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 In 2021 Tanqueray launched a non-alcoholic variety of the original called Tanqueray 0.0 , bottled at 0.0%abv. [10] 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. Hayes, Annie (11 July 2017). "Tanqueray outperforms Beefeater for first time in 2016". The Sprits Business . Retrieved 25 September 2020.

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.Tanqueray London Dry Gin is the original product that was launched in 1830; its key botanicals are juniper, coriander, angelica root and liquorice. It is variously sold as:

I like that, with this version of their gin, the folks at Tanqueray went with the clear glass. Their normal bottle sports a green colored glass bottle which is stylish and interesting, but in this case I feel like it might have been a bit confusing and offputting for folks. With a standard gin you expect it to be crystal clear, but with this variant there might be a question about whether it was actually colored green in addition to the lime flavor. The clear glass removes all doubt.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. 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.

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. 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. 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: 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. 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.

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. 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 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.