Product of: United Kingdom

See more Classic London dry-style gins

View 1103 cocktails with Gin

Launched in September 2011, Bombay Sapphire East is the first Bombay Sapphire extension since the brand was launched 25 years earlier. This 'eastern' variant is distinctive due to the use of Thai lemongrass and Vietnamese black peppercorns and was created by Master of Botanicals, Ivano Tonutti.

These two Asian botanicals are used with the ten other botanicals shared with the original Bombay Sapphire gin: Italian juniper berries, West African grains of paradise, Spanish lemon peel, cubeb berries from Java, Moroccan coriander seeds, Cassia Bark from Indo-China, angelica root from Saxony, Spanish almonds, Italian orris root and Chinese liquorice. Like the original Bombay Sapphire gin, East is made using the vapour infusion method of distillation.

The first new botanical, Thai lemongrass, has a sweet citrus smell that adds depth to the gin, whilst the Vietnamese black peppercorns imparts a spicy heat.

Review and Tasting

Sampled on 16/02/2013

Appearance:

Crystal clear.

Aroma:

Wonderfully aromatic and floral with pungent cracked black pepper spice. Complex scents of parma violet, lavender, camphor, balsa wood-like orris root and freshly cut celery (turns stewed vegetal is left for a prolonged period in the glass).

Taste:

Clean and crisp with zesty citrus, lemongrass, juniper and zingy cracked black pepper. Silky mouthfeel despite the peppery bite which dominates the palate.

Aftertaste:

Long, lingering lemongrass, black pepper and lavender influenced juniper.