Once banned by the British Raj, mahua features in India’s first sipping gin

Master distiller Jamie Baxter has crafted a unique gin using mahua flowers from India, creating a product greater than the sum of its parts.

“For a gin to qualify as a good product, the whole should be greater than the sum of the individual produce,” remarks master distiller Jamie Baxter. “With Mohulo we’ve been able to deliver on just that — an artisanal gin that can be sipped neat whilst also pairing beautifully with cocktails — infusing them with a burst of rare flavours,” he adds.

With a portfolio spanning 80 distilleries across three continents and a pivotal role in over five percent of all UK distilleries, Jamie crafted Mohulo for Smoke Lab, as India’s first sippable gin. The gin features mahua flowers sourced from Madhya Pradesh and Chhattisgarh, forming its core, along with 12 botanicals: juniper, coriander, angelica plant, green cardamom, liquorice, pink peppercorn, bay leaf, orange blossom, orange peel, honey and basmati rice.

It all started when Varun Jain, the founder of Smoke Lab, based out of Delhi, sent a batch of Indian ingredients to Jamie in the UK to experiment with. This included mahua seeds, fruits, and flowers. As these were botanicals Jamie had never ever used, the process of coming up with a gin with them was challenging.

“I spent a lot of time using the spices and herbs in varied proportions until I reached a combination that I was happy with,” says Jamie, adding, “I identifiedmahua seeds as the standout ingredient that complements other botanicals, adding a unique depth and character to the gin,” notes the distiller. He came up with three variations, which were then sent back to Varun and the India team to test out.”

The gin was made using water in the UK and Varun wanted to achieve the same output in his distillery in Rajpura, Punjab. “After a lot of modifications, we’ve been able to achieve that,” says Jamie.

In line with Smoke Labs’ commitment to sustainable practices, Varun set up a zero carbon footprint distillery in Punjab for the gin. “We have implemented measures to not only produce our own electricity with our own turbines, but we also supply the surplus to the local Government in the region,” he adds.

Beyond the gin’s distillation, conducted in a copper pot still, Mohulo undergoes a three-week preservation period, allowing the flavours to meld before bottling. “This is also what helps with the unique aroma that lingers as you open a bottle of Mohulo,” says Jamie, adding that the gin sets itself apart with the aroma of floral notes and the interplay of the botanicals used.