Bombay Sapphire is the first choice of gin drinkers and not only. Starting from the blue translucent bottle and up to the refined and complex liquor inside, Bombay Sapphire has changed the perspective on gin.
History
Based on a recipe from 1761, Bombay Sapphire is produced by infusing plants in alcohol vapours, which are then kept separately in perforated brass baskets. This process, which is known as “vapour infusion”, allows for the slow absorption of each flavour in order to create the most complex and refined product. No expense is too high when it comes to acquiring the best plants around the world: juniper berries are brought in from Italy, coriander from Morocco, almonds and lemons from Spain, liquorice from China and grains of paradise from West Africa. Each plant is selected by hand by the Master Distiller to ensure that only the best ingredients are used in creating the Bombay Sapphire gin. Only a few of such distillers still exist in the world, and four of them are exclusively used by Bombay Sapphire. Compared to other gin brands, which boil plants directly in alcohol, the Bombay Sapphire gin is distilled separately.
