Vanaha's Artisanal Forest Gin Blends Craft, Patience, & Distinctly Goan Botanicals

I think the perfect way to spend your weekend is by heading to Goa, but maybe this time it was more about reconnecting with the forest or touching the grass, as they say. 

So, when I learned about a weekend detour with what’s now my favourite gin, I was beyond excited. It’s homegrown, made with 24 botanicals and comes straight out of the Sattari region of North Goa. Vanaha turned out to be much more than just a gin. 

The journey began with us checking in at a stunning stay tucked away in the hills of Sorroco. That night, we kicked things off with an immersive 5-course experience at Hosa, known for its unique blend of modern and traditional South Indian cuisine. But this wasn’t just about food, the team had curated a special pairing menu designed around Vanaha gin and I couldn’t wait to see what they had in store. 

Vanaha, India’s first 5-step Distilled Gin, gets its name from Vanaha (Vana वन = forest; Aha आहा = epiphany).  It’s ‘Forest-to-Bottle’ Gin, crafted from 24 Handpicked Botanicals, is 100 % Natural, which gives it its unique characteristics. 

We started the evening with what they called the ‘Leftover Highball’, a zesty, citrusy blend featuring the Vanaha gin. It was light, refreshing and personally quite to my liking, as someone who hates cocktails on the stronger side of things. The founders, Vaniitha Jaiin & Navvin Jaiin, shared their journey and philosophy, giving us a glimpse into the world of Vanaha. 

The spread itself was quite intriguing: a two-course menu featuring 8 dishes, paired with 5 unique cocktails designed to highlight a distinct note of the gin. Think coconut milk rasam and raw mango sorbet, each bite and sip took us on a flavourful journey.

Among the cocktails, two stood out for me: a secret off-menu creation that brought back a distinct childhood memory of a fresh watermelon sprinkled with chat masala —  a playful nod to a classic picante, & the ‘Vanaha 75’, a sparkling citrus grapefruit convocation. Each pairing really helped me understand the distinct flavour profiles of the gin, with each one bringing out a unique characteristic note and aroma. 

But the part I was most excited about? Day two, where I got to understand the philosophy, craft, and passion that make Vanaha what it is.

Located in the lush Sattari region of North Goa, Vanaha originates from what we know of as Revelry Distillery, a purpose-built built first-of-its-kind distillery that honours terroir, sustainability, and precision. 

About an hour and a half from North Goa, driving through the lush green forests left me in awe, as the rains made for a perfect drive through experience. 

As we reached the distillery, we were greeted by the founders who were excited to take us through their invention or one of their ‘babies’ as they describe it. At the distillery, as we were taken through the journey of creation, we witnessed the 5-step process undertaken for the creation of their artisanal gin:

Botanical Maceration, an extraction technique that involves soaking the botanicals in an alcohol base for weeks to draw out flavours, aromas, pigments, and beneficial actives from the botanicals.

Copper Pot Distillation, featuring a customised Hagyo pot flown down from Hungary, to offer precision for exceptional flavour consistency 

Vapour Infusion, where alcohol vapours are passed through a basket of botanicals, allowing them to extract flavors without direct contact.

Cold Vacuum Distillation, a technique quite popular in the fragrance and perfumery industry, that’s been introduced for the first time in the gin-making process.

Staging, is where the spriit is allowed to rest and stabilize, ensuring the the flavours can meld together to create the perfect profile.

From copper stills calibrated for gentle extraction to bespoke ageing and blending processes, every detail has been curated to enable the creation of spirits with soul.

The tour ended with a special tasting ritual, which involved the tasting of the Vanaha gin neat, with ice and tonic water. What was interesting was how each of these processes brought out different flavours and notes of the gin. From making it super woody and spicy to sweet and citrusy, it was quite a journey that made me realise how important it is to understand your spirits and how to enjoy them.

Driving back through the rain-soaked roads of Sattari in the evening, I couldn’t help but look back on the last 36 hours. In a world chasing speed, Vanaha felt like a pause; a deeper appreciation for craft, patience, and the quiet beauty of Goa’s forests. 

For me, Vanaha wasn’t just a gin anymore; it was a memory I could taste.

You can follow Vanaha here.

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