Luxebook June 2023

JUNE 2023 Gin Special

JUNE 2023 THE GIST World Gin Day on June 10 is pretty special, for it gives us a moment to reflect back at this popular drink, earlier relegated to day drinking or a second option to whisky, has now had an entire moment of its own. Gin culture is worldwide, with newer varieties of craft gin infused with unusual ingredients and methods of production. Its origin as a Dutch drink with juniper, utilised by English soldiers to drink quinine and stave off tropical diseases is far behind. A much loved drink, we look at the botanicals and processes which make it what it is, how certain distilleries are experimenting with producing it in a more sustainable way, and even what is alcohol proof gin, and the growing market for it. If you’re a gin aficionado, this issue is all about you! Payel Majumdar Upreti —Editor When it’s Gin o’ clock! S O C I A L M E D I A ADVERTISING SALES Mumbai (022 - 6846 8500) Regional Manager (West) — Katty Gia (+91 98705 32295) • Senior Manager — Lamont Dias (+91 91674 14988) Delhi (011 - 4562 5810) Sr. General Mgr. (North) — Asha Augustine (+91 98182 80431) Kerala (+91 94140 69321) — Sanjai Krishnan Manager Mktg. Services — Salim B • Client Servicing Manager — Reshma Malvankar Founders — Marzban Patel / Anita Patel • Director Publishing — Indu Joshi • Chief Marketing Officer — Apeksha Mehta Editor — Payel Majumdar Upreti • Writers — Arushi Sakhuja, Schenelle Dsouza, Jade Crasto Creative Director — Muhammad Jaan Faruqui This magazine is printed by and produced by Mediascope Representation (India) LLP. Opinions herein are the writers’ and do not necessarily reflect the opinions of Mediascope. Editorial enquiries concerning the reproduction of articles, advertising and circulation should be addressed to: LuxeBook, Mediascope Representation (India) LLP., 51, Doli Chamber, Arthur Bunder Road, Colaba, Mumbai 400005, India. Email: Material in this publication may not be reproduced, whether in part or in whole, without the consent of the publisher. Mumbai - Palladium Mall, Lower Parel - Art of Time, Waterfield Road, Bandra New Delhi - DLF Chanakya Mall, Chanakyapuri - Kapoor Watch Co, Emporio Mall - Ethos Summit, Select City Mall, Saket Chennai - Ethos Summit, Palladium Mall I Bangalore - Ethos Summit, UB City Mall Gurgaon - Kapoor Watch Co, Ambience Mall, NH8 I Hyderabad - Ethos Summit, Road No. 12, Banjara Hills Kolkata - Ethos Summit, Shakespeare Sarani Road extend your international limited warranty for up to 8 years on 2|LUXEBOOK|JUNE 2023

JUNE 2023 C M Y CM MY CY CMY K 2|LUXEBOOK|JUNE 2023 Cover Courtesy: Hendrick’s Gin 04 Trending 08 Ginfographic 16 The Curious Drink 24 Fragrant Spirit 20 Green Gin 36 Cocktail Hour 43 Zero-proof Gin 12 Gin 101 30 Gin and Food CONTENTS

BY ARUSHI SAKHUJA Ritu Kumar Set of 3 – `1800 From elderflower infused gin to berry, here’s looking at the best flavoured gins in the market. The best flavoured gins! 6 5 2 4 3 7 Let the fun begin as you get experimental with your favourite gin tipple. Be it a classic G&T or a new gin-based cocktail, adding a flavour punch is always a good idea. From zesty citrus notes to fresh fruity flavours, the world of flavoured gin is vastly growing. Flavoured gin is far from a new concept, however, today’s variations have a stronger colour to appeal to consumers looking for visually enticing, as well as great tasting drinks and cocktails. Think from Gordan’s Elderflower to Sipsmith Strawberry Smash, and Hendricks Flora Adora, these are the best flavoured gins that deserve a spot in your bar! 1. Gordan’s Elderflower A fresh, summery gin with delightful aromas of fragrant elderflower along with a bright and inviting berry note. Gordan’s Elderflower gin is a soft and elegant gin with a light sweetness and floral character. An excellent choice for a G&T 2. Tanqueray Blackcurrant Royale Want something a little sour and fruity? Tanqueray’s fruitforward gin is going to be your new favourite. It’s all about the blackberries and blackcurrants, complemented with a touch of vanilla. Top it up with sparkling wine to stir up a delicious cocktail or enjoy with plenty of ice, lemonade, a wedge of lemon, and a handful of dark berries. 3. Sipsmith Strawberry Smash Gin A unique twist on classic London Dry Gin, the Sipsmith Strawberry Smash is distilled with real Wimbledon strawberries and a hint of English mint. The strawberries give it a sweet and juicy strawberries lead flavour, while it is balanced by refreshing mint and citrus. A delightfully versatile gin, enjoy it this summer with tonic and a freshly sliced strawberry as a garnish. 4. Hendricks Flora Adora Gin Looking for something more exclusive and elusive? Then Hendricks’s limited-edition Flora Adora (to be launched by the end of 2023) offers a burst of fresh, floral flavour. Inspired by the flowers the gin is crafted from a refreshingly floral infusion. The complex profile includes a beautiful balance British flavours It is smooth and easy to drink and less pronounced on the palate. The sweetness of this gin would pair best with a sparkling wine, and a Bellini sounds just about right. 7. Samsara Grapefruit and Rose Gin Immerse yourself in a crisp and refreshing afternoon with Samsara’s Grapefruit and Rose Gin. Distilled with 11 signature botanicals and infused with elegant rose petals and fresh Himalayan grapefruits it promises a unique sipping experience. The flavour profile includes notes of grapefruit and very subtle juniper, the mid-palate is sweet and tart grapefruit with some hints of citrus oil. And finally, there’s a gentle pepperiness in the background suggestive of vetiver and rose petals. Crafted to be wholesome, delicious, and flavourful, enjoy this gin on the rocks, with a mild tonic or sparkling water, alternatively pair with sparkline wine and a slice of grapefruit & Rose Petals. of rose water, violets and lemon with an aroma of Turkish delight. Team it with tonic water to delight your palate with a fresh spin on the classic G&T. 5. Bombay Sapphire Bramble Gin Bombay Sapphire has just the thing you need to spruce up your cocktail with flavours of berries. The Bombay Bramble Gin is a bold new gin bursting with the natural flavour of freshly harvested blackberries and raspberries. It is best enjoyed with tonic, poured over ice and garnished with a squeeze of lemon and is perfect for the approaching summer season. This gin is a sophisticated option for those that enjoy a touch of fruit in their G&T. 6. Beefeater Peach & Raspberry Gin This is a fruity gin which has a bubble-gumsweet upon first impression, but gradually a tart raspberry takes over. With notes of fresh peach and a contrasting raspberry tang, Beefeater Peach and Raspberry takes inspiration from the quintessential 1 4|LUXEBOOK|JUNE 2023 JUNE 2023 |LUXEBOOK|5 TRENDING

