Normindia Gin Sloe

Normindia Gin Sloe is a French sloe ginSloe ginA liqueur made by steeping sloe berries in gin, then sweetening it. It is usually bottled between 25% and 30% ABV.GlossarySee Sloe gin gins produced in Normandy by Domaine du Coquerel, a distillery known since 1937 for its work with apples and Calvados. The base spirit is Normindia Gin, which itself draws inspiration from both Norman terroir and a selection of botanicals traditionally associated with India. This connection came from Pierre, the third-generation member of the family, whose long stay in India influenced the aromatic direction of Normindia. The sloe expression builds on this base by macerating wild sloe berries in the gin, following the traditional method used for sloe gin rather than a true redistillation. Sugar is added during the process, giving the spirit its characteristic balance between tartness and softness.

Spicy · Fruity

On the nose, the first impression is dominated by ripe sloe berriesSloeA small wild plum from the blackthorn, very astringent raw: it is what makes sloe gin.Glossary, showing a deep, slightly vinous fruit character, supported by the familiar backbone of juniperJuniperThe one compulsory botanical: gin must taste predominantly of juniper. Its "berry" is really a small conifer cone, resinous and peppery.Glossary. Subtle notes of orange peel, gentle spice from cinnamon and clove, and a hint of fresh ginger appear as the aromas open up. There is also a faint apple note that recalls the Norman heritage of the distillery.

The palate is round and supple. The tart, almost almond-like character of the sloe is balanced by a natural sweetness and by warm spice elements. Juniper and coriander remain in the background, acting more as structure than as dominant flavors. The texture is smooth and slightly syrupy without being heavy, leading to a lightly spiced, fruity finish that stays fresh and gently dry at the end.

Normindia Gin Sloe is traditionally enjoyed slightly chilled or over ice, but it also works well lengthened with a neutral tonic or sparkling water, where its fruit and spice can fully express themselves. It can be used in variations of classic cocktails such as a Sloe Gin Fizz or combined with dry vermouthVermouthAn aromatised, fortified wine flavoured with herbs and barks; its name comes from the German Wermut, wormwood. Dry vermouth goes into a Martini, sweet red into a Negroni.Glossary for a softer, fruit-driven take on a MartinezMartinezThe presumed ancestor of the Martini: gin (often Old Tom), sweet vermouth, maraschino and bitters, stirred over ice and served straight up.Glossary. Its identity remains firmly rooted in Normandy through the use of local fruit and the savoir-faire of a Calvados house, while preserving the historical European tradition of sloe gin production.