Bombay Dry Gin (originally 43% ABV now 37.5% ABV) is based on the oldest London dry recipe from 1761, predating Gordon’s Gin by 5 years. Eight botanicals lie at the core, juniper, coriander, lemon peel, orris, angelica, almonds, liquorice and cassia bark which impart herbaceous, earthy, dry, citrus and coriander notes with lot of heat on the finish. It’s definitely has more pronounced juniper flavour, lots of pine and some citrus, but with a spicier, warmer finish than it’s counterpart, Bombay Sapphire. How to drink it Bombay Sapphire is at the heart of the finest gin & tonics. The brand's famous balance and versatile gin is a unique combination of 10 sustainably sourced botanicals, each personally chosen by our master of botanicals, Ivano Tonnuti perfect to inspire ‘curiously minded drinkers’. Star of Bombay (สตาร์ ออฟ บอมเบย์) ซูเปอร์พรีเมียมจินสัญชาติอังกฤษ ที่ครองใจนักดื่มทั่วโลกด้วยด้วยสมุนไพรพิเศษด้วยมะกรูดจากเกาะชิชิลีและเมล็ดชะมดต้นจากประเทศเอกวาดอร์ เพิ่มไปจาก 10 สมุนไพรหลักของบอมเบย์ แซฟไฟร์ แต่ยังคงเอกลักษณ์ด้วยกระบวนการกลั่นแบบ vapor infusion ที่กลั่นไอน้ำแอลกอฮอล์ผ่านสมุนไพรไว้ในตะกร้าทองแดง เพื่อได้สัมผัสของสมุนไพรมากขึ้น ซึ่งเป็นกรรมวิธีการผลิตเฉพาะตัวของจินสไตล์ลอนดอน ที่ใช้กับ บอมเบย์ แซฟไฟร์ มาตั้งแต่ปี 1761 เพื่อให้ได้รสชาติที่มีมิติมากขึ้นในเรื่องกลิ่นหอมของซิตรัสและความกลมกล่อม

The Bombay peeps recommend a 50/50 Star of Bombay to tonic ratio, served with a twist of orange peel. I adore this, as I like my G&Ts on the bolder (stronger!) side. For a longer drink try it with a splash of Saint Germain Elderflower liqueur and top up with soda water. To differentiate the brand, Absolut Vodka’s Michel Roux came up with a revolutionary marketing campaign. His plan: make a big fuss about the botanicals — decades before “artisanal” spirits became a trend. Today, Bombay’s master of botanicals Ivano Tonutti maintains personal relationships with farms and suppliers and carefully safeguards the recipe, which consists of up to 12 botanicals. The instant I tasted it I knew Nik had created a winner. Maybe it was the pronounced juniper or the elevated ABV (47.5%), or perhaps my dazzling surroundings at the time (distillery geek right here!). The proportions of the eight 'Bombay' botanicals have been changed for Star of Bombay, as have the origins of some of those botanicals. For example three different types of juniper berries are used, including berries harvested when not quite ripe to impart fresher berry notes rather than piney notes to the gin. A different variety of coriander and angelica have also been used (angelica saponins which adds great woody and earthy notes). As with Bombay Sapphire, grains of paradise feature but are much reduced [thankfully]. As for the two new Bombay botanicals, ambrette seeds contribute musky, earthy and slightly nutty notes, while bergamot amplifies citrusy notes.

Add gin, vermouth and bitters and stir with a bar spoon until frost forms on the surface of the shaker. The Star of Bombay originates from Sri Lanka and is one of the largest star sapphires which have names unrelated to their origin, the other being the Star of India. [3] Star of Bombay London Dry Gin has a loud, highly aromatic nose with coriander and angelica loud and clear just as in standard Bombay Sapphire. Pine and juniper evident a bit lower, as crystalline pine needles on an icy morning with a stiff jolt of bitter citrus. Really quite nice, although not a far cry from your standard Sapphire. Maybe Star of Bombay London Dry Gin is just louder— not that different.

When I chatted with Nik, he impressed upon me that this was a new gin entirely, not just a beefed up Bombay Sapphire. Nik said:

Method

In 1987, Bombay Sapphire (40% ABV) was launched with two botanicals added to the original recipe, cubeb berries and grains of paradise. The gin has more juniper aromas, with citrus, and spice sweetness, along with sweetness from the cassia bark which is supported by cubeb berries and grains of paradise.