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Bombay Sapphire London Dry Gin 70CL


S$45.99 S$90.00
  • Description
  • Tasting Notes
  • Recipes
  • Details

Description

Our world famous gin in its distinctive blue bottle. Every drop contains 10 hand-selected botanicals from exotic locations around the world.

Bombay Sapphire has a unique distillation process: There are only four Carterhead stills working in the world today and are distinctive to Bombay Sapphire.

Using eight exotic botanicals, our classic London dry gin offers a more traditional taste with strong juniper flavours and a powerful dry finish. 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. 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.

Tasting Notes

Light and piney juniper, with soft peppery warmth building. Subtle sweetness of sugared almond and angelica develops, still packed with herbaceousness.

Nose: Strong citrus nose, acidic lemon dominating. 

Palate: A bit oily and thick, covering the tongue thoroughly and slowly. Though it begins very mild with not a whole lot of flavor. The effect is unleashed when it fully covers the mouth, heat and slightly spicy lemon with a touch of earthy floral notes.

Finish: Tight and long, with heat, coriander, juniper and a balanced citrus note. Although there’s a gin like quality in here, with juniper present in all phases of the tasting.

Recipes

1. Bombay Sunset &Tonic

Ingredients:
50 ml   BOMBAY SAPPHIRE SUNSET

100 ml Premium tonic water (preferably Fever-Tree)
1 Orange Wheel
1 Star anise

  • Fill a copa or balloon with cubed ice

  • Squeeze an orange wedge over the ice and discard

  • Pour 50ml of Bombay Sapphire Sunset

  • Top with chilled tonic water

  • Add your orange wheel garnish

  • Finish with star anise

 

2. Rosé Spritz

Ingredients:

  • 50 ml  BOMBAY SAPPHIRE gin

  • 25 ml  MARTINI Rosato vermouth

  • 100 ml  Premium tonic water or Elderflower tonic (chilled)

  • 2  Fresh orange wedges

  • Gently squeeze a fresh orange wedge into a balloon glass then drop it in
  • Add BOMBAY SAPPHIRE & MARTINI Rosato vermouth and swirl the glass to infuse the flavours
  • Fill the glass to the top with cubed ice and top with chilled tonic water or elderflower tonic
  • Gently stir to combine and then garnish with a wedge of fresh orange.

Details

OurBotanicals Expert

Our spirit of innovation and inspiration is not only embodied in our gin, but in our Master of Botanicals himself, Ivano Tonutti. Travelling to the four corners of the world, he’s developed personal relationships with each and every supplier, some going back decades. As Ivano himself says, this absolute attention to detail is “simply about maintaining the standard of care behind our gin”.

The FinestIngredients

Creating the finest gin possible takes the highest quality raw ingredients. We use up to 12 precious botanicals suspended above the spirit in perforated copper baskets during distillation. That way, as the heated spirit vapours rise, they’re gently infused with all the rich aromatic flavours our botanicals release.

Unique VapourInfusion

While ordinary gins boil their botanicals directly in the spirit to achieve their flavour, the wonderfully distinctive taste of our gin is created using the Vapour Infusion process. We still use our original Carterhead stills – Tom and Mary – from the 1830s, but we have now added two state-of-the-art 12,000 litre copper pot stills – Henry and Victoria – to our refurbished original stills.