Moksha Spice of India Gin

Premium cardamom from the spice farms of southern India is the heart of Moksha Spice of India Gin, which the brand calls a tiger among gins and the real king of the gin jungle. Inspired by India and crafted in New Zealand, it pairs that cardamom with warming ginger and a whisker of lime, and is bottled at 42% ABV. The idea is simple: one great spice, one warm root and one bright citrus, around a juniper base. It is the spice-led gin of the Moksha range.

Citrus · Spicy · Floral

Lime gives the nose a fresh, direct lift. Cardamom follows with its fragrant, slightly eucalyptus-like perfume, the note that defines the gin. Ginger brings a clean, building warmth on the palate rather than sweetness, and juniperJuniperThe one compulsory botanical: gin must taste predominantly of juniper. Its "berry" is really a small conifer cone, resinous and peppery.Glossary keeps a dry, resinousResinousAn aroma reminiscent of pine or fir resin. It is juniper's signature, due to compounds such as pinene.Glossary line underneath. Floral hints soften the spice and give the citrus room. The warm, aromatic finish lets the cardamom linger longest, and the gin reads clearly as spice-led while staying fresh enough for a long drink. Green cardamom, the most prized form of the spice, is one of the world's most expensive, after saffron and vanilla.

Moksha, the Sanskrit word for liberation, gives the brand its promise: find freedom from the everyday. Its spice makes it a natural match for Indian food, and it shines in a GimletGimletGin with lime cordial or sweetened lime juice, served well chilled without ice. It is said to come from the Royal Navy, as a guard against scurvy.Glossary, where lime meets cardamom, or in a Moscow Mule made with gin instead of vodka. Neat over ice, the cardamom is at its most intense.

For the long drink, pour 45 ml of Moksha Spice of India Gin over ice in a balloon glassCopa glassA large stemmed balloon glass, popularised by the Spanish gin and tonic: it stays cold for longer and gathers the aromas above the drink.Glossary and slowly add 100 ml of Fever-Tree Indian Tonic WaterIndian tonicThe classic tonic: sparkling water, bitter quinine and sugar. The name recalls colonial India, where quinine warded off malaria.Glossary. Add a lemon twistTwistA strip of peel twisted over the glass to release its oils, then dropped into the drink.Glossary and a thin ginger coin to the glass, and serve the same garnish on a small plate beside it. The classic quinine keeps the cardamom crisp, and the ginger coin echoes the gin's warmth.