Tanqueray No. TEN Gin | 47.3% vol | 70cl | Award-Winning Small Batch Gin | Distilled with Citrus Fruits & Gin Botanicals | Enjoy in a Gin Glass with Ice & Tonic | Perfect for Festive Gifting

Product Information

Pour in gin and juice of half a lime into the bowl and let the mixture infuse in the fridge for 30 minutes.

Take your Collins to the tropics with this sunny riff. It banks on the drink’s customary call for fresh lime and soda and adds an aromatic addition of pineapple, taking the drink straight to a faraway island. If you thought only rum could offer such a vacation in a glass, think again. Best enjoyed with premium tonic water, plenty of ice and a wedge of pink grapefruit, or with dry vermouth and a twist of pink grapefruit in a perfect martini.

Lịch sử hình thành thương hiêu rượu Tanqueray No Ten

The whole citrus is distilled separately from the other botanicals. The two distillates are blended, diluted and bottled. Tasting Notes Tanqueray No. Ten Gin gets its name from being made in Tanqueray’s number ten still, also affectionately referred to as “Tiny Ten”. This small still was used as an experimental/trial run still at the distillery before becoming the key still for Tanqueray 10. There is a misconception that Tanqueray 10 gets its name from the number of botanicals in the mix; in fact, the recipe for Tanqueray 10 has all four of the base botanicals from Tanqueray London Dry: juniper, coriander, angelica, and licorice. Tanqueray 10 adds an additional four elements to the mix, including fresh white grapefruit, fresh lime, fresh orange, and camomile flowers for a total of 8 botanicals. One of the things which makes Tanqueray 10 unique is that it uses fresh whole citrus rather than dried citrus peels. Dried peels are used for the majority of gins on the market and very few actually use fresh fruit. Another important aspect of Tanqueray No. Ten's distillation is the low percentage of spirit retained as 'the cut' for the finished product. Typically (for example, with Special Dry) 90% of the total spirit is captured as the cut, implying that around 10% is discarded as 'heads' (the first spirit to run off the still) and 'tails' (the last spirit to run off the still). In contrast, during distillation of Tanqueray No. Ten, only around 60% of the spirit makes the cut: approximately 40% is discarded.

Tanqueray No.10 works brilliantly in a Tom Collins but also works well when served simply with a wedge of grapefruit or most citrus based fruits. This gin may not have been possible in 1830 when Charles Tanqueray first developed the recipe for his gin. Fresh citrus, especially in the reliable quantities to make a gin like this would have either been quite expensive or just simply not available in 19th century London on a predictable basis. The second and final distillation takes place in the larger vintage 'Old Tom' No. 4 still. This is charged with the citrus heart previously distilled in Tiny Ten and wheat neutral spirit. Tanqueray's four traditional botanicals (juniper, coriander, angelica and liquorice) are added, along with camomile flowers and quartered fresh limes. Tanqueray No. TEN is the only gin to be inducted to the San Francisco World Spirits Competition Hall of FameTanqueray No.10 is named after where it stems from, which is still number 10, where it’s crafted from fresh citrus fruits such as Grapefruit, Lemongrass, Orange and Orange Blossom which adds varying levels of a citrusy taste to this premium gin. Overall, Tanqueray Ten endures not because of the reputation, of the brand that preceded it. It endures because it’s a nearly perfectly made gin.