This year, things turn a little serious, in fact quite serious, in MANORAMA SIX FEET UNDER. It can be drunk neat it can hold its own in a gin and tonic, and it will, in all probability, both shine in a martini as well as elevate it.Anthony Kaun Hai? Oops.Manorama Kaun Hai? Last year, a tale of mistaken identity, crime and redemption was told in a light hearted manner in Sanjay Dutt - Arshad Warsi starrer ANTHONY KAUN HAI. This is a gin for the serious gin enthusiast. But if you are in and around Goa towards the year end, or in Mumbai next month, you’d do well to pick up a bottle. Tamras, which will be priced at Rs 1,950 in Goa, will hit Mumbai in January and other metros by the middle of next year. “You know, nobody is really ageing rum in India, right? And we are a country that grows the world’s best sugar cane,” says Bachooali. And, maybe, rum, which the duo is looking at very closely. “We would love to do a ‘distiller’s cut’ in about a year, and also aged gin - in numbered bottles,” says Bhagat. Up next for Bhagat and Bachooali, after Tamras finds its feet, is an aged gin. This flavour-locking technique allows for a rich, silky mouthfeel,” says Bachooali.Īlso read: Gin taste test: a review of some of the best craft gins in India today
You’re also allowing the molecular structures of the various botanical oils to perfectly marry, thereby preserving the original intensity of the bouquet and aromas. De-saponification, often employed in the cognac business, involves, says Bachooali, taking a full-proof spirit and diluting it down over at least 20 days to bottle strength. “You allow the gin to rest, or even age, but what you’re trying to do is keep it as crystal clear as possible. The duo is especially proud of the de-saponification process Tamras goes through. The neutral spirit for the gin is made from basmati rice and the botanicals are distilled in groups.
Tamras uses 16 botanicals among them, juniper berries from Macedonia, coriander seeds from Morocco (with a different flavour profile as compared to Indian coriander), black and green cardamom, lemon verbena (“more ‘herbaceous than lemony,” says Bhagat) sweet lime, grapefruit, Cubeb pepper from Indonesia, lotus flower and seeds, and fennel. Our test was: can it hold its own in a martini? Can it hold its own as a gin and tonic?” “Both of us had our own ideas of what the gin should be like. “We were always on the search for the perfect martini or Negroni,” says Bachooali. The name is a nod to both the lotus flower and copper (in Sanskrit), and Adventurist Spirits, their company, is inspired by both fictional as well as epicurean adventures. Three years down the line, after several visits to distilleries abroad and researching recipes, Bhagat and Bachooali will launch Tamras in the third week of December, in Goa, where it is distilled. So I said okay, but let’s first educate ourselves about gin.” “He had come up with 100 business ideas, but there was something about this one. Let’s make a great gin.” Bhagat, who had introduced Bachooali to gin while they were dating, was surprised.
Bachooali, who had imbibed “two martinis in quick succession” and was testily waiting for the English summer to live up to its promise, looked at his spouse and said, “Let’s do it. The bartender was curious about why India didn’t make any gin of its own. On a damp, drizzly August evening in London, in 2018, Devika Bhagat and Khalil Bachooali were confined to a pub, desultorily sampling gin cocktails proffered by a chatty bartender. Khalil Bachooali and Devika Bhagat of Adventurist Spirits, which is launching Tamras gin in Goa in the third week of December.
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