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When Charles Tanqueray began distilling his London Dry Gin in 1830, little did he know it would become so iconic—what is now perhaps the world standard of this product. Tanqueray managed to create a sharp-yet-subtle gin using only four botanicals: juniper, angelica root, coriander, and licorice. As Angus Winchester put it, "A good, classic gin often uses fewer than 10 botanicals, while modern ones tend to have more. But it’s not a case of more is better because the botanicals—herbs, berries, spices, flowers, vegetables—should harmonize into something greater than the sum of their parts." And do they ever.