Bombay Sapphire

There are 10 different botanicals used to create Bombay Sapphire. Although they don't hind the 10 magical ingredients from the customers, they do hind the amount of each botanic they use in their special blend. The ten botanicals are from all around the world including; Spanish almonds are grounded to release there precious oils and adds a clean rich taste with a hint of nuttiness to add strength to the spirit. Grains of paradise from West Africa combine a peppery bite with lavender and chocolate for a touch of luxury which adds the spicy exotic quality to the spirit. Lemon peel from Spain creates a bittersweet taste which has a freshness and subtlety giving a clear citrus taste. Liquorish from China to bring depth to the other botanicals. Juniper berries from Italy give a scent and taste of pine cones, lavender and camphor. Orris routes from Italy add the aroma of violets and add the sense of warm earth combining the rest of the botanicals. The Angelica plant from Saxony gives a dry, pine, kernel flavour enhancing subtlety and adding a long after taste. Coriander seeds from Morocco are ground down to release there citrus and spice giving suggestions of lemons and orange but mellowed and rounded by a ginger-like spice. Cassia bark from Indo-China give off a light cinnamon flavour adding a warm spice and touch of sweetness and Cubeb berries from Java are crushed and when infused in a spirit provide a fresh pine flavour and light peppery notes. This is to be drunk neat, on the rocks or in a wonderful variety of cocktails.