Crazy Gin is the brainchild of husband and wife Bruce and Paramjit Nagra who wanted to create an alcoholic drink that reflected their British-Asian heritage.

The expression is said to be the first clear lassi, combining the traditional yogurt-based Punjabi drink with British gin. The gin includes botanicals such as black pepper, coriander, turmeric, yogurt, black cumin, pomegranate and ghee (clarified butter).

Currently, the couple produces around 200 bottles of gin per week and has already secured listings in Harvey Nichols stores and Michelin-starred restaurants such as The Cinnamon Club in London.

The pair originally turned to a third-party distiller to create the gin, but after being told the distiller could no longer make the drink, they were forced to seek an alternative producer.

Now, the duo has invested in “high-tech” distilling equipment, such as a rotary evaporator, and Bruce Nagra has learned how to create the vacuum-distilled gin himself in Wolverhampton, UK.

He said: “By-products from the distilling process included gin-flavored ghee, which has proved very popular with chefs.

“The distilling equipment not only produces alcohol but can be also used to create super concentrated flavourings and essences that can be used in all types of cooking.”

Bottled at 41% abv, Crazy Gin is available to purchase at an RRP of £39.95 (US$52) per 500ml.

Read More at source: The Spirits Business

Image Source: The Spirits Business