The Bombay Sapphire brand was first launched in 1987 by IDV. In 1997 Diageo sold the brand to Bacardi. The name originates from Gin's popularity in India during the British Raj. The sapphire portion of the name comes from the 'Star of Bombay' which is currently on display at the Smithsonian.

The unique Gin comes in a sapphire-colored bottle with a picture of Queen Vitoria on its label The recipe is comprised of 10 botanicals: almond, lemon peel, liquorice, juniper berries, orris root, angelica, coriander, cassia, cubeb, and grains of paradise.

The neutral Spirit, from a separate supplier, is evaporated three times using a carterhead still, and vapor infused through a mesh basket containing the ten botanicals.

This techniques gives the Gin a lighter, more floral taste compared to other Gins that are crafted using a copper pot still. Water from Lake Vyrnwy brings the strength of Bombay Sapphire down to 40.0%.

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Flavour Spiral™

About The Flavour Spiral

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perfumed
black pepper
coriander
botanicals
dry
earthy
juniper
herbs
lemon peel
What does Bombay Sapphire taste like?

The Flavour Spiral™ shows the most common flavours that you'll taste in Bombay Sapphire gin and gives you a chance to have a taste of it before actually tasting it.

We invented Flavour Spiral™ here at Flaviar to get all your senses involved in tasting drinks and, frankly, because we think that classic tasting notes are boring.