![]() ![]() Overall, while it loses marks for balance, it’s a solid mixing gin for fans of citrus-forward gin.Įven within its own product line, I think Tanqueray makes two better gins that feature strong citrus profiles. Overallĭespite being on the market for over fifteen years, Tanqueray Rangpur Lime Gin endures because the popularity of citrus-forward gins has remained high. There’s a certain harshness and heat that doesn’t work as well here as it does in longer drinks. That being said, I was less of a fan of it in heavy spirit forward drinks such as the Martini. Try it in a Gimlet, Tom Collins or an Evans style Gin and Tonic. Mixed, its citrus profile complements fresh citrus quite well. Cocktailsīartenders would be advised to treat Tanqueray Rangpur Lime Gin as a specialty citrus-forward gin. It’s certainly citrus dominant, but nowhere near as much so as others on the market. In the 2020’s however? It feels rather ordinary. In 2006 it was bold- almost earth-shatteringly contemporary. One thing that is interesting though is how this gin’s position in the market has aged. Overall, there are moments that feel slightly traditional and call-to-mind Tanqueray however, it is very citrus forward. Hints of laurel, coriander and licorice round it out.įinish: Only slightly dry with sour citrus remaining dominant, although above a spice-led accord that feels distinctively Tanqueray like. ![]() Green juniper with slight pine facets comes in late. The citrus is complex and could be described as having hints of lemon, tangerine and even grapefruit. Quite nice.įlavor: Slightly sweet in impression and quite citrus forward. Juniper and a hint of traditional Tanqueray licorice and spice lie beneath. Nose: Lime dominates the fore- and although the rangpur is not a lime, the nose is decidedly lime-like. They then add three new ones: bay leaves, ginger and the aforementioned Rangpur Lime. Tanqueray Rangpur Lime Gin features the four signature botanicals of their Tanqueray London Dry Gin as a base. 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. Its flesh is orange, the fruit highly acidic and the flavor is perhaps closer to a citron than any of the above. It’s a hybrid of a mandarin orange and a citron. It’s known as a Canton lemon in some parts of the world- but it’s not a lemon either. Gins that higlighted unusual botanicals in their name were even rarer.Ī Rangpur Lime isn’t really a lime. At the time, it was a bit of a bold and unusual move. Tanqueray Rangpur Lime Gin launched in 2006. ![]()
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