Sloes are small fruit with stones which are black tinged with blue and come from sloe shrubs (which are also known as blackthorn), and are found in hedgerows exposed to the sun.
Even though they are ripe in September, they are only picked after the first frost of winter, which makes them softer and less bitter. To produce Briottet’s Sloe Liqueur, what are in fact used are the sloe’s stones, with the skin and flesh removed. The stones are then dried and are macerated in extra-fine alcohol for almost a year. The powerful and authentic taste which is produced by using the stones is then tempered through the careful addition of not too much but not too little sugar.
Sloe Liqueur is perfect as an after-dinner drink.
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