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| Sloe Ginster World Championships: Makers compete for title | Sloe Ginster World Championships: Makers compete for title |
| (about 17 hours later) | |
| Artisan sloe gin-makers have gathered at a Kent pub to compete for a coveted World Champion title. | |
| Tasting of the hand-crafted entries took place at the 18th Century George Inn at Tunbridge Wells on Wednesday. | |
| Sloe berries are used to make the red liqueur which normally has an alcohol content of between 15 and 30%. | Sloe berries are used to make the red liqueur which normally has an alcohol content of between 15 and 30%. |
| Prior to the event, entrant Andrew Ferguson of Demijohn, said he imagined the contest would be "one hell of a party". | |
| 'Underworld of production' | 'Underworld of production' |
| Edinburgh-based Demijohn won the Champion Artisan Sloe Ginster title for 2014. | Edinburgh-based Demijohn won the Champion Artisan Sloe Ginster title for 2014. |
| Mr Ferguson said he couldn't be there in person but was "honoured" to have won last year and "really excited" be entering again. | Mr Ferguson said he couldn't be there in person but was "honoured" to have won last year and "really excited" be entering again. |
| This year marks the 7th annual event, which organisers say began when pub locals began arguing over the perfect sloe gin recipe. | This year marks the 7th annual event, which organisers say began when pub locals began arguing over the perfect sloe gin recipe. |
| Sloe berries are hand-picked from the blackthorn bush and ripen in late September. | Sloe berries are hand-picked from the blackthorn bush and ripen in late September. |
| This year's poor summer is said to have provided ideal growing conditions, promising a bumper crop of the bitter fruit. | This year's poor summer is said to have provided ideal growing conditions, promising a bumper crop of the bitter fruit. |
| Mr Ferguson of Demijohn said he had been fed the juice from a very early age by his mother who had "special recipes". | Mr Ferguson of Demijohn said he had been fed the juice from a very early age by his mother who had "special recipes". |
| He described an "underworld" of British production, with people "just like my mother, from ex-bankers to fruit farmers" producing the drink. | He described an "underworld" of British production, with people "just like my mother, from ex-bankers to fruit farmers" producing the drink. |
| He and his wife now work with 16 or 17 small producers around the country. | He and his wife now work with 16 or 17 small producers around the country. |
| 'Superior' product | 'Superior' product |
| Mr Ferguson said the berries are "inedible" and "disgusting" when picked because they are so dry but "put it in gin with a bit of sugar and it is amazing." | Mr Ferguson said the berries are "inedible" and "disgusting" when picked because they are so dry but "put it in gin with a bit of sugar and it is amazing." |
| "We like a traditional bitter sloe gin," he said of his entry, adding that one of the tricks is to add very little sugar. | "We like a traditional bitter sloe gin," he said of his entry, adding that one of the tricks is to add very little sugar. |
| George Inn landlord Greg Elliot said hand crafted sloe gins are "generally superior" to commercially-produced products, which he said produce "an inferior flavour akin to a fruit cordial taste". | George Inn landlord Greg Elliot said hand crafted sloe gins are "generally superior" to commercially-produced products, which he said produce "an inferior flavour akin to a fruit cordial taste". |
| Organisers said all proceeds from the event will be donated to the MS Society. | Organisers said all proceeds from the event will be donated to the MS Society. |
| Sloe Gin recipe | Sloe Gin recipe |
| Making sloe gin is slow but there's no cooking required, just patience. | Making sloe gin is slow but there's no cooking required, just patience. |
| Ingredients: | Ingredients: |
| 450g/1lb sloes | 450g/1lb sloes |
| 225g/8oz caster sugar | 225g/8oz caster sugar |
| 1 litre/1¾ pint gin | 1 litre/1¾ pint gin |
| Preparation: | Preparation: |
| Prick the tough skin of the sloes all over with a clean needle and put in a large sterilised jar. | Prick the tough skin of the sloes all over with a clean needle and put in a large sterilised jar. |
| Pour in the sugar and the gin, seal tightly and shake well. | Pour in the sugar and the gin, seal tightly and shake well. |
| Store in a cool, dark cupboard and shake every other day for a week. Then shake once a week for at least two months. | Store in a cool, dark cupboard and shake every other day for a week. Then shake once a week for at least two months. |
| Strain the sloe gin through muslin into a sterilised bottle. | Strain the sloe gin through muslin into a sterilised bottle. |