Bombay Sapphire has released the Star of Bombay, a new, premium gin which is the product of a vapour infusion and slow distillation. But before reviewing the latest addition to the Bombay family, let’s take a quick look at some of the Bombay gins that have preceded it.
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.
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.
Star of Bombay (47.5% ABV) is the brand’s premium gin produced at the newly restored Laverstoke Mill, the new distillery for Bombay Sapphire which opened in October 2014. Star of Bombay is made with two additional botanicals, ambrette seed for a floral and musky notes and orange bergamot peel which supports the coriander and angelica. Two types of juniper are used, the regular juniper and a younger greener juniper which impart fresh pine notes. The gin is distilled at a slower rate of 9 to 12 hours which concentrates the flavour. Add a higher ABV of 47.5% and you have a punchy gin with enhanced juniper, some citrus, bursting with freshness of pine with a warm, spicy and longer finish than its predecessor.
Star of Bombay makes a serious Martini in a 4:1 ratio with orange bitters, or simply enjoy it in its signature serve of one part Star of Bombay Gin, one part Indian Tonic Water, garnished with an orange zest.
Star of Bombay has a RRP of $69.99 AUD.
Photo Credit: Supplied.
