At the peak of its popularity, the gin market reached an incredible 50 per cent growth. After such a remarkable, sustained boom, it was inevitable for sales to stabilise, so Bombay Sapphire’s challenge for 2020 is to maintain momentum. It’s a challenge the brand is optimistic about meeting and, as more drinkers enter the market, Bombay Sapphire remains buoyantly optimistic. After all, by value, Bombay Sapphire remains the number one premium gin in the world.
Bombay Sapphire’s tantalising, complex taste is based on a 1761 recipe that combines ten botanicals, from Moroccan cubeb berries to West African Gains of Paradise. Though gloriously exotic, every drop of Bombay Sapphire gin is made in the brand’s home distillery at Laverstoke Mill in Hampshire.
While ordinary gins boil their botanicals directly in the spirit, Bombay Sapphire uses the Vapour Infusion process via its refurbished 1830s Carterhead stills, Tom and Mary, alongside Henry and Victoria, two state-of-the- art 12,000 litre copper pot stills.
In April 2019, the beautiful, rural Hampshire setting was the inspiration behind English Estate, the first of a series of Bombay Sapphire Limited Editions to be introduced over the coming years. Ivano Tonutti, Master of Botanicals, added three new botanicals, pennyroyal mint, rosehip and toasted hazelnuts, to give a subtle edge, redolent of the surrounding hills and hedgerows, to the familiar flavours that gin aficionados know and love Bombay Sapphire for. The result was a bright, sunny, summer-inspired gin, which was greeted with enthusiasm by gin drinkers and bartenders alike.
Bombay Sapphire remains the number one premium gin in the world