Tanqueray Gin was originally produced by Charles Tanqueray in London, England in 1830 at the Bloomsbury Distillery. The distillery prospered through the nineteenth century; but after being in production for over one hundred years, it was almost destroyed in the bombing raids of World War II by the German air force. One still survived, and this still affectionately called “Old Tom” was moved to the new facilities in Cameron Scotland where Tanqueray Gin is currently produced.
Tanqueray No. 10, is produced through a quadruple distillation process with the botanicals infused prior to the fourth distillation. Rather than using only the citrus peel for their infusion, Tanqueray 10 is instead made with the whole fruit. Thus entire grapefruits, oranges and limes are used along with juniper, angelica, coriander, licorice and chamomile in the production of the No. 10 Gin. It is named for the “Tiny Ten” still, from which all of the No. 10 Gin is distilled, and is considered the most premium gin in the Tanqueray line up.
I recently revisited Tanqueray No. 10 and here is an excerpt from my new review:
You may read my full review here
Review: Tanqueray No.10 Gin
This is such a nice gin that instead of one recipe, I found myself recommending three, the Key Lime Gimlet, the Key Lime Slushy, and one of my favourites, the Pink Rocket.
Please enjoy the review, and do try a few cocktails, Cheers!
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