Juniper
Thomas Dakin’s gin was made with just eight botanicals; however, the modern-day recipe is made with 10.
These include:
Juniper berries from Italy, which gives the gin a dry fragrant taste and are used to comply with an EU law passed in March 2008, which stated that gin must be predominantly flavoured with juniper.
Lemon peel comes from Spanish lemons and adds a delicate, bittersweet flavour that is fresh and subtly lifts the aromas of the other botanicals.
Coriander seeds come fresh from Morocco and are ground to release their complex blend of citrus and spice.
Angelica root is taken from the Angelica plant and brings an earthy tone to the gin.
Also from Italy is the Orris Root, which is the root of the Iris flower. It provides a violet flavour to Bombay Sapphire.
All the way from West Africa are Grains of Paradise, which are a relative of the ginger plant and give the gin a peppery bite, as well as lavender notes.
Cubeb berries from Java are another vital source of Bombay Sapphire’s distinct flavour. They are part of the pepper family, but have more of a floral aroma rather than a peppery bite.
From the tropics of Indo-China comes the Cassia bark, which is delicately flavoured with cinnamon and adds a warm spice, as well as sweetness.
Almonds from Spain are ground to a powder to release their oils. When the oils are added to the other flavours and aromas, a silky-smooth mouth feel is attained.
Finally, Liquorice from China is cut, dried and also ground to a fine powder to provide an anise aroma to the final product. Liquorice is used in the gin as a harmonising agent and adds warmth and sweetness too.