All the way from sunny San Francisco, Anchor Distillery has reignited the old practices of gin making, using techniques that haven’t been in use since 1950.
Thanks to the massive revival of gin in recent years, old methods have been dug up and the Old Tom practice of gin making has seen a resurgence.
Anchor Old Tom is pot-distilled and unfiltered, as opposed to the column-distillation process of London Dry Gin, and this, coupled with the untraditional Paraguayan botanical Stevia, makes Anchor’s Old Tom far sweeter than its London contemporary.
As far as we can tell, this is the first known usage of Stevia as a botanical in modern gin, and so we’d recommend this particular gin to any of the more proficient ginthusiasts, as this sophisticated, silky-sweet complexity will be like nothing you’ve ever tried before.
On the palate, you’ll be able to immediately recognise the unique Old Tom sweetness, without it being overpowering. And don’t expect the usual sharpness of an unfiltered gin; Old Tom goes out with a sigh, not a bang, making it a sultry, sweet escape.