Ransom Old Tom Gin Cinsault apricot and almond

apricot and almond

There are also areas of heavy clay that reduce vigor and hasten ripening

bright fruit notes balanced with rich

The malo-lactic fermentation is blocked to preserve the freshness of the wine and the wine is normally bottled at some point between May and July of the following year

Excellent concentration

Ransom Old Tom Gin Cinsault apricot and almondDeveloped in collaboration with author, historian and mixologist David Wondrich. A historically accurate version of a popular style of gin from the mid 1800's. "The "missing link" between London Dry and Dutch Genever in terms of style and sweetness. Botanicals include juniper, orange peel, lemon peel, coriander, cardamom and angelica. These are steeped in high proof corn spirits. This is then married with one of Tad's whiskies, made from two row