Whisky Focus - Glenglassaugh Sloe Berry Liqueur

Glenglassaugh’s Sloe Berry Liqueur has been re-packaged and re-launched by The BenRiach Distillery Company.

Just in time for the approaching warmer summer weather (I hope), The BenRiach Distillery Company has re-packaged and re-launched the Glenglassaugh Sloe Berry Liqueur which it originally launched back in 2012.

This unique liqueur is presented in a 500ml bottle at 26% ABV and priced around £29 combines the Portsoy distillery's new-make spirit with the finest sloe berry juice from the blackthorn tree.

The spirit’s unique character is laden with crisp orchard fruits, butterscotch and sweet freshly-milled barley, complementing the intensity of the robust fruit flavour whilst retaining the classic, subtle tart acidity of the sloe berry itself.

This distinctive drink is just right for after-dinner sipping or mixing with lemonade and ice for those long summer evenings. Or use it as a base for cocktails such as Kir Royale or in Mulled Wine to give extra fruitiness and depth.

Sloes are the small, hard, blue-black fruit of the blackthorn bush and are quite similar in appearance to large blueberries. The smaller, sourer sisters of damson plums, they can be found growing in hedgerows, woodland and forest and are a perfect complement to the young coastal Glenglassaugh spirit.

Below are two recipes – for Kir Royale and a seasonal Mulled Wine – where Glenglassaugh’s Sloe Berry Liqueur can be used to add an extra kick.

Glenglassaugh Sloe Berry Liqueur is available from specialist shops such as  The Whisky Exchange
 

• 1 part Glenglassaugh Sloe Berry Liqueur
• 5 parts Champagne or sparkling wine

• Build the ingredients in the flute glass.
• Add the champagne first and then slowly add the Sloe Berry Liqueur to achieve a ‘blush’ colour or until it has the appearance of Rose Champagne.

• 1 bottle of red wine
• 60g/2oz Demerara sugar
• 1 cinnamon stick
• Grated nutmeg
• 1 orange, halved
• 1 dried bay leaf
• 60ml/2fl oz. Glenglassaugh Sloe Berry Liqueur

• Put wine in a saucepan with the orange, sugar, bay leaf and spices.
• Heat gently until the sugar had dissolved. Taste to see if you want the wine sweeter, add more sugar to taste.
• Take the saucepan off the heat and stir in the Glenglassaugh Sloe Berry Liqueur.
• Strain into heatproof glasses and serve immediately.

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