Gin lovers around the world are always in search of something that balances familiarity with a hint of discovery. Tanglin Singapore Gin delivers just that – a bold, fragrant spirit that not only holds its own against global peers but also offers a unique snapshot of Singapore’s complex and diverse heritage. This is a gin that doesn’t just rely on juniper to do the talking. Instead, it draws you into a deeper conversation, one steeped in local botanicals, refined craft and a nod to both East and West.
While many gins aim to surprise with a twist of citrus or a floral top note, Tanglin goes further, combining the precision of traditional London Dry with an unapologetically Asian sensibility. The result is a gin that’s clean and elegant at its core, yet layered with enough spice and character to hold your attention long after the first sip.
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So, to celebrate a big win at the 2025 San Francisco World Spirits Competition, where Tanglin Singapore Gin won Double Gold, 95 Points, we have decided to treat ourselves and do a review.
History and background
Tanglin Singapore Gin is the first gin ever to be distilled in Singapore – a remarkable claim for a nation that is typically better known for its cocktails and imported spirits. Founded in 2018 by Andy Hodgson, Chris Box, Tim Whitefield and Charlie Van Eeden, the distillery set out to craft a gin that reflects the city-state’s rich biodiversity and culinary traditions. The brand name itself, Tanglin, is a reference to one of Singapore’s oldest districts, known historically for its spice plantations and botanical gardens.
What sets Tanglin apart from the many boutique gins on the market is how it leverages local inspiration. Rather than simply replicating what works in Europe or the US, the founders focused on crafting a spirit that pays tribute to the region, incorporating botanicals that speak to Singapore’s place as a cultural and trade crossroads. Over the years, Tanglin gin has gained international recognition, winning awards such as Silver at the San Francisco World Spirits Competition and a Gold medal at The Gin Masters Asia. These accolades underscore its balance between innovation and quality.
Production process and distinct characteristics
Tanglin Singapore Gin is a small-batch gin distilled using a traditional copper pot still – a method that allows for greater control and refinement in flavour extraction. What sets it apart is the deliberate use of both classic and regional botanicals. Of course, juniper berries are at the heart of the recipe, but they are supported by a vibrant cast of Asian flavours.
Key botanicals include kaffir lime leaves, ginger, and dried chilli – all familiar ingredients in Southeast Asian cooking. These are balanced with Indian amchoor (dried green mango), orris root, coriander seed and liquorice, which give the gin its depth and slightly earthy undertone. The result is a gin that offers the dry structure of a London Dry style, but layered with citrus, spice and herbaceous notes that feel unmistakably local.
There’s a real precision to how these ingredients are layered. Nothing feels overpowering or gimmicky. The dried chilli, for instance, doesn’t create a burning heat, but instead adds a subtle warmth that builds gently on the finish. Likewise, the kaffir lime leaf brings a zesty top note without dominating the palate. It’s clear the distillers weren’t chasing novelty – they were aiming for balance, and they achieved it.
Tasting notes (aroma, palate, finish)
From the moment the bottle is opened, Tanglin Singapore Gin offers an aromatic profile that sets it apart. The nose is immediately inviting – fresh lime zest and gentle juniper upfront, followed by a soft waft of ginger and herbal complexity. There’s also a slight floral lift, perhaps from the orris root, giving the aroma both depth and elegance.
On the palate, the first impression is clean and dry, as a gin should be. But as it opens up, the Southeast Asian botanicals come into their own. There’s an unmistakable warmth from the ginger and chilli, but it’s balanced by bright citrus notes and a savoury, almost umami undertone from the mango and coriander. This interplay of spice and citrus gives it a dynamic character that evolves as you sip.
The finish is long and layered – lingering notes of pepper, dried herbs and lime peel slowly fade, leaving a soft tingle on the tongue. It’s complex without being overwhelming, and its dry finish makes it particularly versatile for both sipping and mixing.
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Comparison with similar options
Tanglin gin sits comfortably in the premium craft gin category, where it competes with brands like Monkey 47 from Germany and Four Pillars from Australia. While Monkey 47 is known for its highly aromatic complexity and wide array of botanicals, Tanglin offers a more focused flavour profile with its Southeast Asian twist. It’s less forest-floor and more spice market.
Compared to Four Pillars Rare Dry Gin, Tanglin comes across as drier and more spice-forward, whereas Four Pillars leans into sweeter citrus and fruit notes. In terms of mixability, Tanglin stands out in classic gin cocktails like the G&T and Negroni, especially when paired with a citrus-forward tonic or garnished with ginger and lime.
What truly differentiates Tanglin is its commitment to locality. While many gins experiment with regional botanicals, few integrate them as seamlessly or as meaningfully as this one does. It’s a gin that tells a story, and one that’s tied to a very specific sense of place.
Suggested pairings
Tanglin Singapore Gin is versatile enough for a range of settings, but it particularly shines when paired with Southeast Asian cuisine. The citrus and spice profile complements dishes like Thai green curry, Vietnamese grilled prawns or even a simple laksa. It also works well with rich, fatty foods – think pork belly bao or crispy duck pancakes – where the gin’s dryness and spice cut through the richness beautifully.
In terms of occasions, Tanglin gin is ideal for warm-weather drinks. It’s tailor-made for a late afternoon sundowner, perhaps served over ice with a wedge of lime and a splash of tonic. It’s also a standout choice for a dinner party aperitif – elegant, interesting and conversation-worthy.
For a more adventurous pairing, try using it in a Tom Collins with lemongrass syrup, or as the base in a gin sour with calamansi juice. The layered botanicals provide a strong backbone that holds up well in cocktails without being drowned out.
Final thoughts on the Tanglin Singapore Gin
Tanglin Singapore Gin is more than just a local curiosity – it’s a serious contender on the international stage. It captures the essence of Singapore not in a gimmicky or touristy way, but through a thoughtful blend of botanicals and a well-executed distillation process. It’s refined yet distinctive, familiar yet adventurous.
For gin enthusiasts, it offers something genuinely different without straying too far from what makes gin great. For newcomers, it’s an accessible yet intriguing spirit that opens the door to deeper exploration. Whether you’re sipping it neat, mixing it into a cocktail or pairing it with a spicy meal, Tanglin gin proves itself to be a versatile, well-crafted addition to any spirits collection.
If you’re looking to broaden your palate and discover what Southeast Asia can offer in the world of premium gin, Tanglin Singapore Gin is a fine place to start.
