Based on a 1761 recipe, the heart of Bombay Dry Gin is its unique distillation process, vapor infusion. Unlike many other gins, which boil their botanicals directly in the spirit, the 8 exotic botanicals in Bombay Dry Gin are hand placed in a perforated copper basket. The spirit vapor passes through the copper basket delicately infusing the spirit with aromatic flavours of the botanicals. This way Bombay Dry Gin acquires a subtle, full flavour taste which makes it such a rounded and distinctive gin. Angelica (root) from Saxony. Almond from Spain. Cassia Bark from Indo-China. Liquorice from China. Coriander (Seeds) from Morocco. Lemon Peel from Spain. Orris (Iris Root) from Italy. Juniper Berries from Italy.
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