In this Gin Pack we find, in addition to the more citrus version of the well-known and famous Bombay gin, Sapphire East 70cl 42% vol .; Four tonic Fever Tree, a case of botanical Tea-Tonic, with six different botanicals and a chocolate bar Cocoa Sampaka Gin & Tonic 40% 100g, cocoa with a surprising touch of juniper and citrus.
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One Geneva Bombay Sapphire East 70cl 42% vol.
Six Fever Tree 20cl tonics, a tonic made from hand-squeezed Tanzanian orange oils, cane sugar, spring water and natural quinine from the chinchona tree of Congo and Rwanda.
Collection of botanicals for Gin & Tonic Tea-Tonic, special six-spice box for Gin & Tonic, with independent packaging to keep it fresh, in all its uses.
Cocoa Sampaka Gin & Tonic 40% Cocoa 100g, a chocolate tablet (16,5x8,5x1,5 cm) that combines high quality cocoa with a surprising touch of juniper and citrus.
With stores in Madrid, Barcelona, Valencia, Al-Kobar, Osaka and Tokyo, Cacao Sampaka produces cacao-derived sweets of great recognition. Cocoa Sampaka was born to spread the chocolate culture and to transmit the passion for this sweet. Chocolate artisans, they work the product from the first moment, starting with the selection of the raw material, the cocoa beans and ending with the presentation and packaging of the product. All products are made with cocoa of the highest quality, without preservatives or dyes.
A spectacular gift case with fine black exterior finishes, silver interiors and magnetic closure, is the ideal presentation to make an elegant and certainly different detail.
The history of Bombay Sapphire dates back to 1761 and has Thomas Dakin as the protagonist. At the age of twenty-four, Dakin decides to buy land with strategic potential for distillation on Bridge Street, in the English city of Warrington.
Thanks to the use of leading technology in the industry and a secure market, made up of the many travelers on the regular Manchester route, Dakin, he soon understood the true potential of the place, which eventually, it would become one of the largest distilleries on the outskirts of London, establishing a small empire of distillation.
The first gin that Dakin produced was Warrington Gin, a classic style gin that during the following years, would continue to perfect, implementing new technologies and techniques in the distillation.
Several decades later, in 1831, the Dakin family acquired a copper still - one of the first 'Carterhead' stills to be used in a gin distillery. This acquisition, would be of vital importance, since the fact of infusing the botanists using the still against the traditional method, which boiled the botanists, would be one of the key factors that would differentiate and make famous his gin.
Bombay Sapphire to infuse the botanists uses a copper still, the vapors go through a basket that contains the botanists, impregnating the alcohol with flavors and aromas. This type of process creates more delicate and soft notes than the classic procedure of putting botanists directly into alcohol.
Bombay Sapphire arrived on the market in 1987, quickly becoming the standard of the new generation of gins.
The Bombay Sapphire distillery moved from Warrington to the new Laverstoke Mill distillery, located outside Hampshire in London, in 2014. To commemorate this milestone, the distillery launched a commemorative edition on the market of the event, Bombay Laverstoke gin.
The Bombay Sapphire East gin gives one more twist in the Bombay Sapphire story, adding two more botanists to its classic recipe, providing exotic notes much appreciated by bartenders.
The gin uses 12 botanicals to infuse the grain alcohol, those found in Bombay Sapphire; Juniper, lemon rind, coriander, licorice, cassia root, angelica root, lily root, cubeba, almond and grains of paradise and two additional ones from Bombay Sapphire East; Vietnamese peppercorns and citronella.
The main difference that we will find when tasting Bombay Sappire East with respect to the traditional Bombay Sapphire, is a more earthy character of juniper and more outstanding citrus notes.
2012 San Francisco World Spirits Competition
Wine Enthusiast Magazine
"Soft, clean and sweet fragrance of lemon, juniper and licorice, more flavors appear with every sip: cinnamon spices, astringent pine leaves, a hint of lime peel and, finally, a great final of licorice comes singing through. "
Peñin Guide 2012
"Crystalline color, powerful aroma, complex, with character, citrus, spirits, herbs, notes of juniper, balsamic. Powerful, round, elegant, spicy."