Possible blog post:
What Secret Botanicals Give Bombay Sapphire Its Distinct Flavor Profile?
Are you a fan of Bombay Sapphire gin? Maybe you enjoy it in a classic gin and tonic, a martini, or a negroni, or you appreciate its subtle complexities neat or on the rocks. Whatever your preference, you probably savor its smoothness, its aromatics, and its balance of botanical flavors. But have you ever wondered what makes Bombay Sapphire different from other gins? What botanicals are responsible for its distinct flavor profile? And why are they kept secret? In this blog post, we’ll explore the answers to these questions and more, as we unveil the mystery behind Bombay Sapphire’s botanical blend.
The History of Bombay Sapphire Gin
Before we dive into the botanicals, let’s briefly review the history of Bombay Sapphire gin, which dates back to the late 1700s. At that time, gin was becoming a popular drink in England, thanks in part to the availability of cheap grain and the rise of the gin craze. While some gins were flavored with juniper berries and other botanicals, they often had a harsh taste and smell, due to the low-quality spirits and the use of additives like turpentine, sulfuric acid, or caramel. However, better gin began to emerge, as distillers experimented with new recipes and methods.
One of those distillers was Thomas Dakin, who in 1761 founded the Blackfriars Distillery in London, where he crafted a smooth and citrusy gin that he called Greenall’s. His recipe included eight botanicals, including coriander, angelica, lemon peel, and cubebs, a pepper-like spice from Java. Dakin’s gin became popular, and his distillery passed through several owners and mergers over the years, eventually becoming part of the G&J Greenall group, which still produces gin today. However, Dakin’s original recipe was lost, until it was re-discovered and revived by the British gin enthusiast and historian David T. Smith, who launched a brand called Thomas Dakin Gin in 2015.
Meanwhile, another gin maker, Alexander Gordon, founded his own distillery in 1769, in Southwark, London, where he developed a recipe for a gin flavored with juniper, coriander, and citrus, inspired by his family’s heritage in the Netherlands, where they made genever, an early form of gin. Gordon’s gin became famous as Gordon’s London Dry, and it still sells millions of bottles every year around the world.
In 1960, the distillery that produced Gordon’s merged with another one, to create Tanqueray Gordon & Co., and later, Diageo. However, the creators of Bombay Sapphire gin had a different vision for their gin, which they launched in 1987, in a distinctive blue bottle and with a unique formula of botanicals. But what are those botanicals? Let’s find out.
The Botanicals of Bombay Sapphire Gin
According to the official website of Bombay Sapphire, the gin is made with ten hand-selected botanicals, sourced from around the world, and distilled in a traditional pot still. The botanicals are not named, but their general categories are mentioned: juniper berries, coriander seeds, angelica root, liquorice, orris root, cubeb berries, cassia bark, grains of paradise, almonds, and lemon peel. Let’s explore each of them, and see what they bring to the mix.
Juniper Berries
Arguably the most important botanical in gin, juniper berries are the distinctive ingredient that gives gin its trademark piney and citrusy flavor. Juniper berries grow on a coniferous tree, and have been used for centuries as a spice and a medicine. In gin making, juniper berries are usually dried and crushed, and then soaked in a neutral spirit or vaporized in a still, to extract the essential oils and flavors. While the amount of juniper in gin can vary, it must be the predominant botanical, by law, in order to be called gin. In Bombay Sapphire gin, juniper is the foundation of the botanical blend, and adds depth, complexity, and character to the overall taste.
Coriander Seeds
Another common botanical in gin, coriander seeds are the dried fruits of the coriander plant, which is related to parsley and dill. Coriander has a slightly spicy and citrusy flavor, with hints of sage or lemon. In gin making, coriander seeds are often used as a complementary ingredient to juniper berries, to add a balancing sweetness and a soft aroma. Coriander is also said to have some digestive and anti-inflammatory properties, which may have contributed to its use in traditional medicine. In Bombay Sapphire gin, coriander is noticeable in the nose, and adds a floral and zesty note to the palate.
