About this gin

Bombay Sapphire is made at Laverstoke Mill, a restored mill on the edge of the Hampshire countryside that became the brand's home in 2013. Its recipe traces back to 1761, and its signature is the way the flavour gets into the spirit: rather than boiling the botanicals in the still, the vapour of the spirit passes up through copper baskets holding them. That vapour infusion gives a lighter, brighter, more aromatic gin than many classic London Drys.

Ten botanicals are used, including juniper from Tuscany, coriander from Morocco, orris from Italy, almonds from Spain, angelica, liquorice, cassia and grains of paradise from West Africa. In the glass that means a fresh, clean gin with juniper and citrus up front, a soft floral middle and a peppery, gently spiced finish. It is the classic choice for a well-made G&T, mixes easily into a Tom Collins or Martini, and the sapphire-blue bottle is instantly familiar to guests.

Key facts

• Ten botanicals are vapour infused rather than boiled, for a lighter, brighter flavour
• Botanicals include Tuscan juniper, Moroccan coriander, angelica, liquorice, Italian orris, cassia, Spanish almonds and West African grains of paradise
• Distilled at Laverstoke Mill in the Hampshire countryside, the distillery Bacardi established in 2013
• Recipe traces back to a 1761 gin recipe known as Warrington Gin

Tasting notes

Nose:

Fresh juniper and bright citrus with floral, peppery notes

Palate:

Clean and smooth, juniper and lemon over soft floral and nutty spice

Finish:

Crisp and gently warming, with grains of paradise pepper

Serve

The brand's signature: Bombay Sapphire and tonic in a large balloon glass with plenty of ice and a lime wedge. Also a fine base for a Tom Collins (gin, lemon juice, sugar syrup, topped with soda).

Food pairing

Works well with seafood, from Kolkata-style prawn cutlets to a classic fish and chips, and with lemony grilled chicken.