BY SCHENELLE DSOUZA Tracing the history of Gin GINFOGRAPHIC Discovered in Netherlands One of the most popular spirits today, gin has numerous origin stories. The oldest and most common one however, can be traced back to the 11th century Italy when the Benedictine monks of Salerno used juniper to distil spirits as a cure for stomach, liver and kidney conditions. Moving forward to the Middle Ages, a 13th-century Flemish manuscript referenced a liquor scented with Genever (a juniper-flavoured Dutch liquor) although the first ever recorded mention of Genever as a beverage distilled with juniper was in the 17th century in a book titled Een Constelijck Distileerboec. The distillation of Genever had become a popular practice by the 1600s when the Dutch were producing gin in earnest, with hundreds of distilleries in Amsterdam alone. This fact was enough to refute the popular theory that gin was originally produced in England. Migrating to England Gin arrived in England during the Thirty Years’ War (16181648), when English soldiers were sent to assist the Dutch in an uprising against their Spanish Catholic rulers. Here is when the British are said to have tried gin for the first time. The English troops noticed their Dutch soldiers sipping Genever before heading into battle which they said helped them to relax and strengthen themselves; they called it “Dutch courage.” British soldiers returning to England brought the spirit back with them. They gave it the name Gin to refer to the GIN FACTSHEET 11th century - Benedictine monks of Salerno (Italy) used juniper to distil spirits as a cure for stomach, liver and kidney conditions. 13th century – A Flemish manuscript referenced a liquor scented with Genever (a juniperflavoured Dutch liquor) 17th century – the first ever recorded mention of Genever as a beverage distilled with juniper in a book titled Een Constelijck Distileerboec. 1600s – The Dutch begin producing gin in earnest, with hundreds of distilleries in Amsterdam alone. 1618-1648 – British soldiers try gin for the very first time when assisting the Dutch during the Thirty Years’ War. 1689 – William of Orange ascended the throne in England and imposed severe taxes on imported spirits like French wine, Brandy and Cognac, promoting gin production in England. 18th century – The “Gin Craze” began in England with more than one thousand gin shops opening all over England. The craze led to poor oversight which led to the use of low-quality grain with bulking agents like turpentine and sulphuric acid. 1736 – The 1736 Gin Act required manufacturers to possess a licence to produce gin along with exorbitant fees and taxes. Bootleggers began the illegal sale of gin from their own homes. 1751 – The Gin Act of 1751 encouraged the “respectable” sale of gin with a lowered license fee and minimal taxes. 19th century – The column still is discovered which allowed for a continuous distillation process to obtain a 'clean' base alcohol for gin. 8|LUXEBOOK|JUNE 2023 JUNE 2023 |LUXEBOOK|9

English version of Genever. Given its medicinal properties, gin was popular among British soldiers and colonials living in malaria-prone areas; it was used to mask the unpleasant, bitter flavour of the antimalarial alkaloid “quinine”. This medical elixir give birth to the beloved Gin & Tonic that we know and love today. While gin was a favourable drink, it wasn’t until the late 1600s that the drink truly took hold in London. William of Orange ascended the throne in 1689 during the Glorious Revolution. At that time England was a staunch enemy of France and so he imposed severe taxes on imported spirits such as French wine, Brandy and Cognac in order to stimulate the British economy and promote the production of local spirits like gin. By the 18th century, there were as many as one thousand gin shops all across England, which led to what is now called the “Gin Craze”. The Gin Craze Thanks to the laws sets by William of Orange, a pint of gin became cheaper than beer. Gin had become a cheap buzz for poor Londoners who could purchase the spirit for a few pennies. With time, some employees were beginning to get paid with gin instead of money. As the gin craze went on, there was very little oversight. Manufacturers began to take advantage of the situation and started using low-quality grain along with additional bulking agents like turpentine and sulphuric acid which as suspected had a disastrous effect. The raw spirit now became the source of suffering across London with the city flooding with people who had become inebriated or insane with the spirit. Parliament eventually recognised the problem on hand and attempted to dampen the city’s appetite for gin by introducing new regulations. During the reign of George II, the 1736 Gin Act was passed which required a licence to produce gin. Gin manufacturers were also charged with exorbitant fees and taxes. However, only two licences that were formally obtained and gin production was driven underground with bootleggers producing gin in their own homes giving rise to the term ‘bathtub gin’. Gin Act of 1751 The Gin Act of 1736 was set to doom from the very beginning. The raised licence fees and heavy taxes led to bootlegging and illicit distilling none of which helped curb the Gin Craze. However, the Gin Act of 1751 proved to be much more effective than the former with an effective curb on the Gin Craze. Unlike the former, the Gin Act of 1751 encouraged the “respectable” sale of gin with a lowered license fee and minimal taxes. This Act saw a decline in the number of gin stores in London as distillers were urged to sell to licenced retailers trading the spirit from respectable places. The Act further prohibited stills with a capacity of less than 1,800 litres, which put a halt to the city’s small-scale gin businesses. Until the 18th century, gin was made in classic alembic pot stills and was slightly sweeter than the London dry gin we know today. However, in the beginning of the 19th century, the column still was discovered which allowed for a continuous distillation process. This was a quick and inexpensive way to obtain ‘clean’ base alcohol for gin leading to the emergence of the ‘London dry’ style later in the 19th century. The term ‘dry’ was used to indicate unsweetened gin. Genever vs Gin Gin can be distilled from any raw material –from the malted barley to grapes. Genever is always made from grains like rye, malted barley and corn. Gin can be made anywhere. Genever can only be produced in Holland, Belgium, and designated parts of France and Germany. Gin is never aged. Genever can be aged (oude) or unaged (jonge). Juniper must be the central flavouring agent in gin. Genever is flavored with juniper while it need not be its main flavouring agent. According to U.S. Law, gin must be bottled at a minimum of 80 proof. Oude genever must contain a minimum of 15 percent malt wine while Jonge genever cannot exceed a maximum of 15 percent malt wine. 10|LUXEBOOK|JUNE 2023

