Based on a 1761 recipe, the heart of bombay dry gin is its unique distillation process, vapour infusion. Unlike many other gins, which boil their botanicals directly in the spirit, the 8 exotic botanicals in bombay dry gin are hand placed in a perforated copper basket. The spirit vapour passes through the copper basket delicately infusing the spirit with the aromatic flavors of the botanicals. This way bombay dry gin acquires a subtle, full flavor taste which makes it such a rounded and distinctive gin. Botanicals: Angelica root from Saxony; Almonds from Spain: Cassia bark from Indo-China; Liqorice from China. Coriander seed from Morocco. Lemon peel from Spain. Orris or Iris root from Italy. Juniper berries from Italy. Product of England. 86 proof – 43% alcohol by volume.
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