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The actual distilling part began about twelve years ago, making new make whisky and then neutral spirit, before moving on to making gin and vodka. As the saying goes, ‘like father, like son’ - I followed in his footsteps after he worked at a distillery for over 28 years. If you’re trying to track me down you’ll mostly find me in America, more recently the Nordics and now closer to home in London.
I have lots of recommendations for good bars, but to name a few, I can suggest ‘Please Don’t Tell’ and ‘The Dead Rabbit’, both in New York.
What is the segment doing wrong, in a spirits market that offers generous bounty? Earlier this week, the UK government set out some grand plans for gin.
Today Tanqueray gin continues Charles Tanqueray's legacy of excellence – it’s a dry, crisp gin with a rich juniper flavour that makes the most refreshing tasting gin and tonics and the driest of martini cocktails.
I’ve been in the distilling industry for almost 42 years and during that time I have done almost every job you can think of in a distillery.
If it's not right we have to rethink and start all over again.
Innovation is always on our minds but consistency is our first priority.