Bombay London Dry Gin

Bombay Dry is the original — the gin the famous blue-bottled Sapphire descends from, built on a recipe that traces to 1761 and launched under the Bombay name in 1960. What sets every Bombay gin apart is the method: the botanicals are never boiled in the spirit. Instead they sit in copper baskets above it, and the rising vapor passes through them, drawing out delicate aromatics that direct maceration would cook off. Bombay Dry uses eight of them — juniper from Tuscany, coriander, angelica root, licorice, orris, cassia bark, almond, and lemon peel, the botanicals a London distiller could have sourced in the 1760s — distilled at Laverstoke Mill in Hampshire and bottled in the US at 43% ABV. The Gin Is In called it one of the most consistently excellent classic London Dry-process gins on the market: a soft nose of angelica rounding out mild juniper with pine and herb, citrus, and gently piquant cinnamon, opening into a clean, balanced, unfussy palate that does exactly what a London Dry should. Readers there describe it as an excellent all-purpose gin, superb in a Martini at any ratio and a quiet upgrade on Sapphire for drinkers who find that bottle a touch perfumed. Honest note: it lacks the hot, juniper-forward bite some purists crave in a mixer — it's smooth by design. The house pour that never lets you down: Martini, G&T, Negroni, Collins.

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