloe Gin. A nice story - All Colin and Phyllis's fruit gins are based on a family recipe dating from 1842 and they have developed it to include this marvelous whole fruit gin. Due to a constant shortage of sloes for our customers insatiable appetite for this wonderful British Sloe Gin liqueur Demijohn have now instituted an annual sloe-picking day to supplement Colin and Phyllis's harvest. So far we have found it to be a popular change from serving in the shops and our friends are beginning to badger us to be allowed to join the fun too.