How India Fell in Love with Gin And Made It Its Own
The Art of Botanicals...
Gin is having its moment in India, and it feels almost poetic. Imagine: what began as a medicinal tonic in 17th-century Europe—Dutch physicians blending juniper into a remedy—sailed across seas, found its way into the British imagination, and eventually into colonial India. Here, under the weight of the tropical sun, gin became more than a cure; it became a companion. The gin and tonic, after all, started as a clever way to make bitter quinine bearable, unknowingly planting the seeds for India’s long-term bond with the spirit.
But today’s Indian gin is a different creature entirely. Gone is the stiff, old-world nostalgia of the Raj. In its place stands a spirit that is vivid, local, and full of self-expression. Over the last decade, India has witnessed a true gin renaissance—part of the global love affair with craft spirits yet rooted deeply in its own soil.
The turning point came in 2017 with Greater Than, India’s first modern craft gin. For the first time, white spirits weren’t just mixers; they became storytellers. Cocktail culture began blossoming in metro bars, and suddenly, people wanted spirits with personality, provenance, and a reason to sip slowly rather than just swill. The timing was perfect.
India, after all, is a natural playground for gin. Our landscapes are alive with botanicals—citrus, spices, herbs, florals, roots, and indigenous fruits—all waiting to be distilled into liquid stories. And in a country where the heat can be unforgiving, gin’s crisp, dry, aromatic style feels like a cooling embrace. Pour it over ice, add tonic and a slice of lime, and you have a drink that feels perfectly at home here.
This harmony between climate, culture, and curiosity has given rise to a new generation of Indian gins, each proudly wearing its roots on its sleeve. Baagh and Malhaar are bright examples, brimming with the zest of Nagpur oranges and lime—juicy, fresh, and unapologetically Indian. They taste like our summers, like a burst of citrus under the sun.
Cherrapunji Gin takes a moodier path. Inspired by Meghalaya’s misty hills, it leans into earthy spices and native peppers, with a subtle smokiness that evokes rain-soaked forests. Its reusable stainless-steel bottle feels rugged and thoughtful, as if carrying a piece of the Northeast’s conscience into every pour.
Jin Jiji, one of the pioneering names, went in a completely different direction by adding cashew nuts into its botanical mix. This nod to the cashew-laden West Coast wasn’t just local pride—it transformed the spirit. The cashew imparts a gentle sweetness and silky roundness, softening the gin’s edges without dulling its character. It proved that Indian gin didn’t need to mimic European traditions; it could carve out its own soulful, flavour-rich identity.
What ties these gins together is their sense of place. They smell and taste like India—of spice bazaars, citrus orchards, monsoon forests, and sunlit soil. Each bottle whispers a story of where it comes from, turning a drink into a conversation.