Jeremy Scott, the renowned American designer known for his bold style, has been given the job of dressing the elegant and iconic bottle of Tanqueray No. Ten gin for the UK.

Scott has infused the classic world of Tanqueray No. Ten with his own vision, producing a captivating design for the new limited-edition packaging that will now encase the signature green bottle of the luxury gin.

Scott’s sleek, geometric black casing, has been designed to perfectly clothe the angled design of the Tanqueray No. Ten bottle, reinforcing the air of sophistication that surrounds the spirit itself. However, the box opens to reveal a jazzy and extravagant print of olives and cocktail glasses, representing the glamour of the martini cocktail, but with an infusion of Scott’s own signature style.

And what’s more, the liquid inside is still as luscious as ever. Bartender, another G&T please…

Tanqueray No. Ten was introduced to market in the year 2000, and at the time was the only gin to be distilled with hand-picked, fresh fruit botanicals. That includes oranges, limes and grapefruits as well as the traditional botanicals such as juniper. The bottle is distinctively tall whilst still retaining some of the hallmarks of the traditional Tanqueray stubby dry gin bottle – green glass and the signature red “T” seal. It certainly stands out alongside other gins in a bar gantry.

It’s impact was immediate – it won a Double Gold medal at the San Francisco World Spirits Competition in 2000, and was inducted into their Hall of Fame in 2003 for winning “Best Gin” for the third year in a row.

From a taste perspective it is said that No. Ten was really devised for the Martini market, but the nature of the spirit makes it the perfect spirit for the perfect G&T. It has a tremendous depth of flavor infused by the botanicals, and there is a sweetness that carries through the tonic water. We like the resulting cocktail so much we give Tanqueray No. Ten our Recommended Seal of Approval.

Caveats
This is intended to serve as a guide – everyone has their own preferences as far as drinking styles are concerned. But, if you want to look like a sophisticated whisky drinker, take note of the following tips.

Neat vs. with Water
Some purists say that adding water to your whisky spoils the taste. But in reality, most whisky aficionados take water with their whisky. Here we like a little mineral water served at room temperature with ours. Depending upon where you live, tap water is often not recommended because of the way the chlorine affects the taste of the whisky. But a good spring water helps bring out some of the hidden depths of a good malt, and it can also prevent the strength of the whisky numbing your senses and reducing your enjoyment of the whisky. This is particularly true of cask strength samples. We like to add the same measure again of water to a cask strength whisky, and maybe a quarter to regular strength drams. We still like to drink the odd drop neat, but water is really the best way to enjoy your malt, and you will stay sober a little longer if you do so.

On the Rocks
It’s a real trend to have ice with your whisky. Personally, we aren’t big fans of this habit. Ice chills the whisky and dulls many of the aromas and senses you get from a great malt. We prefer our dram warmer rather than cooler, but in the summertime it is sometimes nice to add some chill to a light malt, then let it melt before drinking.