It’s no secret that craft gin is having a moment right now, with 2016 being hailed the ‘Year of Gin’. Even the big boys of the gin world are trying their hand at more refined, experimental variants – such as Star of Bombay, brought to you by the same folk behind Bombay Sapphire.
Star of Bombay is a slow-distilled blend of 12 unique botanicals that the company’s ‘Master of Botanicals’ (cool job alert) has scoured the globe to source. The result is an incredibly smooth gin that makes an excellent cocktail base. The secret ingredient is time – the botanicals are vapour-infused rather than cooked, and by reducing the temperature of the vapour the distillation process can be slowed right down, unlocking deeper, more aromatic flavours from the botanicals.
To illustrate the virtues of time-intensive processes, Star of Bombay teamed up with Carousel to create a supper celebrating Slow Artistry, with a menu by head chef Ollie Templeton. The restaurant is known for a rotating schedule of guest chefs, but Ollie is the man who oversees it all.
We’d love to know the total number of hours that must have gone into creating the food, which included bacon slow-cured in bergamot, 48-hour cooked short rib, and a deconstructed preserved yuzu meringue tart. Each course was served with a cocktail pairing showcasing the versatility of Star of Bombay. Our personal favourite: a sour infused with rose water and topped with a sweet, sticky splodge of Italian meringue.
If you’re a gin lover, then there’s almost certainly a Star of Bombay-shaped hole on your booze shelf.
We The Food Snobs x