How does a distiller get ahead of the competition? As I stress in my Workshops, that distiller has to offer something unique; something that no other distiller is offering. A case in point is Tanqueray’s portfolio of flavored Gins. Instead of adding more botanicals ($$$) and making a bigger, bolder Gin, Tanqueray has opted to add fruit flavorings. Recently while perusing the shelves at my local SLGA store (which is closing soon), I spied a bottle of Tanqueray Black Currant Gin on sale. To be fair, black currant is a difficult fruit to work with. They contain a bitter substance called anthocyanin (up to 250 mg/100 g of currants). I never buy black currants from the store and snack on them. So, why would I buy a black currant Gin? As for the Gin, it did not rate very high with me at all. Given the anthocyanin angle, I am not surprised. In fact, the Gin almost had a subtle grape flavor note to it. Maybe the flavor company had to add a trace amount of grape to the flavor compound? Maybe if the Gin was mixed with some soda or ginger ale it would be more palatable. But drinking it with just a wee splash of water just does not work for me and my taste buds. Sorry Tanqueray, you tried, but you came up short.