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TERAI India Dry Gin: Indian contribution to the gin scene

Terai is a belt of fertile swamplands stretching along the foothills of the Himalayas. This land irrigated by springs and rivers, with its lush and fresh vegetation, is reflected in the carefully manufactured TERAI Gin. The botanicals are sourced mainly from Khari Baoli – Asia’s largest herb and spice market in Delhi.

Since the 14th century, Terai has been the homeland of the Swarup founding family, who have a long history of farming in the region. The distillery in Behror, Rajasthan, was one of the first in independent India, founded by Shekhar Swarup, a fourth-generation distiller. Equipped with a customised Carl copper pot still, the gin is manufactured in a traditional one-shot London Dry procedure. The basic distillate is a rice grain distillate from the neighbouring family distillery, enabling a strictly controlled grain-to-glass process.

The result is a modern gin, on the one hand rooted in the tradition of London Dry Gin, and on the other with an authentically Indian flavour profile. Apart from juniper berries, coriander, fennel, lemon peel, orange peel, lavender, rose, angelica and iris root, it also contains a special component: the ‘holy herb’ Tulsi (Indian basil). In the spiritual life of many Hindus, it plays a role in religious ceremonies and is associated with many legends surrounding its divine protection. This shrub with delicate leaves stands in countless house entrances or courtyards in India.

At the World Spirits Award, silver was awarded to TERAI India Dry Gin.

Stuttgart Distillers: A declaration of love to their home town

GINSTR – Stuttgart Dry Gin is a declaration of love to Stuttgart: with only 711 (the local dialling code!) bottles per filling, the Stuttgart airport code in the brand name, and the name of the barrels – the first one had the simple name of Killesberg. The ingredients also come from the region: citrus fruits from local greenhouses meet juniper berries from their vineyards in the Remstal Valley. The carefully filtered Lake Constance water is mixed with original Cannstatt mineral water. All 46 handpicked botanicals that cannot be grown in Stuttgart and its surroundings come from regional traders, mostly from the Stuttgart Market Hall: fresh citrus aromas, the finest juniper, a touch of rosemary, cardamom and coriander for the necessary spiciness; liquorice, kaffir lime leaves, orange blossom, hibiscus blossom and pomegranate seeds provide the perfect complementary note. GINSTR is produced and bottled by the ‘makers’ themselves – so they have total control throughout the process.

Markus Escher – a winegrower’s son, master distiller and herb guru – adds his high demands for quality and handwork. GINSTR is full of his expertise, his passion and his heart and soul. Alexander Franke – born on the Killesberg, a presenter and spirits collector – is known by most people in Stuttgart as ‘Sandy’. At 15 he was Germany’s youngest radio presenter and, since then, radio and TV would be unthinkable without him. It was by coincidence that he met Markus at an interview, and then a dream came true: together they created the perfect gin!

GINSTR – Stuttgart Dry Gin was awarded gold at the World Spirits Award.