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. 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 Past offerings from Tanqueray also include both orange and lemon gins, produced from 1937 until 1957, when both were phased out. [11] 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. The aroma of fresh limes and mandarin oranges, with tasting notes of oranges, Rangpur limes and spicy herbs for a taste experience which is exotic and fresh-tasting.

It is one of Diageo's sixteen "strategic brands" earmarked for prioritisation in promotion and distribution worldwide. [1] History [ edit ] Tanqueray Rangpur Distilled Gin is a zesty gin, distilled four times to ensure quality. Rangpur limes are added to create flavours of juicy lime and mandarin oranges, with a hint of ginger. 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. 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 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 Finish: Only slightly dry with sour citrus remaining dominant, although above a spice-led accord that feels distinctively Tanqueray like.

Bartenders would be advised to treat Tanqueray Rangpur Lime Gin as a specialty citrus-forward gin. Mixed, its citrus profile complements fresh citrus quite well. Try it in a Gimlet, Tom Collins or an Evans style Gin and Tonic. 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: Moderate to full body with vibrant bitter orange peel early (think Marmalade, but a touch less sweet). Becomes more dry as it sits on palate. Pine-note juniper and earthy licorice root lend some classic gin color towards the end. In 2021 Tanqueray launched a non-alcoholic variety of the original called Tanqueray 0.0 , bottled at 0.0%abv. [10] What was once a once-off in 2006, Tanqueray Rangpur is now readily available across the United States, even in 2020.Just like the label states, this gin is distilled four times. There are two different types of water used in the process, adding a more significant profile to the flavors. One water is extracted from a deep well on the distillery grounds, the other is demineralized water. The two blended together mirror the London water originally used in distilling. Aroma: Orange with facets of white grapefruit pith dominates; however, some signature Tanqueray botanicals are present beneath it. Hints of licorice, angelica and juniper. These botanicals are carefully selected and distilled to create a gin that is both complex and balanced. Tanquery Gin was first distilled almost 200 years ago, in 1830 by Charles Tanqueray. Over the years, it has become one of the highest-selling gins in the world. This gin also has the privilege of being a Royal Warrant Holder, appointed by Her Majesty the Queen.