I am not sure why it is called a Secret Martini. But it has gin – tried the Belgian one, Lillet Blanc and Angostura Bitters.

This is a gin from Belgium. In fact, the distillers – Filliers – originally were farmers who diversified into distilling genever (he original grandfather of modern day gin) back in the 1800s. It was in 1928 that they moved to making gin.

The gin has 28 different botanicals and herbs (thus the number in the name). Most of the ingredients are kept secret. However, they do let you know that other than the standard botanicals like juniper and cardamoms and such, they have Belgian hops and Belgian Angelica roots while the allspice is sourced from Jamaica and the oranges are sourced from Spain.

Overall, very enjoyable gin. I liked it neat better than with tonic water. Although at 92 proof, the tonic water will not drown your Filliers. The nose is distinctly citrusy (you cannot escape the effect of oranges). The palette is more creamy and orange-y (which is what Iiked). There is the slight bitter after taste from the hops and finally the finish has the distinct juniper breath. Very smooth.

This is another one with apricot brandy. (What’s up with so many cocktails having gin and apricot brandy in it). This is very similar to a Barnum or a Caroli except that you do not use any bitters. And, of course, instead of London Dry Gin, you use Old Tom Gin. All of them use lemon juice.

One more Old Tom cocktail. Found this in www.boozenerds.com. Muddled lime and mint together with Old Tom, Yellow Chartreuse and Soda Water. Very refreshing…

What good would an Old Tom like Hayman’s be if not tried in a Tom Collins? The gin absolutely lived up to its promise. The cocktail itself is very soothing – especially in the warm evenings now in Atlanta.

This is made from gin, fresh lemon juice, fine sugar (I took the easy way of using simple syrup) and soda water. Usually garnished with an orange peel and a cherry.

To refresh our memories, a Old Tom Gin was the middle stage in the evolution of modern day gin (most prevalent style being London Dry gin) from the original forefather of gin – Genever which was typically aged in a barrel. Old Toms, unlike London Dry was marked by their slight sweetness which was added during the distillation process.

While Hayman Distillers in UK was originally founded in 1820, it really came of being in 1863 (the year is marked on the bottle) when the family the runs it still took it over. It is one of the oldest continuously running distilleries in UK. Interestingly, Old Tom Gins had completely died in the 20th century. Towards the beginning of this century, this was revived upon request from many bartenders who were looking to diversify the repertoire of cocktails.

Made from a base of grain, this Old Tom Gin has juniper, almond, orange peels, lemon peels, lavender, ginger, coriander and Licorice roots in it.

Hayman’s Old Tom starts with a flowery (lavender) and citrus (lemon and orange) nose. To the palate, it is clearly sweeter than most gins and the junipers and spice start coming out if you hold it for a few seconds. Has a considerable length – mostly sweet – in the finish.

On the Upper East Side of New York, there used to be a bar called JBird Cocktails. (I think on 75th Street). It is permanently closed now. But before that, there used to be a bartender called Jason Littrell (who has multiple bars now). The Maddow was an invention of Jason and comprises of Hayman Old Tom Gin, both kinds of vermouths, elderflower liqueur and a dash of whiskey bitters. Jason’s particular style for the garnishing of this cocktail was to take the citrus peel (mostly lemon and just squeeze the oil on the top and/or rub it along the rim).

Smooth and refreshing drink.

Continuing with the theme of experimenting with gin and apricot brandy. This one is so far the best of the lot. Gin, Apricot Brandy, Galliano, Cointreau and Lemon juice. So many ingredients make it very complex. The nose is still that of the gin but the palette is taken over by the citrus (both lemon and orange). Garnished with a maraschino cherry.

The literature on this gin is as bland as the gin itself is. First off, I could not find where the distillery is exactly. All that materials that I could find – and that was not a lot, mind you – said that is is made in France and then imported by a company in California. There is more material on the internet about the company in California that designed the bottle label than there is about the pedigree or the uniqueness of the gin.

It is certainly of the London Dry variety. And the juniper is noticeable. It also has citrus and coriander that you can get in the finish. The official website of this gin claims “hints of cucumber”. I have to admit, I missed all those hints. This is nothing like a Scottish Hendricks gin or even an American Uncle Val Botanical.

On the whole it is a very middle of the path gin. Rather tame at that. I would suggest using it in cocktails where there is something else that will render a stronger nose and palette. e.g. mix it with Campari and Sweet Vermouth and have a Negroni perhaps.