The production process of Opyos Luxembourg Sloe (lux.Schléiwen) Gin began in October 2018 when the first frost hit. This frost reduces the bitterness of sloes and makes them at least a little more palatable. After handpicking, the berries are macerated together with organic cane sugar for several months in our award-winning Opyos Luxembourg Dry Gin. This long period of time allows the gin to penetrate the berries and extract all the important components from the skin, meat and core of the fruit. After maceration, the soaked sloes are carefully pressed so that we get all the aroma, mouthfeel and color of this small, inconspicuous berry. There are again several weeks between pressing and filling the Sloe Gin so that a large part of the sediment collects at the bottom of the tank. Before this liqueur is bottled at 26% vol, there is neither cold filtration nor the addition of artificial ingredients. Translated by Google Translated by Google