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Tanqueray Rangpur Lime Distilled Gin | 41.3% vol | 70cl | Made with Rangpur Limes & Gin Botanicals | Citrus Flavours with a Twist of Herbs | Enjoy in a Gin Glass with Ice & Tonic

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With such long lasting success (and it’s still among the top 6 selling gins worldwide) comes some of the perils of being seen as “default.” In recent years, Tanqueray has marketed their flagship gin as something of a hyrbid of “prestige brand” (bringing it in competition with Tanqueray’s high end Tanqueray No. 10 Gin) and a “party with your friends gin.” 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 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. In describing flavors of aromas, intimation means “hint” or “indication” thereof. While we know the botanical bill does not include a citrus element, the overall flavor profile contains hints of citrus. As you say, perhaps its the coriander. Or perhaps its the chemistry of distillation where aromatic molecules alike those found in citrus are created. Some species of juniper have limonene in their cones as well—

Despite being on the market for over fifteen years, Tanqueray Rangpur Lime Gin endures because the popularity of citrus-forward gins has remained high. Overall, while it loses marks for balance, it’s a solid mixing gin for fans of citrus-forward gin. Gin isn't just from England and the U.S. Distilleries all over the world produce versions that try to capture the character of where they're made. There are three main categories. Distilled gin is produced from a mash of grains in the same way that whiskey might be. Redistilled gin is a neutral grain spirit that has been distilled a second time. And compound gin is a neutral grain spirit that’s been infused with flavors (this is the least common style). While you can use nearly any botanical you can think of to flavor gin, juniper is the key ingredient. There are two ways to infuse the botanical flavors into gin—either by macerating them in the spirit, or suspending them in what is essentially a large tea bag above the spirit and infusing the gin with vapors. Then there are a few different styles of gin to consider. 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.In describing the flavor of some gins we often use metaphor. While some are obvious, like the tasting note “lemon curd.” We all know there’s no lemon curd in a gin. Other tasting notes often get misinterpreted. One time I reviewed a gin and said there was a strong licorice flavor. The distiller was outraged. “There’s no licorice in here!” But alike when a sommelier might say that a Riesling invokes “stone fruit,” when reviewing a gin I sometimes have to use botanicals that are not present in the gin to describe the impression a gin invokes. The flavor can contain notes of licorice without the gin itself containing licorice. Another example of where I think the gin has been superseded is in the Martini. It’s a little heavy-handed and some of he duller ethanol notes on the finish make for an acceptable, but ultimately underwhelming drink. I recommend Tanqueray 10 instead. 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. 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

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: Hence, it’s an intimation of citrus zest— but not an imitation. I know of very few distillers who use coriander to imitate citrus; however, many will use it in concert because of the way it can amplify citrus, or add fruity floral linalool notes to a gin, or to add a spiciness to draw contrast. Coriander has many purposes in gin; however, at least in my professional experience imitation is not one of them. Overall, there are moments that feel slightly traditional and call-to-mind Tanqueray; however, it is very citrus forward. One thing that is interesting though is how this gin’s position in the market has aged.Nose: Lime dominates the fore— and although the rangpur is not a lime, the nose is decidedly lime-like. Juniper and a hint of traditional Tanqueray licorice and spice lie beneath. Quite nice. 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.

London Dry Gin: The old guard brands mostly distill London Dry-style gin in the UK, although it does not actually have a geographical indicator. The main rules of this designation are that juniper must be the dominant flavor (as it is for all gin) and botanicals must flavor the gin during distillation, with no flavor or color added afterwards. Brands like Beefeater and Tanqueray are classics for a reason, but the world of gin has expanded enormously over the past 20 years as new distilleries tinker with the formula. 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. Nose: Juniper is the predominant character on the nose. I find that the juniper note in Tanqueray London Dry is perhaps the most signature characteristic of it, no other gin quite has that singular juniper note. There’s an intriguing intimation of citrus zest (intriguing because citrus is not a botanical) along with candied angelica stalk and licorice. Old Tom Gin: There are no set guidelines for this style of gin, but it is sometimes sweetened with a bit of sugar or other botanicals, licorice is occasionally added, and it can be barrel aged (which is another style of gin in and of itself). Current examples of Old Tom gin come from Barr Hill in Vermont, Ransom in Oregon, and Hibrimi in Iceland.Finish: Only slightly dry with sour citrus remaining dominant, although above a spice-led accord that feels distinctively Tanqueray like. Sharp, zesty and wonderfully aromatic, the gimlet really pulls out the bittersweet flavors of the Rangpur Lime. What you need: 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. Bartenders would be advised to treat Tanqueray Rangpur Lime Gin as a specialty citrus-forward gin. Mixed, its citrus profile complements fresh citrus quite well. Try it in a Gimlet, Tom Collins or an Evans style Gin and Tonic.

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