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The secret recipe for Bombay Original can trace its roots back to the year 1761. Laverstoke Mill is a former paper mill in England which was converted into a distillery for the production of Bombay Gin. The Bombay distillery uses vapour to delicately infuse the base spirit with the essence of the eight, carefully-selected botanicals. While many gin producers boil their botanicals for infusion, this vapour infusion allows Bombay to draw out all of the distinctive flavours to create their unique product.
Each of the eight botanicals is hand-picked for the particular properties it can add to the final blend. These eight botanicals are juniper berries, coriander seeds, angelica root, almonds, lemon peel, cassia bark, orris, and liquorice. The final product is a classic gin with a juniper-forward taste and a dry finish.
Bombay Original is extremely versatile with a solid base of flavour. Try it in a traditional gin and tonic to really enjoy the crisp, clean flavour of the gin, shining with its spectacular notes of juniper and lemon. This delicious gin is the base on which all other Bombay gins are built. It is a perfect summer refreshment to cool you down on those sunny afternoons with friends.
Description of Bombay Original
- Color: Clear, clean and bright.
- Aroma: Aromas of fresh and natural citrus fruits and spices.
- Taste: Subtle flavor herbs, full-bodied and round.
PRODUCER: Bombay Spirits Co. was founded in 1760 by Thomas Dakin in Bridge Street, Warrington in northwest England. Initially it was a historic complex dedicated to the production of paper that was turned into a sophisticated and spectacular distillery, which is open to the public allowing them to see first hand the distillation process. The distillery has built two greenhouses unique, one Mediterranean and other tropical where the 10 botanicals shown their gins; also they have some historical Dakin Stills stills which allow you to have a unique system in preparing its gin.
PRODUCTION DETAILS: It is made using the following botanicals: juniper berries, angelica root, almond, licorice sticks, cassis, coriander seeds, lemon peel and iris root, which are built by hand and distilled five sometimes accompanied by steam infusion in a still original copper 1831. the detailed process aromatized alcohol with botanical flavors; subsequently, without adding any additive concentrate or is lowered only water, reducing its alcohol content to the desired concentration to finally be bottled.
The story of Bombay Spirits Co. reads itself like a travel journal, running down from "the vibrant souks in Marrakesh to the vastness of the Sahara desert", where the company seeks out the coriander seeds. From Marrocco over West Africa we pass on the Indonesian island, Java, where Bombay Spirits Co searches for the grains of paradise, finally arriving in Indo-China.More about the Producer