Every year I mean to go foraging and make sloe gin, and every year I leave it too late. Luckily this year I can have Brick's Lingonberry and Sloe sour instead. Brick are famed for their excellent sours and this is no exception. It's fermented with their house Lactobacillus and Kveik yeast and the abundance of added fruit makes it thick, jammy and Christmassy.
