Keeping Warm (inside out)


Some close friends introduced me to the delights of Plymouth Gin and in particular Plymouth Sloe Gin. If you’ve never tried it, I urge you to do so immediately (or perhaps better still when the next cocktail hour is upon you).

Plymouth Gin’s distillery has been in operation since 1793 and their sloe gin recipe dates from 1883. The Uncommon Client is averse to any kind of additives and unnecessary tampering and their unique recipe is free of any added flavourings or colourings. The sloe berries are pricked and soaked in a mixture of Plymouth Gin, water drawn from Dartmoor and sugar. The process takes four months and the resulting dark, plum-coloured liquor is the perfect winter warmer served neat in a small shot glass.

In summer it can be enjoyed long mixed with cloudy lemonade and ice in a highball glass. Don’t use the very sugary clear lemonade as a mixer as the resulting drink becomes far too sweet and quite ruins the flavours. The sweetness of the sloe berries is best cut with the bitterness of the cloudy stuff.

We were heartened to see Plymouth Sloe Gin on the cocktail list at The Press Club in Melbourne, but that in itself raised the point that thousands of miles from Plymouth, this brand is present and thriving.  Referencing one of the principles of this blog as being anti-ubiquity I am minded to argue that sometimes a good, local and historic product deserves to be made available to everyone if done in a responsible and market-sensitive way. I hope that the owners of Plymouth Gin, the huge beverage powerhouse Pernod Ricard, continue to support this British brand internationally whilst being sensitive to the brands already established in local markets. The big conglomorate saving and keeping alive the cherished heritage brand is indeed a double-edged sword.

Plymouth Gin


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