Bombay Sapphire East Gin If you like Bombay Sapphire but would like a little more spice then Sapphire East is for you. Additional botanicals such as lemongrass and black peppercorns have added more of a kick to this gin. Bombay Sapphire East was created by Ivano Tonutti, Master of Botanicals for Bombay Sapphire gin, who was inspired by the sights, sounds and smells as he travelled through Asia. Recreating his journey for us all to enjoy, he came up with a recipe that incorporates the original ten botanicals of Bombay Sapphire, but infusing Thai lemongrass and Vietnamese black peppercorn as well. Two Asian flavours that make the Bombay Sapphire East stand out to its other Bombay sisters. Then theres the addition of two new botanicals, Thai lemongrass and Vietnamese black peppercorns, to the standard juniper, citrus, angelica, orris root, coriander, liquorice, cassia bark, almonds, cubeb berries and West African grains of paradise recipe.East is made exactly the same way as Bombay Sapphire ie by vapour infusion where the spirit meets the botanicals in vapour form using a Carter-head still allowing the delicate flavours of the two new botanicals to be gently embedded in the spirit. The result is a distinctively different gin that still maintains the family character of Bombay Sapphire. Where the original Sapphire is characterised by soft juniper, spice and lemon flavours, Bombay Sapphire East makes its presence felt with a lovely big earthy pepper hit and green citrussy elements derived from lemongrass . Warm, fragrant spice and a citrus sweetness combine perfectly to add complexity and weight.The quality of Bombay Sapphire East has been recognised by Gold Medals in the 2012 San Francisco World Spirits Competition and the 2012 International Spirits Challenge.