Bombay Sapphire partnered with Wasomi for a culinary x multidisciplinary art experience that was painted at Farmhouse 58 and Nirox Sculpture Park at the Cradle of Humankind in Muldersdrift, Johannesburg. They submerged guests into a world of sensory artistry comprised of sensual sounds, striking visuals and succulent food.

The likes of Fashion Designer Craig Jacobs, TV host and Creative Producer Olwethu Leshabane; sport and Lifestyle TV Host and Executive Producer Minnie Dlamini; contemporary Visual Artist Trevor Stuurman, and a plethora of other creative entrepreneurs were hosted by award-winning media entrepreneur and accomplished actress Nambitha Ben-Mazwi to:

• Contemporary art
• Dazzling designs
• Inspiring musical performances

Having a history of being involved in and commemorating the arts, creativity has always been at the heart of what makes Bombay Sapphire gin. A heart that they wore on their sleeve as they partnered with Wasomi to give an immersive educational experience.

Bombay Sapphire x Wasomi – a world of sensory pleasure

Wasomi is a phenomenal collective of emerging female creatives that collaborate in a space that focuses on highlighting female creators. It is comprised of: 

• Fashion and interior designer Shelley Mokoena
• Multidisciplinary artist Tebogo Bafedi Ribane
• Visual artist Tzung-Hui Lauren Lee 

Tebogo Bafedi Ribane performed a powerful metamorphosis dance piece highlighting different stages of being. Before then, a Wasomi doccie was showcased to the audience. It saw our female creative entrepreneurs, including our very own Nicole Ogle, Head of influencer marketing, development and strategy at OnPoint PR, talking about how they see themselves, the materials they use and how they use them to portray their message. “Every challenge is an opportunity to enhance the greatness within you,” Tebogo Bafedi Ribane explained, “we’re so grateful for the courage that we have to take charge and want to take over and assist regarding the art space.”

In collaboration with Bombay Sapphire, the Wasomi lineup also included other female creatives who exhibited their art fearlessly. These included expressionists:

• Sculptor and entrepreneur Fathema Bemath
• Visual artist Mmabatho Mokalapa
• Architect and entrepreneur Nindya Bucktowar

Guests enjoyed and engaged with the multitude of sculptures, fashion pieces and visual art layered around Nirox Sculpture park by our female creators. In addition to also being serenaded by the soulful sounds of Sio. Celebrated for her eloquent sound, Sio intertwines house, jazz, dance and electro music. She laid her soul on the stage and let us into her world with her intimate stories as Shelley Mokoena led her fashion show through the crowd.

The collaboration between the two forward-thinking entities offered women of different art disciplines the opportunity to integrate and communicate. It was a hub for growth through connection, interaction and women empowerment. An inspiring initiative that saw first-hand what can be achieved through partnership with like-minded individuals.

A world of taste, smell and delicacies

Bombay Sapphire has turned the distillation of gin into the art of botanicals as they strive to keep the balance of botany in their gins. This is the exception when specific botanicals are highlighted in some of their spirits. These include the Bombay Bramble, which shines the light on the blackberries and raspberries, and Bombay Citron Pressé, which glistens with Mediterranian lemon. 

Consisting of 10 botanicals sourced from only a handful of artisanal producers in designated regions around the world, it leads to enhance your flavour palette. A beautiful dance that they choreograph through flavourful cocktails and a delectable culinary experience.

Born, bred and still raised in South East England, Bombay Sapphire encourages you to play around with their gin as they observe no rules of how you should savour it. Yes, there are zero rules and regulations here – just you, your imagination and the depths you are whiling to venture into. “We’re really open to handing the power of the brand to the people that enjoy it,” Avukile Mabombo, Marketing Manager, Middle East & Africa at Premium White Spirits at Bacardi, stated, “The best way to enjoy Bombay is the way you enjoy it.”

Farmhouse 58 saw us being treated to fresh soil-to-table cuisine. Accompanied by its own cocktail, the menu comprised of dishes that emphasised certain botanicals, such as:

• Starters
  • Juniper steak & lentil salad
  • Harissa and cassia marinated cauliflower steak
• Mains
  • First curry consisting of coriander and grains of paradise
  • Cubeb rubbed lamp chops
  • Spinach dhal
  • Flatbread
  • Rice
• Dessert
  • Lemon and custard
  • Apple almond and coconut custard

At Nirox Sculpture Park, Chef Leon van Devente orchestrated the tunes that our taste buds would dance to. Coming from one of Johannesburg’s most revered fine dining restaurants, Gemelli, he also used several botanicals in his dishes to dial up the flavours. The menu was made up of:

• Starter 
  • Seared tuna infused with lemon and juniper 
• Main course 
  • Confit duck leg infused with coriander and cassia bark
• Dessert 
  • A touch of colour inspired by almond and liquorice 

All three courses were paired with Bombay Sapphire cocktails, including:

• French Iris
• Cubeb Side Fizz  
• Cassia Mule 

All curated by Bombay Saphhire’s sustainability ambassador Leighton Rathbone.

With sunset on the horizon, the day ended with an interactive mixology class hosted by Rathbone. We painted our glasses with style and taste – as is the case in a bottle of Bombay Sapphire – using: 

• Zesty lemon peel
• Crunchy almonds from Spain
• German angelica
• Delicate coriander from Morocco
• Orris and juniper from Italy

To ensure each curated cocktail had a bright and fresh taste, we used:

• Vibrant liquorice from China
• Cassia bark from Vietnam
• Hand-dried Cubeb berries from Indonesia
• Grains of paradise from Ghana 

This resulted in perfectly balanced and versatile gin cocktails.

 “Bombay Sapphire has a heritage of creativity, and this is evident in every aspect of our premium gin. From the way our Master of Botanicals creatively coaxes flavour out of the botanicals he sources around the world to the way the gin is distilled. It is only natural that we collaborate with bold and versatile creatives. We are constantly stirring creativity with those we partner with to ensure they are breaking what they thought were their limits,” says Francois Portier, Bacardi Sub-Saharan Africa Managing Director.

 “As a responsible corporate citizen concerned with how we conduct our business, all 10 botanicals that make Bombay Sapphire will be certified sustainable this year by Ecocert S.A. – the world’s leading specialist in the certification of sustainable practices. This recognises the commitment of our Master of Botanicals, who only works with suppliers who act responsibly and ensure a sustainable future for farmers, their communities, and the environment, “concludes Portier.

Bombay Sapphire is the world’s leading gin. As such, it makes for the perfect accompaniment to delectable delicacies and other of life’s treats.

Come experience the Perfect Serve with Bombay Sapphire and find your flavour

The full Bombay Sapphire immersive art of botanicals sensory experience will be open to the public at the Saint restaurant in Sandton on Sunday, September 25. Hosted by Minnie Dlamini, It will start at 15:00 and end late. Expect the sounds of DJ duo Lemon and Herb to set the backdrop to your evening as they perform their deep house set from 11 pm onwards.

Head Chef at Saint, David Higgs, will partner with Bombay Sapphire’s brand ambassador to curate a three-course Art of Botanicals menu inspired by Bombay Sapphire’s 10 botanical flavours. It will include herbal, citrus, floral and spicy notes. This will be followed by Saint’s Head Mixologist Devon Andreka and Bombay Sapphire’s brand ambassador curating three Art of Botanicals cocktails inspired by the gin’s 10 botanical flavours.

With all great things, enjoy Bombay Sapphire responsibly so you can enjoy it for longer.