Rangpur Gin

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.