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Unlike most gins, which boil their botanicals directly in the spirit to achieve their taste, Bombay Sapphire is distilled alone and the 10 uniquely combined botanicals from around the world are infused to achieve a much greater subtlety of taste. Based on a secret recipe from 1761, Bombay Sapphire is produced by passing the spirit vapour through the botanicals, which are held separately from the spirit in a perforated copper basket. This process, known as Vapour Infusion, allows the gentle absorption of each of the aromatic flavours, resulting in a wonderfully balanced, crisp yet delicate finish; creating a versatility unmatched by other gins that can be savoured on its own, in a classic martini cocktail, or in mixed cocktails.

Award-winning UK mixologist, Merlin Griffiths has the enviable role of global brand ambassador for Bombay Sapphire Gin traveling the world demonstrating the art of mixology and the many ways in which Bombay Sapphire can be used to create incredible cocktails. Merlin is representative of a new wave of exceptionally talented UK-based bartenders who are pushing the boundaries of cocktail making and have helped establish London as the cocktail capital of the world. Merlin makes no excuses for the precision of his cocktail making, his attention to detail and his religious use of the finest fresh, seasonal ingredients wherever possible. "For me, it's the difference between a good cocktail and a great cocktail," says Merlin. In the UK, he is already no stranger to the spotlight having appeared as the resident mixologist on the No.1 BBC TV food and drink programme, Saturday Kitchen.


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