Bombay Sapphire was born in 1761 when Thomas Dakin formalized the first recipe for the iconic gin. By the early part of the 19th century, his grand daughter Mary Dakin was innovating Vapour Infusion, the distillation method that would eventually give Bombay its unique flavor. “We still use this traditional distillation method and recipe used by the Dakin family at Laverstoke Mill today,” says Bombay Sapphire Master Distiller Nik Fordham. Tradition is everything to the company, but that doesn’t mean they won’t embrace a facelift.
When the company needed to build a new factory, a surprising amount of consideration was given to aesthetics. “We needed somewhere that would provide the perfect environment to complement the craftsmanship,” says Fordham. ”Laverstoke Mill, set within the stunning English countryside, is a fitting backdrop.”
Photos by Iwan Baan