An exceptional gin made in an artisanal way
Bombay Premier Cru gin celebrates Murcia citrus fruits, renowned worldwide and grown sustainably. Fino lemons, mandarins and Navel oranges from Murcia, citrus fruits with exceptional qualities, are picked and peeled by hand during a late harvest, when their aromas and flavors are most intense. Their master botanist Ivano Tonutti works closely with local suppliers and farmers in artisanal and sustainable methods to grow fruits of the best quality. It is then the combined expertise of their master botanist and their master distiller that gives life to their exceptional spirits. It highlights the invigorating citrus notes of our famous BOMBAY SAPPHIRE gin, while capturing the freshness and flavor of Murcia citrus fruits. Bombay Sapphire Premier Cru gin offers endless creative possibilities, bringing a rare intensity to a range of classic or creative cocktails, such as the iconic Gin & Tonic, French 75 or Negroni.
By tasting it you will have:
Grandiose, bold and elegant. The warm and perennial notes of citrus fruits take center stage, before gradually softening to give way to the characteristic aromas of BOMBAY SAPPHIRE gin.
On the palate the citrus flavors of Murcia are rich and oily, perfectly balanced by higher alcohol levels to allow the whole gin to express itself. The notes of lemon and orange, vigorous, fade gradually to reveal a gin in which the aromas of all the plants used stand out. Connoisseurs will recognize the BOMBAY SAPPHIRE style, but with an extra dimension that makes this gin indisputably special and distinctive.
Finish: The higher alcohol content offers a bold array of citrus oils, featuring a complex, long and sweet final note. The freshness of fresh citrus fruits gradually gives way to aromas of bark and warm spices that persist until the next sip.
RECIPES:
Premier Cru & Tonic:
4 cl of Bombay Sapphire Premier Cru and 8 cl of Tonic Premium.
Pour over ice cubes and add a lemon twist.
Premier Cru Spanish Negroni:
25 ml of Bombay Sapphire Premier Cru, 25 ml of Sherry and 25 ml of Bitter.
Add the zest of a lemon (zest then throw away the zest).
Pour over ice cubes, stir to dilute and strain into a cup.
Garnish with a spherical ice cube.