Gin has a lengthy and distinctive history that starts in Europe. The name ‘gin’, as it is known today, may have originated from the Flemish words ‘genever’ or ‘jenever’, which were originally used to describe the beverage’s medical properties. In addition to berries from the coniferous juniper shrub and other botanicals, it is produced from a distilled grain. In the past, a less expensive variety of gin would have been flavored with turpentine, but it has gone a long way since then! Gin today is perhaps a little bit different because it is purer and offers a wide range of distinctive flavors and styles. Gin spirit connoisseurs can enjoy a variety of gins. They’re all distinctive in their own way and may be used to make some of the world’s most well-known cocktails, including as the Martini and the Negroni, or they can be consumed neat. London Dry Gin Soon after the ‘Coffey’ continuous still was constructed in 1831, allowing the manufacture of a highly rectified and almost pure spirit, London Dry arose as a dry refined form of gin, initially only made in London. Because of the high distillation strength, the disagreeable aromas prevalent in older gins were eliminated, allowing the new spirits to be offered unsweetened or “dry.” London dry gin is mostly utilized in the making of mixed beverages and is rarely consumed straight. It is distinguished by its softer finish, which makes it ideal for creating rich cocktails. London dry is considered as an unsweetened gin that may be created anywhere in the world.When it comes to distilled gin flavour types, juniperforward gins with classic botanicals Not just one gin Looking at the different types of gin available in the market BY JADE CRASTO like coriander seeds, angelica root, citrus peel, and orris root are termed London Dry. Tanqueray and Beefeater are two classic examples of this type that still exist, but only one is presently produced in the city of London and both are bottled in Scotland. Modern London Dry-style gins still created in London include Sipsmith’s Gin and Portobello Road Gin. Rutte Dry Gin is one of several London Dry-style gins produced in different cities and countries. Old Tom Gin Often characterized as a sweet or ‘cordial’ style of gin, ‘old tom’ gins were highly sought after in the 18th and early 19th centuries, when gin was more pungent due to the small amount of purification of the base spirit achievable in copper pot stills at the period. The gin’s rough-tasting congeners were very probably concealed by flavoring, usually with lemon or aniseed and/ or sweetening with licorice, and subsequently, in the 19th century, with sugar. This sweetened kind of gin became known as ‘old tom’. The name Old Tom Gin is said to have originated from wooden plaques styled like a black cat that were put on the outer wall of several taverns over a public walkway in 18th-century England. A few known Old Tom Gins include, Hayman’s Old Tom Gin, Booth’s old tom and Secret Treasures old tom. Plymouth Gin Coates has been manufacturing Plymouth which is produced in a 7,000 litre copper pot still that has been in continuous operation at the distillery for over 150 years. Plymouth Gin is the traditional British navy gin used in the making of pink gin. Akina, Mumbai 12|LUXEBOOK|JUNE 2023 JUNE 2023 |LUXEBOOK|13 GIN 101

