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

Product Information

Indian brand Hapusa Himalayan Dry Gin was one of eight Master medallists in the Contemporary flight. 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. You can also make Negroni’s Gimlets or classic Martinis with this Indian gin brand. Jaisalmer Indian Craft Gin

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”. Available in Goa, Mumbai and New Delhi, Hapusa is the perfect gin to drink straight up with a garnish of mint. Greater Than 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.This includes Himalayan juniper, orange peel, lemon peel, cardamom, coriander seeds, liquorice, nutmeg, rosemary, aniseed, cinnamon, almond and vanilla. In three years since its launch, Hapusa (the Sanskrit name for juniper) is found in over 15 countries. Anand Viramani, co-founder, CEO and distiller at Nao Spirits, is delighted. “This award puts the Indian craft spirits flag across the globe,” he says, adding that with over 250 judges drawn from around the world to evaluate thousands of wines and spirits across 1,500 different categories and renowned brands participating, the competition was intense. 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.

One judge said of the Master-winning expression: “Cherry and almond notes on the nose, tart, juicy and plummy on the palate with a welcome sour greenness on the finish.” 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 Some are mellow while others are flavoured, meaning that there is an option for different gin preferences. SIP Awards 2021, USA (Gold), SIP Awards 2020, USA (Double Gold), Bartenders Spirit Awards 2020, USA (Gold),

Records the default button state of the corresponding category & the status of CCPA. It works only in coordination with the primary cookie. Australian brand Four Pillars won four Masters in the competition, including two in the Contemporary flight. 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.” Greater Than Gin was designed with scalability in mind so that if the opportunity came, the quality could remain consistent. Multi shot methods, tried and tested botanicals and a ruthless approach to quality testing and consistency. 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”. 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.

Hapusa Gin contains botanicals including foraged Himalayan juniper, fresh turmeric, gondhoraj peel and raw mango. Lind & Lime is produced at its namesake green-powered distillery in Leith, Edinburgh. The brand was certified organic by the Scottish Organic Producers Association for having minimal impact on the environment. 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. 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.”

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. Bottled at 43.8% ABV, the gin is made with cold-pressed extra virgin olive oil and olive leaf from three olive varieties, which have been combined with seven Australian botanicals. 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. 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. 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.

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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. It uses nine botanicals including hemp, Himalayan juniper, coriander, lavender, rosemary, caraway seeds, cinnamon, lemongrass and butterfly pea flower. It is made from a blend of botanicals such as lemongrass, Darjeeling Green Tea, citrus peels, juniper and other Indian herbs.