It’s at this point that the Tanqueray process diverges from the traditional gin distilleries. Some folks believe that leaving the botanicals to rest in the spirit over a longer period of time will improve the flavor. The folks at Tanqueray don’t agree and immediately add water and begin re-distilling the spirit into gin in their copper pot stills. Tanqueray also uses a one-shot distilling method in which all of the components are distilled together, rather than individually distilling each ingredient and blending together later. In accordance with a report by The Spirits Business, Tanqueray was the highest selling gin in the world for 2016, with nearly three million nine-litre cases sold. [5] Products [ edit ] Tanqueray London Dry, Rangpur, and No. Ten There’s already a good difference here — in Tanqueray’s standard version, the first aroma I got was a big burst of juniper, but in this version that isn’t the case. I still can smell some pine needles in there, but the predominant components are some clementine orange citrus and ginger front and center. It almost smells like a gin & tonic with a lime wedge.

Usually, when we add a bit of ice the flavors take a nosedive. That’s especially true in spirits like a gin, where the flavors are infused during distillation and tend to be a little bit more delicate than usual. In this case, fortunately for us, I think they have all mostly survived — with one notable change. Tanqueray Sterling Vodka was introduced in 1989 and is available in both neutral and citrus flavours. Its main market is the United States. That being said, I was less of a fan of it in heavy spirit forward drinks such as the Martini. There’s a certain harshness and heat that doesn’t work as well here as it does in longer drinks. Overall In 2021 Tanqueray launched a non-alcoholic variety of the original called Tanqueray 0.0 , bottled at 0.0%abv. [10]Tanqueray Malacca Gin was introduced in 1997 as a "wetter" alternative to the London Dry, with more sweetness and a stronger fruit palate (most notably grapefruit). Discontinued in 2001, Diageo announced on 12 December 2012 (12/12/12) [8] [ unreliable source?] that a 16,000-case limited edition of Tanqueray Malacca would be relaunched in the US, Great Britain, Canada and Western Europe for February 2013. [9] Tanqueray Rangpur Lime Gin features the four signature botanicals of their Tanqueray London Dry Gin as a base. They then add three new ones: bay leaves, ginger and the aforementioned Rangpur Lime. Tasting Notes A Rangpur Lime isn’t really a lime. It’s known as a Canton lemon in some parts of the world— but it’s not a lemon either. It’s a hybrid of a mandarin orange and a citron. ( Citrus × limonia). Its flesh is orange, the fruit highly acidic and the flavor is perhaps closer to a citron than any of the above. It’s used in place of a lime in some culinary applications because its high acidity; however, to summarize it’s best simply stated: a Rangpur Lime is truly its own thing. That clementine orange flavor is the first thing that passes your lips as well and seems to last pretty much the entire length of the flavor profile, laying a good foundation for the other flavors. Immediately following it is a slight burst of bright lime zest and then some pine needles for the juniper. As the flavor develops the ginger root comes into focus and adds some spicy or tangy characteristics to the spirit, and that tangy ginger and clementine combination is what lingers on the finish. Overall, there are moments that feel slightly traditional and call-to-mind Tanqueray; however, it is very citrus forward. One thing that is interesting though is how this gin’s position in the market has aged.

Edward did not live long enough to see the business take off, but Charles continued alone and eventually hit on a winning flavor combination for their gin by using just four ingredients: juniper, angelica root, liquorice and coriander seeds. Charles subsequently died in 1865 leaving the business to his son, who decided to merge with Alexander Gordon & Co (another gin producer) to better compete with the wave of gin distilleries popping up all over London. The two companies split their focus: Gordon’s Gin aimed at domestic tastes in London, and Tanqueray focused on the export market (specifically, the United States).Tanqueray is a brand of gin produced by Diageo plc. It originated in London. While it does not command a sizable market share in its native market, its largest market is the United States. At some point over the years, the company was acquired by the British sprits giant Diageo, who maintains ownership of the brand to this day. Product Charles Tanqueray was born in 1810 to a third generation member of the clergy in Bedfordshire, England. But at the age of twenty, he decided that the church wasn’t really his scene and started experimenting with spirits production instead, making the first run of what would become his famous gin in 1830. He and his brother Edward learned about the spirits business at the Curries Distillery and, less than a decade after striking out, they had established a retail outlet named Edward & Charles Tanqueray & Co on Vine Street in London. The zestiness of the exotic Rangpur Lime shines through in this simple, but elegant serve with a touch of warmth from the ginger and aromatic bay leaf. What you need: Past offerings from Tanqueray also include both orange and lemon gins, produced from 1937 until 1957, when both were phased out. [11]

Hayes, Annie (11 July 2017). "Tanqueray outperforms Beefeater for first time in 2016". The Sprits Business . Retrieved 25 September 2020. Which is why it’s so surprising that this gin actually does a fantastic job not only making an appearance, but actually bringing something delicious to the table.Tanqueray Rangpur Lime Gin launched in 2006. At the time, it was a bit of a bold and unusual move. Signature botanicals gin were rare. Gins that higlighted unusual botanicals in their name were even rarer. Sharp, zesty and wonderfully aromatic, the gimlet really pulls out the bittersweet flavors of the Rangpur Lime. What you need: Flavor: Slightly sweet in impression and quite citrus forward. The citrus is complex and could be described as having hints of lemon, tangerine and even grapefruit. Green juniper with slight pine facets comes in late. Hints of laurel, coriander and licorice round it out. Chabo, Elena (24 February 2021). "Tanqueray launches 0.0% alcohol version of its iconic gin". Good Housekeeping . Retrieved 7 October 2022.

For this Rangpur Lime edition, though, there are three additional components added to the mix: bay leaves, ginger, and something called a “Rangpur Lime” (which isn’t actually a lime but instead a hybrid citrus fruit made by combining a mandarin orange and a citron). Williams, Olivia (2014). Gin glorious gin: how mother's ruin became the spirit of London. London: Headline Publishing Group. ISBN 978-1-4722-1534-5. It feels like, with the added ice, there’s a touch of bitterness that has crept into the mix. I feel like it’s either the Rangpur lime or the ginger root being a little too loud, and the licorice has been attenuated to the point where it just can’t balance things out that well anymore. Otherwise the flavors are all still on point and delicious, just with that one caveat. Fizz (Tom Collins) The folks at Tanqueray don’t make their own base spirit, and instead use a wheat-based neutral spirit made by the same distillery (and reportedly from the same source spirit) as Smirnoff vodka. Once that spirit arrives at their facility, they directly add to the liquid the same four botanical components that have been used since the 1830’s: juniper, angelica root, liquorice and coriander seeds.Tanqueray No. Ten Gin (47.3%) was introduced in 2000 and is targeted at the martini market. [7] It is distilled four times with whole fresh grapefruit, orange, lime and chamomile flowers Tanqueray is a London dry gin, reflecting its distillation process and origin in Bloomsbury, London. London dry gin is made by double distilling grain, with select botanicals added during the second distillation. While the Tanqueray recipe is a closely guarded trade secret, it is known to contain four botanicals: juniper, coriander, angelica root and liquorice, all common botanicals in gin productions overall.