I’m Tim Homewood, Tanqueray Brand Ambassador and I want to tell you about something really exciting which is coming to Nicholson's pubs at the end of July…
Towards the end of April I was approached with an idea from Nicholson's. It was an idea to do something which we here at Tanqueray not done before and with people we’d not done something this exciting with before... The proposition was: "Why don’t we age Tanqueray in oak and sell in exclusively during our Gin Festival?” asked Jez Manterfield, Spirits Category Manager for Nicholson’s Pubs. That was kind of all the persuasion I needed.
Fast forward to mid-May and I’m sat in Aberdeen airport at the beginning of this journey. The gin side of things was simple; we were going to use Tanqueray London Dry, the benchmark of top quality London Dry gin, crisp and clean with a rich, oily juniper led flavour – but what we needed were barrels!
Barrels are obviously very important in this process, they are what give aged spirits all their flavour. Imagine Scotch whisky for example… Before it’s spent a number of years in barrels in the Scottish countryside it’s essentially just vodka (don’t tell whisky that!), it’s the barrel that imparts all of the rich and delicious flavours into the spirit. This is what we’re looking for with our Aged Gin, we wanted to soften and refine gin, add some sweet and rich flavours into it without taking too much away from the tasty Tanqueray.