Sloemotion Distillery has 18 years of experience in production.
The origins of the business means that care for the environment alongside modern production standards and use of traditional techniques & recipes are integral to the way our business runs. We are Responsible Distillers and Traditional Steepers.
We have an extensive creative process in the development of new recipes and a demonstrate meticulous care in the production processes of our delicious and award winning products. Sloemotion Distillery has BRC accreditation. AA grade, 2019.
Responsible Distilling with iStill
Care for the environment is close to the heart of the business and with its’ low running costs, and highly efficient energy usage, our iStill works effortlessly at Green Farm bringing our craft distillation processes into the 21st century. iStill have revolutionised the world of distilling, improving performance and accuracy and, crucially for us, minimising impacts on the planet.
Our chief distiller uses his experience and that of his team to review existing recipes and trial new ideas using our second smaller development iStill.
The business began by foraging for fruits and botanicals from the farm to use as ingredients to flavour our delicious creations. This tradition is continued on to this day for our premium Hedgerow Spirits and Sloemotion Liqueurs range. Foraging goes on throughout the year in the hedgerows around Green Farm and in the surrounding rolling countryside of Ryedale in North Yorkshire.
Once gathered, the foraged items are dried or frozen to preserve and concentrate flavours for use in the distilling and steeping processes.
The business began by scaling up traditional kitchen recipes and techniques to make high quality liqueur products. Today, we still follow those award-winning methods.
The core element of our liqueur making process is the steeping of whole fruit in small batches in high quality spirits over a period of months. This lengthy steeping process, along with regular stirring, allows the product flavour to fully develop and mature. At the end of the process every batch is assessed for colour and taste.
Taste every batch
Every batch is tasted – and assessed for taste and importantly colour with the liqueurs. This is not something you want to do first thing in the morning but taste is key – its important. Joff is the key person for this but we all have to get involved now and again….sometimes it sharpens the mind!