Another New York take on Sloe Gin, Averell Damson Gin has two things going for it: The Damson is another local specialty, and upstate farms are known for their Damson harvests. The second thing is, for a cordial gin, it’s bottled at a relatively high proof: 66. Because of that you get a strong, spirit that holds up to drinking neat and in cocktails. Let’s take a closer look.
The color is a deep burgandy red, bole/terra rosa, with a rich brown note.
Neat, the nose is spicy with hints if cinnamon and ginger. Cherry jam in the middles notes with sweet raspberry with a tart edge in lows. Touch or orange and citrus highlights as well.
On the palate, starts with a beautiful flourish of spice and fruit up front, rising in unison with a sharp and bright rise. Little bit of gin notes in the background, what tastes like a hint of juniper, with some spice again. Definitely taste some gin in here. Possibly owing to the proof of the spirit, the base character comes through quite sharply.
First, in the Sloe Gin Fizz it has a sweet and surprisingly subtle character.
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Strawberry Bank Liqueurs grow their fruit in Cumbria, and in partnership with other growers in the Lyth valley, they create an array of classic English Country side spirits, including both a Sloe and Damson gin. Today we’re trying their Damson Gin. The recipe is damson juice, cane sugar and gin.
The color is reddish brown, almost maroon and reminiscent of Vermouth.
The nose is rich cherry juice, hints of very ripe fruit, plum and berry. There’s some quiet hints of citrus in the lower notes. Overall the nose is true to expectations.
The palate begins with tart cherry, fermented ripe plum taking over and dominating in the mid-notes. As the finish comes on, a tart sweetness accompanies lemon and juniper. Warm and spicy, although faint, definite gin finish. Overall, a very nice Sloe Gin, dominated by pungent Sloe notes and a nice hint of gin.
First, we tried it with ice and lime. Considering that most drink their Sloe Gin iced, this seemed like a necessary way to try it. The lime came up time and time again as a garnish, so we chose to incorporate it.
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