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Maral Sloe Gin, born in the heart of Belgium, has rapidly made a name for itself since its inception in 2020. Founded by three entrepreneurs, Arnaud de Mérode, Nicolas Haegelsteen, and Julien Bricart, the company was created out of a shared passion for natural products and traditional distillation arts.
Initially challenged by pandemic-related delays, the founders turned these challenges into opportunities by extending the maceration of their sloe berries to one year, enhancing the quality and intensity of the gin. This meticulous process has earned Maral international recognition, including several awards at prestigious global spirits competitions. Maral Sloe Gin exemplifies how innovative production methods and appreciation of local resources can lead to exceptional outcomes.
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What is a Sloe Gin?
Sloe Gin is a liqueur with its origins in England, essentially made from sloe berries native to Europe, which grow wild on blackthorn bushes. These very bitter small wild plums are typically harvested after the first frost when they are sweetest. To make Sloe Gin, they are steeped in gin and sugar. The mixture is macerated for several months, during which the sloes impart their color, flavors, and tannins to the gin, resulting in a ruby-red liqueur with a complex, sweet-sour taste.
The Belgian jury favourite!
The darling of Belgium has won the award for the best Sloe Gin twice, in 2022 and 2024, at the World Gin Awards. But what makes this small Belgian liqueur so special? “I would say our secret lies in the fact that we produce our own gin,” explains Arnaud de Merode. “Many Sloe Gin producers buy ready-made gin and use it as a base for the liqueur. We start with distilling the gin, giving us more influence over the taste and quality of the product.” The gin recipe is finely tuned to complement the sloe berries perfectly. “Also, our maceration process is three to four times longer than conventional Sloe Gins. This not only allows more complex fruit notes to develop but also captures the typical almond flavor from the fruit core.”
Currently, Maral produces about 5,000 liters, equivalent to between 15,000 and 20,000 bottles per year. For a small, independent company, this is certainly quite impressive.
“We want to see what else we can make with sloe berries,” says de Mérode. “Right now, we’re thinking about working on a sloe Amaretto.”
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How best to enjoy Maral Sloe Gin?
“I would say it’s best enjoyed neat with a little ice,” reveals de Mérode. “It can also be enjoyed with a very neutral tonic. A personal favorite of mine is the ‘Sloe Gasm,’ a mix of Sloe Gin with Champagne or Crémant.”
More information: maralgin.com
Photos: Maral Gin