"Bombay Sapphire" A set of spices for a strong drink

A set of spices for a strong drink in the Bombay Sapphire style. The set is designed to produce 12-15 liters. strong drink by steam infusion or 5-8 liters. strong drink by maceration (infusion) depending on the desired intensity of aromas.

Unlike other “Bombays”, it contains Javanese pepper and Melegetian seeds from Africa. The bouquet is complex and bright, full of tart notes of juniper and citrus fruits, pleasantly audible shades of spices. The taste is quite smooth and balanced, fruity and incredibly fresh, almonds combined with seductive licorice sound sophisticated.

Preparation of a strong drink by infusion (maceration)

For everything you will need:

7-8 liters of alcohol with a strength of 45-50%
Hot spice set Rod for Gin
Preparation:

First, prepare the tincture. We throw all the ingredients into a container, pour 7-8 liters of strong drink 45-50% and leave for about 10 - 14 days in a dark, warm place. Shake every day.

After settling, the liquid is filtered and diluted with clean cold water to 30-35 degrees.

The diluted tincture is poured into the distillation cube, the heating device is set to medium temperature. If you used a good strong drink, it is enough to select the first 50 g of heads.

The selection of the “heart” ends at 45% in the stream. It’s important not to miss a moment here - tails, even minimal ones, make homemade gin cloudy.

We measure the strength of the resulting strong drink and dilute it to 45 degrees. Remember, this drink is stronger than the usual 40 degrees, diluting it below 42 degrees will completely destroy the citrus notes.

The finished drink should rest for a week.

Preparing a strong drink using the steam infusion method using a gin basket (This method is recommended by the Hot Rod Distiller)

For everything you will need:

20 liters of diluted strength drink 30%
Hot Rod spice set for Gin
Hot Rod Gin basket
Preparation:

1. Grind the spices in a mortar (or blender). It is enough to disrupt the integrity of the juniper berries. Do not over-grind the spices.
2. Pour the thoroughly mixed spices into the gin basket.
3. Fill the distillation cube with the drink, previously diluted to a strength of 30%.
4. We begin distillation at a low temperature so that our spices warm up gradually and evenly.
5. During the distillation process, monitor the level of reflux in the gin basket. Do not allow phlegm to overflow back into the still. Drain the contents of the gin basket into the waste container using the drain tap at the bottom. This procedure may need to be repeated several times throughout the distillation.
6. The first 20-50 ml of the resulting distillate should be collected in a separate container and set aside. These are the most bitter essential oils of juniper.
7. The main fraction is selected until the degree in the stream drops to 50%.
8. Excess tailings will cause Bombay Sapphire-style spirits to become cloudy when diluted.
9. We dilute our drink to 42-45 degrees.
10. The finished drink should rest for a week.