Tanqueray Rangpur sits in interesting territory. It takes one of the most respected names in gin and steers it firmly into flavoured gin country — built around the Rangpur lime, a citrus fruit that's actually a hybrid between a mandarin and a lemon. If you've spent any time in South and Southeast Asian markets, you'll know this fruit well. It's the kind of ingredient that bridges the gap between sharp Western citrus and the more fragrant, floral limes you find across the tropics.
Style & Character
At 41.3% ABV, this sits comfortably above the legal minimum for gin and suggests Tanqueray haven't sacrificed too much backbone in pursuit of accessibility. That's a good sign. Flavoured gins can lean saccharine or lose their juniper identity entirely, but the Tanqueray house style tends to hold its ground. The Rangpur lime influence should bring a distinctive bitter-sweet citrus character — less sharp than standard lime, more aromatic, with a subtle warmth that sets it apart from the usual lemon-forward flavoured gins on the shelf.
The Verdict
I'm giving this a 7.3 out of 10. It's a well-executed flavoured gin from a distillery that knows what it's doing. The price point — around £28 — is fair for what you get, and it earns its place as a versatile bottle. It doesn't quite reach the complexity of a more botanical-forward spirit, but that's not really what it's trying to be. It's built for drinks, and it does that job well.
Best Served
Skip the standard G&T garnish. Try it in a highball with Fever-Tree light tonic, a thin slice of fresh ginger, a kaffir lime leaf, and a crack of black pepper. It works beautifully as a base for a Gimlet variation too — swap the usual lime cordial for yuzu juice and a touch of honey syrup. Southeast Asian ingredients are its natural companions.
