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

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Some are mellow while others are flavoured, meaning that there is an option for different gin preferences. Sailing to the top of the Pink Gin flight was Master‐winning Mirabeau Dry Gin. One member of the panel said: “Delicate perfumed nose, lovely and floral with some peppery juniper and a lovely fruity spiced finish, just glorious.” Nao Spirits, a start-up by Anand Viramani, Aparajita Ninan and Abhinav Rajput, makes the gin at a state-of-the-art distillery in Goa. The trio were adamant about using Himalayan juniper when they learnt about its use in Ayurvedic medicines in India. However, it took a couple of wild goose chases before Anand finally laid his hands on the elusive ingredient. It was launched in 2018 and it is a triple-distilled neutral grain spirit which is re-distilled in a traditional copper pot. In the Cask Aged flight, González Byass’ London Nº1 Sherry Cask scored highly with the judges for being “light, fresh and fruity with a good balance of complexity”.

But other botanicals such as blood oranges, cassia bark, angelica root and rose petals are sourced across India. Gin Gin The duo, bought a copper pot still and began experimenting with every herb, fruit and spice they could get their hands on. It’s a sizeable still, mind, and while it was a case of trial and error, with a great deal of dead ends along the way. After a while and, as far as we have understood, after seeking help within the industry to bring in some insight and experience, they honed two recipes. One was a modern classic that recalled the entire history of Gin and paid great respect to the category, which they called Greater Than. Made using a multi-shot process and with a strong juniper forward note, complimented by an orange twang, we’ve consistently said that it is one of the best classic gins you will find. It is however, a story to tell on a different day, it is their other offering that is the star of this very review: Hapusa Gin.Following triple distillation in London, the Master winner is transferred to Jerez in Spain where it was aged for three months in former Tío Pepe fino Sherry casks. Dimple Athavia, founder of All Things Drinks, chaired a group that included: Joyce Chou, translation project manager at the Wine & Spirit Education Trust (WSET); and Sara Jane Eichler, founder of the Negroni Club UK. The triple-distilled gin is made in a traditional copper pot still, in small batches, at the Rampur distillery. "The recipe is derived from the ancient Indian knowledge of herbs," says Banga, "Seven of the 11 botanicals used in the distillation come from India. The Master Distiller selects coriander and vetiver, a complex spice with peppery notes, grown in the fields around Jaisalmer; sweet orange peel from Central India which compliments the citrus and floral tones of the gin; cubeb pepper and lemongrass from South India; Darjeeling green tea leaves from East India and lemon peel from West India." Angelica root, liquorice and caraway seeds round out the flavours, lending a spicy, slightly anise-tinged taste. For the signature serve, pour 35ml Jaisalmer Indian Craft gin into a Copa glass filled with fresh ice; top with Indian tonic water and garnish with orange peel. One judge particularly enjoyed Edinburgh Gin Elderflower Liqueur: “Good light elderflower nose, light freshness on the nose. The palate has a wonderful sweetness but also very fresh and vibrant citrus note that balances the alcohol perfectly. The elderflower is fresh and lovely and I can see this being enjoyed with Prosecco.” Greater Than is available in Goa, Mumbai, New Delhi and Bengaluru, and is great to have as a classic gin and tonic. Stranger & Sons

Lush Guide to Italicus – Rosolio di Bergamatto– the wunderkind spirit that takes the humble bergamot and makes magicHapusa Gin contains botanicals including foraged Himalayan juniper, fresh turmeric, gondhoraj peel and raw mango. Nose: Definitely a fragrant gin. Hapusa hopes you will experience pine forests and wildflowers on the nose – and I feel that it’s too divine of a description not to smell those in a gin from India! When it comes to Indian flavours, there are coriander, fennel seeds, chamomile, ginger and lemongrass. Yes, this point directly contradicts our words about needing humility and patience, we know. It also contradicts our statement that Virmani knows what he’s doing. We state it merely because of the reality of today’s interconnected world and that everything moves so rapidly now. Slow and steady is actually more like running flat out but somehow grasping enough air to continue… He explains how their craft gin Hapusa stand out because it is made using foraged Himalayan juniper berries. Anand adds, “It is a contemporary gin that is uniquely Indian, with botanicals like raw mango, Gondhoraj and turmeric, which have so far never been used to create gins.” He adds, “Nao Spirits wanted to do away with the garam-masala-ish flavour in Indian gin and show new India flavours. We wanted to step away from the clichés.”

Gin has been through a thousand revolutions (and will go through a thousand more), and while it’s very much shaken off its Granny tag in Europe, America and Australia, it’s not quite the hipster tipple of choice in South Asia. Not yet, anyway. Nao Spirits founder Anand Virmani is just one of many hoping to change that perception. “The Indian drinks industry is confusing, inconsistent and massive. It’s also mainly geared towards beer and brown spirits,” he told us. “Gin has been seen as an old-person’s drink, and one that holds it rightful place at Gymkhana and the likes. Local Gin is also seen (often quite rightly) as a mass-produced, industrial product.”The B Corp-certified brand is produced at the 58 and Co distillery in east London, which is run on 100% solar and renewable energy. The range was given a redesign last year, created with bartenders in mind to enable efficient speed rail use. The LIVE virtual tastings are carried out in the last week of the month. Please keep an eye on our socials for confirmed dates!

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