Bombay Sapphire is bringing its flavoured gin to Australia, with the launch of Bombay Bramble, a crimson gin with natural berry flavours.

Developed using a real fruit infusion and Bombay Sapphire’s vapour distilled gin, the brand’s Master of Botanicals, Ivano Tonutti says process is key to the gin’s colour and natural flavours.

“Launching a flavour expression was always going to take time as it’s important that the taste experience comes purely from natural botanicals and ingredient,” Tonutti said.

“This is so we can offer even the most discerning gin drinkers the right balance of fruit flavour without compromising the quality of our core product.

“Master Distiller, Dr Anne Brock, and I worked closely and carefully to infuse our gin with an exclusive maceration of berries that have been harvested at their ripest moment.”

The 37.5 per cent ABV gin will be available in retailers and bars across Australia from late August and Bombay says that Bramble gives bartenders lots of possibilities when experimenting with both simple and complex cocktails.

Sarah Nichols, Marketing Director said: “Bombay Bramble highlights our own unique approach to the gin category.

“We have focused on creating a gin that challenges what is possible for a flavoured and coloured expression.

“The result is a sophisticated, naturally flavoured gin that answers consumer demand whilst staying true to the core credentials of our brand’s global mission to ‘Stir Creativity’ – with a balanced gin that inspires cocktail experimentation.”

The gin itself is inspired by the modern classic cocktail, The Bramble, created in 1984 and featuring gin, lemon juice, sugar syrup and blackberry liqueur. By crafting a fruit infusion with no added sugar for the gin, it means bartenders can control the sweetness to suit different cocktails and palates.

The flavoured gin category is up 584 per cent versus 12 months ago, and Bombay said Bramble answers the increasing demand from consumers for natural ingredients.


Andy Young

Andy joined Intermedia as Editor of The Shout in 2015, writing news on a daily basis and also writing features for National Liquor News. Now Managing Editor of both The Shout and Bars and Clubs.

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