Tanqueray No. Ten
A quick introduction
Launched in 2000, Tanqueray No. Ten (often styled “No. TEN”) is Tanqueray’s modern, ultra-premium take on London Dry—built around fresh whole citrus and distilled in a small pot still nicknamed the “Tiny Ten.” It keeps Tanqueray’s juniper backbone but adds a luminous, silkier citrus layer designed for the cleanest martinis and crisp, aromatic highballs.
History: why No. Ten was created
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Classic meets contemporary (2000). As cocktail culture revived in the late 1990s, bartenders wanted a gin that stayed unmistakably juniper-led yet expressed fresh citrus with perfume and precision, not sweetness.
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The small still approach. Tanqueray developed a separate citrus distillate on a compact copper still—the “Tiny Ten”—to capture delicate oils from fresh grapefruit, lime, and orange, then married it with Tanqueray’s core style.
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Positioning. No. Ten quickly became a bartender favorite for martinis and other spirit-forward classics because its citrus lifts without overwhelming the dry structure.
Today, No. Ten sits alongside Tanqueray London Dry, Sevilla Orange, Rangpur, and limited releases within Diageo’s portfolio.
What makes No. Ten different
Fresh whole citrus, not just dried peels
Most London Dry gins rely on dried peels; No. Ten famously distills with fresh whole citrus (grapefruit, lime, orange) to deliver brighter top notes and a silken mid-palate.
The “Tiny Ten” distillate
A dedicated small copper still is used for the citrus run, preserving volatile aromatics that can get lost in larger systems. That citrus distillate is integrated with the classic Tanqueray profile.
Still a London Dry
No. Ten remains a London Dry gin by method: botanicals are distilled (not flavored post-distillation), and the gin is bottled dry (no added sweetness).
Botanicals & flavor profile
While exact recipes are proprietary, No. Ten is widely understood to feature:
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Juniper berries — clean, piney backbone
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Coriander seed — lemon-pepper brightness
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Angelica root — dry, earthy structure; length
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Licorice (liquorice) root — subtle roundness
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Fresh whole citrus — grapefruit, lime, orange (defining character)
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Chamomile — soft floral cushioning that contributes to No. Ten’s silky feel
On the nose: lifted grapefruit and lime zest over clear juniper.
Palate: juniper first, then a wave of fresh citrus oils; coriander spice; chamomile softness.
Finish: long, clean, and dry with lingering citrus perfume.
ABV note: No. Ten is commonly bottled around 47.3% ABV (market-dependent). The higher strength helps carry citrus aromatics and maintain texture in stirred cocktails.
How it’s made (high level)
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Neutral grain spirit forms a clean canvas.
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Citrus run on the Tiny Ten captures fresh citrus oils at small scale.
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Core botanical distillation (juniper, coriander, angelica, etc.) provides the classic Tanqueray spine.
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Integration & proofing: the components are married and proofed with water to bottling strength, then rested for balance.
Company background
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Origins of the house: Charles Tanqueray, London c. 1830.
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Evolution: Merger with Gordon’s in 1898; modern production consolidated under Diageo.
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Positioning of No. Ten: premium, cocktail-centric expression that extends Tanqueray’s London Dry lineage with a distinct citrus signature.
Tasting No. Ten: what to look for
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Neat (chilled): grapefruit zest, juniper clarity, soft florals; firm but polished texture.
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With a splash of water: citrus blossoms, chamomile lift; spice turns more lemon-pepper.
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In cocktails: holds definition in dry martinis; in highballs it stays crisp without getting sugary or perfumy.
Iconic serves
1) Tanqueray No. Ten Martini (house classic)
Ingredients
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60 ml (2 oz) Tanqueray No. Ten
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10–15 ml (⅓–½ oz) dry vermouth (adjust to taste)
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Garnish: grapefruit twist (signature) or lemon twist
Method
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Stir gin and vermouth with plenty of ice until very cold.
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Strain into a chilled coupe.
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Express a grapefruit twist over the surface; discard or drop in.
Why it works: No. Ten’s fresh-citrus core was built for martinis—bright aromatics, dry finish, and a satin texture.
2) Tanqueray No. Ten & Tonic (grapefruit-bright G&T)
Ingredients
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50 ml (1⅔ oz) Tanqueray No. Ten
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125–150 ml (4–5 oz) very cold tonic water (clean, high carbonation)
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Garnish: thin grapefruit peel (or lime wheel)
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Ice: large, clear cubes
Method
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Fill a chilled highball/copa with ice.
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Add No. Ten; top with tonic down the glass (or a barspoon) to preserve bubbles.
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Express a grapefruit peel; add as garnish.
Ratio guide: start 1 : 2.5 (gin : tonic). Adjust toward 1 : 2 for softer/ sweeter tonics, 1 : 3 for very bitter or highly carbonated tonics.
3) Citrus Collins (tall, sparkling, refreshing)
Ingredients
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50 ml (1⅔ oz) Tanqueray No. Ten
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20 ml (⅔ oz) fresh lemon juice
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10–15 ml (⅓–½ oz) simple syrup (to taste)
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Soda water to top
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Garnish: grapefruit wheel or lemon peel
Method
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Shake gin, lemon, syrup with ice; strain over fresh ice in a Collins glass.
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Top with soda; quick gentle stir.
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Garnish with grapefruit.
Why it works: The gin’s real-citrus core integrates seamlessly with lemon and sparkling minerality.
Pairing & buying tips
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Tonic choice: Choose a neutral/clean Indian tonic to showcase citrus and juniper; Mediterranean/citrus-accented tonics will read rounder and softer.
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Garnish logic: Grapefruit twist is the signature; lime sharpens, lemon softens; a tiny rosemary sprig adds herbal lift.
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ABV matters: The higher bottling strength keeps aromatics vivid in stirred and long drinks—seek your market’s stronger bottling if you favor martinis.
Why Tanqueray No. Ten endures
It bridges classic London Dry structure with a modern fresh-citrus glow. Built for the glass—especially the martini—No. Ten delivers clarity, length, and a polished texture that reads elegant rather than sweet. If you want a juniper-true gin that also sings with grapefruit-lime brightness, Tanqueray No. Ten is a benchmark.
