Tanqueray Malacca Gin 40% 100cl

Product Information

This variety features the botanical blend of the original gin, with chamomile flowers and fresh citrus fruits such as grapefruit, lime, and orange added to the mystifying recipe. This fruity spirit is the perfect drink for juniper-averse gin drinkers. In accordance with a report by The Spirits Business, Tanqueray was the highest selling gin in the world for 2016, with nearly three million nine-litre cases sold. [5] Products [ edit ] Tanqueray London Dry, Rangpur, and No. Ten The loss of Old Tom Gin is irreparable, although if you can get your hands on a bottle of the discontinued Tanqueray Malacca, you’ll come pretty close. Williams, Olivia (2014). Gin glorious gin: how mother's ruin became the spirit of London. London: Headline Publishing Group. ISBN 978-1-4722-1534-5.

Tanqueray London Dry Gin is one of the benchmark spirits for the London Dry category, and tasting it side by side with the Tanqueray Malacca, the strong differences in style become amazingly clear. Tanqueray London Dry is an unapologetic celebration of juniper – strong, assertive and astringent – while Tanquery Malacca is more an expression of botanical balance: soft, citrusy and evenly spiced. Medium mouth feel, no real heat. Lots of sweet cream, peaches, cucumber, white pepper. Very floral. Tanqueray London Dry gin is the benchmark of the brand, and in the world of gin as well. It has a crisp and dry finish, which is the gold standard for a London dry gin, largely attributed to its botanical mix of juniper, coriander, angelica, and licorice. Tanqueray London Dry Gin is the original product that was launched in 1830; its key botanicals are juniper, coriander, angelica root and liquorice. It is variously sold as: Aviation: Perhaps what this was explicitly built for. Rich vanilla and violet, swirling citrus and merengue with a touch of bright juniper. Very nice.They’re different beasts in the bottle, sure, but before botanicals come into play, vodka and gin can be (and often are) close to the same stuff. In the case of Tanqueray gin and Smirnoff vodka, they’re exactly the same stuff: Smirnoff and the base neutral spirit for Tanqueray are distilled at a facility called Cameron Bridge in Scotland before going off to become their respective final products, which proves — if nothing else — the surprising economic advantage of adding juniper to stuff before selling it.

According to former Tanqueray master distiller Tom Nichol, Charles Tanqueray “was a genius.” More accurately, “I think he was a genius who told everyone he was a genius,” Nichol says. We don’t know if Tanqueray was both annoying and super smart, but we do know he dressed like Santa Claus on a Tinder date and carried around a notebook filled with ideas. Among the more prominent: recipes for animal medicines and a supposedly “improved” horseshoe polish, since there’s nothing worse than bad horseshoe polish. We’re glad he went with gin. When gin, and not equine toiletries, won out in Tanqueray’s heart, he dedicated himself wholly to improving what passed for gin at the time, taking on industry leaders Felix Booth and Alexander Gordon (he’d go on to partner with the latter). While developing what would become his flagship recipe, Tanqueray stumbled upon his preferred method for distilling botanicals into a small quantity of neutral grain spirit before distilling the larger batch for the final time. It was one of the first innovations in botanical infusion, central to the whole “how-is-this-delicious-gin-not-vodka?” question. Martini: I think some of the spirits’ most interesting notes come out when warm. So a bit more citrus forward, zesty and a bit acidic. Perhaps a tad too citrusy. I didn’t find the Vermouth to really counter it enough. An okay drink, not among my favorites. Gin and Tonic: bright, lots of vanilla and creamy citrus, downplayed juniper for sure. I like the creamy finish. Although the strength isn’t as strong as traditional Tanqueray, the flavors maintain their intensity even with tonic. Delicious mixed drink, highly recommended.We’re always on the lookout for new and interesting taste sensations. Thankfully someone recommended TANQUERAY MALACCA recently. It’s perfect for an afternoon social or an evening get-together. Without a doubt, it is sure to be a real crowd-pleaser. TANQUERAY MALACCA It is one of Diageo's sixteen "strategic brands" earmarked for prioritisation in promotion and distribution worldwide. [1] History [ edit ]

Tanqueray Rangpur Gin was introduced in Maryland, Delaware, and Washington, D.C. in the summer of 2006. It has a strong citrus flavor, the result of rangpur limes, ginger, and bay leaves added during the final distillation process. It is produced at 82.6 proof (41.3% abv) and is now available throughout the United States and Canada. It is named after city of Rangpur from where the names of the citrus also came. This gin is crafted with juniper, peppercorn, rose, cloves, licorice, and other notable botanicals. There’s only a tad bit of juniper to symphonize with the other botanicals, though. Malacca is also known to be a bit sweeter compared to other Tanqueray varieties. First distilled in the 1990s, Tanqueray Malacca surprised gin lovers because of its sweet and satisfying notes. It was short-lived, though, as the distillation and production of this spirit came to an end in 2001. But as it’s loved by many, the Malacca Gin returned briefly in 2013, and for a short period of time, reclaimed its spot on the top shelves of every bar.Tanqueray and Tanqueray 10 are the two Tanqueray products you’re most likely to see or have seen, drink or have drunk (or are drinking right now, nice). They both ring in at a solid 47.3 percent ABV, but Tanqueray has that aforementioned juniper assertiveness, whereas Tanqueray 10 was produced as a kind of concession to and/or celebration of the emerging craft gin market — a market reaching out to more consumers, including those less in love with gin’s signature juniper note. The result is a mix of eight botanicals (not 10, because why not?) that is less juniper-forward and overlaid with not just earthy spice but brighter, fragrant citrus notes. Tanqueray Malacca Gin was introduced in 1997 as a "wetter" alternative to the London Dry, with more sweetness and a stronger fruit palate (most notably grapefruit). Discontinued in 2001, Diageo announced on 12 December 2012 (12/12/12) [8] [ unreliable source?] that a 16,000-case limited edition of Tanqueray Malacca would be relaunched in the US, Great Britain, Canada and Western Europe for February 2013. [9]

Short but complex. Lots of grassy floral character, along with sweet cream, light peach and orange peel notes and white pepper.In 2009, in his groundbreaking essay on New Western Style Gin Defined, Ryan Magarian, Co-Creator of Aviation Gin, also gave a nod to Tanqueray Malacca: Past offerings from Tanqueray also include both orange and lemon gins, produced from 1937 until 1957, when both were phased out. [11] Tanqueray Malacca Gin is more well known for its absence from the market than anything else. Originally released in 1997 as a lighter, easier style companion to the iconic Tanqueray London Dry Gin, Tanqueray Malacca Gin was pulled from the market around 2001. For most spirits, being discontinued would be the end of the story, but for Tanqueray Malacca it’s really the beginning. Tanqueray Rangpur only has a 41.3 percent ABV, a little lower compared to the other gin types. Its complex flavor profile blends well with fantastic gin martinis such as in this bootlegger martini drink . Tanqueray Malacca Gin