What the critics say about Tanqueray No. Ten, the fresh-fruit gin

Tanqueray No. Ten was launched in 2000 by Tanqueray, a Diageo brand, and is made at the Cameronbridge distillery, in Scotland. The name comes from the still where it is born, number 10, nicknamed Tiny Ten: a small still from the 1930s, previously used for trials, according to Difford's Guide. It is bottled at 47.3% alcohol. No one at Bebidário has tasted this gin: below is what named critics have published about it.

Tanqueray No. Ten Gin · United Kingdom Tanqueray's gin distilled with fresh fruit See the full profile →

Fresh fruit instead of dried peel

The difference lies in the recipe. In the first distillation, according to Difford's Guide, go Florida oranges, Mexican limes and fresh grapefruit, instead of dried peel. The result, called the citrus heart, goes to a second distillation in the larger still, the Old Tom number 4, with juniper, coriander, angelica, licorice, chamomile flowers and quartered fresh limes. The botanicals are the same as in Tanqueray London Dry, in different proportions and with more juniper. Only about 60% of the spirit is kept, compared with about 90% for regular Tanqueray.

What the critics say

Difford's Guide, in a January 2013 tasting, described an aroma of spruce-like juniper, pink grapefruit and chamomile, with spice. On the palate, it found the gin silky despite its strength, with juniper, lemon, orange and pink grapefruit, and white pepper and coriander adding depth. The finish, according to the guide, is long, almost creamy, recalling sherbet.

At the American site VinePair, Aaron Goldfarb gave it 93 points. He noted that the gin keeps its high proof and still delivers delicate flavor, with citrus notes, and recommended it for cocktails such as the Martini and the Last Word. For him, it is a top-tier gin at a reasonable price, US$42 in the United States, a combination hard to find today. Goldfarb also praised the brand for keeping its strength while other labels from big groups lower theirs.

At the British The Gin Guide, Paul Jackson described in 2015 a restrained, fresh nose, with grapefruit and citrus up front, a palate balanced between juniper and citrus, and a long finish with a touch of spice. He counted it among the gins a shelf must have and suggested serving it neat, with tonic or in a Martini, with grapefruit, lime or apple. In 2023, No. Ten won the traditional gin category of The Gin Guide's own awards.

Sources: Difford's Guide (January 20, 2013), VinePair (August 4, 2026), The Gin Guide (2015).