Bombay

Our spirit of innovation and inspiration is not only embodied in our gin, but also in our own master herbalist, Ivano Tonutti. Travelling to the four corners of the world, he has developed personal relationships with each of his producers, sometimes over decades. As Ivano himself says, this absolute attention to detail is "simply intended to maintain the quality standard of our gin".

To create the best possible gin, you need the highest quality raw materials. We use up to 12 precious botanicals suspended above the spirit in perforated copper baskets during distillation. Then, as the vapours from the heated alcohol rise, they are gently infused with all the rich aromatic flavours released by our botanicals.

While most gins heat their botanical ingredients directly in brandy to achieve their flavour, the distinctive flavour of our gin is created through the steam infusion process. We still use our original Carterhead stills, Tom and Mary, which date back to the 1830s, but we have added to our refurbished original stills two state-of-the-art 12,000 litre copper stills: Henry and Victoria.

From the warmth of Moroccan coriander seeds to our spicy West African paradise seeds, each of our ten precious botanicals is chosen to bring its own unique twist to our gin. Uniquely distilled, they combine to give Bombay Sapphire its smooth, complex flavour.

Laverstoke Mill has a long and intriguing history spanning 1000 years and we are delighted to share it with you.
The proud history of Laverstoke Mill is recorded as far back as the Doomsday Book of 1086, which mentions a mill on the site. Laverstoke Mill has been under the ownership of William the Conqueror, Henry VIII and enjoyed four royal visits, most recently Queen Elizabeth in 1962.

In 1719, after acquiring the lease of Laverstoke Mill, the printer Henry Portal expanded the site, enabling him to begin manufacturing bank notes for the British Empire in 1724.

In the mid-18th century, Laverstoke Mill experienced increasing prosperity; manufacturing bank notes during the long reign of Queen Victoria. The site was extended by the Portal family in 1842, and again in 1881, introducing more elegant architecture to allow for greater production.

Bombay Sapphire's heritage begins in 1761 when Thomas Dakin bought a site in Warrington, England, with the intention of distilling gin. In 1831, the Dakin family bought a still and adapted it to separate the exotic botanicals from the neutral grain spirit, capturing the flavours of the botanicals in the vapour, an artisanal distillation process now known as Steam Infusion, which Bombay still uses faithfully. Sapphire today.

Green aspects of Laverstoke Mill and the sustainable measures used to produce our gin

In building a modern distillery at Laverstoke Mill, every reasonable effort has been made to ensure that processes and buildings are as sustainable and efficient as possible. In recognition of this, the distillery was awarded the prestigious BREEAM Industrial Design Award in 2014.

BREEAM, the world's leading and most widely used environmental assessment method for buildings, sets the standard for best practice in sustainable design and has become the measure used to describe a building's environmental performance.

In 2013, Laverstoke Mill became the first distillery and the first redevelopment to achieve a BREEAM 'Outstanding' design stage accreditation for its distillery process buildings. These proposed design stage sustainability measures have been taken forward through to construction and completion.

Social responsibility is at the heart of everything we do

Just a Drop is the Bombay Sapphire distillery's main charity partner. Just a Drop is an international water and sanitation charity. Its aim is to bring clean, safe water and proper sanitation facilities and practices to communities in need around the world.

The distillery works with a number of local charities and associations, including fundraising for butterfly conservation to support the reintroduction programme for the endangered large blue butterfly.

Under the uncompromising eye of Ivano Tonutti, our master herbalist, we select the finest hand-picked aromatic plants and herbs and infuse them with steam to preserve their natural flavour, setting us apart from other gin brands.

BOMBAY SAPPHIRE

Bombay Sapphire is made using ten botanicals hand-selected from around the world: juniper berries from Tuscany, angelica from Saxony, almonds, orris and lemon peel from the Mediterranean, coriander from Morocco, liquorice from China, cassia bark from Indonesia, cubeb berries from Java and grains of paradise from West Africa. It is separately distilled and steam infused, resulting in a smooth, perfectly balanced gin with a unique character.

BOMBAY DRY

Bombay Dry Gin is unique thanks to its innovative production process: eight excellent botanicals are steam infused to enhance the flavour of each one. The infusion allows for subtle nuances that create a more complete and balanced gin.

Combined with the finest juniper berries from Tuscany and notes of lemon peel, almond, coriander, liquorice, orris, angelica and cassia bark, the traditional recipe achieves the clean, unmistakable taste of Bombay Dry Gin. Bombay Dry Gin is an essential ingredient for making the best gin cocktails, whether it's surprising twists or a classic gin and tonic.

BOMBAY CITRON PRESSÉ

Bombay Citron Pressé is a creative new expression of our gin, inspired by the flavours of the classic Tom Collins cocktail.

With an intense citrus flavour, Pressé captures the true taste and essence of hand-selected Mediterranean lemons for a rich, fruity and naturally refreshing infusion.

Pressé is the result of combining our London Dry made using the steam infusion method with a 100% natural fruit infusion with no added sugars or artificial flavourings.

Its intense and vibrant lemon flavour makes it an easy-to-mix gin that is perfect for experimenting with for naturally refreshing, light and natural drinks.

PREMIER CRU

Discover the flavours of lemons, mandarins and sweet oranges from Murcia, perfectly captured in a smooth, fresh and aromatic gin, handcrafted in small batches. An exquisite liquid with infinite creative possibilities.

A gin, made in small batches, that celebrates the most aromatic citrus fruits from southeastern Spain, where the best lemons, mandarins and oranges from Murcia grow. We work closely with local suppliers and farmers to sustainably source the most exquisite citrus for our Premier Cru gin.

During the late season of the annual harvest, using techniques passed down from generation to generation, our suppliers and farmers hand-pick and peel each fruit at its ripest and allow it to dry naturally under the Mediterranean sun.

With each small batch we create, our master distiller selects the precise moment of distillation to ensure that each and every bottle is a fitting tribute to the region, the suppliers and farmers' craftsmanship, and the supreme quality of that vintage. An exceptional liquid is produced each year.

BOMBAY BRAMBLE

Distilled gin bursting with the natural flavour of blackberries and raspberries.

An infusion of real fruit gives it an unmistakable colour and natural flavour with no added sugar.

Simply serve Bombay Bramble over tonic with ice and a splash of lemon juice, or mix it into a cocktail for a more special result.

The original Bombay Dry gin is blended with a 100% natural fruit infusion. The result is an optimal balance between the essence of the fruit at its ripest and the vibrant juniper notes of our classic gin.

BOMBAY SUNSET

Bombay Sapphire Sunset Limited Edition. Inspired by the gentle warmth and magical light of sunset, this gin flavoured with citrus notes of Murcia mandarins and vibrant spices captures that unique moment when the sun goes down and day turns to night.

SUNSET & TONIC

Ingredients

50 ml Bombay Sapphire Sunset

200 ml premium tonic

A slice of orange and star aniseed

Preparation

1. Fill a balloon glass to the rim with ice.

2. Stir until completely chilled, then remove the excess liquid from the glass.

3. Add Bombay Sapphire Sunset

4. Pour in the chilled tonic and stir gently once with a bar spoon.

5. Garnish with a slice of orange and star anise.