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

Product Information

The LIVE virtual tastings are carried out in the last week of the month. Please keep an eye on our socials for confirmed dates! It uses nine botanicals including hemp, Himalayan juniper, coriander, lavender, rosemary, caraway seeds, cinnamon, lemongrass and butterfly pea flower. 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.

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. Indian brand Hapusa Himalayan Dry Gin was one of eight Master medallists in the Contemporary flight. 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”.The inclusion of turmeric from Tamil Nadu might be a surprise as it is usually only seen in cooking. But the turmeric and also ginger from Assam provide the gin’s aromatic spice. The rest of the botanicals, green cardamon and raw mango are the sweet spices and, lastly, almonds from Goa give this purely Indian gin its smooth finish. A true celebration of Indian ingredients! Hapusa Gin contains botanicals including foraged Himalayan juniper, fresh turmeric, gondhoraj peel and raw mango.

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 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.

Australian brand Four Pillars won four Masters in the competition, including two in the Contemporary flight. Lush Guide to Italicus – Rosolio di Bergamatto– the wunderkind spirit that takes the humble bergamot and makes magic Records the default button state of the corresponding category & the status of CCPA. It works only in coordination with the primary cookie.

The first panel comprised Melita Kiely, editor of The Spirits Business and chair of The Global Spirits Masters Competitions (GSMC), Will Keogh, founder and CEO of Woolf Drinks, and Clinton Cawood, freelance spirits writer.Provence wine brand Mirabeau entered the spirits sector with the launch of the gin in January 2020. Botanicals used in production are: juniper, citrus, orris root, angelica root, coriander seed, rose petals, lavender, jasmine, bay, thyme and rosemary. 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… The Swedish distiller took home an impressive eight Master medals in the competition, including one for its navy strength bottling. 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.” Hapusa is actually the Sanskrit word for Himalayan juniper berries. Starting with this elusive juniper berry from Northern India, the team went on to create Hapusa’s London Dry Gin with only seven other Indian botanicals.