First Impressions
For decades, Bombay Sapphire was defined by its ten botanicals and the Carterhead vapour-infusion still that extracts their aromatics. In 2011, they made their first new expression: Sapphire East, adding Thai lemongrass and Vietnamese black peppercorn to the existing ten. The Asian inspiration was deliberate — gin's own history traces through the spice trade routes of Southeast Asia, and these two botanicals bring that heritage into sharp modern focus. All twelve are vapour-infused at Laverstoke Mill.
Tasting
Twelve botanicals vapour-infused through the Carterhead still. The nose is spice and citrus with black pepper prominent, lemongrass adding an herbaceous quality. On the palate, black pepper is almost the primary flavour — a bold move that complements rather than overwhelms the mellow juniper backbone. Lemongrass combines with citrus and herbal content, taking the edge off the spice. The two new botanicals transform familiar Sapphire into something more adventurous and assertive. The finish is peppery with lemongrass fading, juniper and coriander reasserting.
The Bottom Line
Bombay Sapphire East earns a 7 for doing what extensions should do: adding something genuinely new while respecting the original. The Vietnamese peppercorn and Thai lemongrass are not gimmicks — they bring Southeast Asian spice trade heritage into a gin that was already historically informed. Best in a G&T where the pepper reduces sweetness and plays up bitter notes, or in a Tom Collins where the lemongrass provides herbal freshness.
