Hapusa Himalayan Dry Gin is built around Himalayan juniper, an ingredient that gives the bottle its name: hapusa is the Sanskrit word for juniper. NĀO Spirits in Goa combines it with coriander, ginger, cardamom, fresh turmeric, almonds, raw mango and Gondhoraj citrus, then distils the recipe in a 1,000-litre Hungarian copper pot still. Bottled at 43%, it keeps Himalayan juniper at the centre while ingredients from the Indian pantry deepen and sharpen the profile.

The nose is brisk and resinous at first, with highland juniper carrying a fir-like intensity. Ginger and cardamom bring dry warmth rather than sweetness, while fresh turmeric adds a rooty, earthy colour to the palate. Raw mango supplies a tart, green-fruit tension, and Gondhoraj citrus gives a highly perfumed lime-like lift. Almond works more quietly, rounding the texture. Those elements make Hapusa broad in aroma, yet its finish stays firm because the juniper and spice never disappear.

NĀO Spirits was founded in 2017, and Hapusa helped establish a vocabulary for Indian gin that did not depend on copying a conventional London Dry template. The recipe is clearly local in its ingredients, but it avoids turning them into a theme. Each one has a practical role: spice creates warmth, mango gives acidity, citrus raises the top notes and juniper holds the drink together. That balance makes the gin especially good for drinkers who want a dry, savoury alternative to more floral or fruit-led modern styles.

The Perfect Serve uses Indian tonic, clear ice and an orange peel. Orange softens the sharpest citrus accents and lets the cardamom and ginger appear in the finish, while the tonic gives the gin room to unfold. Use a generous glass and a brief stir. An overloaded garnish would make the recipe seem busier than it is; the gin already brings all the detail needed.