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Diageo recreates Tanqueray Old Tom gin

In 1835, distiller Charles Tanqueray created an Old Tom style of gin. Almost 180 years later, Tanqueray master distiller Tom Nichol has drawn inspiration from Charles’ original recipe to craft this Old Tom Gin.

Developed with bartenders and cocktail connoisseurs in mind, the new Tanqueray Old Tom Gin is launching into the on-trade with limited availability at specialty retailers. Only 100,000 bottles will be available worldwide. The launch of Tanqueray Old Tom Gin follows the successful revival and release of Tanqueray Malacca in 2013.

In the history of gin, the Old Tom style bridges the flavour gap between the original, malty Dutch genevers and the more juniper-forward London Dry styles. Lighter than a genever but more full-bodied and sweeter than a London Dry, versatile Old Tom gins were also an essential spirit during the first Golden Age of the cocktail.

Tanqueray Old Tom Gin stays true to Charles Tanqueray’s original craftsmanship and the pack design is also based on an original Tanqueray Old Tom label from the Diageo archives, dating back to 1921. Each bottle will be individually numbered.

Tom Nichol says: “It’s an honour to be privy to Charles Tanqueray’s recipe book and to bring back a great gin which reflects the classic Old Tom style but is elevated further by new distilling techniques.”

“This exceptional liquid will allow bartenders to recreate authentic Old Tom cocktails with a true sense of how they would have tasted historically. As part of this launch, we’ve identified 10 historical Tanqueray Old Tom cocktails and included their initials along with the bottle number on the front label. Our hope is to inspire bartenders to bring these definitive cocktails back for a new generation. I am excited to taste what bartenders create,” says Tanqueray global brand ambassador Barrie Wilson.

Tanqueray Old Tom will be available for purchase primarily in top bars globally beginning June 23. Each of the 100,000 bottles will be individually numbered.


16 June 2014 - Felicity Murray The Drinks Report, editor