Food & Drink

Embracing Botanical Infusions

Gin has taken over the alcohol market within Australia.

With more than 100 craft gin distillers within the country – there’s no doubt that British label Bombay Sapphire is still on top of their game.

Since mid 18th century, Bombay Sapphire has been a common household item. From medicine cabinet to bar – there’s one thing that the tonic hasn’t changed and that’s the quality and secret recipe.

Today, Bombay Sapphire is transforming more than ever with revolutionary visual performances to help transform the experiences of its drinkers.

Mid November this year, Bombay Sapphire took on the streets of Alexandria to create a sensory adventure that enabled patrons to explore the cocktails, food and technology behind some of the brands botanical locations.

Project Botanicals was a celebration of the extensive and unique range of locations Bombay Sapphire sources their botanicals from.

The immersive experience took guests on a worldwide journey within Sydney – the same experience its drinker’s embrace every sip out of the legendary blue bottle.

Brand Ambassador, Peter Hollands explains that for Bombay Sapphire it’s all about their iconic taste.

“It’s all about the botanicals for Bombay Sapphire. Not just which botanicals, but also their quality and how we treat them.”

Peter recommends for summer a classic gin and tonic served in a goblet and loaded with heaps of ice. Even spinning it up with some orange or peppercorns for a zesty twist.

There’s no doubt that Australians care about the environment and where ingredients are sourced.

For Bombay Sapphire having the best quality ingredients is essential. Master of Botanicals, Ivanno Tonutti works closely with farmers and suppliers, ensuring that the botanicals are of highest quality and sustainably sourced.

Every step of the growing and distilling process is just as important as the next; from the heat of the Moroccan cubeb berries, to the spice of the West African grains of paradise.

“Every one of our ten precious botanicals are chosen to bring their own special something to our gin,” says Peter.

Peter Hollands. Image: Supplied

Uniquely distilled and infused with care, they come together to give Bombay Sapphire its smooth and distinct taste.

Tasting the iconic gin is another adventure on its own.

Every gin within the market is different purely based on the range of botanicals every company uses. The Bombay Sapphire as well as the Star of Bombay and Dry, have different botanical notes you can taste – even though they’re produced from the same Laverstoke Mill.

By sustainably sourcing and vapour infusing each of the ingredients incased in a Bombay Sapphire bottle, rather than boiling, means that there’s a more balanced flavour created – this method parades the quality and treatment towards each botanical.

When tasting various gins as a first timer, remember to chill, dilute and stir in vermouth to make a martini. This makes it easier to pick up delicate differences. Otherwise, a snifter captures that floral fragrance.

The ten botanicals; liqourice root, juniper berries, cubeb berries, angelica root, almonds, coriander, cassia bark, orris root, lemon peel and grains of paradise are infused together to create a rich, floral musk aroma and flavour in every bottle that’s been distilled.

All of which is the exact reason as to why Bombay Sapphire is a leader in the gin culture market.

Drink tip:

Peter suggests on trying a classic Gin and Tonic served in an iced goblet. Then add a twist to the drink such as mint and ginger or lemon and thyme.

Bombay Sapphire Lemon and Thyme. Image: Foodism website

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