Tanqueray Rangpur

tanqueray-rangpur-ginFirst we reviewed Tanqueray’s entry level gin. We then reviewed their top shelf version called Tanqueray No. 10. We now are going to take a look at Tanqueray w/ Rangpur, one of the earliest craft variations from a major distiller. (Beefeater just seems to be getting into the game in 2010, but this was out in 2006)

Question 1: What is a Rangpur Lime?
This is an excellent question. Firstly, it’s not a lime. It’s a hybrid of a lemon and a mandarin orange/tangerine. (picture at right). Also, it doesn’t even really taste like a lime, although it has a strong acid bite to it- which is probably about the only thing it has in common with the fruit you named on the bottle. In China they call it a Canton Lemon. I could imagine that if Tanqueray’s bottles were a distinctive yellow, perhaps they would have gone that route. But green bottles + rangpur = “let’s call it a lime.”

Question 2: If its not a lime, does this drink go well with lime in cocktails?
Most definitely. The strong citrus flavor will harmoniously accompany  any citrus ingredients you add to the drink. I think that Tanqueray w/ Rangpur’s strongest drinks are the Gimlet and the Tom Collins.

Question 3: and what about the gin overall?
I’m glad you asked. There’s a juniper kick towards the end, but that aside this drink has more herbal and citrus profile. If you didn’t see the green bottle or the word lime, you might be unsure of the citrus in here. It hits you strong and fast, a cacophony of lemon, orange, grapefruit, tangerine. It then follows up with the herbal elements. There seems to be a strong flavor of bay leaf, but also subtler hints of anise and coriander.

For all the bluster over this being a citrus gin, I think that Tanqueray No. 10 does a better job with its balanced and patient citrus approach. Its all in for this liquor. Some drinkers will likely be overwhelmed by the flavor; classic gin drinkers might wonder where their precious Tanqueray has gone. Alike Tanqueray 10, this is a take on gin which is influenced by the original, but bears only faint resemblance in the end.

This is a specialty gin and should be treated as such in your cabinet. It works in citrusy drinks and works well in martinis, but becomes muddied and confused in any other drinks. I recommend this to anyone who likes a good lime or citrusy gin drink, but would caution those looking for a more traditional juniper based gin.

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Readers' Reviews

by abu rezwan eureka

i have a questionRANGPUR is a district of Bangladesh.Is there any relationship ?

by tom bohinc

This is delicious. Wonderful herbals. Not too strong. Makes a smooth Negroni .

Last updated October 30th, 2010 by Aaron

7 thoughts on “Tanqueray Rangpur

  • January 5, 2015by salious

    As a citrus lover I grabbed this bottle the same evening as I read your brilliant review, Aaron. This gin tastes so good, exactly what I was looking for. Thank you.

    Still considering my next bottle to be either Bluecoat or Tanqueray Malacca (if Im lucky enough to find one). What would you recommend?

    P.S. Big ups for running this “one of a kind” blog, Aaron.

  • January 5, 2015by AaronPost author

    If you can find Malacca, I’d suggest picking it up as it’s limited edition- and stocks are probably getting somewhat low across the country. But as a lover of citrus gin, I highly suggest Bluecoat- I think you’ll quite like it.

    Thanks! Cheers!

  • February 19, 2015by Josephine Kornfielf

    I loveRangpur but can’t find it in Elmont N.Y.

  • July 30, 2015by Heather Sanderson

    Thank you for your brilliant reviews! They have been indispensable when I’m standing in the gin aisle at Bevmo or Total Wine! This gin made a very interesting negroni and Martinez, I thought. Definitely a candied citrus dominance, but nice with sweet vermouth.

  • December 15, 2015by Robert Robinson

    For Josephine Kornfielf: If you don’t mind a quick ride to Island Park, go to Pop’s. They have the Rangpur. Hard to find everywhere else.

  • January 15, 2016by John Joyce

    This is a satisfying gin, especially in warm weather.

    Part of its secret seems to be a subtle and clever use of ginger.

  • January 28, 2016by Brian Donovan

    It’s my favorite for a summer time G&T or in a elderflower martini.

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