Sloe Gin is a Gin-based Liqueur which is made by infusing sloe berries, from the blackthorn bush, in Gin. This gin reminded some of our testers of cherry bakewell, with many enjoying its fresh forest fruit qualities. Once the sloes and sugar have been added to the gin, the mix is left to infuse for three months, traditionally turned by hand daily for two weeks, then weekly until the three month period is up and the fruit has turned the gin a beautiful ruby colour. The quality of the Gin was poor - made with turpentine and all sorts - so adding sloes to it masked the flavour, but was dubbed ‘the poor man’s Port’.

The best sloe gins - What is the best sloe Gin? The best sloe gins - What is the best sloe Gin?

When it’s time to decant, use a very fine sieve over a bowl (or line a normal sieve with a muslin cloth) and pour the mixture out. The sloe berry sweetness and juniper gin flavours could be more married but the overall taste was satisfying.

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Gordon’s London Dry Gin

Make like the British aristocracy and sip it neat, or try it chilled over ice to cut through some of the syrupyness. Our testers enjoyed the prominent berry flavours, describing it as having a subtle yet complex profile. No longer considered only something your granny liked, the big Gin producers have put lots of care and attention into creating Sloe Gins that are deliciously sweet, tart and balanced. Good Housekeeping participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites.You’d be forgiven for thinking that Master Distiller Mark Marmont had left out the berries when creating this, as it’s a completely clear liquid. Using ingredients foraged from in and around East London and Essex, we loved its sweetness and smooth texture.