Bombay Sapphire are thinking outside of the box when it comes to their latest collaborative project, focusing that crisp flavour and complex profile – the premium London Dry has 10 different botanicals – into what they are calling “True Artistry”. It’s a program of avant-garde partnerships with various Australian music, fragrance, and culinary talents, curated into events that aim to elevate different aspects of the gin drinking experience both through online and real-world sensory experiences.
DJ duo Yolanda Be Cool have hopped on board the program along with fragrance specialist Samantha Taylor (Melbourne’s The Powder Room), Taxi Kitchen Head Chef Tony Twitchett, and Botanic Restaurant Head Chef Matt Fletcher. These partners will then be using their respective talents in relation to the various scents, sounds, and visuals associated with one of the most recognistable gin brands in the world.
“For the Bombay brand the heritage, design, distillation process, and unique ingredients found in each bottle of Bombay Sapphire all form ‘True Artistry’ and we are thrilled to have the opportunity to work so closely with such inspiring home-grown Australian talent.” said Global Brand Ambassador for Bombay Sapphire Raj Nagra. “Each sensory collaborator brings their own unique perspective and vision to our philosophy of ‘True Artistry’.
Yolanda Be Cool have curated an exclusive playlist over at their Spotify channel, mixing up tunes to drink gin to, with some tracks sampling the local sounds of the exotic locations the ten botanicals found in Bombay Sapphire are sourced from (think drums from Africa, and flamenco from Spain). That handles the audio side of things, while Taylor focuses on the olfactory tip with a world first, limited edition Bombay Sapphire unisex fragrance which has been created using a blend of all ten botanicals.
Perhaps the most exciting (and most relevant to our interests) collaboration is the one which leans towards the culinary world. Bombay Sapphire are known to be fairly involved in Australia’s dining scene, so it’s no surprise that both Twitchett and Fletcher have been tapped to design exclusive ‘ginstronomy’ menus at their respective restaurants, offering up food that’s been based on the botanicals, with each dish made to complement gin.
This culinary focus also brings back Bombay Sapphire’s brilliant Project Botanicals, an annual series which this year will be held at Melbourne’s Taxi Riverside in Federation Square this September. Sydney will have its turn in March next year when the event heads to Botanic Gardens Restaurant (more information can be found at the official project botanicals website linked to below).
Take a dig into our archives and check out our experience at last year’s Project Botanicals HERE.
Project Botanicals 2016
Where: Taxi Kitchen || Federation Square; Swanston St & Flinders St || (03) 9654 8808
When: Thurs 8th – Sun 18th September 2016; sittings Thurs-Sat 6pm-8:30pm and Sunday 12pm, 3pm, and 6pm.
Tickets: $49pp + bf (includes two exclusive Bombay Sapphire cocktails and two paired dishes)
More Information: HERE
Images supplied and used with permission.
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