Wild sloe changes the pace of Kapriol without erasing the distillery's mountain botanicals. At 28.7% ABV, this fruit-led bottling combines sloe, plum and blueberry with juniper, rosehip, hops, bay, oregano, rosemary, mint, roots, flowers and spice. Juniper is infused before distillation in small copper stills, while selected herbs are handled at lower temperature to protect their aroma and natural pigments. A light filtration preserves the vivid colour and the freshness of the fruit.

The nose suggests ripe hedgerow fruit, led by sloe's dark cherry and almond-like character. Plum adds softness and blueberry deepens the berry note, but juniper and mugo pine remain present underneath. Lavender and chamomile bring a gentle floral lift. Hops, gentian and bay introduce a fine bitterness that prevents the aroma from feeling candied, while cardamom and caraway keep the finish lively.

In the mouth, the fruit is smooth and persistent rather than thick. A deliberately low sugar level allows the first round impression to give way quickly to herbal freshness and a lightly bitter close. The recipe contains no citrus, which makes the sloe easier to pair with a sour or sparkling ingredient without doubling an existing note. Served chilled, it is generous but still precise; in a long drink, its colour and fruit remain clearly visible.

Build the Perfect Serve in a highball filled with clear ice: pour 4 cl of Kapriol Sloe Gin, add 10 cl of quality premium lemonade and stir gently. Add a lime wedge and three ripe sloe berries to the glass, then repeat both on a small dark plate beside it. Lemonade keeps the fruit lively, while the lime offers a sharper option for guests who want more acidity.