Jaisalmer Indian Craft Gin builds a dry, structured profile from a botanical route across India. The recipe includes juniper, coriander, vetiver, citrus peels, cubeb, lemongrass, Darjeeling green tea, angelica, liquorice and caraway, with seven of its eleven botanicals identified by the producer as Indian. Made at Rampur Distillery, it begins with a neutral grain spirit, is triple distilled and then redistilled in a copper pot still. At 43%, the finished gin has enough weight to carry its spice and citrus without losing definition.

Juniper remains the frame, but the character arrives in successive details. Coriander and citrus give a bright opening, lemongrass adds freshness, and cubeb supplies a dry peppery edge. Vetiver brings an earthier, root-like shadow that stops the profile from becoming simply fragrant. Green tea contributes a light tannic lift, while angelica and liquorice give the palate structure and length. The result is aromatic and layered, but it still drinks as a proper dry gin rather than as a spice blend.

The name refers to the fortified city of Jaisalmer in Rajasthan, and the bottle was launched in 2018 as a modern Indian craft gin. That context is useful because the recipe is not built around a single exotic botanical. Its interest lies in the way familiar gin architecture meets ingredients such as vetiver, Darjeeling tea and cubeb with genuine restraint. It is a confident choice for drinkers who enjoy classic juniper but want more nuance around it, particularly in drinks where tonic has room to reveal the citrus and tea-like finish.

The Perfect Serve is intentionally simple: Indian tonic, clear ice and an orange peel. Orange brings a rounded citrus perfume that does not compete with the lemongrass or tea, while tonic bitterness keeps the finish dry. Avoid piling in extra spices; the gin already carries them. A gentle stir is enough to open the aroma and preserve its clean, composed shape.