The distillation process of Bombay Sapphire is unique. Unlike the other gins, Bombay Sapphire is created through the Vapour Infusion. Juniper berries are the seed cones of the juniper tree used to bring a dry, fragrant, herbal aroma to the gin. Bombay Sapphire’s recipe is based on 10 botanicals. They include traditional gin botanicals such as juniper berries, citrus, angelica and orris root. To these are added coriander, liquorice, cassia bark, almonds, cubeb berries. These are held separate from the spirit in perforated copper baskets, and when the heated vapours rise, the distinctive flavour of the botanicals are released. The advantage of this vapour infusion method is that it allows more volatile, delicate, floral flavours to be embedded in the spirit. Think of the difference between ‘steaming’ food and ‘boiling’ it. On tasting it’s slightly sweet on the nose with delicate juniper, spice and citrus flavours following on. Fresh and clean with an elegant finish.
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