Raj Nagra, Global Bombay Sapphire Brand Ambassador, recently presented a series of masterclasses in Australia designed to bring a sensory gin experience.
Bombay Sapphire Gin Flavour Experience
Using the world’s first Gin Aroma Kit developed in collaboration with Dr. George Dodd of the Aroma Academy, participants learnt how smell, taste and trigeminal sensation define the flavour of the spirit.
Gin Aroma Kit
Bombay Sapphire Gin was created in 1761 and is made with ten botanicals using the vapour infusion process. The neutral grain is pot distilled and as it heats to vapour, it moves up the columns towards the perforated copper baskets containing the botanicals. Infusion occurs then condensation before the high proof spirit is cut down to 40% ABV.
According to Raj, good gin should be like an orchestra, the sum of all its ingredients not individual components.
Raj Nagra
Bombay Sapphire is set to open a distillery on Laverstoke in south-west London later in 2013.
The Bombay Sapphire masterclass with Raj Nagra was held at O Bar in Sydney on Thursday 30 May 2013.
Bombay Sapphire Gin is featured in our Top 10 Gins.
[…] would have led you to the Sensology stand, with Grand Marnier slushies and rows of Bacardi Rum, Bombay Sapphire and the odd Grey Goose […]
[…] cocktail is aptly named High Altitude, deep purple in colour, made with Bombay Sapphire gin, chamomile liqueur, pomegranate and pineapple juice, served in a sugar-rimmed wine glass. The drink […]
[…] cassia bark, liquorice and angelica. Unlike other gins that boil the botanicals in the spirit, Bombay Sapphire is created through the Vapour Infusion process. The neutral grain is pot distilled and as it heats […]
[…] of gin spanning America, Spain, Scotland, Holland, Australia and England. You’ll find Aviation, Bombay Sapphire, Sipsmith, Gin Mare, The Botanist, West Winds, No. 3 London Dry – all featured in our Top 10 Gins […]
[…] house cocktail, 1873 is named after the year the Midland Grand Hotel originally opened and combines Bombay Sapphire gin with apple, cranberry, rhubarb and charges it with CO2 to create a fizz. The flavours are subtle, a […]
[…] with the quintessential element of a London Dry gin, juniper berries. The June Bonnet combines Bombay Sapphire gin with Dubonnet, sugar syrup, lemon juice and egg white, and is paired with Sydney Rock Oysters with […]
[…] off Bar Week at The Barber Shop in Sydney with Big Gin, Small Gin Seminar where Raj Nagra (Global Bombay Brand Ambassador) will be moderating a panel of Gin Experts. Topics discussed will […]