Gin Eva Old Tom takes the citrus botanicals of La Vermella - juniper, lemon, bitter orange, Canoneta orange and mandarin - then changes the texture through six months in former Majorcan red wine casks and 20 g/l of residual sugar. The shop may use a broader commercial wording around Mallorca Dry Gin, but the liquid belongs in the Old Tom family: slightly sweetened, rounded by wood, and built for a style of drinking that sits between dry gin and classic cocktail history.

The nose begins with orange peel, mandarin and lemon, then moves into a warmer register of oak and spice. The cask does not erase the citrus base; it gives it a darker frame. On the palate, the 45% ABV keeps the gin firm while the residual sugar softens the edges. Bitter orange and Canoneta orange bring ripe peel and gentle bitterness, mandarin adds a rounder fruit tone, and the former red wine cask contributes polish, colour and a faint tannic grip through the finish.

Old Tom gins are useful because they make historic cocktails feel fuller without turning them into sweet drinks. This bottle works naturally in a Martinez, a Tom Collins with controlled sugar, or a gin and tonic with a short pour of tonic and orange peel. In a long drink, a Mediterranean tonic and a restrained orange garnish protect the citrus-oak balance. Too much sweetness would flatten the wine-cask detail.

The charm of Gin Eva Old Tom is that its sweetness has a clear role. It does not decorate the gin; it binds citrus, wood and spice into a smoother line. That makes it a distinctive Majorcan Old Tom, especially for drinkers who already know La Vermella and want to taste how the same fruit base changes with cask and sugar.