Bombay Sapphire East London Dry Gin
Bombay Sapphire East · Laverstoke Mill Distillery
Bombay Sapphire East takes the classic blueprint and turns the heat dial up with the addition of Thai lemongrass and Vietnamese black peppercorn — two fire-driven botanicals that reshape the gin's identity without dismantling its foundation. It's an accessible yet compelling illustration of how heat, both literal and botanical, can transform a spirit's character. A perfect fit for spice-forward cocktails and an excellent daily-driver gin with genuine personality.
Nose
An immediate wave of white pepper and Thai lemongrass leaps from the glass, layered over the familiar juniper backbone. Warm ginger and black peppercorn add a spiced, almost smoldering quality that distinguishes it from the original expression. Underneath, delicate floral notes of coriander and orris root provide an aromatic counterpoint.
Palate
The entry is bright with lemon zest and lemongrass before a wave of fiery ginger and cracked black pepper builds across the mid-palate. Juniper stays present throughout but yields center stage to the heat-driven botanicals, while subtle licorice and angelica add herbal depth. The texture is silky and medium-bodied, carrying each spice note with precision.
Finish
Medium-long and warming, with lingering ginger heat, white pepper, and a final whisper of juniper resin. The finish slowly fades with a dry, herbaceous echo.
- Style
- London Dry Gin (Eastern-spiced expression)
- Botanicals
- Juniper berries, coriander seeds, licorice root, angelica root, orris root, almonds, cassia bark, cubeb berries, grains of paradise, lemon peel, Thai lemongrass, Vietnamese black peppercorn
- Base Spirit
- Neutral grain spirit
- Distillation
- Vapor infusion (Carterhead still) with 12 botanicals including the original 10 plus Thai lemongrass and Vietnamese black peppercorn
Cocktail Suggestion
The Silk Road Mule — 2 oz Bombay Sapphire East · 0.75 oz fresh lime juice · 0.5 oz ginger syrup · Top with chilled ginger beer · Build in a copper mug over crushed ice · Garnish with a lemongrass stalk and candied ginger
Food Pairing
Grilled shrimp marinated in lemongrass, garlic, and chili, served over a crunchy green papaya salad with toasted peanuts and nuoc cham dipping sauce — the charred lemongrass mirrors the gin's signature botanical while the chili and peanut amplify its peppery warmth.
Bombay Sapphire East was born from the idea that the ancient spice routes didn't just move goods — they moved fire, adding Thai lemongrass and Vietnamese black peppercorn to the original ten botanicals to create a gin whose identity is literally shaped by heat.
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