Since I don’t know what Slow Gin is & I’m sure I can’t be alone in this, I have put a paragraph from Wikipedia on it in this post here.
Loin of Vennison in a Slow Gin | BBC Good Food
“Sloe gin is a red liqueur made with gin and sloe (blackthorn) drupes, which are a small fruit relative of the plum. Sloe gin has an alcohol content between 15 and 30 percent by volume. However, the European Union has established a minimum of 25% ABV for sloe gin to be named as such. Sloe gin is technically a gin-based liqueur, but due to historical prevalence at the time of writing the EU spirit drink regulations the colloquial name ‘sloe gin’ was included in the legal definitions and as such is the only gin-based liqueur that can legally be called gin without the liqueur suffix.The traditional way of making sloe gin is to soak the sloes in gin. Sugar is required to ensure the sloe juice is extracted from the fruit.
Many commercial sloe gins today are made by flavouring less expensive neutral grain spirits, although some manufacturers still use the traditional method. U.S. distilleries often use close relatives of the sloe, such as the Aronia berry or beach plum, to produce a domestic version of sloe gin.”
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