demands a much larger quantity).
In an adjacent building visitors see
and sniff each of the botanicals in a selfguided component tasting, marking
those preferred, with mixologists onhand to whip you up a cocktail based
around them in the gin bar at the end of
the tour (designated drivers get to take a
gin and tonic pack home).
Before the bar is the impressive
distillery room with two giant
Carterhead Stills. It is here that
Bombay Sapphire uses its distinctive
‘vapor infusion’ process to introduce
the botanicals into the gin. Under
vapor infusion a cage of botanicals is
suspended above the distillate and, as
they are heated by the distilling vapor,
infuse their flavors. The challenge,
as expressed by master distiller Nik
Fordham, is to maintain consistency
in an environment in which botanicals
are subject to weather and supply
volatility. Responsibility for that falls to
Bombay’s Master of Botanicals, Ivano
Tonutti, who has established a record of
consistent supply going back a decade.
There is already a gin shop but plans
include a cafeteria and corporate events
area. Cocktail classes are underway
and are fully-booked. Future plans may
include specially distilled gins for sale at
the distillery only.
This distillery is a captivating
experience for professional and
consumer alike. Bartenders will come
away with a deeper appreciation for the
product, while aficionados will derive
new insights into how gin is made.
Make the all-essential reservation at
distillery.bombaysapphire.com.
FAR LEFT The historical Dakin Stills used in the unique
Vapour Infusion process at Laverstoke Mill.
ABOVE Master distiller Nik Fordham explains how the
greenhouse uses heat recirculated from the distillery.
LEFT Cocktail made to order in the gin bar.
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