All about making whisky
Even though sloes grow all over Europe, English sloes remain the most popular. As October approaches, the bushes become laden with fruit and the sloes are picked by hand: a somewhat thorny task! It takes four months to make this liqueur whose colour and flavour are entirely natural. The sloes are left to gently infuse in Plymouth Gin, with some water and sugar; it is this that gives Plymouth Sloe Gin its particular balance.
According to tradition, the sloes should be pricked before maceration in order to release the full intensity of their flavour... but the pricking implement has to be made of silver! However, another tradition is simply to use a thorn from the sloe tree.
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Authentic and bursting with history, Plymouth Gin is produced in the oldest English distillery still in operation. Formerly the Dominican monastery of “Black Friars”, the Plymouth distillery continues to use a recipe dating back to 1793 and its copper still, still used today, was first installed in the Victorian era, in 1855. It was the first spirit to be classified as a “Dry Gin” and the only English Gin to hold a Protected Geographical Indication from the European Union. Only gin produced within the walls of the old town of Plymouth can bear the name “Plymouth Gin”.
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