Bombay Sapphire Gin is known for its distinct, clean, and bright flavor profile, achieved through a unique vapor infusion distillation process. Unlike many gins where botanicals are boiled directly in the spirit, Bombay Sapphire's 10 exotic botanicals (including juniper, coriander, lemon peel, orris root, angelica, almond, cassia bark, cubeb berries, and grains of paradise) are held in a copper basket, and the alcohol vapors pass through them, gently extracting their aromatic oils. This method results in a smoother, more subtle, and nuanced taste rather than an overpowering juniper hit.
The history of Bombay Sapphire traces back to 1761, with the original recipe created by Thomas Dakin. However, the brand as we know it today was launched in 1987 by IDV (International Distillers & Vintners). It was conceived to be a premium gin, easily identifiable by its iconic blue bottle. The name "Bombay Sapphire" refers to the Star of Bombay, a 182-carat sapphire that was once owned by Mary Pickford, and also to the popularity of gin in India during the British Raj.
One should consider trying Bombay Sapphire if they appreciate a well-balanced, versatile gin that doesn't overpower the palate. Its intricate yet delicate flavor makes it an excellent choice for classic gin cocktails like a gin and tonic, martini, or negroni, as it allows other ingredients to shine while still contributing its signature character. It's a highly regarded gin for both newcomers and seasoned gin drinkers due to its accessibility and complexity.