Tanqueray No. Ten
Diageo (Tanqueray, est. 1830) · Cameronbridge Gin Distillery, Fife, Scotland
Tanqueray No. Ten broke the gin rules by asking a simple question: what if we used fresh whole citrus fruits instead of dried peels? The answer came from a 1950s-era 500-liter pot still that the team nicknamed “Tiny Ten” — small enough for careful, small-batch distillation of fresh grapefruit, lime, orange, and chamomile flowers. The result created a new category: citrus-forward, cocktail-ready gin at a time when gin was considered your grandmother’s drink. At 47.3% ABV, it has the backbone to stand up in any cocktail without disappearing. The San Francisco World Spirits Competition put it in their Hall of Fame — the only gin to earn that distinction.
Nose
Bright grapefruit zest, white flowers, juniper, chamomile, and a crisp lime peel brightness that leaps from the glass.
Palate
Lush and citrus-forward — pink grapefruit, lime oil, gentle juniper backbone, white pepper, and a soft chamomile sweetness that rounds out the profile.
Finish
Clean and lingering with citrus oils, dried coriander, and a pleasant herbal dryness.
- Botanicals
- Juniper, Coriander, Angelica, Liquorice, Fresh Grapefruit, Fresh Lime, Fresh Orange, Chamomile
- Distillation
- Four times distilled; citrus heart produced in the 500L “Tiny Ten” pot still
Cocktail Suggestion
Cocktail — The Perfect Ten G&T: 2 oz Tanqueray No. Ten · 4 oz premium tonic (Fever-Tree Mediterranean) · wheel of fresh pink grapefruit · sprig of fresh rosemary. Build over ice in a copa glass. The fresh grapefruit garnish amplifies what’s already in the gin.
Food Pairing
Pair with: Ceviche with fresh lime, red onion, and avocado. The gin’s citrus-forward profile mirrors the ceviche’s acidity, while the juniper and chamomile add an aromatic layer that lifts the seafood.
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