Move over Sake and Soju. Asia’s newest obsession is juniper-based, botanically bold, and unapologetically local. Craft gin, once a niche import enjoyed only by expats or cocktail connoisseurs, is becoming one of the darlings of Asia’s distilling scene. From Tokyo to Mumbai, a new cohort of small-batch producers is taking on the spirit world, infusing traditional gin with regional flavors and cultural identity.
Unexpected Botanicals
Gin has always offered distillers a wide canvas for creativity. But in Asia, that creativity has evolved into a powerful form of cultural expression. Native ingredients once relegated to kitchens or apothecaries, such as Yuzu in Japan, Turmeric in India, Sampaguita in the Philippines, or Pomelo in Vietnam, are now signatures of premium gins that “taste like home”. “Gin allows us to tell a story,” says Jay Dhawan, co-founder of Stranger & Sons in Goa. “It’s not just about alcohol—it’s about identity.” Distillers are no longer content to replicate London Dry traditions. Instead, they’re developing spirits that resonate with their landscapes and communities.
Five Countries, Five Flavors
Japan: Precision Meets Poetry
Japan’s Kyoto Distillery, with its flagship KI NO BI, is credited with sparking some of Asia’s gin renaissance. Blended with Yuzu, Gyokuro tea, and Sansho pepper, KI NO BI offers a profile as delicate and structured as a haiku. Distilled with a rice spirit base and packaged with minimalist design, it has earned international accolades, including recognition as IWSC’s Gin Producer of the Year.
India: Spicy and Unapologetic
Indian distillers approach gin with the same intensity as their cuisine. Hapusa Gin highlights Himalayan juniper and turmeric for earthy complexity, while Nao Spirits’ Stranger & Sons layers Gondhoraj lime, pepper, and Indian citrus. The result is gins that are unapologetically bold, designed to match the energy and vibrancy of the subcontinent.
Vietnam: Terroir in a Bottle
Vietnam’s Song Cai Distillery leans into terroir-driven philosophy, sourcing botanicals directly from ethnic minority farmers. Pomelo, cassia, and ylang-ylang infuse their gins with flavors that mirror the country’s extraordinary biodiversity. By spotlighting smallholder agriculture, Song Cai has also positioned itself as a socially conscious distiller with a loyal international following.
Thailand: Tropical Alchemy
Bangkok’s Iron Balls Gin embraces pineapple and coconut for a playful tropical twist, while brands like Siam Lanna and Kata Rocks Gin highlight lemongrass, cardamom, and Thai herbs. Thailand’s craft gins are often designed with pairing in mind, working seamlessly with the bright, aromatic flavors of Southeast Asian cuisine.
Philippines: Floral Expressions
In the Philippines, Full Circle Distillers has infused their ARC Gin with Sampaguita (the national flower), calamansi, and mango, ARC captures a sense of place while also appealing to global palates. Multiple awards have cemented its reputation, and its presence in bars from Manila to Manhattan shows how quickly Filipino gin is gaining traction.
What’s Next?
Asian craft gins are no longer confined to local bars. They’re winning medals at the International Wine & Spirit Competition, appearing on cocktail menus in London and New York, and attracting attention from mixologists eager for new flavor profiles. Expect further experimentation, such as shiitake-infused gins in Japan, Ayurvedic-inspired botanicals in India, and zero-waste distilling initiatives across the region. Tokyo’s Ethical Spirits, for instance, is turning sake lees and expired beer into sustainable gin, while Vietnamese distillers continue to explore indigenous plants overlooked by mainstream markets. And bartenders in Hong Kong and Singapore are partnering with local distillers to create limited editions designed exclusively for their cities’ cocktail scenes.
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