Whitley Neill Sloe Gin

Quando cresceva, Johnny ricorda con affetto di andare a caccia di prugnole durante settembre e ottobre nella loro fattoria nel Devon. Insieme macerando le loro prugnole per un po 'più a lungo e aggiungendo meno zucchero della maggior parte, dando un sapore più profondo e più rotondo. Continuiamo a mettere in infusione le nostre bacche di prugnolo per un periodo compreso tra sei e nove mesi per estrarre la massima profondità di sapore possibile. 

- Lucious hand picked sloe berries are steepd for six months to creat this deep and delicious gin.
- Botanicals: Juniper , Coriander, Angelica Root, Liquorice Root, Cassia Bark, Lemon Peel, Orange Peel, Oris Root, Blackthorn Berries.
- Colour: Burgundy brown with a fortified wine finish.
- Nose: Bright ripened first crack of autumn Blackthorn berries complemented by sweetened orange peels
- Palate: Chewy red berry fruitiness of stone fruit , plum and ripened black cherries with hints of cassia bark.
- Finish: Fresh cooling yet silky mouthfeel that delivers a bold ripened cherry and clove like spices from the addition of coriander , cassia and juniper berries.
- Inspired by the English Countryside and spending time with his Mother. Johnny Neill delivers a Sloe Gin that's inspired by her and her traditions. When growing up Johnny remembers fondly foraging for Sloes during September and October at their farm in Devon.
- Together steeping their Sloe's for a little longer, and adding less sugar than most, giving a deeper and more rounded flavour. Sloe berries continue to steep for six months to extract as much depth of flavour as possible.