It is unsweetened and has a stronger flavour than London dry. It also has a strong citrus scent, and the combination of seven botanicals may result in a peppery aftertaste. They produce a great earthy note, making it ideal for Martinis and Negronis. Plymouth gin was granted Protected Geographical Status (PGI) under European Union law in 2008. This meant that only gins made in the southwest English city of Plymouth with a minimum alc./vol. of 37.5% and a pronounced juniper taste may be labelled as Plymouth gins. Examples of Plymouth include, Plymouth Navy Strength, Mr King’s 1842 Recipe, and Plymouth Fruit Cup. Genever Genever, ancient Dutch or Flemish for “juniper”, is the closest modern descendant of the 1500s Gin and is frequently sweeter than classic British Gin. Genever is also known as jenever and geneva. It’s made by fermenting rye, malted barley and corn, distilling it in pot stills and then redistilling at low proof with juniper berries and coriander seeds. This results in a full-bodied gin with distinct malt and juniper flavours. This drink is not appropriate for cocktail making since its flavour overpowers the other ingredients. It tastes best straight and cold. Genever is classified into various sorts or sub-categories: Jonge (Young) Genever: This originally developed at the turn of the century, with the introduction of continuous column stills and the scarcity as well as high expense of malted grains, resulting in a new or youthful type of Genever. It contains up to 15% malted wine, neutral grain spirit, and no more than 10 grammes (0.35 oz) of sugar per litre (0.26 US gallons). As a result, the spirit is dry, clear or barely coloured, and medium bodied, akin to a British style Dry Gin. Oude (Old) Genever: This is the classic or old form of Genever, with a minimum of 15% but up to 50% malted wine, a maximum of 20 grammes (0.7 oz) of sugar added every litre (0.26 US gallons), and a minimum ABV of 35%. Although it is not required, it is often barrel aged for 1 to 3 years and is amber in colour, fragrant, sweet, and has an oily texture. This is the type that most people think of when they think of Genever and, while sweeter, is possibly closer in style to Whisky. Korenwijn (Corn Wine) Genever This is the closest variant of Genever to the 16th century. It is created from 51-70% malted barley wine (and no other type of grain), is typically distilled many times, may contain up to 20 gm (0.7 oz) of sugar per litre (0.26 US gallons), and must have a minimum ABV of 38%. It is matured in hardwood barrels no bigger than 700-liters (185 US gallons) for a minimum of one year, with barrel ageing continuing up to ten years. It is dark amber in colour, malty, full-bodied, sweet, rich, and has a strong flavour. Graanjenever (Grain Genever) Genever, in addition to neutral grain spirit, may incorporate spirit manufactured from sugar-based alcohol, a frequent component employed during the First World War when grain was scarce. To distinguish Genever distilled only from grain, it may be labelled as “Graanjenever” and is most typically column distilled and manufactured without, or with very little, malted grains. Cold compounded gin Gins are prepared from a neutral spirit base that has already been distilled from fermented carbohydrates. The botanicals are often added to the basic spirit before being redistilled as the following stage in the process. Compound Gins skip the second step of redistillation, with the botanicals or botanical flavourings simply added to the high proof base spirit and let to infuse at room temperature, hence the sometimes-used full-term “Cold Compounding.” The resulting spirit is subsequently purified and diluted with water to bottling strength. Gin remained a rough and ready drink until 1830, when the coffey column was created and paved the way for more refined and purer spirit manufacturing. Cold compounding was a common method for adding flavour. The ensuing development in higher-quality spirit manufacturing ushered in the London Dry Gin style, while cold compounding went out of favour, with Gin transitioning from a working-class drink to one at home in the drawing halls of the middle classes. Examples of this“inferior”gin include,Desert Juniper Gin, Tappers Darkside Gin, Bathtub Navy Side Gin and Cascade Mountain Gin *Column distillation or Coffey still: is similar to stacking pot distillations on top of one another. The heat source (steam) in this process resides inside the still, flowing from the bottom through its various chambers and up to the top. Wash enters the column towards the top and sinks down through the chambers in a liquid condition. The ethanol rises back through the chambers as it warms and evaporates, condensing and re-evaporating at each stage. *Pot still distillation: The wash warms in the main chamber during pot distillation until boiling ethanol vapour rises to the still’s head and leaves through the lyne arm. The vapour then travels through the cooling coil, where it condenses and flows as a liquid into a collection tank. 14|LUXEBOOK|JUNE 2023 JUNE 2023 |LUXEBOOK|15

AN ODD TALE Hendrick’s, The Cabinet of Curiosities and a surreal drink era imagery that accompanies all the gin company’s messaging is the world that the liquor would perfectly fit into. Inspired by literature, it is not difficult to imagine Hendrick’s to be a writers or a literature enthusiast’s drink, as it is for many. An oddly-made gin Hendrick’s gin is distilled in two separate stills, an 1860 antique copper pot called Bennett, with a reputation for manufacturing a spirit robust and flavourful, and the other from 1948, a rare Carter Head. The Bennet steeps the botanicals in spirit overnight prior to distillation, resulting in a rich, complex liquid. The Carter Head steams the botanicals gently in a basket, and the flavours are thus gently infused into the liquor. The combination of both the stills produces a smooth to savour drink with subtlety and yet a distinct character. Hendrick’s gin is infused with rose and cucumber, along with 11 other botanicals from all over the world. The whimsical concoction of ingredients produces an unmistakable to miss flavour and a delightful aroma. In the Gin Palace, where it is produced under Master Distiller Leslie Gracie’s sharp eyes, each batch is crafted just 500 litres at a time. Its popularity has not resulted in a mammoth overproduction of the liquor, which remains at its 1999 capacity, for greater control over Ms Gracie’s artistry. The botanicals in the gin include lemon peel, caraway seeds, juniper, coriander seeds, orris root, angelica root, chamomile, cubeb berries, elderflower, yarrow and orange peel. Cabinet of Curiosities Those part of the Hendrick’s verse are aware of their limited-edition Cabinet of Curiosities releases. Every other year, the good folks at Hendricks’ come out with a brilliant, limited-edition release, and its meant to evoke memories of a distant dream for patrons. Following with this theme, these releases are termed ‘Cabinet of Curiosities’. A gin connoisseur always has their eyes out for a Hendricks Cabinet of Curiosities release, since it is a rare commodity, and there is no way to get a bottle once it’s sold out. It is a rather unusual name for limited editions of a gin, but quite apt when you think about Hendricks and its world. The drink, which would probably fit into the decadent Victorian era of Oscar Wilde and other gindrinking literary enthusiasts, is made for like-minded patrons with the same good taste for the tipple in this era (and many are here for it). The story begins, as many good stories do, with a grand wedding, and a crate of good ol’ Hendricks. Leslie Gracie, the master distiller of Hendricks decided to take a crate of gin to former Global Brand Ambassador Duncan Mc Rae’s wedding, someone she had worked in close association with, doing research and development on projects. To give it a local flavour, she decided to develop botanicals from flowers that bloom during the summer, and that’s how ‘Midsummer Solstice’ was born in 2019. The name is based on an actual cabinet under the master distiller’s possession, where Ms Gracie stores her wide-ranging botanicals to experiment with. BY PAYEL MAJUMDAR UPRETI The Hendrick’s Gin Palace is in the tiny seaside village called Girvan, in Ayrshire, south-west of Scotland. Overlooking the mysterious island of Ailsa Craig, this outcrop lies uninhabited for the most part, except for a few local gannets and puffins. It is the perfect setting to produce this complex beverage which has its loyal fan following since the year it all began, in 1886 when Mr William Grant bought the distillery. It was more than a century later, in 1988, when Mr Charles Gordon, great grandson of Mr William Grant, enlisted Ms Leslie Gracie to make an unusual spirit out of two very unusual antique stills, a rare Carter Head, and the 19th century Bennett, which he had acquired at an auction many years earlier. The duo wanted to create an unusual spirit using two odd stills, and several experiments later, the rest is history. Not meant for everybody, the production of Hendrick’s gin is still controlled to ensure quality over quantity. The complex liquid is well-fitted for a curious person, those whom mysteries attract, the surrealist Victorian Master Distiller Leslie Gracie Hendrick’s Neptunia and Tonic 16|LUXEBOOK|JUNE 2023 JUNE 2023 |LUXEBOOK|17 THE CURIOUS DRINK

