Tanqueray London Dry Gin | 41.3% vol | 70cl | Signature Recipe | Made with 4 Gin Botanicals | Enjoy in a Gin Glass with Ice & Tonic | Distilled 4 Times

Product Information

What was once a once-off in 2006, Tanqueray Rangpur is now readily available across the United States, even in 2020. Tanqueray Sterling Vodka was introduced in 1989 and is available in both neutral and citrus flavours. Its main market is the United States. The Cameron Bridge Distillery is an all-in-one facility. The wheat-neutral-spirit that is the base of this gin is produced in another area of the complex. Most gin producers bring in this base through a third party. By producing the spirit themselves, it allows a greater consistency before infusing the botanicals and immediately distilling the liquor. Tanqueray starts the process immediately to avoid “stewing” the botanicals. In a highball glass, fill with ice and the gin. Add the lemon juice, top with the soda water and give a slight stir. Garnish this with a lemon wedge for the final citrus punch. French 75

a b c Stevenson, Seth (11 July 2005). "Ready to Tanqueray?". Slate Magazine . Retrieved 25 September 2020. Of all the gins out there, none hit the sweet spot between classic gin flavour and moreish complexity quite like No. 3. If you have room for just one gin on your shelf, we’d make it this one. Nose: Juniper is the predominant character on the nose. I find that the juniper note in Tanqueray London Dry is perhaps the most signature characteristic of it, no other gin quite has that singular juniper note. There’s an intriguing intimation of citrus zest (intriguing because citrus is not a botanical) along with candied angelica stalk and licorice. It is one of Diageo's sixteen "strategic brands" earmarked for prioritisation in promotion and distribution worldwide. [1] History [ edit ]In 2021 Tanqueray launched a non-alcoholic variety of the original called Tanqueray 0.0 , bottled at 0.0%abv. [10] In this review of Tanqueray, you’ll learn all about this spirit, including the following topics (use the links below to “jump” to a specific section): Although initially a limited production in 2006, Tanqueray gin is relatively easy to find in most liquor stores. However, it tends to be overshadowed by other, better-known brands. While the gin is distilled multiple times, it is done so using the “one-shot” method, a rare process outside of boutique distilleries. One-Shot distilling requires more stills than other processes. The gin starts as a neutral spirit, then botanicals are steeped. Before bottling, the distiller adds water to cut the spirit, making it the proper proof. 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]

Unlike other gins, Tanqueray is not made with citrus; this leads it to be a much drier gin than other popular brands. The four types of botanicals used are combined to be very smooth when it hits your palate. The juniper flavor is not as overpowering and is much more subtle, with the coriander adding a sharp note at the end. Flavor: The palate begins with juniper, but finishes with rich hints of baking spice including angelica root, cinnamon and coriander seed. The finish on the palate captures angelica/coriander in a way that suggests that top note of Bombay Sapphire to me.

Today the brand is distilled at the massive Cameronbridge Distillery in Scotland and owned by Diageo. In Europe you’ll find it bottled at 43.1% ABV; in the US it’s a more assertive (and superior taste-wise in my opinion, especially for mixing) 47.3% ABV. In contrast the other gins, the botanicals are distilled immediately and not macerated prior. Secondly, it also does not use a concentrated botanical distillation which is diluted with neutral spirit after distillation. The botanical strength of the distillate is the botanical strength of the gin. Tasting Notes 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. Another example of where I think the gin has been superseded is in the Martini. It’s a little heavy-handed and some of he duller ethanol notes on the finish make for an acceptable, but ultimately underwhelming drink. I recommend Tanqueray 10 instead. Chabo, Elena (24 February 2021). "Tanqueray launches 0.0% alcohol version of its iconic gin". Good Housekeeping . Retrieved 7 October 2022.

Hayes, Annie (11 July 2017). "Tanqueray outperforms Beefeater for first time in 2016". The Sprits Business . Retrieved 25 September 2020. 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. With such long lasting success (and it’s still among the top 6 selling gins worldwide) comes some of the perils of being seen as “default.” In recent years, Tanqueray has marketed their flagship gin as something of a hyrbid of “prestige brand” (bringing it in competition with Tanqueray’s high end Tanqueray No. 10 Gin) and a “party with your friends gin.” The great thing about gin is it can be stored for years without going off, but it’s recommended to drink it within two years of opening. Even if you tightly reseal it, it’ll likely lose taste and quality if you leave it any longer. What are the different types of gin?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

In describing the flavor of some gins we often use metaphor. While some are obvious, like the tasting note “lemon curd.” We all know there’s no lemon curd in a gin. Other tasting notes often get misinterpreted. One time I reviewed a gin and said there was a strong licorice flavor. The distiller was outraged. “There’s no licorice in here!” But alike when a sommelier might say that a Riesling invokes “stone fruit,” when reviewing a gin I sometimes have to use botanicals that are not present in the gin to describe the impression a gin invokes. The flavor can contain notes of licorice without the gin itself containing licorice.

Tasting Notes

Tanqueray Rangpur Gin was introduced in Maryland, Delaware, and Washington, D.C. in the summer of 2006. It has a strong citrus flavor, the result of rangpur limes, ginger, and bay leaves added during the final distillation process. It is produced at 82.6 proof (41.3% abv) and is now available throughout the United States and Canada. It is named after city of Rangpur from where the names of the citrus also came.