LAVERSTOKE MILL

Distillery
Founded in 2011
There’s been a mill on the site in Laverstoke since 903 AD. Before it was producing award-winning Gin, the site was used as a water treatment facility, and before that, a paper factory. Bombay Sapphire production first began in 1761, when Thomas Dakin purchased a plot of land with the intention of using it to distil Gin.

The Dakin family bought a still a few decades later, and adapted it so the botanicals sat above the neutral base spirit, whereby the vapor would rise up and infuse with the botanicals, before cooling, condensing, and transforming into Gin.

The process, called vapor infusion, is still used to make Bombay Sapphire today. In the late 1800s, the Dakin family sold their distillery, and their recipe for vapor infused Gin, to G&J Greenalls – the second largest producer of spirits in the UK today.

It wasn’t until 1985 that a new Gin was launched, based on the Bombay Original Gin recipe, as a lighter style Gin to rival the popular vodka brands of the time. Bombay Sapphire Gin as we know it today was born.

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Flavour Spiral™

About The Flavour Spiral

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perfumed
black pepper
coriander
botanicals
dry
earthy
juniper
herbs
lemon peel
What does Laverstoke Mill taste like?

The Flavour Spiral™ shows the most common flavours that you'll taste in Laverstoke Mill Gin. It's based on all Laverstoke Mill drinks in our large database and gives you a chance to taste Laverstoke Mill before actually tasting it.

We invented Flavour Spiral™ here at Flaviar to get all your senses involved in tasting drinks and, frankly, because we think that classic tasting notes are boring.

Distillery Details

  • Country
    United Kingdom
  • Established
    2011
  • Owner
    Bacardi
  • Visitor center
    Yes
  • Status
    Active
  • Address
    Laverstoke Mill, London Road, Whitchurch RG28 7NR
  • Phone
    +44 1256 890 090
  • Website
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Bombay Sapphire is made using a carter-head still, through a process called vapour infusion. There are only a few of these types of still left in the world, and Bombay Sapphire has three of them.
Video from Laverstoke Mill
Video transcription
We're here at Laverstoke Mill Distillery, the home of Bombay Sapphire. This is our state of the art Gin Distillery, which opened its doors to the public in 2014 following a three year renovation. The Mill has been carefully renovated with sensitivity to the heritage of the sites, but with a focus on sustainability. Laverstoke Mill brings together artisanal craft and state of the art technology under one roof.

Bombay Sapphire is distilled using a secret recipe dating back to 1761 in a process called vapour infusion, which we still use today. The process starts with the sourcing and selection of our ten exotic botanicals from around the world. Ivano Tonutti, a master of botanicals plays a vital role building close personal relationships with our suppliers over many years. Ivano hand selects only the best quality ingredients from each supplier and without this rigorous quality control, Bombay Gins would not benefit from the delicate and refined flavours extracted from each botanical to create perfect balance in the Spirit. Bombay Sapphire is the only London Dry Gin to use 100% vapour infusion in its distillation, and here is how the process works. The still is charged with a blend of water and neutral grain Spirit. As the Spirit is heated, it turns to vapour and passes up through the column. Our columns control the flow of vapour at the right temperature to give the perfect flavour profile of Bombay Sapphire. Each of the precious botanicals are carefully placed in to perforated copper baskets. The precise quantity of each of botanical is a secret only known to the master of botanicals and the master distiller.

Unlike other Gin distillations, the botanicals are not boiled directly in the Spirit, instead, the Spirit vapour passes through the copper basket infusing the botanicals to extract and capture the aromatic flavour and aromas. The vapour then moves to condensing column where cold water running through the pipes gently cools the vapour, returning it to liquid.

This is the Spirit stage where we can continuously nose and taste the display throughout the entire batch to ensure that the quality is always perfect. The vapour infusion and single thought processes are expensive and time consuming. And although there are quicker, easier and cheaper ways to produce a London Dry Gin, we prefer to use the traditional methods championed by the Dakin family. The process allows more the bright, fresh and uplifting botanical flows and aromas to be captured in the Spirit giving us a perfectly balanced and tantalizing spectrum of flavour.

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