Tanqueray Rangpur Distilled Gin was first created in 2006 by adding rangpur, an exotic citrus fruit from India with the zestiness of lime and the juiciness of mandarin oranges, together with ginger and bay leaves to Tanqueray's premium London Dry Gin. The latter is still made today according to the same classic, timeless recipe that Charles Tanqueray created in 1830. It is distilled four times to remove any traces of neutral grain spirit and to allow the added flavours of a perfect balance of four classic gin botanicals - refreshing juniper, peppery coriander, aromatic angelica and sweet liquorice - to shine through. The result of adding rangpur, ginger and bay leaves to the original premium product is an easy-drinking gin with a citrus twist.
Key Flavours
Citrus
Herbal
Serve
The lime note burst out of the bottle, bright and zesty. Serve it with a slice of lemon and a sprig of fresh mint in a G&T, or alternatively try it in a Gin Rickey.
Process
It is made by adding Rangpur lime, together with ginger and bay leaves to Tanqueray’s premium London Dry Gin recipe. They are distilled together to a multishot London Dry process.
People
Charles Tanqueray launched his distillery in the 1830’s on Vine Street in Bloomsbury. When Charles died in 1868 his son – at the age of 20 – inherited the distillery and continued his pioneering work. The brand is now owned by Diageo.
Place
Originally distilled in the Bloomsbury district of London, following the extensive damage of their London home during World War II, production was moved to Cameron Bridge Distillery in Scotland.
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Product Specification
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ColourN/A
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CountryGreat Britain
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RegionScotland
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ClosureScrew cap
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SKUD25864NV
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Alcohol %41.3%
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Unit Volume70cl