Alexandre Gabriel's challenge was to set it in context from a base of a popular nineteenth-century gin. During his frequent trips to the Caribbean, he discovered a wonderful cane sugar, like the Demerara, wet and heavy. It was the missing ingredient. This sugar is roasted in copper cauldrons for a first caramelization stage, then slightly diluted and finally alcoholic.
It is then aged for three or four months in cask. To create his Old Tom, the experience of Master Blender consists in integrating the Citadelle Réserve - selected for its floral appearance - with aged sugar, then putting it back in barrels for several months, in order to obtain a perfect blend of all elements.
Nose: fresh and firm, the attack reveals juniper, orange peel and cardamom, then it becomes more floral and vegetal, with jasmine and honeysuckle and notes of fennel and cumin, and almost sweet, with coffee.
Mouth: full and elegant, with a sweet and sour profile of lemon peel, génépi, anise and almond preserved, extending to spicy notes of nutmeg, cinnamon and cubic pepper.
Finish: beautiful, floral, spicy and woody, with notes of coriander, violet, angelica, cumin, grains of paradise and licorice.