Bombay's spirit of innovation and inspiration finds its embodiment not only in the gin it produces but also in the persona of their Master of Botanicals, Ivano Tonutti. Venturing to every corner of the globe, he has fostered personal connections with each supplier, some spanning decades. As Ivano himself articulates, this meticulous attention to detail is fundamentally about upholding the standard of care behind their gin.
Crafting the pinnacle of gin demands top-tier raw materials. Utilising up to 12 exquisite botanicals suspended above the spirit in perforated copper baskets during distillation ensures that as the heated spirit vapours ascend, they undergo a gentle infusion with the rich aromatic flavours released by the botanicals.
While conventional gins steep their botanicals directly in the spirit to achieve flavour, the distinctively wonderful taste of Bombay gin emerges through the Vapour Infusion process. Retaining their original Carterhead stills – Tom and Mary – dating back to the 1830s, Bombay has now integrated two modern 12,000-litre copper pot stills – Henry and Victoria – alongside their refurbished original apparatus.
From the warmth of Moroccan cubeb berries to the piquancy of West African Grains of Paradise, each of the ten precious botanicals is meticulously chosen to contribute its unique essence to the gin. Distilled in a distinctive manner, they harmonise to impart Bombay Sapphire with its alluring, smooth, and intricate flavour profile.