Every bottle of Real Spirits Gin begins in the brewhouse. We start by brewing White, our retired Belgian-style wheat ale, minus the hops. Wheat provides a clean, desirable base, and this beer’s original ingredients — orange peel and coriander — subtly influence the gin’s final character.

Unlike most distillers who buy neutral grain spirits, we distill our beer into a white whiskey similar in style to jenever, the precursor to modern gin. Jenever is known for its malty, whiskey-like base made from grain mash rather than neutral spirit, creating a richer, more complex profile where juniper complements rather than dominates.

Our gin is distilled twice on its own and a third time with botanicals, using a combination of steeping and vapor infusion to fine-tune key flavors. After distillation, it rests for more than 80 days using a traditional French brandy technique. This gradual process slowly incorporates water to gently reduce alcohol content, allowing the spirit to develop a richer mouthfeel and greater complexity without “shocking” it through rapid dilution.

The result is a bright, aromatic spirit layered with Texas citrus (grapefruit, orange, and lemon), anchored by Blanco lavender, orris root, angelica, grains of paradise, coriander, and bottle brush leaves, a Hill Country botanical that adds a subtle menthol-eucalyptus lift.

What sets our Old Tom Gin apart is its final rest in port wine barrels. Time in oak softens the spirit and adds a subtle sweetness, layering in gentle fruit notes and warm complexity while enhancing the aromatic botanicals already present.

Complex yet approachable, our Old Tom Gin bridges the worlds of gin and whiskey, reflecting the same grain-to-glass care, curiosity, and Hill Country craft that define everything we make at Real Spirits.