While ordinary gins boil their botanicals directly in the spirit to achieve their flavour, the taste of Bombay Sapphire Gin is created through the Vapour Infusion process.
The 10 precious botanicals used in Bombay Sapphire Gin 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 result? A complex aromatic liquid that delivers a broader, more balanced flavour.
The best juniper in the world comes from the hills of Tuscany and these berries are at the heart of Bombay Sapphire’s botanical recipe. Juniper berries are the seed cones of the juniper tree and bring a dry, fragrant, herbal aroma to our gin.
Sweet and juicy, our lemons are hand-picked from Murcia at the beginning of the year before being hand peeled (quite an art) and hung to dry in the Mediterranean air. Important in bringing the citrus flavours to Bombay Sapphire, the lemon peel is also significant in ‘lifting’ the other botanical notes.
Grains of Paradise
Harvested in June or July in the heavy rain season, the grains of paradise used inBombay Sapphire come from the moist coastal areas of West Africa. A relative of the ginger plant, these seeds offer a spectrum of exotic flavours from a strong peppery bite to light lavender notes as well as a long finish.
It might be surprising to know that coriander seeds are the key citrus flavour contributor in any gin. Whilst most of the world’s coriander is produced in Eastern Europe, we source the seeds used in Bombay Sapphire from Morocco. Larger in size, we love the rich aromas and flavour combination of citrus and warm ginger-like spice they give to our gin. Harvested in April and May, the seeds dry naturally in the warm North African sun.
Despite being part of the pepper family, cubeb berries have a much more floral aroma, including notes of lavendar and rose. Sourced from Java, coffee is their perfect companion as they grow extensively in plantations where they are well supported and shaded by the coffee trees. Gathered before they ripen in the early summer months and dried in the sun, they provide a dry, hot flavour which lingers on the tongue.
Orris is the first part of the root of the Iris flower and we patiently wait to harvest this Florence botanical as the root is cut from the plant by hand after growing for 3–4 years. Harvested during July and August, it is dried so that the hard, bone-like root can be ground to a fine powder, allowing its full floral flavours to be released during distillation.
Bitter almonds from Spain bring out and tie together all of the flavours of our botanicals, delivering the silky smooth feel that makesBombay Sapphire so enjoyable to drink. Harvested in the late summer, the almonds are ground to produce the precious oil that makes this botanical so special.
Thriving in a tropical climate, our cassia bark is sourced in Indonesia and is delicately removed by hand from evergreen trees as tall as 7 metres high. The harvest is long, from May to October, and after stripping, the bark is dried. In the same family as cinnamon but with a more delicate flavour, this botanical relation brings a light warmth and sweetness to Bombay Sapphire.
We harvest our liquorice from the grassy plains of China, cutting only the best quality roots to deliver the deep, warm and sweet flavour to our gin. The distinct anise aroma comes from drying and grinding the freshly harvested root to a fine powder to get the full effect of this exotic ingredient.
The root of the angelica plant is harvested from the lush woodlands of Dresden where the multi-headed flowers grow. Harvested in Autumn and Winter months, the angelica root brings a distinct earthy tone to Bombay Sapphire whilst also holding the other nine botanicals in perfect balance, allowing the ten exotic flavours to work in harmony on your palate every time.