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Characteristics of Bombay Sapphire Gin
Gin from grain alcohol. 10 botanicals. Original recipe from the mid 18th century (1761). A single process through steam infusion: Bombay Sapphire is not distilled together with the botanicals. The infusion was carried out by making the distillate in a gaseous state pass through the botanicals previously grind so that the most delicate aromas are absorved. For this process the two only existing models of Carterhead copper stills that have been modified to carry out steam infusion. The resulting alcohol is diluted with water from the lake Vyrnwy. This gin is made in the Greenall Distillery. Premium gin.
SightTransparent and crystalline.NoseBalanced botanical fragrances, with outstanding notes of juniper, citrus and spices.TasteSlightly velvety, dry and smooth, with balanced aromas but with a remarkable dominance of juniper. The botanicals provide a touch of freshness to the gin. Marked finish in which all its spirit is kept.
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