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Slow Sloe both builds on and challenges the proud British sloe gin traditions. Whole sloe berries and a small amount of blackberries is infused in the gin for 9 - 12 months before it is sweetened with honey from Njord’s distillery garden and bottled. The result is a gin with lots of fruit and intense notes of almond and marzipan from the kernels entwined with floral notes that partly come from the honey. Slow Slow has both a higher alcohol percentage and a lower degree of sweetness than many other sloe gins, which results in an initial fruity and sweet flavour balance but ends with resistance from tannic and fruit acid as well as juniper.
Sloe berries, blackberries, pine, woodruff, lemon verbena, lavender, juniper and liquorice root.
Distillate and Alcohol Strength
Potato and barley malt. 29%.
Silver medal winner in the prestigious San Francisco World Spirits Competition in 2018.
Cocktail and G&T recipes with Slow Sloe