Bombay Sapphire is based on the original recipe of Thomas Dakin, which is the DNA of all Bombay gins, since 1761
Tasting Characteristics
Neutral and discreet on the nose, with the spice and juniper elements appearing very balanced. Slightly sweet in the mouth, with relatively intense sense of lemon and spices, but not so intense that of dried nuts . The finish is of medium duration.
The process
While simple gin production includes distillation of herbs, soaked into the alcohol base, Bombay Sapphire is created through a process of steam extraction (vapour infusion). The 10 herbs are kept in perforated copper baskets inside the distiller, but not in contact with the alcohol. Their aroma is released, as the hot alcohol steam rises and "travels" through them.
The 10 herbs are: licorice, Chinese cinnamon, coriander, angelica, juniper, orris root, lemon peel, grains of paradise (guinea pepper), cubeb berries (Java pepper) and almonds.
Served
Enjoy it plain or on the rocks, while it combines wonderfully with the most creative cocktails.
