Bacardi Global Travel Retail unveils Bombay Sapphire East, the first new London dry gin to join the Bombay stable since the launch of Bombay Sapphire 25 years ago.
Paying homage to the subtle yet exotic flavours of Asia, Bombay Sapphire East is infused with crisp Thai lemongrass and spicy Vietnamese black peppercorn.
Initially launched exclusively in New York, Las Vegas, Toronto and Sydney, Bombay Sapphire East has received “an incredible” response from the trade and consumers, according to Bacardi. It has also won Gold Medals in the 2012 San Francisco World Spirits Competition and the 2012 International Spirits Challenge.
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Bombay Sapphire East pays homage to the flavours of Asia with the infusion of lemongrass and black peppercorn | |
To mark the launch of Bombay Sapphire East, Bacardi Global Travel Retail will be bringing a flavour of the East to selected airports. A variety of displays will bring the launch to life, taking their inspiration from Asian spice markets. They will include a spice cart showcasing the 12 botanical ingredients used to create the new gin and even a bespoke tuk-tuk.
An extensive sampling programme will support the launch giving travellers the opportunity to taste two Bombay Sapphire East cocktails – the East & Tonic and the East Buck.
“After a 25-year wait since the groundbreaking launch of Bombay Sapphire gin, there has been an extraordinary level of anticipation around the launch of Bombay Sapphire East and the response to date has been phenomenal,” said Bacardi Global Travel Retail Senior Brand Manager Richard Cuthbert. “Like Bombay Sapphire gin, Bombay Sapphire East is perfectly suited to the travel retail channel and we’re anticipating that it will replicate its success in continuing to grow the global gin category.”
Bombay Sapphire East will be available in global travel retail from August.
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The sampling programme will feature two Bombay Sapphire East cocktails – the East Buck and the East & Tonic |
Infused with new botanicals
Based on a secret 1761 recipe, Bombay Sapphire gin is made from ten botanicals hand selected from around the world.
To create a new gin with a subtly exotic taste, the Bombay Sapphire Master of Botanicals Ivano Tonutti has added two new botanicals to the recipe – lemongrass from Thailand to give the spirit a certain crispness and sweet citrus aroma, and black peppercorns from Vietnam for their spicy heat.
Bombay Sapphire East – like its predecessors Bombay Sapphire and Bombay Original Dry gin – was created using “˜vapour infusion’. The latter was said to be the first London dry gin to pioneer this process, which naturally infuses the spirit with the aromatic flavours of the botanicals.
The taste blends high notes of lemongrass and freshly ground black pepper, with Tuscan juniper being followed by lingering floral notes. On the palate, warm black pepper and fresh citrus notes are complemented by hints of coriander, angelica and orris. The fusion of citrus oils and warming white pepper complete the taste.
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