Tanqueray Prices & Buyers’ Guide

Tanqueray is the highest selling imported gin in the usa and one of the most popular gins worldwide. It was originally started in England, but is currently manufactured at Cameron Bridge distillery in Scotland by Diageo.

Considered a sterling example of the classic London Dry style of gin, Tanqueray features juniper berry, angelica root, coriander seed, and liquorice in its blend of botanicals, as well as a number of secret ingredients.

In This Guide

Tanqueray was founded in 1830 by Charles Tanqueray in the Bloomsbury district of London. It was primarily sold in the retail outlet of Edward & Charles Tanqueray & Co on Vine Street in London in 1838. The distillery was heavily damaged during World War 2.

Tanqueray Gin Production

Tanqueray is distilled in copper pot stills from wheat. After being distilled into a neutral grain spirit, Juniper and other botanicals are added and redistilled without any maceration period. Both distilling their own neutral grain spirit, and forgoing the maceration process set Tanqueray’s production process apart from many other gins. Tanqueray’s neutral grain spirit is also used to produce Smirnoff vodka, also by Diageo.

The original Tanqueray is bottled at 47.3%ABV in the US market, however, there are also  40%ABV and 43.1%ABV versions distributed in Australia, the UK, Canada, New Zealand, and parts of Europe.

Tanqueray Gin Products

Tanqueray London, Ten and Rangpur ginsIn addition to the classic Tanqueray, Diageo manufactures Tanqueray 10, Tanqueray Rangpur, Tanqueray Flor de Sevilla, and Tanqueray Malacca.

  • Tanqueray No.10

Tanqueray Ten is the premier version of Tanqueray. Many assume the No.10 refers to an age statement or the number of botanicals used in production, but it actually refers to the still used to produce the gin. Tanqueray No.10, or Tanq-Ten as it’s sometimes referred to, is a less juniper-forward, more complex gin that was designed to represent Tanqueray in the emerging craft gin market. Tanqueray No.10 is bottled at 47.3%ABV

  • Tanqueray Rangpur

Tanqueray Rangpur features many of the same classic botanicals that made the original Tanqueray famous, with the addition of Rangpur lime, ginger, and bay leaf. The added citrus makes this gin perfect for the summer.

  • Tanqueray Flor de Sevilla

Another Citrus forward offering from Tanqueray, Tanqueray Flor de Sevilla was based on a recipe from founder Charles Tanqueray’s original gin recipes. Infused with the essence of Seville oranges, this gin retains some of its juniper backbones while adding a bright zesty flavor.

  • Tanqueray Malacca

Tanqueray Malacca is slightly sweeter than the traditional Tanqueray and includes a slight hint of grapefruit. Originally introduced in 1997 Tanqueray Malacca was discontinued in 2001, but was revived in 2012. The sweeter style draws comparison to Old Tom style gin, rather than London dry. Bottled at 40%ABV, Malacca also highlights botanicals such as cinnamon, cloves, and other spices that reflect its southeast Asian namesake. 

Tanqueray Gin Pricing

Below are the latest Tanqueray prices.

TypeBottle SizePrice
Tanqueray London Dry Gin750mlFrom $26
1.75lFrom $36
Tanqueray No. Ten Gin750mlFrom $34
1.75lFrom $63
Tanqueray Rangpur Gin750mlFrom $26
Tanqueray Malacca Gin750mlFrom $35
1LFrom $46

Alternatives

While Tanqueray is one of the standard-bearers of London dry-style gins, there are many alternatives if you’re looking for something new. The gin resurgence and craft gin boom have flooded the market with local craft and small-batch gins both in the classic London dry style and in exciting new variations. For this list of alternatives let’s stick to the London dry’s.

  • Beefeater

Without a doubt, Tanqueray’s biggest competitor, Beefeater has been this author’s budget gin of choice for years.  While Tanqueray is a fine gin, Beefeater has a bit more complexity to its botanical blend, as well as a smoother taste and finish. Many home bartenders and gin aficionados claim a 1:1 mix of Tanqueray and Beefeater results in a gin whose sum is superior to either of its parts.

  • Bombay Sapphire

Bombay Dry and Bombay Sapphire are both adequate replacements for Tanqueray. While Tanqueray is a bit stronger, Bombay Sapphire is lighter and has a lot of citrus behind its juniper. While not quite on the same level as Tanqueray or Beefeater, it is a close third.

  • New Amsterdam

More citrus-forward than Tanqueray, New Amsterdam gin is also usually a bit less expensive. New Amsterdam gin lacks as strong a juniper taste as Tanqueray, which some people see as a negative, however, its price and mild flavor make it a good choice for those looking to ease their way into the world of gin without making a huge commitment.

Cocktails

Tanqueray and Tonic is not just a marketing slogan, it’s a fantastic cocktail. This gin was made with tonic in mind and it shows. Gin, Tonic, and a little lime are all you need to get started with Tanqueray, but when you’re ready to expand your gin horizons here are two great gin cocktails that work well with Tanqueray.

The Vesper

  • 60-75 ml Tanqueray gin
  • 30 ml of Vodka
  • 15 ml Cocchi Americano

Stir over ice, strain into a coup, garnish with a lemon twist.

Known as the James Bond martini, The Vesper is one strong drink. Originally, Bond specified using Kina Lillet, however, due to a change in their production method, Cocchi Americano is closest to the Kina Lillet of the 1950s.  Although Bond says shake, I recommend you stir this for a more classic martini style.

The Negroni

  • 30 ml Tanqueray Gin
  • 30 ml Sweet Vermouth
  • 30 ml Campari

Stir, pour over ice, garnish with an expressed orange twist.

The Negroni is a bittersweet classic that is definitely an acquired taste, but undeniably one worth acquiring. Most people’s first introduction to the bold bitter Italian apertivo Campari, The Negroni works best with a strong London dry gin like Tanqueray to cut through the other intense flavors.  Replace the gin with prosecco for a lighter refreshing twist called the “Negroni S’bagliato.”

Author Bio

Nick Lappen
Nick Lappen
Nick Lappan has worked in the restaurant industry since age 13 and most recently has worked as a cocktail bartender and bar consultant in the United States and China.