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Bombay Bramble is Bombay Sapphire’s first new expression 10 years (because the launch of Bombay Sapphire East in 2011). It’s additionally probably the most unorthodox gin to return out of Bombay, a red-hued spirit flavored with “the essence of contemporary blackberries and raspberries harvested at their ripest second.”
For probably the most half, that’s not hyperbole: The gin actually is flavored with “freshly harvested fruit and hand chosen botanicals,” although the tremendous print notes that black carrots and black currants are used for colour.
Whereas it’s absolutely anticipated from what’s within the bottle, the nostril nonetheless has an uncommon mixture of juniper and herbs, blended with tart berry notes. A spirit this colour connotes sweetness to the mind, however it’s clearly bone dry, a truth that’s born out while you tuck into the palate. It’s natural and juniper-forward, with notes of unripe blackberry and raspberry that come shortly into focus from there. Suppose extra berry pores and skin than berry fruit, full with a reasonably astringent high quality later within the recreation. An uncommon smokiness, most likely pushed by a few of the earthier botanicals, emerges on the end, and it feels a bit misplaced, making an already savory spirit much more brooding and aggressive. I feel the general steadiness is a bit off — and admittedly, it might have been directed a contact extra towards the fruit than the standard parts of gin.
Bombay Bramble isn’t a sloe gin, however I’ve been utilizing as an approximation of 1. It’s clearly meant solely for mixing, the place it really works fairly nicely. Test it out in my authentic recipe, the Wramble.