Tanqueray Malacca Gin

We Say...

alc./vol:
40%

Proof:
80°

Bin no:
BWS003537

Vintage:
Non-vintage

Aged:
Unaged

Closure:
Screw / Stelvin cap

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This softly spiced version of Tanqueray gin was originally developed in 1839 for the Far East and is named after the Straits of Malacca, a narrow waterway separating the Malaysia Peninsula and the Indonesian island of Sumatra, in turn named after the area’s 15th century ruler, the Malacca Sultanate. READ MORE

Tanqueray Malacca was made available for a brief period in the late noughties (1997-2001) and then re-released as a limited edition in February 2012 with a run of 100,000 individually numbered bottles. Both of the modern Malacca revivals are said to be made to the original 1839 recipe which apparently consists of simple additions to Tanqueray’s classic four botanicals.

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Review

Sampled on 16/06/2013

Appearance: (bottle N0. TC 93899) Crystal clear.
Aroma: Aromatic pink grapefruit zest and lemon meringue pie filling with delicate spice and piney juniper.
Taste: Citrusy boiled sweets and juniper. Coriander bursts forth in the mid-palate with lemon zestyness. Faint sweetness with deleicate nutmeg, clove and gingery warmth.
Aftertaste: Candied grapefruit with delicate ginger, nutmeg, clove and cracked pepper corn spice.

Produced by...

Name:
Cameronbridge Gin Distillery (Tanqueray Gordon)

Status:
Operational

Established:
1998

Owner:
Not supplied

Capacity:
Not supplied

Visitor Policy:
Not generally accessible

Tel:
Not supplied

Address:
Windygates,
Leven,
Fife, Scotland,
United Kingdom

Cameron Bridge Distillery near Edinburgh is where Diageo’s UK gin production is centred, and it is the only place in the world where Tanqueray Gin is made.

The wheat neutral spirit on which Tanqueray gins are based is produced in the rectifiers housed in another part of Cameron Bridge and is in fact the same base spirit used to make Smirnoff vodka, so extremely pure. Almost all other gin distillers buy in their grain neutral spirit from third party distillers and rectification at the same distillery gives the distillers of Tanqueray an even greater control over the consistency and quality of their base spirit.

Various brands of vodka and whisky are produced in other areas at Cameron Bridge and the focus on one centre of distilling excellence means Tanqueray benefits from a large state of the art testing laboratory where the quality of botanicals and samples from various stages of production are carefully monitored.

The move from the Laindon Distillery in Essex, which closed in 1998 (the site is now a business estate named Juniper Park), to Cameron Bridge presented something of a challenge for Tanqueray's distillers as although the stills and other equipment were moved from London, the local water was different in character. Their solution was to use two different types of water in the gin's production. Water extracted from a deep bore hole on the distillery's grounds is blended with demineralised water to mirror the character of London water. Interestingly, Tanqueray Ten is produced using only demineralised water.



Tanqueray's recipe has remained unchanged since 1830 and has three dominant botanicals: Tuscan juniper, angelica root and coriander, contributing to Tanqueuray's crisp, dry style with a rich juniper flavour. The forth botanical, liquorice, is less obvious but no less important to the perfect balance of this blend of botanical flavours. The selection and care or these botanicals is crucial to the quality of the finished gin and test distillations are continuously undertaken in the onsite laboratory to monitor these.



Some distillers believe that the botanicals should be left for a period to steep in the neutral alcohol before commencing distillation. The folk at Tanqueray are in the other camp who start to distil immediately believing that a long period of maceration is either unnecessary or even detrimental as it 'stews' the botanicals. As explained earlier, water plays an important role in the gin's final flavour. Its addition at this stage is also crucial to the distillation process. If water were not added and the botanicals distilled with just near pure alcohol (grain neutral spirit) when the distillation was completed the still would boil dry but with spent botanicals left burn on the exposed steam heating coils at the foot of the still. Adding water means that all the alcohol can be distilled off still leaving water covering the steam coils and the botanicals can be run off with this water.

Most large scale gin distillers now make their gins using a 'multiple-shot' production method, whereby a recipe of botanicals several times stronger than the original recipe is macerated and distilled to produce a super concentrated gin. This is then diluted with neutral spirit to bring the proportion of botanicals to alcohol back to that of the original recipe. This multiple-shot method saves on still usage compared to the traditional 'one-shot' method, thus increasing production capacity and saving on energy costs. One-shot distillation is now extremely rare other than in boutique distilleries and Tanqueray is one of the last major gin brands still employing this method.

Owned By...

Name:

Diageo plc

Tel:

+44 20 8978 6000 +44 20 8978 6000

Address:

Lakeside Drive
Park Royal
London
NW10 7HQ
United Kingdom

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Represented By...

Diageo Great Britain
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