Biggar Old Tom Gin is the distillery's softer answer to the dry house style, but it remains a proper gin rather than a sweet novelty. Juniper, coriander, cassia, orange, lemon, rosehip and lavender are joined by marshmallow root, liquorice root and Belgian candi sugar. That detail matters: marshmallow root is an aromatic root, not confectionery, and the sweetness is used to shape texture while the gin keeps spice and citrus in view.

The nose moves differently from Biggar's London Dry. Orange and lemon appear first, then cassia, liquorice and lavender create a warmer, rounder frame. On the palate, the entry is smoother and more generous, with the candi sugar giving gloss rather than syrup. Juniper still holds the centre, but the root botanicals add a soft, almost velvety bass note. The finish brings citrus peel, mild spice and a floral lift, ending sweeter than a London Dry but not sticky.

Fever-Tree Mediterranean Tonic Water is a good match because it softens the drink without making it heavy. With 4 cl of gin and 10 cl of tonic, the Old Tom character remains visible while the bubbles keep the sweetness moving. Orange peel is the first garnish to choose; a tiny lavender sprig can underline the floral finish if used with a light hand. The serve should avoid heavy fruit or sweet mixers, because the gin already supplies its own roundness.

This bottle is useful for drinkers who want to understand why Old Tom sits between dry gin and richer cocktail styles. Biggar's version has enough sweetness to change the mouthfeel, enough spice to stay adult, and enough citrus to remain refreshing. It is very comfortable in a G&T, but it also points naturally toward Tom Collins and Martinez-style cocktails.