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York Gin Old Tom - one of the world's best Old Tom gins

York Gin Old Tom is a Victorian-style dry gin slightly sweetened with a small amount of herb-infused sugar syrup made in the kitchen of one of Yorkshire's finest restaurants - the Michelin-starred Star Inn, Harome.

The syrup was created by Chef Patron, Andrew Pern, who also runs York's Star Inn The City and Mr P's Curious Tavern as well as the Star Inn the Harbour, Whitby.

The syrup's key ingredients are foraged from local hedgerows and the Star Inn's kitchen garden - the White Alba Rose also know as the Dog Rose (the White Rose of Yorkshire), along with Bronze Fennel and Star Anise. Angelica and pink peppercorns (Baie rose de Bourbon) complete the complex syrup.

Botanicals: juniper, coriander seeds, angelica root, cardamom, cinnamon bark, dried lemon peel, orris root, black pepper and grains of paradise.

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One of the world's best gins

The Gin Foundry - experts in all things juniper-related - say it is: 'One of the most delicious Old Toms we've had the good fortune to try' and Susy Atkins, drinks columnist on The Daily Telegraph says: 'Absolutely love York Gin's Old Tom … this one is a beaut.'

It is our most successful gin in international competition. It has won:

  • Best English Old Tom Gin at the World Gin Awards in January 2020.
  • Gold Outstanding medal at the IWSC (International Wine and Spirit Competition) in July 2019 - one of only six gins worldwide - with a score of 98/100.
  • Gold at the 2019 Spirits Business Gin Masters, putting it in the company of some of the best distilleries in the world - Herno in Sweden and Australia’s Four Pillars.



  • 50ml York Gin Old Tom
  • 100ml light tonic
  • Lots of ice
  • Garnish: Pink peppercorns or Star Anise

Tom Collins:

  • 50ml York Gin Old Tom
  • 25ml lemon juice
  • 25ml sugar syrup
  • 125ml chilled soda water
  •  Garnish: Slice of lemon


Build the drink over lots of ice in a Collins or a hi-ball glass, stir and add a slice of lemon at the end.

Susy Atkins Martinez:

  • 40ml York Gin Old Tom
  • 40ml sweet red vermouth
  • 10ml orange liqueur (eg Cointreau)
  • Dash of orange bitters (optional)
  •  cubes
  • Garnish: Twist of lemon juice


Stir all the liquid ingredients over ice, then strain into a chilled martini glass and garnish with a thin, twisted strip of lemon zest.

Read about it in Susy Atkins' column in The Daily Telegraph

Tasting notes

ABV: 42.5%

NOSE: Warm, hints of star anise and cinnamon, softly aromatic.

PALATE: Slightly sweet, herbaceous and floral, rich, warming spice.

FINISH: Mid-range finish with cooling flavours.

AFTERTASTE: Long, lingering, earthy with hint of liquorice.

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