The range of Old Tom gins from The House of Botanicals have a fresh new look.

The House of Botanicals in Aberdeen recently revealed a fresh new look for their range of classic, maple and seasonal raspberry Old Tom Gins.

Owner of House of Botanicals, Adam Elmegirab said: “To assist in navigating through, and out of, the current global pandemic we’ve invested heavily into a refresh of our Old Tom Gins to ultimately improve the look and feel of the existing design.

“We want to better showcase the quality of the liquid, and ultimately make the bottle 100 per cent recyclable which fits with our societal and environmental focuses that sees us being as close to 100% zero-waste as is currently humanly possible.

“As a business that’s always looked to support our local and wider communities, we worked with local graphic designer Claire Cormack of Raven Red Design for the refresh and recruited another local company, Windmill Printing, to take care of the manufacturing side.”

The new look gins

A reference Adam’s Italian family, the labels are now printed on crystal salt paper sourced from Fedrigoni in Italy, and are finished with a raised tactile varnish.

The tamperproof watch-strap also introduces a strengthened seal which enables the team to get rid of shrink-wrap, meaning the bottle is now 100 per cent recyclable – with the natural wooden cork totally compostable.

Tightening the words on the front label and rewording the blurb on the right hand panel also allowed for a smaller label and for it to be re-positioned.

In streamlining the three designs the team hope for a stronger shelf presence in both a retail capacity and on backbars.

As the UK’s oldest bartender owned brand, and Aberdeen’s oldest spirit brand, the label now includes serving suggestions and the hashtag which was coined by House of Botanicals back in 2009, #ByBartendersForBartenders.

The new look Old Tom Gin range is priced at £30 per bottle and more information can be found at the House of Botanicals website.

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About The Author

Rosalind Erskine

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.

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