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@Johnny010
Haha, ok its a bit of an industry joke.
Usually, the botanicals are stooped in the neutral grain spirit, giving much more flavour in the gin.
Bombay pass the steam through a copper type container with holes in in order for the neutral grain spirit to pick up a faint hint of the botanicals.
The actual juniper/citrus/spice notes in bombay sapphire are so weak its so much closer to being a vodka than a gin. It is probably as effective as throwing the botanicals at the product once it had been bottled.
It is probably a money saving technique, so they can re-use the botanicals to produce much more slightly flavoured "gin".