Cherrapunji’s New Mountain Berry Blossom Gin Was Born From Meghalaya’s Rain-Soaked Terroir

​My first encounter with the place Cherrapunji was in grade school General Knowledge class; it was “the rainiest place on earth”. That was all I knew about it at the time. Over the years, the Northeast of India became one of those regions I kept saying I would visit “someday.” Decades later, around the same time I was seriously thinking about finally travelling there, I began hearing the word Cherrapunji again—but in an entirely different context.

It was not general knowledge this time, but Gin.

A homegrown gin brand was making waves in India’s Alco-Bev space. The bottle - stainless steel, sculptural, almost industrial - was unlike anything else on the shelf. The branding was immaculate. And most importantly, I was told the taste was unlike any other Indian Gin in the market. This wasn’t casual praise. I heard it repeatedly - from friends who loved gin and had tasted some of the best the world had to offer, from industry insiders, from seasoned drinkers who didn’t hand out compliments lightly. Suffice to say, I was intrigued.

I hadn’t yet tried Cherrapunji Gin, hadn’t even seen a bottle in person. Then, one fine day - just as I was planning my Northeast trip and seriously considering Shillong - the Cherrapunji team reached out. They were launching a new variant: a new expression dubbed Mountain Berry Blossom that delved deeper into what the brand stood for.

I said yes, even though it was an intense time in my life — the end of the year, my birthday just around the corner, the biggest art festival in India starting up in my home of Kochi. But in choosing to travel to Shillong to visit the Cherrapunji distillery, I ended up having one of the most wholesome and enlightening experiences of my year, and gained a rare insight into what an Indian homegrown Gin brand can truly be.

I had written about Gin before, about the plights of building a brand in the space, about unique collaborations and even cocktail ideas from expert mixologists. But this was my first time visiting a distillery. And fittingly, the universe seemed entirely against me getting there. This was the day the Indigo flight debacle unfolded. Every possible delay stacked itself against me. And yet, for some cosmic reason, it worked out. I landed - far too late - but I arrived.

At 1 a.m., I walked into the hotel in Shillong where the Cherrapunji Gin team was hosting us. Waiting for me were the founder himself, Mayukh Hazarika, and Parul, the publicist handling the brand. I had missed the first day’s dinner at a beautiful restaurant called Rynsan, and I was a little sad about it. But there they were, far past midnight, with a packed meal from Rynsan and a poured glass of Cherrapunji Gin, welcoming me in.

That night, I met Mayukh - the man behind the brand. He spoke about intent, about heart, about why Cherrapunji exists. He gave me a preview of what the next day would bring. Though Shillong is often called the Scotland of India, he said the Cherrapunji distillery was nothing like Scottish distilleries. I joked that I wouldn’t know - I’d never been to Scotland. He laughed, then said something that stayed with me:

“Broken by Design.”

That phrase reflected a larger philosophy - taking time, focusing on the small things, allowing imperfection to hold meaning. Slowly, I began to understand why everyone spoke about Cherrapunji Gin the way they did. After a lifetime of doing other things, Mayukh chose to go deep into something he cared about. He started the brand with long-time friends who understood his vision. His intent was to create a Gin that truly reflected Cherrapunji - harvesting rainwater from the rainiest place on earth and using botanicals beyond juniper; incorporating GI-tagged Khasi mandarin, locally foraged lemons, and ingredients collected by locals across Khasi villages in Meghalaya.

In inviting a small group of journalists and Alco-bev creators, he was opening up something deeply personal - the distillery itself.

While their OG Gin, which they refer to as ‘the mother variant’, was served on the first night, the next day was devoted to the launch of their newest expression: a Sohiong Berry and cherry blossom–infused gin. We didn’t yet know what to expect. Before the reveal, we tasted the Sohiong berry in its sober form as a welcome drink. Then Mayukh walked us through the distillery - its machines, its processes, how it differs from others. We watched the assembly line: bottles moving down the conveyor, each one closed, labelled, and priced by hand.

For the launch, we were served a traditional Khasi meal rooted in local ingredients. Every dish reflected Meghalaya’s culinary identity - Sywa Syiar, a hearty chicken broth soup to start with, Ja Stem, a rice dish with Lakadong turmeric and an assortment of sides and finished with Corn Milk pudding with Charred Corn and some Sohiong Compote (evidently staying on theme). Every bite felt revelatory. Though I was only there for a day, it felt like I had experienced at least some of the flavours and depth that Shillong has to offer.

As the afternoon unfolded, jazz and blues filled the air, performed live by Darryl, who covered Bill Withers and John Mayer and even a cheeky country track called 'alcohol'. There was no rush, no overpacked itinerary. Lunch stretched into hours, conversations flowed, and the new gin - lush, silken, sweet-tart, floral, citrusy - was sipped slowly. What stood out was the people. Though most of us had never met before, the group felt perfectly curated. It reflected the brand’s attention to detail - not just in product, but in experience.

Later, a DJ set took over. A video installation of the Cherrapunji visual identity, the mother variant and the new depression was projected onto the distillery façade as the sun set impossibly early - 5:30 p.m.- a surreal experience for someone from the coast. With a glass of Berry Blossom paired beautifully with elderflower tonic in hand, it became a moment I know I’ll carry with me.

Dinner was at Shad Skye - among Shillong’s most celebrated restaurants and bars - where we explored cocktails crafted with the Berry Blossom Gin. From highballs to martinis, from simple serves to complex mixes, the gin transformed effortlessly. Earlier, it was perfect with elderflower tonic; by night, it held its own across a specially curated cocktail menu.

The bottle itself deserves its own moment. The new expression, officially named ‘Cherrapunji Mountain Berry Gin with Cherry Blossom', the unsweetened, uncoloured yet strikingly red on first pour draws its character from the high-altitude, rain-soaked terrain of Cherrapunji - one of the wettest regions on earth. Its profile is shaped by cherry blossom petals, sweet-tart Khasi Sohiong Berry,Cherry Blossom Petals, Chamomile, Khasi Mandarin, and Khaj Nemu (lemon), Eastern Himalayan Juniper Berries of course, and even Taro root. Taro was a surprise - familiar to me as a Malayali, yet entirely unexpected in a Gin. The result is a lush, floral, citrus-forward spirit that’s just as enjoyable neat, over ice, or in cocktails. The aromatics linger long after the glass is empty.

A defining feature of the release is its integrated measuring cup - a patent-applied jigger mechanism built into the bottle for precision pouring. The stainless steel packaging continues the brand’s signature architecture, with deep gold embossing that captures the nuances of the product itself - the land, the people, the flavours, the ingredients, and everything that lends itself to the Gin. Illustrated by Reshidev RK, who also designed the original bottle, the design extends seamlessly into this new expression. And perhaps best of all: the bottle is meant to be reused. It could become the most stylish water bottle one owns yet. In a world where alcohol bottles are discarded or repurposed as makeshift vases at Bachelor pads at best, Cherrapunji treats its packaging as a keepsake.

With every bottle, you’re not just buying/gifting a drink - you’re experiencing a taste of Meghalaya. It's culture, its ecology, its identity, and the heart with which Mayukh Hazarika continues to build the brand. From fixing small details based on customer feedback to staying rooted while thinking expansively, this new expression is already making waves - just as Cherrapunji Gin has so far, and probably will continue to do so.

​Follow Cherrapunji Craft Gin here.

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