Gin Madness-Day 5-A Look at Tanqueray London Dry Gin
After taking a look at Plymouth and Beefeater London Dry Gins in the past few days, we now come to Tanqueray London Dry.
In the same context of Beefeater , Tanqueray is one of the other parents of the dry gin movement, with production starting in 1830 in the Bloomsbury area of London, England. Charles continued to oversee production until his passing in 1868, at which time his son Charles Waugh Tanqueray inherited the distillery. Operations continued until circa World War II, when all but one still was destroyed during the German Blitz of England. The remaining still was dubbed “Old Tom” and relocated to Cameron Bridge, Scotland. While being produced in Scotland, Tanqueray is still considered a London Dry due to the single distillation process that is uses. It even shares some of the same botanicals that Beefeater uses such as coriander seed, and angelica root. Past these two botanicals and the use of Juniper all other botanicals used in Tanqueray are secret to the Master Distiller. While Beefeater shares both coriander seed and angelica root, the similarities stop there.
Whatever these secret botanicals are they form a dry gin that begins with soft notes of juniper, spicy characters of citrus zest that play that are caressed by hints of crÃ¨me, and minute touches of orange throughout each sip with a spicy finish that completes with notes of pepper.
Here are a couple new cocktails that work well using the flavors that are present within each taste of Tanqueray London Dry.
Crossing the Plank
1 Â¾ oz Tanqueray
1 oz Pimms No.1
Â½ oz Batavia Arrack
Â½ oz Cynar
Â¾ oz Cinnamon Syrup
2 Dashes Angostura Bitters
Shake with Ice. Serve up in Coupe.
The Scottish Two Step
2 oz Tanqueray London Dry Gin
Â½ oz Benedictine
Â½ oz Laphroiag 10 Year Islay Whisky
2 Dash Jerry Thomas Bitters
Stir. Serve up and Garnish with burnt orange zest.