In 1761, Thomas Dakin invented the first formula, and on this basis the birth of Mumbai sapphire. The Dakin family did not stop the technology being updated. In 1831, the copper tank stills were introduced and later the Carter-head distillation tower was upgraded. They used a subversive distillation process to make gin wine.

In the 1950s, visionary businessman Allan Subin wanted to use a unique gin wine to satisfy the tastes of tricky American consumers. Traveling around the world, he set his sights on the UK and discovered a gin wine made from Thomas Dakin's 1761 recipe.

Allan Subin focuses on creating a classic British gin brand. He cleverly regarded Queen Victoria as his brand logo and was named after Mumbai. "Mumbai Original" was praised by elites from all walks of life as soon as it was launched and became a gin wine brand that has developed rapidly in the next decade.

In the 1980s, entrepreneur Michel Roux was convinced that "original Mumbai" could inspire the birth of a new high-quality gin wine. After two years of testing, he added two exotic spices to the original eight herbal formulas - 生卡Cangchou and Paradise Pepper, the new "Mumbai Sapphire" is formed from this.