Made mostly with Japanese botanicals (including ginger, sancho peppers and shiso) there’s a real deftness of touch here. The main flavour is yuzu – giving a lifted citrusy gin that can be drunk neat over ice as well as with tonic. Alc 45.7% Tanqueray No. TEN is the only gin in the prestigious globally-acclaimed San Francisco Spirits Hall of Fame. This award-winning gin is distilled in small batches with whole citrus fruits. Six botanicals, among them cloves, cardamom and cassia bark, are cold-infused into a gin for seven days, creating a pale yellow gin with a bright, exotic, spicy nose – think cloves, cinnamon and candied lemon. Alc 43.3% Tanqueray No. TEN Gin is distilled four times with Tanqueray's standard gin botanicals of refreshing juniper, peppery coriander, aromatic angelica and sweet liquorice. Whole citrus fruits, including limes, oranges and pink grapefruit are then added with chamomile flowers to Tiny Ten, the still from which the liquid gets its name. It is 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.

Tanqueray No. 10 | Expert Gin Review and Tasting Notes

There are a dozen botanicals here, including cubeb berries, grains of paradise and elderflower. Flavour-wise, this is mostly about flowers – elderflower and rose petals in particular. A good gin if you’re not a big juniper lover. Alc 41.4% It’s easy to see how these core elements work together. Alongside juniper’s drying pine-needle note, coriander seeds add a bright, shiny, high-toned citrus spice, the citrus peel brings a sweeter, mid-palate citrus lift, while the orris/angelica root hold the whole thing together with a gentle, drying spice/chocolate rumble. Gin must be about a balance of flavours to create one flavour,’ explains James Hayman of Hayman’s Gin. ‘We compare it to an orchestra – several different instruments creating one piece of music.’ Local twist It’s over-egging it to say that terroir has come to gin, but it’s undoubtedly true that a growing number of gins are now an expression of a place. Of course, ‘expression of place’ only works as a concept if the actual gin itself is good, and some ingredients need to be treated with care. A gin that tastes massively of lavender, say, or has strong vegetal aromas, might make a powerful initial impression, but – like a big fruit-bomb of a wine – you could well struggle to finish a glass. But juniper is the sine qua non of the drink. Officially, it should be the dominant flavour and it gives the drink its fresh, piney ‘walking through a forest’ character as well as some of its dryness. It’s there centre stage in all the ‘classic’ gins – Tanqueray, Gordons, Beefeater, No3, Portobello Road, Haymans, to name but a few – but it’s not the only flavour. The fab fourDistilled gin starts out the same way as London Dry Gin, but flavours can be added afterwards, while cold-compounded gins infuse a neutral spirit with botanicals with no further distilling. Ableforth’s Bathtub Gin, which infuses a base spirit of gin with botanicals, is a good example of when this works. Every year, the Oxford English Dictionary recognises new words. Those from 2019 include cannabusiness (weed-related commerce), spritzy (fizzy) and any number of irritating new dog breed crosses.

Tanqueray No. Ten 1l Gin | Master of Malt

Tanqueray No. TEN is distilled four times with the classic gin botanicals of refreshing juniper, peppery coriander, aromatic angelica and sweet liquorice. Fresh whole citrus fruits and chamomile flowers are then added to create an exceptional taste. Compliment Tanqueray No. TEN and tonic with a pink grapefruit wedge to enhance its bright and complex citrus flavour. Tanqueray No. TEN is the only gin to be inducted to the San Francisco World Spirits Competition Hall of Fame

Tanqueray No. TEN is an exceptional taste experience with the aroma of citrus fruits and juniper and the flavour of citrus fruits and chamomile flowers. If the idea of an Indian gin surprises you, then it shouldn’t; the gin wave has rippled all over the world. Brands are taking the basic juniper-based gin template and giving it a defiant twist with local ingredients. Four Pillars (Australia) uses lemon myrtle and Tasmanian pepperberry; Kongsgaard uses Danish apples; Gin Mare uses Spanish olives, citrus, basil, rosemary and thyme; Ki No Bi uses yuzu, sansho, red shiso and bamboo leaf; Glendalough is foraged from the Irish mountains around the distillery. Super-citrusy in its botanical mix and its flavour – lemons, oranges and blood grapefruit – but beautifully balanced, too, this is a seamless melding of flavours. Fantastic with tonic, but also in a silky-smooth Martini. Alcohol 47.3% Classic gin base supported by more than a dozen locally foraged Irish plants such as yarrow, daisies, watermint and woodruff. This is rather like lying on a summer hillside – a combination of sweet gorse notes, aromatic grasses and lemon balm. Complex and dry. Alc 41% Distilled in small batches with fresh whole grapefruit, oranges, limes and chamomile, Tanqueray No. TEN is an exceptional taste experience. It is the only gin to be inducted into the San Francisco Spirit Awards Hall of Fame.

Tanqueray No.10 47,3% - idealo Tanqueray No.10 47,3% - idealo

Charles Tanqueray created the world's finest London Dry Gin in 1830 and it is made today to the same classic, timeless recipe. Tanqueray No. Ten was created with this heritage in mind and set the standard as one of the very first ultra-premium gins. When I was writing this article, I was sent a bottle of a new Indian gin, Greater Than. ‘When we started off on this journey, we distilled almost every spice, herb, fruit and flower that we could get our hands on,’ says the gin’s founder Anand Virmani. ‘Each distillate was marked and kept on shelves. We would then put on our creative hats and bring together flavours we thought might work together. Some worked. Many didn’t.’ The creation process took two years. Made with 31 botanicals, 22 of them Islay-foraged plants like bog myrtle, gorse flowers and meadowsweet. No single flavour dominates – there is a beautifully round, honeyed, heathery meadow-grass character to this. Alc 46% Another small-batch Irish gin. Along with traditional botanicals, it has dried gunpowder tea in the mix – giving an unmissable aromatic profile and a dry, slightly tannic finish. Palate-cleansing. Alc 43%

Tanqueray No. TEN Gin has won multiple awards including accolades from the San Francisco Spirits Competition 2020, where it won Double Gold in the gin category. While there’s no doubting that ‘exotic’ doesn’t necessarily equal ‘better’, it’s also true that the explosion of styles and flavours has created an amazing choice. Whether you like punchy juniper or sweet citrus flavours, perfumed flowers or exotic spice notes there really is a style out there for everybody. ‘That’s the purpose of gin,’ says Beefeater’s Desmond Payne. ‘To be exciting.’ Gin is basically a neutral spirit that is then flavoured with botanicals – herbs, berries, spices, bark, roots, flowers, bits of vegetation, anything, frankly. To make a classic London Dry gin such as Beefeater, this botanical mix is usually put in the still to macerate for a while with the neutral spirit, then boiled. The steam condenses and is collected to form a turbo-strength spirit, which is then diluted down to the desired strength with water. This small-batch Edinburgh gin makes a big statement. Fennel and Szechuan pepper are the most noticeable botanicals, though hearteningly for purists it still tastes like gin underneath. Alc 41% Gin is everywhere: on A-boards outside pubs and filling up supermarket aisles, dinner parties and drinks lists alike. New distilleries seem to open every week in the UK alone. For a drink that was deader than corduroy 30 years ago, these are heady times indeed.