Tanqueray and Bombay Sapphire gin are around the same price point, and while both are grain liquors flavored with juniper berries, unique traits make them different.

To make Tanqueray, four botanicals are added to a small amount of grain spirit during the first distillation. That concentrate is then diluted into more spirit and distilled again.

Bombay Sapphire is flavored through vapor infusion extraction. The botanicals are suspended above the spirit, and as the alcohol evaporates, the vapor passes through them.

Comparatively, the piney juniper flavors are more pronounced in Tanqueray, while Bombay Sapphire has somewhat more subtle and nuanced tasting notes.

Tanqueray London Dry utilizes juniper, coriander seeds, angelica root, and licorice. Liquor.com describes it as, "Rich and juniper-forward."

Bombay Sapphire has a longer ingredient list, containing juniper, angelica root, coriander seeds, cassia bark, orris, lemon peel, grains of paradise, cubeb berries, and almonds.

Cocktail Society says that Bombay Sapphire is "mild with a gentle heat" and that the "spicy, earthy, and floral notes pair with hints of sweetness, citrus, and juniper."