The 6 Indian gins you need to stock up on

You know gin is having a moment when the Queen of England launches a version of her favourite tipple (she’s known to have a gin drink before lunch every day) using ingredients from her back garden. And speaking of back gardens, in our own proverbial backyard closer to home, gin is becoming the reigning craft alcohol of choice, from Rajasthan to Goa. 

There’s Terai that sources its concoction from the largest spice market in New Delhi, Khari Baoli; GinGin, India’s first hemp gin(!) and the brainchild of a 24-year-old; Hapusa, the savoury gin that boasts of turmeric and mango (and best served in a Negroni); Jaisalmer, the gin made in the foothills of the Himalayas, and so on. 

In many ways, the gin revolution of India has been a result of the spirit’s universal love. A G&T is comparable to the peanut butter jelly of the sandwich world—both experimental, yet quotidian in its sustenance. And so the experiments with the botanicals in gin continue—cashew for a smoother texture, gondhoraj lime for a twist, tulsi and fennel to hit refresh, all while remaining contemporary in palate. 

With a smorgasbord of spices in the country, including the Himalayan juniper, an intrinsic ingredient in the making of gin, it’s no wonder that the tipple turns to India to be handcrafted and homegrown in distilleries both old and new. Read on to know what renders each of these new-age gin brands unique in their reinterpretation of the seven centuries old spirit. 

What: GinGin

USP: 9 locally sourced botanicals, namely Himalayan juniper, coriander, lavender, rosemary, caraway seeds, cinnamon, lemongrass, butterfly pea flower, and hemp.

Why you’ll love it: The small batch handcrafted gin uses the rare and time consuming single-shot distillation method. Plus, bonus points for the hemp that has us all ears and taste buds. 

What: Perry Road Peru

USP: A distilled gin cocktail in a bottle from the two behemoths in indie cuisine, The Bombay Canteen and indie gin-maker, Stranger & Sons.

Why you’ll love it: It takes the spirit of Mumbai city and bottles it into a cocktail made with perus (guavas) macerated in gin. Think streetside chaat masala peru squeezed into a bottle. 

What: Jaisalmer

USP: Made in the foothills of the Himalayas the botanicals in this gin traverse the length and breadth of India. 

Why you’ll love it: Watch out for coriander and vetiver from near Jaisalmer, sweet orange peel from Central India, cubeb pepper from Southern India, Darjeeling green tea leaves from Eastern India, lemon peel from Western India and lemongrass from Southern India.

What: Hapusa

USP: The Himalayan Dry Gin gets its name from the Sanskrit word for juniper (the ingredient that gives gin its flavour and aroma). 

Why you’ll love it: The inclusion of turmeric and mango make this one of the very few savoury gins found today. As a sipping gin it’s best served with ice, tonic and cold brew coffee.

What: Terai

USP: Apart from its carefully crafted gin with 11 botanicals sourced from the largest spice market in Delhi, Khari Baoli, the bottle itself is a keepsake. 

Why you’ll love it: The sculpture of the bottle is fashioned on the pillars of Old Indian architecture, with a stopper carved by the Channapatna artists known for their toy-making skills. 

What: Pumori

USP: Their smaller batch, heavily sensory gin goes through old-school ways of craft production, where every micro detail passes many checks. 

Why you’ll love it: The masala chai of gins, this one has a burst of cardamom in every sip, followed by herbs, citrus and a smidge of liquorice. Made for those adventurous with their taste buds. 

Also read: 

Tracing the roots of the gin that celebrates British tradition, Indian spices and the offerings of Germany’s Black Forest

The cocktail recipe you need if you are a health nut and hate hangovers