The flavouring of Bombay Sapphire comes from a recipe of ten ingredients, which the bottle’s label boasts as “10 exotic botanicals”: almond, lemon peel, liquorice, juniper berries, orris root, angelica, coriander, cassia, cubeb and grains of paradise. Bombay Sapphire is triple distilled using a carterhead still, and the alcohol vapours are passed through a mesh basket containing the ten botanicals in order to gain flavour and aroma.
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