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Sloe Ginster World Championships: Makers compete for title Sloe Ginster World Championships: Makers compete for title
(about 3 hours later)
Artisan sloe gin-makers have gathered at a Kent pub to compete for a coveted World Champion title. 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.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". Kevin Ladley, of Dartford, Kent, won the contest based on the "colour, bouquet, sweetness and character" of his sloe gin.
'Underworld of production' Landlord Greg Elliot said Mr Ladley initially tied with another contestant but he was crowned Champion Artisan Sloe Ginster for 2015 on the "character" of his concoction after a "drink-off".
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.
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. Andrew Ferguson, of 2014 winners Demijohn, 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 of Demijohn said he had been fed the juice from a very early age by his mother who had "special recipes". Mr 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".
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.
'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."
"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".
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 recipeSloe 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 sloes450g/1lb sloes
225g/8oz caster sugar225g/8oz caster sugar
1 litre/1¾ pint gin1 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.