Inspiration from the sea Hendrick’s third limited edition release of Cabinet of Curiosities has already launched and in the market, in India, called Neptunia. As the name suggests, it is a tribute to the sea god Neptune, dotted with tasting notes and aromas of a coastal walk, something which Ms Gracie is partial to. Great in a Gin Gimlet, its coastal flora notes invigorate Hendrick’s signature cucumber and rose tint. Sachin Mehta, the Country Director, William Grant and Sons said, “Hendrick’s Neptunia adds another wave of flavour with an enticing chorus of deeply refreshing coastal botanicals and combines a smooth, bright citrus finish with a deliciously distant sea breeze. Hendrick’s is committed to creating an extraordinary experience for curious gin drinkers - so keep an eye out for another ‘Cabinet of Curiosities’ release later in the year.” Noting the enchanted melody of the waves as her inspiration for this latest release from the Cabinet of Curiosities, Ms. Gracie, Master Distiller at Hendrick’s Gin said, “I find listening to the sound of the waves crashing on the shore therapeutic. Looking out onto the horizon and feeling the wind in your hair and the salty sea breeze on your face is just a great feeling, it’s so freeing, invigorating and calming all at the same time. I walk down the beach in Girvan every weekend with my dog and take in the sound of the waves and that particular smell that you find, no matter what beach you are on.” Innovation in liquid inspired by nature All the releases so far, whether Midsummer’s Solstice, Hendrick’s Lunar or now the Neptunia have been inspired by different aspects of nature. Ms Gracie added, “Most of my creations are based on memories – I play around with botanicals and combine them to recreate certain sensations. Hendrick’s Neptunia, for me, is that freeing feeling of the sea bottled in a gin. You have that distinctive fresh character of coastal herbs, depth of flavour from the sea botanicals and an unmistakable clean, bright citrus finish that lifts and lightens in a round, refreshing way that makes it Hendrick’s.” Midsummer’s Solstice was a definitively floral gin, made in small batches, a ‘poetic expression of temporality… once it’s gone, it’s gone forever…’ as far as Hendrick’s was concerned. It was perfect for brunches and day drinking in the summertime. With Hendrick’s Lunar, a much darker character of the drink was explored. This alluring drink was made with a balance of warm baked spices, rich with night blooming floral essences and a sharp burst of citrus. This gin was inspired to be had in the twilight zone even as the moon rose in the sky, in slow sips, or in mysterious cocktails. The third down the line, as far as the Cabinet of Curiosities is concerned, is the Hendrick’s Neptunia. Sachin Mehta, Country Director, William Grant & Sons India, said about the three small batch gins, “Hendrick’s has triggered a remarkable trend of premium gin across the globe and more recently in India. It’s curious, yet marvellous, infusions of rose and cucumber with its uniquely balanced flavour offers an impeccably smooth option for all refreshing occasions of social and home consumption. Followed by the success of the previous limited-edition releases, the delightfully floral “Hendrick’s Midsummer Solstice” and the “Hendrick’s Lunar” conceived beneath the celestial light of the moon, we are now delighted to introduce the highly anticipated third launch, from the “Cabinet of Curiosities” - Hendrick’s Neptunia to India, brought to life by Master Distiller Leslie Gracie.” Sachin Mehta, Country Director, William Grant and Sons Hendrick’s Gin Palace 18|LUXEBOOK|JUNE 2023 Mumbai | Delhi | Chennai | Bangaluru | | T +91 22 68468500 Taking India to the world! Since 1979. DIGITAL | PRINT | TV | EVENTS | CONTENT | LUXURY | PUBLISHING | EXPOSITION India’s leading international media services & content creation company.

The conversation about climate responsibility has pushed the concept of sustainability into almost every sector, including the spirits industry. And while it is one of the leaders to participate in the sustainable movement, the spirits industry is also still one of the top contributors to negatively affect climate change given the humongous amounts of water, energy and other resources involved. Greater Than Gin Co-founder, Anand Virmani believes the sustainability movement is a difficult process to adapt to, despite its global appeal. “Sustainability is a big word that gets thrown around quite casually. In reality, it is a very difficult thing to do even though there is a push for it currently. Both large- and small-scale industries are making an effort in their own way.” When it comes to gin production, the question of sustainability is at a standstill. The popular spirit is not immune to the global concept of environmental responsibility. In fact, as customers grow more aware of the environmental effect of their choices, distilleries and gin makers have begun stepping up to embrace sustainable practices throughout the whole gin manufacturing process. The gin industry’s participation in sustainability might vary based on the practises and efforts adopted by various producers. While some gin brands and distilleries are actively embracing sustainability and implementing eco-friendly practices, it might not be reasonable to assume the whole sector is actively participating. However, the growing conversation around sustainability has encouraged several gin manufacturers to implement environmentally friendly practices including sourcing locally cultivated, organic botanicals, preserving water and energy resources during the manufacturing process, decreasing waste through recycling and reuse, and using environmentally friendly packaging materials. These practises help to make the gin business more environmentally friendly. Negative Impacts Like any distillation process, gin has its negative impacts. The very first step in gin production, botanical sourcing, has one of the greatest consequences on the environment. Depending on the practices employed, the use of chemical pesticides and fertilizers can contribute to soil and water pollution. Juniper is one of the common ingredients in the gin base, however, most gin brands use a combintion of other ingredients as well, many of which are difficult to source. This is where unsustainability comes into play. Distillation, an essential step in gin making and is pretty straightforward. Add yeast to sugar to turn it into alcohol, add water, heat the solution until the alcohol vaporises and separates, then cool it to a liquid somewhere else. As simple as this seems, there is a significant amount of water, power and raw materials employed. The water used in the production process, including for cleaning and cooling, can contribute to water scarcity and put pressure on local water resources. Sustainable gin producers implement water conservation measures such as recycling and reusing water, as well as investing in water-efficient technologies. Gin production BY SCHENELLE DSOUZA From sourcing ingredients to limiting waste, here’s how the gin industry is progressing towards more eco-friendly methods of production. Crafting a greener spirit Anand Virman, Greater Than Gin, Co-founder 20|LUXEBOOK|JUNE 2023 JUNE 2023 |LUXEBOOK|21 GREEN GIN

