Hans Reisetbauer Sloeberry Sloe Gin

Sloe gin is usually a sugar bomb, and Hans Reisetbauer doesn't do sugar bombs. The Austrian distiller widely considered the world's finest maker of fruit eau-de-vie — a man who uses 77 pounds of elderberries per liter and rejected tomatoes as a botanical because they didn't work — builds his Sloeberry on his own Blue Gin: triple-distilled from estate-grown Mulan wheat on a Christian Carl copper pot still with 27 botanicals from 14 countries, led by Macedonian juniper. Into that gin go 100% Hungarian sloeberries — the small, astringent wild plums of the blackthorn — macerated to draw out their tart, almond-tinged fruit, with only a minimal touch of sweetness added, bottled at 28% ABV. The result is a sloe gin for people who find sloe gin cloying: the fruit reads as fresh sloe rather than jam, the gin's juniper and spice stay clearly present underneath, and the finish is dry enough to sip. Expect a deep ruby color with tart plum, bitter almond, and a whisper of cherry stone on the nose over Blue Gin's juniper and citrus, opening into a bright, fruity palate where the sloe's natural sharpness leads and the sweetness stays in the background, finishing clean with marzipan and juniper. Serve it neat and cool as a digestif, top it with sparkling wine for a Sloe Gin Fizz, or build a Sloe Gin Sour. From the distiller who treats every fruit like a vintage — sloe gin, taken seriously.

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