An incredible small batch London dry gin made in pot still number 10. Tanqueray Number 10 is citrussy and full bodied.
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It’s made with a combination of local and exotic ingredients, including juniper, clove, lemongrass, cubeb peppers and rosehips.
First made in 1820 by James Burroughs. It is still, to this day, made to the same recipe. This is a spiced, fruity gin.
Using a botanical selection based on the limon mandarino, a hybrid between a mandarin orange and a lemon. aged in rum barrels for 35 weeks to enhance and round out the flavours.
infused with seaweed from the Newquay coast for three weeks. Garden herbs – fennel and dill. Touches of cardamon and pepper follow slowly,