Monday, 18 March 2013
BOMBAY SAPPHIRE LONDON DRY GIN
Launched in 1987 Bombay Sapphire has a unique distillation process: There are only four Carterhead stills working in the world today and are distinctive to Bombay Sapphire.
Unlike other gins which boil their botanicals with the spirit, the Bombay spirit is distilled alone. To achieve the unique flavour, the spirit passes through the botanicals in vapour form. This allows each delicate aroma to be fully absorbed. The result is a complex, yet subtle taste sensation.
Triple distilled, 100% neutral grain spirit is heated into vapour form. Vapour is sent through the rectifying column, unique to a Carterhead still. The baffle system, situated in the column, allows only the purest spirit to pass through.
Purified vapour passes through a copper basket containing 10 natural botanicals and absorbs their delicate flavours; Almonds from Spain. Angelica (root) from Saxony. Lemon peel from Spain. Coriander (seeds) from Morocco. Liquorice from China. Cassia Bark from Indo-China. Juniper Berries from Italy. Cubeb Berries from Java. Orris (iris root) from Italy. Grains of Paradise from West Africa. The vapour is turned into liquid and received into a spirit safe as Bombay Sapphire.
The selection and balance of their botanicals is based on a recipe dating from 1761. The selection of botanicals used to create Bombay Sapphire is an extensive process with no expense is spared.
Bombay Sapphire is blended with pure water from Lake Vyrnwy and bottled.
40% Abv – 80 Proof
For more information visit producer website;