Deadman’s Point Sloe Gin is made from locally foraged Sloe berries and our own vapour infused gin. Made simply, from pure Tasmanian rainwater and organic cane sugar the base for our gin is double distilled and charcoal filtered. We vapour infuse our base with carefully chosen botanicals, combining the subtle flavours of locally grown pepper berry leaves, Oyster Bay pine, lemon and lavender which are blended with lemon myrtle, grapefruit, juniper, coriander and liquorice root. We then steep the sloe berries in gin for several months, add a little bit of organic sugar for taste and then decant it into bottles.
In 2018 we won a gold medal and trophy for being the Best Australian Flavoured Gin at the Australian Gin Awards.
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