This Bombay Sapphire East Set comes in a briefcase and is composed of different elements that accompany this version of Bombay Sapphire that adds two botanicals to the recipe; Bombay Sapphire East 70cl 42%vol; Twelve edible straws; Six single-dose trays with different dehydrated fruits; Six tonic Thomas Henry and Cubeba Pepper.
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One Geneva Bombay Sapphire East 70cl 42%vol.
Six tonic Thomas Henry 20cl, a bitter tonic with a citrus point that is very refreshing.
Six different single-dose trays with multiple combinations of dried fruit and botanicals, such as; Buddha and juniper hand; green apple and Jamaican pepper; dried orange; star anise, liquorice and dried blood orange and more combinations that will make you enjoy six different Gin&Tonic.
Twelve edible candies of different flavours; Apple, Lemon, Strawberry, Ginger and Cinnamon. The sugar cane maintains its caramel consistency for more than thirty minutes in the glass. A different product, very aromatic, edible, which removes the plastic from your cocktail or Gin & Tonic and provides different aromas and flavors.
A box of Special Touch Cardamom.
The history of Bombay Sapphire dates back to 1761 and has Thomas Dakin as its protagonist. At the age of twenty-four, Dakin decides to buy a plot of land with strategic potential for distillation on Bridge Street in the English city of Warrington.
Thanks to the use of leading technology at the time in the industry and a safe market, composed of the many travellers on the Manchester regular route, Dakin soon understood the true potential of the place, which would eventually become one of the largest distilleries on the outskirts of London, establishing a small distillation empire.
The first gin Dakin made was Warrington Gin, a classic style gin that during the following years, would continue to perfect, implementing new technologies and techniques in distillation.
Several decades later, in 1831, the Dakin family acquired a copper alembic - one of the first Carterhead stills to be used in a gin distillery. This acquisition would be vitally important as infusing botanicals using the still against the traditional method of boiling botanicals would be one of the key factors that would differentiate and make his gin famous.
Bombay Sapphire uses a copper still to infuse the botanicals, the vapours pass through a basket containing the botanicals, impregnating the alcohol with flavours and aromas. This type of process creates more delicate and softer notes than the classic process of putting botanicals directly into the alcohol.
Bombay Sapphire came onto the market in 1987 and quickly became the standard for the new generation of gins.
The Bombay Sapphire distillery moved from Warrington to the new Laverstoke Mill distillery outside Hampshire in London in 2014. To commemorate this milestone, the distillery launched a commemorative edition of the event, Bombay Laverstoke gin.
Bombay Sapphire East gin gives a twist in the history of Bombay Sapphire, adding two more botanicals to its classic recipe, providing exotic notes much appreciated by bartenders.
Gin uses 12 botanicals to infuse grain alcohol, which we find in Bombay Sapphire; Juniper, lemon bark, cilantro, licorice, cassia root, angelica root, iris root, cubeba, almond and grains of paradise and two additional exclusive to Bombay Sapphire East; Grains of Vietnamese pepper and citronella.
The main difference we will find when tasting Bombay Sappire East with respect to the traditional Bombay Sapphire, is a more earthy character of juniper and citrus notes more prominent.