- When it comes to extracting oils etc from botanicals it seems that the
quantity extracted has no resemblence to the amount of raw material. I
appreciate the want (and sometimes need) to have natural products as being
one reason, also the other being the need to indulge in the distilling
'hobby' to its next step.
I understand that the best type of still for this purpose is a pot still,
would appreciate other advise on this though. I suspect that a reflux
still may be too efficient (?) for this task.
With flavouring essences it is necessary to add artificial ingredients to
improve the intensity of the flavour.
Also, how does the flavour of Bombay Sapphire differ from say London Dry?
It is something I have considered working on for a while now.
Manufacture, Wholesale, and Retail of alcohol Distillation equipment and
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Sorry for the delay in reply, I was up in your neck of the woods for the
weekend at the Christmas Gift Fair. I believe that the boiling point of
the oils is about the same as water as many of them seem to be carried
over when the water is carried over. There is no copywrite on the Bombay
Saphire although bear it in mind that this is still an experimental
The ingredients listed on the bottle are:
Cassia Bark aka Chinese Cinamon
Cubeb Berries aka Tailed Pepper
Grains of Paradise aka Paprika
Any good brew shop should have Juniper Berries and Corriander seeds
available (unfortunately many don't so you may have to use a herb/spice
shop). Cassia Bark, and Grains of Paradise need to be sourced via an
Oriental Grocer. Cubeb Berries had us stumped for a while but aparently
is available via http://www.worldspice.com I haven't checked the site
out yet though. Liquorice root, Orris root and Angelica root are
available from a Herbalist/health food shop. The recipe that has been
experimented with by my customer is:
in 5 lt of 50% alcohol that has been carbon treated put the following,
40 juniper berries crushed
30 Corriander seeds crushed
10 drops of Juniper oil (one of Des's fine products called Gin enhancer)
2 Tablespoons Almonds (ground)
1/2 Tablespoon Liquorice root
1/2 Teaspoon Paprika
1/2 Teaspoon Orris root
2 sticks Cassia bark (broken up)
1/2 the peel of one lemon (no pith)
Remove the lemon after one week and leave the remainder of ingredients
for a further 5 weeks. Strain through coffee filter. Distil in a pot
still with 10 lt of water added. Don't treat futher with carbon, water
down to 40% and drink.
The amount of each ingredients was a complete guess so I would imagine
with experimentation those quantities could change. If anyone cares to
have a go at the recipe I would be very interested in seeing some
results posted to this list.
> Dear Ray,--
> Thank you very much for your reply to my query about
> distilling botanicals. I was amused by your description
> of the state your pot and element ended up in and will take
> every precaution to avoid this trap. The problem of
> separating the resulting oils from the water is an interesting
> one to think about. Would the oils have a higher BP than
> water I wonder, or lower. I imagine that the scent elements
> would have a fairly low vapour pressure or they wouldn�t be
> much use as scents. Would a second distillation in a pot still
> do the trick? I�ll be interested to hear what success you have
> with the soaking in alcohol method. I have found that soaking
> orange zest etc in ordinary vodka makes a passable basis for a
> cointreau type liqueur, so using stronger higher strength
> alcohol should produce good results. I�d love to know the
> ingredients for Bombay Sapphire Gin � but know that
> something like that will be a closely guarded family secret!
Ray Toms Moonshine Supplies, Taupo. New Zealand.
Home Brewing Equipment and Suppliers.
Specialists in all aspects of Home Distillation and Wine/Beer Making.
- Information on botanicals and essential oils:
- For those with an interest in distilling with botanicals -