Bombay Sapphire was launced at 1986. It was developed by IDV (Internationals Distellers & Vintners), which was later merged to Guinness, from which was later constructed Diageo. 1997 Bombay Sapphire was sold to Bacardi, which is the owner still today.
Gin is produced by steam distillation, so the herbs are not dissolved to spirit before distillation. Ten different herbs are used and them have been gathered all over the world. Licorice root, coriander seeds, juniper berries, lemon peel, angelica root, cinnamon, almond, orris root, cubeb and grains of paradise. Gin is distilled by using 12.000 litres copper still.
Aroma is very traditional, there is juniper, licorice, coriander at least. Taste is bit rough on the beginning, but then comes juniper, coriander, lemon, licorice and few new flavours which I expect to be the oriental spices. Burn is quite strong, but it’s short and there is a bit bitterness on aftertaste. Compared to most classic London dry gins, Bombay is more robust and tought, where oriental spices brings international character. Sippin neat Bombay is powerfull and have some exotic nuances from the used herbs. It’s quite rugged and slightly bitter taste needs some time to get used. Anyway what emptier the bottle goes, that better feelings I have for Bombay. For cocktails it suits perfectly, it gives nice body and the taste fits together very well with most tonic waters. It makes also very nice Dry Martini and Gimlet.