Bombay Sapphire London Dry Gin

Bombay Sapphire London Dry Gin. Bombay Spirits Company — vapor-infused through a Carter Head still with 10 globally sourced botanicals, producing a lighter, more aromatic London Dry than traditional pot-distilled gins.

Bombay Sapphire was introduced in 1986, built on a recipe inspired by a 1761 formula developed by Thomas Dakin. Rather than steeping botanicals directly in the spirit, Bombay uses a rare vapor infusion method: alcohol vapors rise through a copper Carter Head still and pass through a perforated basket where ten botanicals are suspended, gently extracting their flavors without harsh extraction. The result is a gin that's distinctly lighter and more aromatic than most London Drys, with each botanical contributing clearly defined notes rather than a single blended character.

The ten botanicals span five continents — Tuscan juniper, Spanish lemon peel, Moroccan coriander, Saxony angelica, Tuscan orris root, Chinese licorice, Spanish almonds, Javanese cubeb berries, West African grains of paradise, and cassia bark — each sourced from the specific region where it grows best. This global sourcing is part of what gives Bombay its distinctive aromatic complexity and spice-driven depth.

Its lighter profile and excellent mixability have made Bombay Sapphire one of the best-selling premium gins in the world, and a standard benchmark for gin and tonic drinkers and home bartenders alike.

Tasting Notes

• Nose: Sweet and aromatic — bright lemon zest and citrus upfront, with classic juniper, soft almond, and hints of Indian spice and black pepper.
• Palate: Initially light and delicate, turning spicy and complex at mid-palate. Coriander, peppery cubeb berries, and the warm heat of grains of paradise emerge alongside piney juniper and creamy citrus.
• Finish: Long and satisfying — licorice and almond linger alongside peppery spice and a crisp, refreshing pine note.

Specs

• Distillery: Bombay Spirits Company, Laverstoke Mill, Hampshire, England
• Style: London Dry Gin
• Distillation: Vapor infusion, Carter Head still
• Botanicals: Tuscan juniper, Spanish lemon peel, Moroccan coriander seeds, Saxony angelica root, Tuscan orris root, Chinese licorice, Spanish almonds, Javanese cubeb berries, West African grains of paradise, cassia bark
• ABV: 47% (94 Proof)
• Size: 750ml

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Frequently Asked Questions

• What does Bombay Sapphire taste like? A sweet, aromatic nose of lemon zest and juniper with almond and spice. The palate starts light and delicate, building into peppery complexity from cubeb berries and grains of paradise. The finish is long with licorice, almond, and crisp pine.
• How is Bombay Sapphire distilled? Using a rare vapor infusion method in a Carter Head still. Alcohol vapors pass through a basket of suspended botanicals rather than steeping in the spirit directly, producing a lighter, more aromatic gin.
• How does Bombay Sapphire differ from Beefeater or Tanqueray? Bombay is lighter and more citrus-forward than either. Beefeater and Tanqueray are more juniper-dominant; Bombay's vapor infusion process and 10-botanical blend produce a more delicate, aromatic profile with more visible spice complexity.
• What cocktails is Bombay Sapphire best in? Best in a Gin & Tonic with lime, where its citrus brightness shines. Also excellent in a Martini, Gimlet, and Ramos Gin Fizz.
• What is the ABV of Bombay Sapphire? 47% ABV (94 proof) in the United States.