Hapusa Gin 70cl 43% ABV Indian Gin Uses Local Ingredients

Product Information

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The only London dry gin made in India. Copper pot distilled with botanicals sourced from India and around the world. This gin has clean juniper and fresh lemon peel on the nose and a zing of ginger on the finish. One of these was bestowed upon Four Pillars Olive Leaf Gin, described by one judge as having a “velvet‐like texture, with olive-oil-like notes”, making it perfect for a Dirty Martini. Master-winning 58 and Co London Dry was lauded for its “nice floral note, herby, lemon, light spiciness, and very good complexity but easy to drink.” Hapusa Gin is made to a one-shot method on Nao Spirits’ 1000-litre copper pot still, Agatha. All of the ingredients are added to the pot alongside a neutral wheat spirit and driven gently through the copper by distiller Jay Dhawan. But other botanicals such as blood oranges, cassia bark, angelica root and rose petals are sourced across India. Gin Gin

Greater Than

One judge noted: “Green kaffir lime leaves and citrus oil on the nose intertwined with some pine and juniper. The palate is focused, and it replicates the nose with a touch of richness giving it extra depth. Very cleverly composed.” When it comes to Indian flavours, there are coriander, fennel seeds, chamomile, ginger and lemongrass. It is made from a blend of botanicals such as lemongrass, Darjeeling Green Tea, citrus peels, juniper and other Indian herbs. Australian brand Four Pillars won four Masters in the competition, including two in the Contemporary flight. Records the default button state of the corresponding category & the status of CCPA. It works only in coordination with the primary cookie.

A small operation in the US or a reasonably large craft gin distillery in the UK would be incapable of producing enough spirit to supply the demand if their flagship brand became embraced by Indian drinkers. You need hundreds of thousands of litres. By Indian standards Nao Spirits is tiny, their still isn't gargantuan and their team isn't in the hundreds. However, they hope to one day have a gin that can be available across the country as well as internationally, and eventually grow into something sizeable. Goa-based Stranger & Sons was created in 2018 by Sakshi Saigal, Rahul Mehra and Vidur Gupta’s Third Eye Distillery. Last year, global gin volume grew by 8%, and is predicted to increase by 3% over the next five years, data from IWSR Drinks Market Analysis showed. The result is an attractive product that draws on temple architecture, numismatics and handicrafts for its design and plays with Indian flavours in a less than obvious manner.Pumori is named after Mount Pumori and is produced by Fullarton Distilleries in the woodlands of Candepar, Goa. Available in Goa, Mumbai and New Delhi, Hapusa is the perfect gin to drink straight up with a garnish of mint. Greater Than The Swedish distiller took home an impressive eight Master medals in the competition, including one for its navy strength bottling.

The Indian drinks industry is confusing, inconsistent and on such a massive scale few can truly comprehend. It’s also mainly geared towards beer and dark spirits like Whisky. For generations, Gin has been seen as an old-person’s drink in India and more specifically, locally made gin is almost always perceived (often quite rightly) as a mass-produced, industrial product. Gin Gin is India’s first hemp gin and it was founded by Shubham Khanna, who travelled to New York to study the gin-making process. Master medallist Mermaid Gin was described as “soft and herbal” with “lovely citrus notes” by the judges, who added that it would make a “great Martini”. You can also make Negroni’s Gimlets or classic Martinis with this Indian gin brand. Jaisalmer Indian Craft Gin The International Spirits Challenge 2022 (Double Gold Medal), International Gin Producer of the Year

Samsara

The 20% ABV range of Edinburgh Gin liqueurs include Raspberry, Elderflower, Plum & Vanilla, and Rhubarb & Ginger. Näo spirits was formed in 2015 by Anand Virmani and Vaibhav Singh, when the two friends from Delhi, India felt like the gin renaissance wasn't hitting the country with the same force as it did the rest of the world. The two bar owners felt that the country where gin & tonic was invented needed to step up and they decided to take matters into their own hands. They procured a copper pot still, named it Agotha, and started experimenting with various spices, herbs, and fruits. The Indian industry is so focused on the high-volume model that no one would give us the time of the day,” Virmani recalls. “A craft spirit was just too much of a bother for them, so it became clear that if we were going to do this, we were going to have to turn into distillers ourselves.”