Tanqueray Rangpur Distilled Gin was first created in 2006 by adding rangpur, an exotic citrus fruit from India with the zestiness of lime and the juiciness of mandarin oranges, together with ginger and bay leaves to Tanqueray's premium London Dry Gin. The latter is still made today according to the same classic, timeless recipe that Charles Tanqueray created in 1830. It is distilled four times to remove any traces of neutral grain spirit and to allow the added flavours of a perfect balance of four classic gin botanicals - refreshing juniper, peppery coriander, aromatic angelica and sweet liquorice - to shine through. The result of adding rangpur, ginger and bay leaves to the original premium product is an easy-drinking gin with a citrus twist. Rangpur Distilled Gin has won several accolades, including a recent silver medal at the 2016 World Spirits Awards Created by Charles Tanqueray in 1830, Tanqueray London Dry Gin is made today according to the same classic, timeless recipe. Its iconic bottle shape is inspired by a three-part cocktail shaker made famous during Prohibition's classic cocktail movement in the Roaring 1920s. The pineapple fruit, which was once considered so exotic that it became the ultimate symbol of hospitality in 1830s England, featured in the Tanqueray family crest and it adorns every bottle from the Tanqueray Distilling Company. Tanqueray London Dry Gin is distilled four times and has the perfect balance of four classic gin botanicals - refreshing juniper, peppery coriander, aromatic angelica and sweet liquorice. It is best enjoyed with tonic water, plenty of ice and a wedge of lime, but can be used as a great base for a wide range of cocktails. Tanqueray London Dry Gin has won multiple awards including recent accolades from the World's 50 Best Bars (Drinks International Brands Report 2016). It was judged to be the top trending gin, the best-selling gin and the bartender's overall favourite spirit. Easy drinking with a citrus twist