‘Ginaissance’ might be old news, but it is still far from being written off. While India was introduced to gin with international industry leaders like Gordon’s, Bombay Sapphire and Beefeater, local gin brands adapted Indian taste preferences by incorporating traditional botanicals and flavours into their products and captured the attention of the experimental patron. If the number of homegrown gins (which seems to be multiplying) is an indication, gin is poised to bask in the Indian sun for years to come. You name the flavour profile or botanical, Indian gin-makers bottle it—from strawberry (Samsara) to coffee infusions (Greater Than), and from turmeric (Hapusa) to tulsi (Terai).    

“India has a long-standing tradition of consuming spirits with whiskey and rum often dominating the market. However, gin has carved its own niche, appealing to a growing number of discerning drinkers,” says marketer and brand strategist Vijeta Singh. With an experience of over eight years in the food and beverages and branding space, Singh put that expertise to good use when she started Cobbler & Crew, an award-winning cocktail-first bar in Pune’s vibrant gastronomy scene.