also requires energy for distillation -- heating, cooling, and packaging processes. The energy sources used can have varying environmental impacts depending on their carbon footprint. The waste generated in gin production is one of the largest factors of concern when it comes to sustainability. When it comes to packaging, the materials used in gin production, such as glass bottles, closures, and labels, all contribute to waste generation. Gin production generates waste byproducts, such as spent botanicals and residues from the distillation process. These byproducts can be repurposed or recycled to minimize waste. Some gin producers use spent botanicals as compost or animal feed, while others may employ anaerobic digestion to produce biogas from organic waste.The transportation of raw materials, botanicals, and finished gin products contributes to carbon emissions and air pollution. Sustainable gin producers may prioritize local sourcing and distribution networks to reduce the environmental impact of transportation. To mitigate the environmental impact of gin making, sustainable practices are being embraced by an increasing number of gin producers. These practices include sourcing organic or sustainably grown botanicals, conserving water and energy, utilizing eco-friendly packaging, implementing waste reduction strategies, and adopting greener transportation methods. By supporting gin producers that prioritize sustainability, consumers can play a role in encouraging the industry to continue its progress towards more environmentally friendly practices. Mirabeau, a fairly young product and ethical, sustainable principles have been important to us since its original conception. The first step along that path was to decide what we wanted to produce; a close second was how we minimize any potential negative impact. Our base alcohol comes from recycled grape skins - the by-product of our core business: making wine! Packaging is under serious review at the moment, minimizing what we use and using better where we can. For example, we need to use a security collar. Traditionally, this would be a colourless plastic, but ours are made from more environmentally friendly maize. The biggest impact on the environment usually from a distillation perspective is the electricity and the use of water for cooling the condenser. The best way to look at sourcing is with a long-term view. Any business planning to be around for years to come needs to nurture its supply chain. Alex Ignatieff - Director of Gin and New Product Development at Mirabeau adds, “We could cut corners sourcing unsustainably farmed or harvested ingredients but if we don’t look after the farmers and the land, there will be no supply in a very short time frame. We audit our supply chain on a regular basis. Again, this is an area we are constantly looking to improve, not just to have the information but to share our principles and B Corp standards. It is definitely a chance to be proactive with third parties seemingly removed or beyond our control. From embarking on our path to this certification, it has been reassuring to see how open to new ideas suppliers have been. Most rewarding has been those that tackle questions never really on their radar or directly relevant to what they supply.” Organic farming is a complex topic. Our commitment to B Corp, Regenerative Farming and Science Based Targets (SBTi), which guides all our decision-making in growing and producing wine and gin, moves beyond basic organic farming requirements. These are a great base but cannot be the ‘end game’ in themselves. Research and practices are constantly evolving, and organic farming principles need to keep up with this. I’m not sure if this is the case. Most botanicals used are farmed extensively already – the Gin industry would be using a miniscule fraction. The right quality of Himalayan juniper is the hardest to source. Because we encourage fair pay for botanicals, we have been able to continue working with a select group of suppliers and develop long-term relationships. Dried botanicals tend to be more sustainable to source and use since logistics are smoother and there is negligible wastage due to spoilages. A sustainable shift In recent years, the gin industry has shown a notable shift towards more sustainable and ethical practices. Several factors contribute to this shift: Consumer Demand: Increasingly, consumers are seeking out products that align with their values, including sustainability and ethical production. As consumers become more conscious of their purchasing choices, they are demanding transparency and sustainable practices from gin producers. This demand has influenced many gin brands to prioritize sustainability in their operations. Industry Collaboration and Standards: The gin industry has seen collaborations between producers, trade associations, and certification bodies to establish standards and guidelines for sustainability. These collaborations provide a platform for knowledge sharing and encourage producers to adopt sustainable practices. Environmental Impact Awareness: The growing awareness of environmental issues, such as climate change, plastic pollution, and habitat degradation, has prompted gin producers to address their environmental impact. They recognize the need to minimize their carbon footprint, conserve resources, and protect ecosystems. Innovation and Technology: Advancements in technology have made sustainable practices more accessible and cost-effective for gin producers. From energy-efficient distillation equipment to water conservation measures and waste reduction techniques, innovations have facilitated the adoption of sustainable practices throughout the gin production process. Supply Chain Transparency: Gin producers are increasingly focused on understanding and improving their supply chains. This involves assessing the environmental and social impact of sourcing botanicals, packaging materials, and other ingredients. Producers are seeking to source sustainably, support local communities, and ensure fair labor practices. Corporate Social Responsibility: Many gin brands have recognized the importance of corporate social responsibility and are integrating it into their business strategies. This involves giving back to communities, supporting environmental initiatives, and engaging in philanthropic endeavors. Alex Ignatieff, Director of Gin and New Product Development at Mirabeau Mirabeau Floral Gin and tonic 22|LUXEBOOK|JUNE 2023 JUNE 2023 |LUXEBOOK|23

