The Calafate berry is a treasured local delicacy, traditionally used in sweet jams, tarts and liquors. The berry itself isn’t actually very sweet, on the contrary it’s actually rather bitter, and it can provide intense purple colour and dark-fruit flavours without adding any sticky-sweetness. We’ve concocted a Patagonian version of England’s “sloe gin”, by soaking whole calafate berries in gin for 8 months. The result is something we’re very proud of.
