The Beverage Tasting Institute 93 points: "Pale amber pink color. Aromas of sweet berry and citrus pastry, floral hops, honey and spice follow through on a soft,silky entry to a dry-yet-fruity medium-to-full body with wintermint, mango custard, dried lavender, and herbal juniper and sweet spices on the gentle polished finish. Very nice." June 2009
From F. Paul Picault's Spirit Journal: "Aged for 3 to 6 months. Pot still. Malted barley and corn. Amber/topaz color; superb clarity. Aroma bursts forth from the glass in leafy/weedy/grassy notes, with subtle traces of anise and caraway lurking in the aromatic background; an additional ten minutes of time in glass bring out hard-to-pin-down scents of spice, earth/soil, beans/pods, and forest/woodsy elements; very little juniper or citrus peel in the bouquet. Entry is tart upfront then it goes all cardamom-y and pod-like; midpalate stage is chockfull of cardamom, coriander, citrus peel, and rooty angelica and reminds me a bit of Sarsaparilla. Finish has an apothecary/medicinal aspect to it that might not work for some modern cocktails, but as a small production spirit it works for me mostly from a historical sense. My Beverage Alcohol Resource partner David Wondrich had a hand in its creation, so says the label. Clearly, the distillate itself is top-notch. Spirit Journal 2010 Rating: 4 Stars Highly Recommended"
Try Old Tom neat, on the rocks or in a Gin Buck:
1 1/2 oz Gin
Juice of 1/2 Lemon
Pour gin and juice of lemon into an old-fashioned glass over ice cubes. Fill with ginger ale, stir, and serve.