Bombay Sapphire was first launched in 1986 and has grown in popularity ever since. The name originates from the popularity of gin in India during the British Raj, while 'Sapphire' relates to the Star of Bombay.
Bombay's Master of Botanicals, Ivano Tonutti, embodies the spirt of innovation and inspiration for the distillery. From his many travels around the world, he’s developed personal relationships with each and every supplier, some going back decades. As Ivano himself says, this absolute attention to detail is “simply about maintaining the standard of care behind our gin”.
Bombay Sapphire uses up to 12 ingredients, ranging from almond, lemon peel, juniper berries, cubeb, corriander, and others, suspended above the spirit in perforated copper baskets during distillation. As the heated spirit vapours rise, they’re gently infused with all the rich aromatic flavours the botanicals release. This vapour infusion process is what gives Bombay its wonderfully distinctive taste.
From the heat of their Moroccan cubeb berries to the spice of our West African Grains of Paradise, every one of the ten precious botanicals are chosen to bring their own special something to the gin.
