You could say that Hapusa Himalayan Dry Gin was born in the foothills of the Himalayas, but really it was the genius of Anand Virmani, who launched Nao Spirits in 2015, creating India’s first craft gins with co-creator Aparajita Ninan. What is Hapusa Gin Other judges on the day included Whisky Squad co‐host Elise Craft, who chaired a panel that included: Stephen Kennard, consultant at SMJK Consulting; and Allison Strydom, founder of GinSquares. When it comes to Indian flavours, there are coriander, fennel seeds, chamomile, ginger and lemongrass. In 2015, the world was going through a “Gin-aissance” and yet, two bar owners in Delhi who waited expectantly for the tsunami of Gin brands were left high and dry. The country where Gin & Tonic was invented and where exotic gin botanicals are found in most home kitchens was still in the dark ages of Gin. If they wanted Gin, they were going to have to make it themselves. 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.

Master Distiller Jay Dhawan oversees the copper pot distillation process and, all in all, it’s a journey to India from starting sip to finishing drop! How does Hapusa Gin taste 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… This includes Himalayan juniper, orange peel, lemon peel, cardamom, coriander seeds, liquorice, nutmeg, rosemary, aniseed, cinnamon, almond and vanilla. When we spoke to Virmani at the start of the year we couldn’t help but get the impression of innocence. And by that we don’t mean naivety – he is a man who knows how to build and grow a brand and he is working incredibly hard to push Hapusa Gin out there. It appeared at Junipalooza London, made a splash at Bar Convent Berlin and will continue to worm its way into the international scene. Rather, we mean that he hasn’t made a Gin to cash in on the trend. He’s done it for a love of Gin and of India. Another panel was formed of: chair Karen Taylor, co‐founder of the Whisky For Everyone blog; Ben Thapa of Ginscentive/Highginx; and Claire Filer of The Filer Files.The LIVE virtual tastings are carried out in the last week of the month. Please keep an eye on our socials for confirmed dates! Jin Jiji is distilled in a copper pot still in Goa and the ‘Jiji’ is derived from the Hindi word jijivisha to describe a passion and lust for life. Antony Moss MW led a panel that included: Angelo Sparvoli, head bartender, St James Bar; and Graham McAteer, spirit partnerships lead at Craft Gin Club.

SIP Awards 2021, USA (Gold), SIP Awards 2020, USA (Double Gold), Bartenders Spirit Awards 2020, USA (Gold), You can also make Negroni’s Gimlets or classic Martinis with this Indian gin brand. Jaisalmer Indian Craft Gin

Pairs Well With

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. Sarah Miller, founder of the Gin A Ding Ding blog, chaired another group, which included: Ian Wisniewski, freelance writer, and Emma Stokes, ‘chief monkey’ at Gin Monkey. 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. It was strange that the country in which the Gin and Tonic was invented – one that prided itself on its botanicals and spices – would not have a single Gin to its name in a world where hundreds of Gins were being launched every year. Hapusa Gin is our answer to this anomaly.”

In the Microdistillery flight, Master-winning Hernö Navy Strength Gin was noted as “very smooth at 57% ABV with a good structure” and a “slightly herbal nose”. 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.High-quality gin is being made across the world, from India and Australia to France and Scotland. We’ve made a list of some of the best-scoring juniper spirits from our latest tasting. Gins from Australia, India and the UK took home top medals last month 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 Swedish distiller took home an impressive eight Master medals in the competition, including one for its navy strength bottling.