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Organic Sloe Gin

Organic Sloe Gin



Blackthorn is the bush from which sloes, a dusky berry of the plum family, are derived. On Miles' Cotswolds farm the blackthorn grows in abundance, away from roads and pollutants, and every year a bounteous crop of sloe berries is yielded.

The sloes are soaked in organic Juniper Green gin, sweetened with organic sugar. The sloes steep in the gin for several months before being hand filtered and bottled. To enhance the fruitiness, we blend a hint of our blackcurrant liqueur in with the finished sloe gin.

Sloe gin is a hip flask essential, but is also a cocktail favourite, try in a negroni (2 measures sloe gin, one measure campari, one measure sweet vermouth, ice) or with champagne. In the kitchen it is a wonderful alternative to brandy in cooking, adding a measure to your roast chicken gravy transforms the flavour.


Store in a cool dry place away from direct sunlight.


We farm in harmony with nature, using regenerative farming techniques to nurture our countryside. By supporting us you are helping us to sustain 25 small-scale farming families.

Our Mission

Speedy Delivery

We offer speedy next day delivery in our 100% recyclable packaging. There is a minimum order value of £30 for all orders. We deliver to the whole of the UK, including the Scottish Highlands and Channel Islands.

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Unrivalled Quality

We have received the countries highest accolades including; BBC 4 Food & Farming Best Producer, The Telegraph's Best Butcher, The Independent's Best Meat Box, Great Taste Top 50 Best Food Products.



The story began in 2007 when, after 2 years spent volunteering on organic farms around the UK, Miles Gibson returned home and began planting fruit. The fields had previously been used solely for grazing sheep. Miles built slowly, experimenting with different varieties, husbandry techniques and field positions guided by what he had learnt, and most of all by what his little patch of land taught him.

After 5 years of gradually increasing the acreage under soft fruit and plenty of fun experimenting with recipes, the first commercial batches of Raspberry and Blackcurrant liqueurs were produced. Both won prestigious awards, from the Soil Association and the Guild of Fine Food respectively. 

Today the core principles remain the same. Unlike almost every other liqueur producer in the country, Gibson’s only use fruit and flowers they have grown themselves to make their liqueurs.

The land is worked sustainably, without the use of pesticides and synthetic fertilisers. A wildflower meadow has been sown and 4 acres of native woodland planted, rather than seeking to maximise yield and government grants through intensive farming practices.