Between the 18th and the 19th century Old Tom Gin started being produced as a dryer alternative to the Dutch Genever. Subsaquently dryer meant higher in alcohol which might explain its early nickname "mothers ruin". Although not known as the most palatable in taste back then, this important evolution paved the way for even dryer styles such as the London Dry Gin which is the style we have all come to know and love.This important flavour bridge therefore would not have been possible without the Old Tom Gin. To make the Berto Old Tom Gin the botanicals are vacuum-distilled. Separately, vanilla and cocoa are infused with sugar, this sweet infusion is then added to the blend in keeping with the traditional Old Tom style.
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