The Bite Magazine - Spring 2016 - Issue 15

began his papermaking enterprise at Bere Mill inWhitchurch. After obtaining the lease of Laverstoke Manor in 1718 at an annual rent of £5 along with a ream of foolscap paper in a bid to expand the business, Portal entered a contract with the Bank of England six years later to exclusively supply the British Empire with banknotes. In 1759, Portal’s son Joseph became the first family member to own Laverstoke Manor and almost a century later, mill workers were accommodated when cottages were built on the site in the 1850s.The first phrase of major rebuild- ing work began in 1854 which added a water turbine as well as new buildings. The mill’s connection with India did not just start with Bombay Sapphire but rather with the Indian government who asked the business to supply them with Indian Rupee paper in 1860. When a banknote paper robbery took place at the Mill in 1861, the police constable was called in to take up residence on site to prevent this happening again. It was also here that paper for the world’s first postal order was made in 1880 and issued the following year. Between 1896 and 1962, the Mill received five royal visits, the first by HRH Prince Edward Prince of Wales and the last by the Queen. After two centu- ries since P o r t a l f i r s t opened his business papermaking at the Mill ceased in 1963. Between this time and 2005 when the site became vacant, the Mill saw Paterson Candy water treat- ment arrive in the 1970s and De La Rue acquire the Portals Group Plc in 1995. Four years later after it became vacant, St. James housing group proposed to develop the site to accommodate 72 dwellings but it was the following year that Bombay Spirits Company purchased Laverstoke Mill. It may have taken the spirits company four years to finally open their doors but it was well worth the wait in the end. Bombay Sapphire has its own history to be proud of which started in 1761 when distiller Thomas Dakin purchased a site in Warrington with the intention of distilling gin. In 1831, the Dakin family purchased a still and adapted it to separate the exotic botanicals from the neutral grain spirit to capture the flavours in the vapour.This artisanal distillation process is known as ‘Vapour Infusion’ and is still used by Bombay Sapphire today. To enhance the distillation process even further, Bombay Spirits Company has introduced ‘Star of Bombay’, the first of a distinctive collection of super premium gin to be crafted at Laverstoke Mill. The new creation not only elevates the exceptional balance of Bombay Sapphire with two additional exotic botanicals but also delivers a spirit of extraordinary complexity through a slow distillation method that takes the London Dry Gin to a new dimension. Star of Bombay is the creation of Master Distiller Nik Fordham and Master of Botanicals Ivano Tonutti who have succeeded in bringing a new expression to the Bombay Sapphire signature style. The two men searched the world for new botanicals that would work in harmony with the current ingre- dients of Juniper, Coriander, Lemon Peel, Orris, Angelica, Almonds, Liquorice, and Cassia Bark.They finally found this in the Bergamot Orange Peel which provides a fragrant, rich citrus note sourced from the mountains of Calabria in Southern Italy and the floral-musk of the Ambrette Seeds from the tropical yellow hibis- cus flower grown in Ecuador, South America. Bombay Sapphire Master of Botanicals Ivano Tonutti said, “It is possible to simply add new botanicals to a gin and bring a ‘note’ of their character over the spirit, but this is not the style of Bombay. We vapour infuse our botanicals. Painstaking trials had to be made to achieve the precise quantities and qualities that could integrate into the heart of the gin. It is this perfect balance that we aim for.” To achieve the compo- sition of botanicals in Star of Bombay, the distillation process was slowed down to increase the level of extraction from the botanical oils and build rich aromas as well as exceptional flavours. The Master Distiller personally noses the spirit throughout the process to ensure there is a consistent expression of the highest quality. This creates a rich and complex liquid with a lingering finish unusual for gin to provide a sublimely beautiful drinking experience.“The entire method designed around Star of Bombay is very much like a craft process,” Bombay Sapphire Master Distiller Nik Fordham explained. “It requires more hands-on control and monitoring to create a gin of extraordinary complexity and char- acter similar to an aged spirit. So much so, that it can be drunk neat or over ice which is a truly unusual way for a gin to be enjoyed.” For those who do not wish to drink Star of Bombay neat, there are a couple of serves that can be enjoyed either at home or in a social setting. The first, Star Martini is a rich decadent drink made with two parts Star of Bombay and one part Noilly Prat Dry Vermouth garnished with orange zest or orange bitters. Simply fill a mixing glass with ice and stir to chill the glass. Strain away any excess liquid, then add all the ingredients and stir rapidly. Add a small thumbnail of orange peel or one dash of orange bitters into a frozen coupe glass and then fine strain the liquid into the glass and garnish with chilled orange zest.The second, Star and Tonic is a unique alter- native to the classic G&T with one part Star of Bombay and two parts Premium Indian TonicWater garnished with orange zest or orange bitters and offers a more complex flavour.To make this concoction, place ice cubes into an empty glass and stir rapidly until the glass is chilled to an appropriate temperature, and then strain excess liquid. Add Star of Bombay fol- lowed by the tonic to taste and finally add the orange zest or one dash of orange bitters. Star of Bombay is now available from Waitrose as well as TheWhisky Exchange while Star of Bombay on the rocks and Star and Tonic can be enjoyed at top end bars in London. www.bombaysapphire.com bitedrinks Images courtesy of APR Communications