Litchis and mulberries from the Swarup family farmlands in Jarauda, Uttar Pradesh, inspired the first release of The Bagh Explorations, a fruit-led series from TERAI India Craft Gin. Globus Spirits launched it in December 2024 in 750 ml bottles, at 42.8% ABV, as the latest addition to the TERAI India Dry Gin range.

The gin is made at The India Craft Spirits Co distillery in Behror, Rajasthan, following TERAI's grain-to-glass approach. It is distilled in a Carl copper pot still using the one-shot London Dry method, meaning the distillate comes off at its final botanical intensity in a single run instead of being made as a concentrate and stretched with neutral spirit. Alongside litchi and mulberry, the recipe uses juniper, lavender, rose, almond, tulsi, angelica and orris root.

Each group has a clear role. The fruit brings sweetness and juiciness, rose and lavender add floral lift, and tulsi, the holy basil of Indian kitchens and gardens, gives an herbal freshness that stops the fruit from turning heavy. Almond adds a gentle nutty richness, while angelica and orris root supply the earthy base that carries the finish. The distillery sums up the result as a blend of sweetness, spice and floral notes, with a smooth, lingering close.

On the nose litchi appears first, fresh and floral, with mulberry giving a deeper berry tone. The palate balances that juiciness with tulsi and juniper, and the roots return at the end. The Gin Guide Awards named it Best in Asia in 2026. The producer presents it as a gin to sip neat or to use in creative cocktails; for a simple long drink, a light tonic leaves the litchi clear, and a peeled litchi with a few mulberries repeats the two fruits of the farmland.