Vanaha is an artisinal gin | Photocredit: special arrangement
Some brands start in boardrooms. Vanaha, a new traditional gin, started in the forest.
For Vaniitha Jaiin from Mumbai-an expert of wine and spirits and founder of the perfect pour, a consultancy that specializes in wine and spirit-begon the idea of shooting her debut Gin Wortel during a quiet afternoon in 2023. She ran barefoot through the forest near the forest near the forest in the area of the forest in the area of the forest of the forest in the area of the forest, with the forest in the neighborhood of the forest, with Vetiver and Birdsong, when a moment of silence was offered. “There was the feeling of being small, well -founded and completely present,” she recalls. “At that time I knew I wanted to bottle that feeling.”
Founder Vaniitha Jaiin | Photocredit: special arrangement
The name Vanaha – a merger of old (forest) and aha (Epiphany) – came to her at that time.
But that experience in a spirit was anything but romantic guesswork. In the next two years, Vaniitha and her team bought more than 500 botanicals from all over India – Wild Mango Ginger, Sikkim Mandarijn, Himalaya Juniper, Stone Flower, among other things – closely with foragers and spice cultivators. “The goal was never to make a gimmicky gin,” she says. “It had to feel honest. Rooted in the country.”
Eventually the list was reduced to 24 Hero Botanicals, each chosen because of its purity, origin and the ability to play well with others. Vanaha is made in Revelry Distillery in Goa’s Sattari Forest and undergoes a five-step distillation process-including cold vacuum stilling, a technique that Vaniitha learns in Kannauj from Uttar Pradesh, the old perfume capital of the country. “The way in which perfumers retain delicate flowers taught us to approach gin with a similar sensitivity,” she notes.
The resulting profile is earthy and resinous, layered with flower heights and a fresh, citrus -like lift. There are deodar and pine cones for a touch of Himalayas, Cocoa -Nibs and Teppal for warmth, and citrus notes from Assam Lemon and Kaffir Lime that interrupted beautifully. “It is not screaming Citrus Forward like most modern gins. It whispers Bos,” says Vaniitha.
The gin is full of 24 botanicals | Photocredit: special arrangement
For Yash Bhamre, the main distiller of Vanaha, the complexity is not only in taste, but also in how the gin is in the palate. “People assume that spirits are full of sugar, but distillation filters most of them. Vanaha has no added sugar, around 60-65 calories per 30 ml, and many of the botanicals-such as Vetiver and Teppal-Hebben traditional digestive benefits,” he says.
“Gin is one of the most versatile spirits when it comes to food,” says Vaniitha. “We have linked Vanaha to Sushi and Dim Sum, Tapas, Indian curries – you name it. It does not overpower. It increases.”
There is also a cultural shift in the game. “Our tastings of the consumer even showed die-hard whiskey drinkers who reached for G&Ts or Gin with soft drinks,” she notes. “People want to go out, have a good time – and feel fresh the next day.”
Revelry Distillery in Goa’s Sattari | Photocredit: special arrangement
India is ready. According to the 2024 International Wine and Spirits Report (IWSR), with around 25 million people who enter the legal drinking age every year, and a projected gin segment of £ 2,952 Crore by 2032, the premium segment is expected to increase from 20% to 45% of the total consumption. It is no wonder that global players look at the country – but Vaniitha is aimed at staying the room in mind.
“Consumers today don’t just want a drink. They want a story, a connection, a feeling of place,” she says. “Vanaha is that – it’s forest to bottle.”
After the launch in Goa on May 16, Vanaha will be rolled out over the Metro cities shortly thereafter, starting with Karnataka. Priced at £ 2,400 for 750 ml, it is supplied in a carefully illustrated bottle that nods to its natural origin.
Published – May 21, 2025 4:04 pm is
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