Angelica Root
Angelica root is the thick, fleshy root of the Angelica archangelica plant, which is native to Northern Europe and Asia. Angelica root has a musky and woody flavor, with hints of celery, juniper, and earth. In gin making, angelica root is often used as a binding and balancing agent, that helps to unify the other botanicals and mellow out the harshness of the alcohol. Angelica root is also believed to have some diuretic, anti-inflammatory, and anti-anxiety effects, which may have made it a popular herb in traditional medicine. In Bombay Sapphire gin, angelica root is a key ingredient that provides a smooth and creamy mouthfeel, and a subtle sweetness.
Liquorice
Liquorice is a plant that has a sweet and slightly bitter taste, and is often used as a flavoring in candy, chewing gum, and herbal remedies. Liquorice root contains a compound called glycyrrhizin, which is many times sweeter than sugar, and has some anti-inflammatory, anti-viral, and anti-tumor properties, according to some studies. In gin making, liquorice is used in small amounts, usually in combination with other botanicals, to add a distinctive sweetness and a silky texture to the gin. In Bombay Sapphire gin, liquorice is barely detectable, but it may contribute to the softness and the lingering aftertaste.
Orris Root
Orris root is the rhizome, or the underground stem, of the iris flower, and has a fragrant and slightly bitter flavor, with notes of violet, musk, and earth. Orris root contains oil of irone, which is a highly prized ingredient in perfumery, due to its ability to enhance other aromas and to fix them in place. In gin making, orris root is often used as a fixative and a flavor enhancer, that helps to stabilize and integrate the other botanicals, and to give gin its floral and herbaceous notes. In Bombay Sapphire gin, orris root is subtle but present, and it adds a sophisticated and elegant touch to the aroma and the taste.
Cubeb Berries
Cubeb berries are the dried fruits of the Piper cubeba plant, which is a member of the pepper family, and grows in Java and other parts of Southeast Asia. Cubeb berries have a pungent and spicy flavor, similar to black pepper or allspice, but with a hint of nutmeg and clove. In gin making, cubeb berries are used in small amounts, to add a peppery and aromatic note to the gin, and to complement the juniper and the other botanicals. Cubeb berries are also believed to have some antiseptic, anti-inflammatory, and digestive qualities, which may have been valued in traditional medicine. In Bombay Sapphire gin, cubeb berries are noticeable in the finish, adding a warm and spicy kick that lingers pleasantly.
Cassia Bark
Cassia bark, also known as Chinese cinnamon, is the dried bark of the Cinnamomum cassia tree, which is native to China and Vietnam. Cassia bark has a strong and sweet flavor, similar to cinnamon, but sweeter and spicier. In gin making, cassia bark is used as an alternative to or in combination with true cinnamon, to add a warm and woody note to the gin, and to balance out the juniper and the other botanicals. Cassia bark is also believed to have some anti-inflammatory, anti-diabetic, and anti-microbial properties, which may have contributed to its use in traditional medicine. In Bombay Sapphire gin, cassia bark is subtle but distinct, and it adds a subtle sweetness and a hint of cinnamon to the nose and the taste.
Grains of Paradise
Grains of paradise are the seeds of the Aframomum melegueta plant, which grows in Western Africa, and has a flavor similar to black pepper and cardamom. Grains of paradise contain some pungent and floral compounds, such as 6-shogaol, which is also found in ginger, and has some anti-inflammatory and anti-cancer properties, according to some studies. In gin making, grains of paradise are used to add a spicy and aromatic note to the gin, and to complement the juniper and the other botanicals. Grains of paradise are also believed to have some aphrodisiac and digestive qualities, which may have made them a prized ingredient in West African cuisine and medicine. In Bombay Sapphire gin, grains of paradise are subtle but intriguing, and they add a subtle exoticism and a slightly peppery kick to the finish.
Almonds
Almonds are the seeds of the Prunus dulcis tree, which is native to the Middle East and Central Asia, and has a sweet and nutty flavor. In gin making, almonds are often used as a complementary ingredient, to add a hint of marzipan or nougat to the nose and the taste of the gin. Almonds are also believed to have some nutritional and health benefits, as they are rich in protein, fiber, healthy fats, vitamins, and minerals. In Bombay Sapphire gin, almonds are barely noticeable, but they may contribute to the smoothness and the roundness of the gin.
