Sloe Gin - Related Liqueurs

Related Liqueurs

In Germany and other German-speaking countries, a very similar liqueur, Schlehenfeuer (literally, "sloe fire"), is made, but in the English speaking world, Schlehenfeuer is generally considered any German version of sloe gin, not the specific product. Schlehenfeuer has an alcohol content of about 38% by volume, and this higher alcohol content is also the most important difference between it and other sloe gins. However, Schlehenfeuer and other types of Schlehenlikör (the generic German term for any kind of sloe liqueur) are sometimes made with vodka or rum. The most popular commercial brand, based on white rum, is made by Mast-Jägermeister SE, better known for its product Jägermeister.

In Spain, pacharán is made by soaking sloe berries in an anise-flavoured spirit, resulting in a light reddish-brown, sweet liquid, around 25-30% alcohol by volume. In Italy, bargnolino is made by soaking sloe berries with sugar and spices in spirit alcohol (recipe varies locally), resulting a reddish, sweet liquor, around 40-45% alcohol by volume; it is often chilled before serving.

Sloe gin is also known as sloe or Schlehen wine.

Slider, a Devonshire tradition, uses the used sloe berries from the sloe gin to steep in still cider, making sloe-flavoured cider. Sloe whisky and sloe brandy are variants on the tradition, and are often mixed with ginger beer or ginger ale.

In Japan, a similar liqueur called umeshu is made by steeping whole Japanese apricots (ume) and sugar in shōchū, a spirit made from distilled rice wine.