Issue link: https://digital.copcomm.com/i/164544
ith so many new gins available these days from craft distillers, the makers of Tanqueray, considered by many to be the world's perfect gin, thought a little face-time at this year's Tales of the Cocktail might be a good idea. So as Tanqueray's Master Distiller went to New Orleans, he hosted some low-key intimate dinners during the week-long conference, designed to offer an intimate setting to discuss the future of the storied brand. Featured were not only iconic Tanqueray London Dry, but also the newer, more citrus-forward Tanqueray Ten, launched with great success in 2000 as a Martinifocused gin, and since embraced by the bar community for its mixability in other cocktails as well. "I honestly think it's the best gin in the World," says Nichol, a native Scotsman who has been overseeing Tanqueray's distillation for just over eight years, after making whisky the previous thirty. "After reading Charles Tanqueray's recipe journals, I see the genius in it, and am proud to be a part of its production." While he was happy to discuss ingredients, Nichol wouldn't discuss formula, not just for proprietary reasons but also because he considers himself, as the only man in the world with access to the original distillation books, to be keeper of the Tanqueray legacy. —D. R. PHOTO: DAVID RANSOM Tanqueray Takes Tales W Tanqueray's Master Distiller Tom Nichol. An Infectious Tonic PHOTO: DAVID RANSOM T Fever-Tree founder Charles Rolls. o fly 25 hours to get from a vanilla plantation in Madagascar to New Orleans for Tales of the Cocktail, Charles Rolls, founder of Fever-Tree, the UK-based producer of premium cocktail mixers, must obviously hold his relationships with the world's cocktail industry influencers in high regard. "We're thrilled at the response that the bar community has had to our mixers, especially the Premium Indian Tonic Water, our original and best-selling product," says Rolls, who left a high-profile job with Plymouth Gin a decade ago to found Fever-Tree with partner Tim Warrilow, after noticing that there was virtually no naturally produced tonic water available in the marketplace. Fever-Tree's platform—that quality spirits should be paired with quality mixers—has resonated well within the ingredient-conscious and increasingly experimental mixologist set. Their quest for new flavors has not gone unnoticed by Rolls, who since launching eight years ago, has increased the brand's portfolio to ten unique offerings, including a new Fever-Tree Elderflower Tonic, released this month. "We are in over 30 countries now, and in those countries we have a 70% placement rate in bars and restaurants," he adds. "Bartenders are our best salesmen, and we love the opportunity, as at Tales, to interact with, share ideas, and thank them."—D.R. 112 / the tasting panel / september 2013 TP0913_104-156.indd 112 8/22/13 10:31 PM