Gin is believed to have been around since the 17th century and was formerly regarded as a cheap spirit in Britain. Today, it is one of the world’s favourite drinks and a choice of bartenders due to its dynamic flavour profile, which is produced from infused local and rare botanicals. All gins contain at least one botanical - juniper. These berries offer a piney taste that some non-gin drinkers find overbearing, and they are typically accompanied with fragrant botanicals including coriander, angelica, citrus, cassia, orris, the root of an iris, among others. Peppery spices such as cubeb, black peppercorns, and grains of paradise, as well as warm spices such as nutmeg and ginger are prevalent in gin. While it would be ridiculous to have a thousand gins that all taste the same, thankfully there are those that seek out uncommon botanicals to add something fresh to the category. Understanding the core botanicals Juniper Berries The most significant botanical in gin is juniper berries. They are responsible for the piney, woody, and somewhat sweet flavour of your preferred spirit. Angelica seeds These are a popular botanical in gin. They’re also known as angelica root, and they give gins a pleasant taste. This flavour is frequently characterised as comparable to aniseed, but without the strength. Coriander seed Coriander seeds are coriander plant seeds that can be utilised whole or crushed.They provide a flowery, lemony flavour to gin and are used in a variety of different recipes, including Mexican and Indian cuisine. Orris Root Gin contains orris root, which gives it a flowery fragrance. It is derived from the iris plant, which has been used in the production of perfume for millennia. Liquorice The flavour of liquorice root is sweet, earthy, and somewhat bitter. It is used to add sweetness to many recipes, but it also has therapeutic benefits. Sweet Gale It is the scientific name for Myrica gale, often known as bog myrtle or sweet bush. It is indigenous to the British Isles and has a rich, fragrant smell that lends itself well to gin. How do botanicals affect the taste of Gin? Gin is initially fermented using the materials that make up the spirit’s foundation. These frequently include grains, sugar, beets, grapes, potatoes, or other agricultural goods. Botanicals may then be added to the gin in a variety of ways.The most common gin botanicals include oranges, lemons, and limes, which add a citrus fruit flavour to the gin. When tasting the gin, this might The unexpected botanicals in your gin BY JADE CRASTO 24|LUXEBOOK|JUNE 2023 JUNE 2023 |LUXEBOOK|25 FRAGRANT SPIRIT

be difficult to distinguish because other botanicals such as juniper or coriander can also create citrus-like tones. These flavours are ideal for a summer cocktail since they add a refreshing touch to the drink. Spices like cinnamon and nutmeg are more suited for winter drinks. Nutmeg has a sweet and earthy flavour, and when added to gin, it adds a noticeable heat as well as a lasting, spicy flavour that is followed by sweetness towards the end. Cassia, a component of the cinnamon family, is another typical complement to an excellent gin mix. Despite its pungent aroma, cassia bark is slightly sweeter than cinnamon. Both of these spices are frequently used in gin, although only in small amounts. As a plant, it imparts a rich base note with a sense of familiarity to the aroma. Its scent is fiery and spicy, evoking images of distant market areas, while preserving an earthy fragrance and a sweet finish reminiscent of liquorice. Standing out from the crowd A producer may wish to differentiate himself apart from other producers for a multitude of reasons. One important cause is regionality. Almost all gins begin with a neutral spirit as a canvas, with botanicals acting as the colours. This spirit is often produced in huge quantities in an industrial unit.When the base of your gin is manufactured anonymously, terroir is no longer a concern. For example, in India people love the taste of spices, so producers that use ginger or cardamom to enhance the flavour of their Gin are doing very well, similarly, if the brand hails from Italy, a small hit of basil infused in it will help bring the Gin and its story to life. Botanicals are frequently used dried and readily transportable, so even if your gin was not created in the country, you want it to represent, your nose and tongue will almost definitely not notice the difference. Another reason for using exotic botanicals is simple experimenting that yielded unexpectedly pleasant results. Even with the most popular botanicals, there are several ways to customize a recipe, and there are always some who want to push the limits of creativity. Exploring unusual botanicals Rhubarb When mixed with other botanicals, rhubarb adds sweetness and delicate sour flavours to Gin. Rhubarb Gin by Warner Edwards is somewhat lemony with aromas of stewed rhubarb. It pairs well with juniper and other spicy botanicals. Make a Gin Sour or a Dry Martini if you want it sweeter, since the rhubarb will show through and provide ample sweetness. Cascara Cascara is a coffee plant fruit that is often discarded in order to obtain the highly sought-after bean within.When distilled with other traditional botanicals, it imparts a fascinating earthiness. Try Memo Cascara Gin to taste this unique botanical. Fresh Cream The cream was meticulously distilled to form the principal ingredient in Worship St. Whistling Shop’s Cream Gin, which was inspired by accounts of Cream Gins in old bartender manuals. Seaweed While seaweed is popular in several cuisines, it is less well-known in beverages. When applied correctly, it imparts a maritime crispness to the flavor profile. Dá Mhile Seaweed Gin is a good optionif you wish to have a ocean inspired drink. It’s prepared with other botanicals and goes well with fish. Wood Ants Yes,Ants! Nordic Food Labs collaborated with Cambridge Distillery and they discovered that the chemical pheromones used by red wood ants to communicate converted into beautiful scents when distilled after years of research. Sea Buckthorn Sea buckthorn contains 15 times more vitamin C than an orange and is rich in oils. Gins like Napue and Rock Rose benefit from their fruity and crisp taste. Another berrylike fruit is the Rowan Berry, which has a more delicate flavor. Rowan berry is widely featured in Scottish gins such as Caorunn Gin. Unusual Gins you have to try! Theodore Pictish Gin Theodore Pictish Gin, an homage to a tribe said to be one of Scotland’s very first immigrants, has 16 botanicals, including some delightfully odd examples like as pine, damask rose, pomelo, and bourbon vetiver. To add to the 26|LUXEBOOK|JUNE 2023 JUNE 2023 |LUXEBOOK|27

