Bombay Sapphire is made from grain alcohol. 10 botanicals. Original recipe from the middle of the s. XVIII, 1761. Unique process, steam infusion: Bombay Sapphire is not distilled together with the botanicals. The infusion will be carried out by passing the distillate in a gaseous state between the previously chopped botanicals, thus achieving the absorption of the most delicate aromas.

Additional information

Tasting note

Transparent and crystalline appearance. Slightly velvety, dry, smooth, balanced in taste but with a remarkable juniper predominance. The botanicals add a touch of freshness to the gin; a strong finish while maintaining all its spirit.