Sloe Gin 2013
That's right, Professor Cornelius Ampleforth’s Sloe Gin is back! When first launched in 2012, the good people of the interweb scrambled over one another to get their hands on this fine libation - in fact, it sold out so quickly that it made the good professor's (massive) head spin! Hopefully, this time, with the help of his highly-trained
monkeys lab assistants working around the clock he can keep up with demand, although we know he'll never deviate from his much-loved handmade approach.
Almost half a pound of the finest Sloe Berries are used to produce each and every bottle of this brilliant blackthorn beverage, although we have also witnessed Juniper Berries, Cinnamon, Coriander, Cloves, and Orange Peel entering the laboratory along with top quality copper-pot-still spirit, which have all been used to create this incredible cold-compounded gin.
Nose: This gin sings through the medium of almonds! Enticing marzipan and fresh bakewell tart (not the iced kind) are supported by clearly recognisable juniper and juicy berries. Wonderfully rich and aromatic.
Palate: Wow, there's some serious tannic grip here with berry tartness! Berry pie with a pleasingly viscous texture as you roll it around the tongue.
Finish: Quite clean but instantly salivating with lingering spices.
Overall: Perfectly balanced, this excellent Sloe Gin can be enjoyed neat or is just screaming out to be used in cocktails. Try using it instead of Maraschino in a Martinez for example, or for a simple and refreshing serve just add tonic water.
Twelve out of Ten
like liquid bakewell tart :)
How? How have they done this?
ABsolutely bursting with rich, full flavour. Heartily recommended!
5th February 2014
It's like Sloe Gin, but, up to 11. This one goes to 11.
8th November 2013
This is an amazing sloe gin experience, viscous, syrupy and just tastes of cherry and almonds in a glass. I'm not sure if it will last me until Christmas at this rate!
25th October 2013
This stuff is just amazeballs. The richest and most almondy Sloe Gin I've ever tried. Better even than the stuff my grandma used to make.
1st October 2013