Hendricks Neptunia Gin Hendrick’s highlights “coastal” botanicals in Neptunia, their next expression from the Cabinet of Curiosities release in 2022. The gin is infused with sea kelp, coastal thyme, and lime, in addition to the brand’s traditional cucumber and rose botanicals, and is inspired by the sights and fragrances of Scotland’s Ayrshire shore. Flavour Profile: A modest juniper intensity which leads to a very lengthy finish with coriander and citrus flavours. Gin Gin Gin Gin is the first and only hemp gin in India. That, too, was not by design, but rather the result of a successful experiment. Shubham tossed in hemp when experimenting with different ingredients to make the gin unique, and it turned out better than imagined, so here we are with this beautiful hemp gin. It is distilled with nine botanicals, including bespoke juniper from the Himalayas. Coriander, lavender, rosemary, caraway seeds, cinnamon, lemongrass, butterfly pea flower, and, of course, hemp are among the others. Flavour Profile: Fresh lemon zest, meadowsweet, savoury kitchen herbs woody juniper, a touch of sea breeze, spring blossom and pine. Drumshanbo Gunpowder Gin The Shed distillery hasn’t been operating long, but it’s already produced some fantastically delectable spirits, including its first Irish whisky, Drumshanbo Single Pot Still Inaugural Release, and this fantastic Irish gin, Gunpowder Gin. It gets its name from its hallmark botanical, gunpowder tea, which is steeped with lemon, lime, and fresh grapefruit and distilled with juniper, angelica, orris, caraway, coriander, meadowsweet, cardamom, and star anise. Flavour Profile: Bright citrus and green tea notes that are complemented by the spices. mystery and joy of this expression, these components were distilled in an antique charentais still. Flavour Profile: Damask rose and oolong tea combine to create a flowery scent with notes of citrus pomelo and crisp pine needles, smoky bourbon vetiver, and touches of vanilla. Dr. Squid Gin The Pocketful of Stones Distillery in Penzance created this gin with real squid ink! It’s a popular culinary component, so it’s no surprise to see it make its way into the realm of gin.You won’t be shocked to hear that this is a savory presentation with a seaside vibe and a few hints of citrus and spice. It also comes in a lovely copper flask carved with various flora and animals. If you add some tonic water, your drink will turn brilliant pink. Hichki Gin Sakura, or Japanese cherry blossoms, are a timeless symbol for our transient existence. With Japanese origins and a distinct Goan spirit, this robust gin is blended with cherry blossoms and nine distinct botanicals. 28|LUXEBOOK|JUNE 2023 JUNE 2023 |LUXEBOOK|29

We all know gin goes well in a glass with tonic and ice – but what about in a casserole or a salad dressing? Gin lovers, it’s time to open your eyes to the spirit’s potential in the kitchen, as well as behind the bar. For those of you who are well-versed with the ginassance, you would know nothing compares to a delicious G&T. But as the world moves towards making gin a staple, we can even cook with gin – it doesn’t have to be reserved for tonic alone! Yes, it’s time to move over, dishes made with a wine reduction and cognac. Gin has made a significant comeback recently, inspiring an increasingly popular trend dubbed ginstronomy, which refers to the art of gin-and-tonic food pairings to create a satisfying gastronomic experience. Be it sweet, savoury or a delectable sauce, chefs across the world have leaned towards the spirit to whip up dishes. “With all of gin’s complex flavour, numerous botanicals and BY ARUSHI SAKHUJA How to cook with gin From cake to pasta, poultry and beyond, we’ve found a few ingenious ways to incorporate gin beyond a regular G&T. versatility, gin makes an excellent cooking ingredient. It is flavoured with Juniper berries, orange peels, coriander seeds and distilled in a pot which gives it a unique flavour which can be used for cooking and baking. Gin can be used to cook savoury dishes like pasta, fish and poultry and desserts which can include anything baked to mousses to iced treats. It can be added to preserves like savoury pickles and sweet jams,” said Chef Ashish Singh, Corporate Chef, Dhansoo café, Gurugram. The white spirit can be used to make a variety of dishes like Gin Gingered Prawn, Gin Penne Pasta, Gin and Tonic Cake, Rhubarb and Gin Sorbet with Rose Cream, Gin-Cured Ocean trout, cheesecake, and even oysters amongst many other. But what better than a Gin and tonic tart? It’s your favourite cocktail, turned into a creamy custard and encased in pastry! Gin is flavoured with juniper berries, orange peels, and coriander seeds, and distilled in a pot still. Because of its unique flavour complex profile, there are many ways to use it for cooking or baking. Contrary to what you may have believed, Gin makes for an excellent cooking ingredient. The ingredient is flavourful and is a go-to when you want to add a bit of herbal, floral flavours to your dish. Think of it this way; if you’re making a stew, you add herbs and spices, which complement each other and create a delicious flavour. Similarly, with Gin, the botanicals work with the grain spirit to give ready-made complex flavours. “From white meats to certain desserts Gin adds that extra touch when used in a dish,” said Koli. He further continued giving us an insight to the menu at SAGA…“we work with a permutation and combination of many ingredients to innovate and create a palate pleasing experience for our guests. I use Gin in three dishes, Chicken Tikka Pie, the chicken tikka masala works beautifully with gins that have notes of cardamom and clove; the Grilled Salmon, and Chenna Pinni Toast which is SAGA’s take on classic dessert chenna toast which can be jelled with an all-time favourite gin by soaking chenna toast in a gin and sugar syrup infusion.” How to cook with Gin “Gin is a wonder to work with in certain recipes and is often overlooked. The botanicals and grains in the gin work magic and add complex, intricate flavours,” shares Chef Kush Koli, Head Chef, SAGA, Gurugram. Cooking fish with gin is a very old tradition in the UK and a famous dish is the Gin-soaked Salmon. Gin has so many Chef Ashish Singh, Corporate Chef, Dhansoo café, Gurugram 30|LUXEBOOK|JUNE 2023 JUNE 2023 |LUXEBOOK|31 GIN AND FOOD