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. Made by historic London wine merchants Berry Bros. & Rudd, the six-botanical spirit took two years to develop with Dr David Clutton – a man who holds a PhD in gin (yep, that exists). It was worth the effort. If you’re not one for making the perfect martini using Tanqueray No. Ten, a Tom Collins is a great option to bring out the citrus.

No, I meant intimation. It’s not an “imitation,” a la a deliberate attempt to replicate the flavor of something although not using an ingredient. 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.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] 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

Combine the gin and cranberry juice, stir and pour over ice. Garnish with the lime and you’re ready to go! Tom Collins 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. It is one of Diageo's sixteen "strategic brands" earmarked for prioritisation in promotion and distribution worldwide. [1] History [ edit ]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.