Lemon Peel
Lemon peel is the outer layer of the lemon fruit, which contains essential oils and fragrances, and has a tangy and bright flavor. In gin making, lemon peel is often used to add a citrusy and refreshing note to the gin, and to complement the juniper and the other botanicals. Lemon peel is also believed to have some antioxidant, anti-inflammatory, and anti-stress effects, which may have contributed to its use in traditional medicine and aromatherapy. In Bombay Sapphire gin, lemon peel is the dominant citrus flavor, and it adds a zesty and juicy touch to the smell and the taste.
The Secret of the Bombay Sapphire Botanicals
Now that we have explored the ten botanicals of Bombay Sapphire gin, you may wonder why they are kept secret. After all, many other gins, such as Tanqueray, Beefeater, and Hendrick’s, publicly disclose their botanical recipes. So, what’s different about Bombay Sapphire? The answer lies in the quality and the origin of the botanicals, and the specific method of distillation.
According to the makers of Bombay Sapphire, the botanicals are carefully selected for their freshness, their purity, and their terroir, or the unique climate, soil, and water of their origin. The juniper comes from Tuscany, Italy, where it grows in the wild and is hand-picked by local experts, to ensure the highest quality and the conservation of the ecosystem. The coriander comes from Morocco, where it is sun-dried and sorted by hand, to capture its full aroma and flavor. The angelica root comes from Saxony, Germany, where it is dried in the sun and stored for up to three years, to develop a deep and complex profile. The liquorice comes from China, Spain, or Italy, depending on the season, and is carefully peeled and sliced to avoid any contamination. The orris root comes from Florence, Italy, where it is harvested in the spring and dried for two years, to reveal its delicate and floral essence. The cubeb berries come from Java, where they are carefully picked and sorted, to ensure the right balance of flavor and heat. The cassia bark comes from Indochina, where it is selected and aged for two years, to achieve a sweet and spicy note. The grains of paradise come from West Africa, where they are grown by small farmers and hand-harvested, to support sustainable and fair trade. The almonds come from Spain, where they are blanched and crushed, to add a subtle creaminess and nuttiness. And the lemon peel comes from Spain or Portugal, depending on the season, and is hand-zested, to capture the freshest oils and aroma.
The botanicals of Bombay Sapphire are not only sourced from different regions of the world, but they are also distilled separately, using a unique vapor infusion process, that was developed by the Master Distiller Nik Fordham, in the 1980s. In this process, the botanicals are placed in perforated copper baskets, suspended over the neutral spirit in the still, and steam is passed through them, to extract their essential oils and aromas. The steam is then condensed back into liquid, and the resulting gin is diluted with pure water and bottled. The vapor infusion method is said to be more gentle and precise than other distillation methods, as it allows the individual botanicals to express their distinct flavors and scents, while also harmonizing with each other. The result, according to Bombay Sapphire, is a gin that is smooth, complex, and balanced, with a distinct flavor profile that sets it apart from other gins.
Conclusion
In this blog post, we have explored the mystery and the magic of Bombay Sapphire gin, by revealing the ten secret botanicals that give it its unique and distinct flavor profile. We have learned that Bombay Sapphire gin is not only a blend of juniper berries, but also of coriander seeds, angelica root, liquorice, orris root, cubeb berries, cassia bark, grains of paradise, almonds, and lemon peel, sourced from different parts of the world, and distilled using a special vapor infusion process. We have also seen how each of these botanicals contributes to the overall taste of the gin, and what health benefits and cultural associations they may have. Finally, we have discovered why the botanicals are kept secret, and what makes Bombay Sapphire gin so special and different from other gins. Whether or not you are a gin lover, you can appreciate the craftsmanship and the artistry that goes into creating such a complex and nuanced spirit, and the joy and the pleasure that it can bring to the senses. Cheers!
Image Credit: Pexels