From a gin born in the misty hills of Meghalaya to one crafted on Goa’s soulful shores, these four homegrown spirits capture the essence of their regions with flair. Infused with indigenous botanicals, spices, and fruits, they are as diverse as the landscapes they hail from.
Cherrapunji Gin
Hailing from one of the rainiest places on Earth, Cherrapunji Gin is a vibrant expression of Meghalaya’s bounty. It’s a citrusy refresher crafted with juniper berries sourced from the Eastern Himalayas, GI-tagged Khasi mandarins, Khasi pepper, smoked tea from the Lushai Hills, and Kaji lime from Assam Valley.
Expect a bold first sip with a burst of tangy citrus followed by the piney scent of juniper. The warm peppery notes and smoky undertones from the tea create a complex palate, with the Khasi mandarin leaving a lasting impression of both zest and spice. Enjoy this gin on the rocks with a twist of lemon zest, or mix it into cocktails like the Gin Basil Smash, Rickey, or Clover Club.
Six Brothers
Crafted with deep-rooted tradition and modern distillation techniques, Six Brothers is a Mahua-based spirit celebrating the floral heritage of Western and Central India. The Mahua flowers are collected, dried, and naturally fermented before undergoing double distillation in copper stills, followed by advanced platinum filtration.
This spirit offers a sensory blend of nostalgia and innovation, starting with a sweet, grassy aroma and finishing with a spicy kick. The flavour carries subtle notes of figs and apricots, and the floral bouquet highlights Mahua’s natural perfume. It’s a delicate yet spirited sip of India’s forest heartlands.
Kumaoni Gin
An all-natural dry gin made with fresh Himalayan spring water, Kumaoni Gin pays tribute to the rugged beauty of the Kumaon region. It’s distilled over nine hours using a blend of eleven regional botanicals, including Himalayan juniper, Timur (a fruity-spicy Szechuan pepper), Black Turmeric, and Thuner—a native herb.
Other botanicals like black cardamom, rose, coriander seeds, Kalmegh (known for its medicinal properties), walnuts, Gagal (a local citrus), and Kinu (a mandarin variety) lend layers of complexity. The result is a harmonious blend of earthy, spicy, and citrus notes. Sip it neat or garnish with a slice of lime or orange to bring out its best.
Goenchi Feni
More than just a spirit, Goenchi Feni is a piece of Goan heritage, tracing its roots back to the 16th-century Portuguese colonisation when cashew trees and distillation techniques were introduced. Still traditionally double-distilled in copper pots, Goenchi Feni is crafted from either cashew apples or the nectar of coconut flowers—fermented naturally with no added sugar or yeast. They’ve also recently launched the all-new Kokum variant that takes the flavour up a notch.
The flavours are unmistakably tropical—think jackfruit, guava cheese, pineapple, and green pepper—rounded off with a spicy punch and a fruity finish. Best enjoyed in inventive cocktails like the Pineapple Lavender Collins, or paired with lime soda, tonic water, coconut milk, or pineapple juice. Add a dash of salt and sliced green chillies for an authentic Goan kick.
