Lemon peel, Spain
A key component of the gin’s balanced flavour, the lemons are hand-harvested and peeled in Murcia.
The almonds in Murcia are sweet, not bitter, bringing complexity to the gin’s final flavour.
A sweetly scented wild plant that’s similar in make-up to celery. The roots are farmed in Saxony, Germany, and dried before being used in the gin making process.
A well-known spice in Moroccan cooking, the fruits of the coriander plant impart a zesty but still delicate flavour to the gin.
A dried root that’s also used in perfumes, it’s produced for Bombay Sapphire in the hills of Tuscany.
Probably the best-known gin botanical, juniper berries are the rich, fresh fruit of the juniper bush. The family that produces Bombay Sapphire’s juniper has been doing so for 200 years.
This area beyond the mountains near Beijing produces liquorice that’s instilled with a vibrant, rich scent and flavour.
Cassia Bark, Vietnam
The bark of the cassia tree is an integral part of Bombay Sapphire’s flavour. It’s a little similar to cinnamon, and it’s farmed, cut and prepared by a family in the north of Vietnam.
Cubeb Berries, Java, Indonesia
Java is perhaps best known for producing coffee, but the cubeb berries used in Bombay Sapphire come from here. They’re harvested, prepared and dried by hand.
Grains of Paradise, Ghana
This plant’s fruits have a flavour and texture reminiscent of black pepper. They’re farmed in small villages in Ghana, as they have been for generations.
For more information, visit bombaysapphire.com