Raj Nagra on What You Need to Know About Gin Today
The global brand ambassador for Bombay Sapphire lives, breathes and vapor infuses gin.
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After a somewhat tumultuous history and an ever-shifting popularity over the decades, gin has fought its way back and into the glasses of today’s modern, sophisticated drinkers. It’s thanks, in no small part, to the well-loved and widely poured Bombay Sapphire. Uniquely crafted using the vapour infusion process, the spirit takes on broader, more balanced flavours, creating a complex drop that has changed the way we look at, and drink, gin.
We caught up with Bombay Sapphire’s global brand ambassador, Raj Nagra, to find out about his work and to chat all things gin.
How did you cut your teeth in the industry and what’s led you to your current role?
When I finished school, I worked with some people that really led my interest into the industry with a bit more focus. Working at a Sheraton Hotel in Sydney, I met three very famous London bartenders and they really showed me the level of high-end cocktails. I worked in several Sydney bars in the '90s, went to London, then returned to help open Gas nightclub. I did some consulting in Dubai and Australia before Bacardi approached me with an Australian ambassador role, which I started in 2001. After that, I was given a full-time Asia-Pacific role, then moved to Miami seven years ago for a national role there, before I took on my current position.
Talk us through some of the things that your work entails.
Well, there’s a lot of travel, obviously. It can be anything from global competitions, going to various markets, supporting local activations to presenting at trade events, training programs and lots of PR-type stuff. So it’s a combination of many different aspects, but it’s really just speaking to any number of audiences on behalf of the brand. There’s a lot involved, so it keeps things interesting!
How has Bombay Sapphire set itself apart from the rest?
I think when Bombay Sapphire launched, it was singlehandedly responsible for gin’s modern renaissance. In the '90s we started to see a lot more style bars pop up, a lot more interest in drinking culture and Bombay was at the forefront of that. It really has led the modern gin charge that we have — it’s allowed modern gin to exist.
How Bombay sets itself apart is the distillation process. The flavour infusion is really like the difference between steaming and boiling vegetables; what you end up with when steaming is a lot more expressive — more forward, more vivacious, a more engaging type of experience. As far as I know we’re the only gin company in the world to have a Master of Botanicals [Ivano Tonutti]. That’s quite unique to us — we have that interest in where our ingredients come from.
What are some things people might not know about gin?
It’s a lot more approachable than people might think and much more mixable than vodka, for example. It has a lot more to lend and it’s quite a refined taste. I think people are quite often surprised when they mix it, as to how palatable it really is.
What excites you about Australia’s bar industry?
Australia’s one of the leading cocktail markets in the world – it’s cutting-edge, it’s polished and it’s come such a long way. There are so many bartenders travelling globally and coming back with a lot of knowledge and experience — they’ve really pioneered an amazing array of bars. I think it’s a great showcase. Consumers are also a lot savvier these days and Australians like to go out and have fun, so there’s plenty of good drinking to be had.
What has Bombay Sapphire got in store for us in the coming months?
Well, Star of Bombay is just walking out the door now. It’s really one of the most incredible gins in the world, and I can say that, not just because I work for them!
It’s a higher proof and we use a method called slow distillation where we slow down, and steam up and slow down the production process. Because we’re not boiling it, we have a lot more control over the aspects that we gain from the botanicals, so what you end up with is a full-bodied, textured, sipping style of gin which you can’t really find anywhere else. It’s bold, but it mixes in a lot of different ways.
What are your favourite gin cocktails?
At the moment I’m quite fond of the Clover Club. It’s a great classic, and a really approachable drink. I’ve also been getting into 50/50 martinis — half Bombay, half Noilly Prat Dry, with a dash of orange bitters and an orange twist. And of course, negronis. It’s not often I’m out and not drinking a negroni.
Experience Bombay Sapphire in all its flavour at Project Botanicals. The pop-up will be open from June 24 to July 11 (Wednesday to Saturday) at 64 Sutton St, North Melbourne. Tickets $45pp (plus booking fee) via Eventbrite.
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