Bombay Sapphire

Gin based on a secret recipe of 1761 that was one of the first recorded for the "premium quality" London Dry Gin. The first peculiarity that we find in this product is the use of three boilers called Carterhead, of which there are only a few specimens in the world. Ten used botanicals are kept separated from alcohol in a perforated copper basket and therefore are not directly boiled in alcohol, as it happens for many other Gin. The Carterhead removes residual impurities in the alcohol vapor before it passes into the container of botanicals, a process known as "steam infusion". The used botanicals are: Chinese licorice, with resolute taste,  gives depth to the lighter aroma; Spanish almonds, ground to release the oils that are refined and combined with other botanicals. Give a nutty note; Lemon peel from Spain, juicy and with delicate and sweet-sour aroma. Enhances the other botanicals helping to blend the various elements; Juniper berries, exclusively Italian berries from Tuscany, which give the fragrance and flavor of pine cones, lavender and camphor; Orris rhizome, adds the aroma of violets; Angelica, the ground root gives a dry aroma of pine and helps hold together the various flavors, emphasizing them; Coriander, the best fresh coriander seeds come from Morocco and, once ground, release aromas of citrus and spices with notes of lemon and orange and a hint of ginger; Cassia bark, comes from the tropics of Indochina and adds a delicate hint of cinnamon; Cubeb berries, with intense fragrance, add fresh notes of pinea a little peppery; Grains of paradise, from West Africa join notes of pepper and subtle notes of lavender and hues of orange and chocolate. Bombay Sapphire is presented with an aroma of ripe citrus, spices and juniper. The body is soft, delicate and leaves you enjoy the harmonious notes of the 10 botanicals used in the final.