The Bombay Sapphire name originates from gin's popularity in India during the British Raj and the sapphire in question is the Star of Bombay on display at the Smithsonian Institution. Bombay Sapphire has a picture of Queen Victoria on the label.
The flavoring of the drink comes from a recipe of ten ingredients: almond, lemon peel, liquorice, juniper berries, orris root, angelica, coriander, cassia, cubeb, and grains of paradise. The spirit is triple distilled using a carterhead still, and the alcohol vapors are passed through a mesh/basket containing the ten botanicals, in order to gain flavor and aroma. This is felt to give the gin a lighter, more floral taste compared to those gins that are distilled using a copper pot still. Water from Lake Vyrnwy is added to bring the strength of Bombay Sapphire down to 40% ABV.