Tom Nichol

A legendary figure in the gin industry

In the world of gin, few names carry as much weight and reverence as Tom. Known for his groundbreaking work and innovative spirit, Tom has become a guiding star for gin distillers and enthusiasts alike. His journey from a young distiller to a celebrated master distiller and industry icon is nothing short of inspiring.

A fortuitous beginning

Tom’s career in distilling began quite unexpectedly in 1973 at the age of 17, when his father, who worked at the Cambus Distillery (then known as DCL Distillers Company Limited, now Diageo), arranged an interview for him.

Reflecting on this pivotal moment, Tom recalled: “I never wanted to work in a distillery, so the interview was entirely my father’s idea, but as it happened, it turned out to be one of the best decisions he ever made on my behalf.”

Despite much uncertainty, Tom embraced the opportunity, marking the start of a long and illustrious journey in the spirits industry.

Climbing the ranks at Diageo

Tom’s tenure with Diageo spanned over four decades, during which time he gained extensive experience across various departments. “I learned many trades within the company, such as animal feeds production and Carbon Dioxide liquefaction and solidification, which set a strong foundation for my future career,” he said.

Tom was eventually promoted to Gin Distiller and moved to the company’s new White spirits department at Cameronbridge Distillery where Tanqueray, Gordons and Smirnoff were made.

It was not long before his obvious talent was recognised and in 2006, he was made Master Distiller of Tanqueray, which he regards as one of the highlights of his career.

His proudest moment

In 2015, after a rewarding 42-year career with Diageo, with 20 years working at Cambus and 22 years at Cameronbridge, Tom decided it was time to step back.

Shortly after announcing his plan to retire, the Gin Guild bestowed upon him their prestigious Lifetime Achievement Award, a moment he cherishes as his proudest.

Reflecting on this honour, Tom remarked,

“The award was completely unexpected and totally amazing, particularly as I am only the second person to have ever received it. My father would have been very proud of me.”

The significance of the award resonates deeply with Tom, highlighting his profound appreciation for the Gin Guild and its pivotal role in an industry he holds dear.

“The Guild is a unifying force,” he stressed, “bringing together individuals who, like me, share an unwavering passion for gin.”

“It makes an indispensable contribution in upholding the integrity and excellence of gin production through fostering collaboration and innovation.”

He continued: “It has played an instrumental role in elevating the industry to new heights. Without its steadfast dedication, the gin landscape would unquestionably lack the richness and quality it enjoys today.”

A new chapter

The decision to retire was made when Tom realised that the extensive travel involved in promoting Tanqueray, and training bar staff alongside Tanqueray brand ambassadors was becoming too much.

“I was driving over 500 miles a week and travelling all over the world, and although I loved the work, I didn’t like the toll it was taking on me – I was exhausted.”

Just as he was contemplating retirement, a fortuitous encounter with a dear friend and U.S. drinks aficionado, Steve Olsen, at a cocktail event in New Orleans led him towards an entirely new venture.

“Olsen asked me if I would contemplate helping some guys in Kansas City who were bringing an historic distillery back to life. My reply was to wait until my current employment ended then ask me again, never thinking this would happen.

“However, no sooner had I retired when he approached me again, asking if I would talk to the guys, so I said yes, and within a very short time I was back in America meeting some wonderful people who I agreed to help.”

The people he is referring to – Ryan Maybee, a Kansas City bartender, Nathan Perry and Andy Rieger, the great-great-great grandson of Jacob Rieger, a pre-Prohibition distiller – had plans to launch a small craft distillery in Kansas City, MO and resurrect the Rieger name.

Tom is now a part-owner of J.Rieger & Co. where his initial responsibilities included creating the gin program and training their distiller. Now that the business is more established, he works in an advisory capacity and helps to promote their products, which includes an authentic London-style dry gin.

The Mont Blanc vision

Tom’s adventurous spirit next took him to the French Alps; a friend of his had introduced him to James Abbott, a fellow Scot who had left his 22-year career as a teacher in Britain to pursue his dreams elsewhere.

Tom explained: “Having spoken to James over the phone a few times, I was intrigued and agreed to fly to Geneva, where he met me in an old Land Rover that took us through to France and up the mountains of Mont Blanc, to see the building that was to be his dream sustainable distillery.

“We stopped at a wonderful Alpine restaurant owned by friends of his, where he pointed to a small donkey hut in the background, which he informed me was the building where his distillery was going to be.

“I cannot repeat what I said to him, but I soon got to learn that James was an incredibly determined young man with building skills that are nothing short of amazing.

“Some months later, using recycled materials and a lot of help from his friends, he had managed to construct a building fitted with a small solar panel and water supply. We bought a copper pot Hoga alembic gin still small enough to fit into the building, which could be heated by open flamed gas.

“In the gin recipe we incorporated herbs and botanicals sourced from the surrounding area. I must admit that due to the extremely complex operating conditions, this was without doubt the most difficult but satisfying gin that I have ever made.”

Located in Saint Gervais, the distillery produces Mont Blanc Gin at 4,478ft (which is 65ft taller than Ben Nevis), making it the highest commercial micro distillery in Western Europe.

The two 100-litre open-flame copper stills each produce the equivalent of 135 bottles of distillation and each bottle is numbered and signed by hand. Due to the limited production capacity their spirits are only available in France.

Brad Pitt and the French Riveria

Not surprisingly, Tom’s expertise and reputation in the industry have led to numerous collaboration requests.

Another that took him to France involved working with the Perrin family, who approached Tom when they were looking to add a gin to their wine portfolio.

He said: “I initially didn’t know that the actor Brad Pitt was involved in endorsing the project. When I found out, I immediately told them they didn’t need me because the gin would sell anyway but I was quietly relieved that they wanted a quality product and not just a celebrity endorsed one.”

The result, The Gardener gin, was launched in 2023 at the Cannes Film Festival where Tom appeared alongside Brad Pitt at the famous French Riveria Carlton hotel.

Commenting on the new French Riveria inspired gin, Tom said:

“In creating The Gardener I realised a long-held dream, which was to create the ultimate London Dry Gin, so it was an incredibly rewarding collaboration from a personal viewpoint, as well as a professional one.”

The future

Tom reveals that he has been working on a private project for years and hopes to divulge more soon. In the meantime, he continues to receive plenty of collaboration requests, so who knows where any one of those could take him.

One thing is for certain, he has no plans to retire: “Am I planning to retire? As long as I’m enjoying myself, then no.”

As far as the future of the gin industry is concerned, Tom believes the main growth area will involve a resurgence of traditional London Dry Gins. However, he acknowledges the challenges posed by rising costs, which could impact smaller brands, effectively pricing them out of the market.

Words of wisdom

Tom offered the following valuable advice to those entering the gin industry: “Work hard, think things through, maintain honesty and be prepared to learn continuously because there is always something to learn, even from failure.”

He continued: “Also, dedication and a passion for the craft are essential for success.”

His own legacy is one of groundbreaking achievements and a relentless pursuit of excellence.

When asked if he has any regrets, he answered: “My father was my hero who started me on this journey, so I would have liked to have made a gin with him. He had a very analytical mind like me and it would have been fun, but I have no real regrets.”