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Launched in 1987 Bombay Sapphire has quickly established itself as one of the best Premium Gin.
Its name originates from gin's popularity in India during the British Raj and the sapphire in question is the Star of Bombay on display at the Smithsonian Institution.
Bombay Sapphire is marketed in a flat-sided, sapphire-coloured bottle that bears a picture of Queen Victoria on the label.
The flavouring of the drink comes from a recipe of ten ingredients: almond, lemon peel, liquorice, juniper berries, orris root, angelica, coriander, cassia, cubeb, and grains of paradise. The spirit is triple distilled using a carterhead still, and the alcohol vapours are passed through a mesh/basket containing the ten botanicals, in order to gain flavour and aroma. This is felt to give the gin a lighter, more floral taste compared to those gins that are distilled using a copper pot still. Water from Lake Vyrnwy is added to bring the strength of Bombay Sapphire down to 40.0%.
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