TERAI India Craft Gin - Fresh Litchis & Mulberries

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 GinDry ginGin with no perceptible sweetness: in the European Union, the word "dry" allows at most 0.1 g of sugar per litre.GlossarySee Dry gin gins range.

Dry · Floral · Fruity · Herbal

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 stillPot stillA traditional still, often copper, that distils in batches. It keeps more texture and character than a column.Glossary using the one-shotOne-shotBotanicals are distilled in their final proportions, then the distillate is only cut with water, not blended with extra neutral spirit.Glossary London DryLondon DryA style, not a place of origin: every flavour comes from distilling natural botanicals. After distillation only water and a trace of sugar may be added, with no flavouring or colouring.GlossarySee London Dry gins 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 spiritNeutral spiritAgricultural spirit rectified to at least 96% ABV, almost tasteless. It is the base later flavoured with botanicals.Glossary. Alongside litchi and mulberry, the recipe uses juniper, lavender, rose, almond, tulsi, angelica and orris rootOrris rootIris rhizome dried for years, then ground. Powdery and violet-like, it mainly works as a fixative that binds and lengthens the other aromas.Glossary.

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.