Hayman's Sloe Gin is part of our Sloe Gin collection. It comes from Hayman's Gin and is crafted in England.
Hayman's Sloe Gin is a vibrant ruby-hued liqueur that beautifully captures the essence of wild sloe berries, offering a perfect balance of sweet and tart flavors. Interestingly, the Hayman family has been crafting gin since 1863, and they still use the same copper pot still, known as "Marjorie," that their great-grandfather used over a century ago to create their distinctive gin base.
Hayman's Sloe Gin stands out for its traditional production method, using wild-harvested sloe berries from the blackthorn bush and steeping them in their London Dry Gin for several months. This family-owned distillery has been crafting gin since 1863, and their sloe gin recipe remains true to its Victorian-era roots, resulting in a perfectly balanced liqueur with bright fruit flavors and a pleasantly tart finish.
Hayman's Sloe Gin shines in fruity, gin-based cocktails, where its rich berry notes and subtle sweetness can take center stage, but it's equally delightful sipped neat or over ice as an after-dinner digestif. This ruby-hued spirit is perfect for cozy autumn evenings or chilly winter nights, pairing beautifully with hearty game dishes, robust cheeses, or dark chocolate desserts.
Nose: Ripe berry aromas dominate, with prominent notes of dark plums and cherries. A subtle almond nuttiness emerges, alongside hints of vanilla and cinnamon spice.
Palate: Sweet and tart flavors blend, reminiscent of homemade berry jam. The sloe berries take center stage, supported by a gin backbone of juniper and citrus. A touch of marzipan adds depth and complexity.
Finish: Medium-long with lingering berry sweetness. Gentle warmth from the alcohol, balanced by a slightly drying tannic quality. Faint notes of orange peel and clove spice round out the experience.
Hayman's Sloe Gin is crafted by steeping wild sloe berries in their London Dry Gin for several months, allowing the fruit to impart its flavor and rich color. What's particularly interesting is that the Hayman family still uses a recipe from the 1800s, hand-picking sloe berries in the autumn and adding just the right amount of natural sugars to balance the tart fruit flavors.
