Hapusa Himalayan Dry Gin

Hapusa is the Sanskrit word for juniper, and this is the gin that proved India could grow its own. Nao Spirits in Goa — founded by Anand Virmani and Vaibhav Singh, the pioneers of Indian craft gin — foraged juniper berries from near the snow line in the Himalayas, where wild juniper has grown for millennia but had never been used in gin, and built a distinctly Indian spirit around them. Nine botanicals, all sourced in India: Himalayan juniper, coriander, turmeric, raw mango, ginger, cardamom, almond, and gondhoraj — a wildly aromatic lime from Bengal, a cousin of kaffir lime — distilled in copper pot stills and bottled at 43% ABV. Difford's found pine-forest juniper with turmeric and freshly sawn damp wood on the nose, then a palate where earthy spices mask the expected juniper-forward attack, finishing spicy and earthy with subdued pine — an invigorating spiced gin that befits its Indian roots. Expect a nose unlike any London Dry: forest juniper meeting fresh-cut ginger, green mango's tartness, turmeric's warm earth, and the floral-citrus blast of gondhoraj, opening into a full, savory palate where the spices lead and the juniper anchors, finishing long and warm with almond softness. Honest note: earthy and spice-forward rather than crisp. It's built for a G&T with a slice of green mango or a Gimlet with lime and ginger — and it's the bottle that put Indian gin on the world map.

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