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Compounded the old fashioned way - the way you probably make Sloe Gin at home- by steeping diced rhubarb in London Dry Gin. We added sugar at the end of the process as I wanted to keep the tartness and sweetness nicely balance. We are still trying out different mixes but so far I have consumed rather a lot neat. It is such a summery flavour.
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A new flavour for us requested by customers. I love Rhubarb crumble and stewed Rhubarb but it was a number of customers who really suggested we try making this and we were really surprised by how great this turned out.