Tanqueray Rangpur Distilled Gin
Product details
| Management number | 253592147 | Release Date | 2026/10/24 | List Price | CA$12.00 | Model Number | 253592147 | ||
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Tanqueray Rangpur Distilled Gin. Cameronbridge Distillery, Scotland — an inspired twist on the classic Tanqueray recipe, adding rare Rangpur lime from Bangladesh, ginger, and bay leaves to the four original botanicals for a distinctly zesty, citrus-forward gin with a depth of warmth from the spice additions.
First created in 2006, Tanqueray Rangpur begins with the iconic four-botanical London Dry base — juniper, coriander, angelica root, and liquorice — then adds three new botanicals: Rangpur lime, fresh ginger, and bay leaves. The Rangpur lime is the key: it is not actually a lime at all, but a naturally occurring hybrid of a mandarin orange and a citron, originating from Bangladesh. Its flavour is more complex than standard lime, carrying notes of both tart citrus and sweet mandarin orange, with a distinctive acidity that makes it especially vivid in a spirit.
The ginger adds a subtle warming heat that stays in the background without asserting itself aggressively. The bay leaves contribute a herbal depth that rounds and integrates the citrus without dulling it. The result is a gin that retains the structure and credibility of Tanqueray London Dry but wears a brighter, more exotic citrus profile — best enjoyed in a copa glass with premium tonic, plenty of ice, and a generous wedge of lime.
Tasting Notes
- Nose: Punchy and citrus-forward — Rangpur lime dominates with a distinctly lime-like character despite the fruit's mandarin heritage. Fresh limes and mandarin oranges with depth from ginger and bay leaves. Classic Tanqueray licorice and juniper spice underneath.
- Palate: Citrus-forward and slightly sweet. The Rangpur lime delivers a complex citrus blast with hints of lemon, tangerine, and grapefruit behind the primary lime note. Green juniper with pine facets arrives mid-palate. Hints of coriander, laurel, licorice, and a subtle ginger heat round it out.
- Finish: Smooth and lingering with dominant citrus zest and a peppery ginger warmth. More zesty than dry. Refreshing through the close.
Specs
- Distillery: Cameronbridge Distillery, Fife, Scotland
- Style: Distilled Gin (not London Dry — additional botanicals added to the London Dry base)
- Botanicals: Juniper, coriander seed, angelica root, liquorice root (Tanqueray base); plus Rangpur lime (Bangladesh), fresh ginger, bay leaves
- Distillation: Four-times distilled
- ABV: 41.3% (82.6 Proof)
- Size: 750ml
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Frequently Asked Questions
- What does Tanqueray Rangpur taste like? Punchy Rangpur lime on the nose with fresh mandarin and ginger depth. The palate is citrus-forward with complex lime, lemon, tangerine, and grapefruit notes over classic Tanqueray juniper structure. The finish is smooth and lingering with citrus zest and warming ginger spice.
- What is a Rangpur lime? Rangpur is not actually a lime — it is a naturally occurring hybrid of mandarin orange and citron from Bangladesh. Despite its name and green color when unripe, it develops orange-like qualities with a distinctive acidity that is more complex than ordinary lime: simultaneously tart and mandarin-sweet.
- How does Tanqueray Rangpur differ from regular Tanqueray? Rangpur adds Rangpur lime, fresh ginger, and bay leaves to the classic four-botanical London Dry recipe. The result is more citrus-forward and slightly sweeter, with a ginger warmth the original doesn't have. It drinks as its own distinct style rather than simply a citrus-flavored version.
- What cocktails is Tanqueray Rangpur best in? Shines in citrus-forward cocktails: Gimlet (gin + lime juice + simple syrup), Collins, Daiquiri-style builds, and a G&T with premium tonic and fresh lime wedge. The citrus character means you can often reduce or omit extra citrus juice in recipes.
- Is Tanqueray Rangpur a London Dry Gin? No — because additional botanical flavors are added to the base London Dry recipe, it is classified as a distilled gin rather than a London Dry. The base is the classic four-botanical Tanqueray recipe, distilled four times at Cameronbridge.
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