{"id":2331,"date":"2015-04-21T10:17:03","date_gmt":"2015-04-21T10:17:03","guid":{"rendered":"https:\/\/www.glenglassaugh.com\/2015\/04\/21\/glenglassaugh-sloe-berry-liqueur-re-launched\/"},"modified":"2023-06-06T19:47:12","modified_gmt":"2023-06-06T19:47:12","slug":"glenglassaugh-sloe-berry-liqueur-re-launched","status":"publish","type":"post","link":"https:\/\/www.glenglassaugh.com\/de-de\/glenglassaugh-sloe-berry-liqueur-re-launched\/","title":{"rendered":"Glenglassaugh Sloe Berry Liqueur Re-launched"},"content":{"rendered":"

GLENGLASSAUGH\u2019S SWEET SLOE BERRY LIQUEUR RE-LAUNCHED<\/span><\/b><\/p>\n

\u00a0<\/span><\/b><\/p>\n

Glenglassaugh\u2019s Sloe Berry Liqueur has been re-packaged and re-launched by The BenRiach Distillery Company today (April 21, 2015).<\/p>\n

This unique and perfectly-crafted liqueur, presented in a 500ml bottle at 26% vol, combines the Portsoy distillery’s new-make spirit with the finest sloe berry juice from the blackthorn tree.<\/p>\n

\"Glenglassaugh<\/a>The spirit\u2019s unique character is laden with crisp orchard fruits, butterscotch and sweet freshly-milled barley, complementing the intensity of the robust fruit flavour whilst retaining the classic, subtle tart acidity of the sloe berry itself.<\/p>\n

The Glenglassaugh Sloe Berry Liqueur was originally launched in 2012 and as the distillery\u2019s new owners we decided to re-launch it now to give the liqueur the attention and promotion it rightly deserves.<\/p>\n

This distinctive drink is just right for after-dinner sipping or mixing with lemonade and ice for those long summer evenings. Or use it as a base for cocktails such as Kir Royale or in Mulled Wine to give extra fruitiness and depth.<\/p>\n

Sloe berries are the small yet firm little blue-black-coloured fruit\u00a0of the blackthorn bush and they resemble large blueberries. Related to the\u00a0damson plum, these small and zesty little berries can be found growing in hedgerows, woodland and forest. When married with the fruity and malty Glenglassaugh spirit, the\u00a0sloe berries\u00a0reveal a\u00a0particularly\u00a0moreish character.<\/p>\n

Here are two recipes \u2013 for Kir Royale and a seasonal Mulled Wine \u2013 where Glenglassaugh\u2019s Sloe Berry Liqueur can be used to add an extra kick.<\/p>\n

Kir Royale Cocktail<\/strong><\/p>\n

A traditional and classic cocktail which adds a touch of style to any occasion.<\/em><\/p>\n

Ingredients
\n\u2022 1 part Glenglassaugh Sloe Berry Liqueur
\n\u2022 5 parts Champagne or sparkling wine<\/p>\n

Preparation
\n1. Build the ingredients in the flute glass.
\n2. Add the champagne first and then slowly add the Sloe Berry Liqueur to achieve a \u2018blush\u2019 colour or until it has the appearance of Rose Champagne.<\/p>\n

 <\/p>\n

Mulled Wine<\/strong><\/p>\n

An easy mulled wine recipe to warm you up on a cold evening.<\/em><\/p>\n

Ingredients
\n\u2022 1 bottle of red wine
\n\u2022 60g\/2oz Demerara sugar
\n\u2022 1 cinnamon stick
\n\u2022 Grated nutmeg
\n\u2022 1 orange, halved
\n\u2022 1 dried bay leaf
\n\u2022 60ml\/2fl oz. Glenglassaugh Sloe Berry Liqueur
\nPreparation
\n1. Put wine in a saucepan with the orange, sugar, bay leaf and spices.
\n2. Heat gently until the sugar had dissolved. Taste to see if you want the wine sweeter, add more sugar to taste.
\n3. Take the saucepan off the heat and stir in the Glenglassaugh Sloe Berry Liqueur.
\n4. Strain into heatproof glasses and serve immediately.<\/p>\n

 <\/p>","protected":false},"excerpt":{"rendered":"

GLENGLASSAUGH\u2019S SWEET SLOE BERRY LIQUEUR RE-LAUNCHED \u00a0 Glenglassaugh\u2019s Sloe Berry Liqueur has been re-packaged and re-launched by The BenRiach Distillery Company today (April 21, 2015). This unique and perfectly-crafted liqueur, presented in a 500ml bottle at 26% vol, combines the Portsoy distillery’s new-make spirit with the finest sloe berry juice from the blackthorn tree. The…<\/p>","protected":false},"author":5,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[4],"tags":[],"class_list":["post-2331","post","type-post","status-publish","format-standard","hentry","category-news"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.glenglassaugh.com\/de-de\/wp-json\/wp\/v2\/posts\/2331","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.glenglassaugh.com\/de-de\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.glenglassaugh.com\/de-de\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.glenglassaugh.com\/de-de\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.glenglassaugh.com\/de-de\/wp-json\/wp\/v2\/comments?post=2331"}],"version-history":[{"count":1,"href":"https:\/\/www.glenglassaugh.com\/de-de\/wp-json\/wp\/v2\/posts\/2331\/revisions"}],"predecessor-version":[{"id":2332,"href":"https:\/\/www.glenglassaugh.com\/de-de\/wp-json\/wp\/v2\/posts\/2331\/revisions\/2332"}],"wp:attachment":[{"href":"https:\/\/www.glenglassaugh.com\/de-de\/wp-json\/wp\/v2\/media?parent=2331"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.glenglassaugh.com\/de-de\/wp-json\/wp\/v2\/categories?post=2331"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.glenglassaugh.com\/de-de\/wp-json\/wp\/v2\/tags?post=2331"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}