Sloe Gin is a gin liqueur that is produced by macerating, i.e. the pickling of sloes. Over time, the gin penetrates the sloe berries and absorbs the taste and color of the berries, which is further enhanced by adding sloe juice. The sweetness of the pulp and the light almond taste that gets into this spirit from the core depend on the harvest and can vary slightly. It is quite possible that a sediment is formed by the sloe, but this is completely harmless and does not represent a quality defect, as it is a purely natural product. An intensely fruity and pleasantly mild gin interpretation. The sloe fruits used ripen from around September and are mostly harvested on the bush after the first frost. Some of the bitter-tasting and astringent tannins in the fruit are enzymatically broken down by the action of frost. This reduces the tannin content in the fruit juice. On the other hand, complete degradation of the tannins is undesirable because they contribute significantly to the taste of the products. Tasting Notes: Nose: intensely fruity, light almond notes Palate: initially fine resin notes, then strong sloe with fresh citrus notes Botanicals: juniper, lemon peel, orange, grapefruit peel, lavender blossom, angelica root, violet root, cranberries, gold balm, lemongrass, sloes Translated by Google