Tanqueray Rangpur® Gin unveils the best kept secret of the British-Indian tradition. The rare Rangpur lime, traditionally used to smooth down the gin, brings an exotic bold flavour to the already perfect combination of juniper, coriander, bay leaves and ginger.
Distilled from 100% British wheat spirit along juniper berries, coriander seeds, cassia bark, angelica root, pink grapefruit peel and cubeb berries, spices work with the fresh grapefruit to tame the tea's tannins offering a balanced yet dry taste.
The fermentation process is similar to whiskey production. The fundamental difference is that the congeners, the natural taste elements that are so necessary to Bourbon and Scotch are absent.
Instead, gin’s flavor is introduced to the alcohol when it is in a vaporous form and made to pass through a “filter” of juniper berries, herbs and spices.
KI NO BI is the first of its kind; a Japanese gin created, blended and bottled at a dedicated artisanal distillery in Kyoto using local ingredients, with a recipe inspired by the history and culture of the ancient city. Staying true to its name (‘The Beauty of the Seasons’), KI NO BI’s rice base spirit is blended together with regional botanicals such as yuzu, hinoki wood chips, sansho pepper and gyokuro tea from Uji. It is then reduced with pure Fushimi spring water to a bottling strength of 45.7% ABV.
An unusual gin from the Black Forest in Germany, Monkey 47 contains a unique ingredient. No, not that! Cranberries! The 47 comes from the number of botanicals that go into this unique gin, and the fact it's bottled at a healthy 47%.
We proudly introduce you to Tanqueray No. TEN™, the finest-tasting spirit. Crafted in the small No. 10 still, Tanqueray No. TEN is distilled with fresh citrus for a brighter taste. A gin like no other, Tanqueray No. TEN elevates every cocktail.