About 30 years before the launch of Bombay Sapphire, Alan Subin and Burton Brown, two old friends, decided to work on a gin together. They had these talks in the Gaslight Club in New York, which was co-owned by Brown. The Gaslight Club was a speakeasy, members-only concept that originated in Chicago, with Prohibition lifted not long before. The two gentlemen travelled to the United Kingdom and found a recipe that dated back to 1761 and contained 8 botanicals: Juniper, Lemon peel, Coriander seeds, Orris, Angelica, Almonds, Liquorice and Cassia Bark. The recipe called for a 'vapour distillation' which means that the botanicals are not boiled or steeped with the grain alcohol, but placed above it, so the fumes pick up the flavours.
TASTING NOTES
Bombay Original has a lovely nose, with juniper, coriander and liquorice dominating. The taste is full-bodied with slightly bitter juniper and coriander with angelica at first and more sweet notes from cinnamon and liquorice coming through after that.
FOOD PAIRING
With just the addition of a basic garnish like fresh lime the best Tonic Water with this Bombay Original Dry Gin is Fever Tree. It leaves room in exactly those places where the gin is strong and compensates the areas in which Bombay Original has less flavour. The complement each other in a beautiful way and although they are not the most adventurous combination, it is highly recommended.
