Right from the Baiga (a tribe of central India) tattoo-inspired inscription on its cap, to its tasting notes that capture the essence of Mahua liquor, Mohulo, one of the country’s first artisanal sipping gins, has its roots firmly planted in Indian soil.
The makers say the Mohulo Gin is a contemporary answer to an age-old central Indian tradition of distilling liquor from Mahua flowers. We spoke to Varun Jain, CEO and Founder of Smoke Lab, the brand that manufactures this sophisticated craft beverage, about what motivated him to launch the artisanal gin.
Village Square (VS): What’s the Mohula inception story?
Varun Jain (VJ): The idea to make Mohulo took shape during a journey through central India, where I first encountered the Mahua flower, a fragrant botanical held in reverence by the Baiga tribe for generations. When I first heard accounts of a traditional elixir made from this bloom, I felt compelled to seek it out myself.
Also read: How the Oraon tribe makes Mahua liquor
I travelled into the forest to meet the Baiga community and understand their relationship with Mahua firsthand. What I discovered was far more than an ingredient – the many uses of the Mahua bloom practically made it a way of life. Their veneration of the flower, its place in their rituals, and the care with which it is harvested left, what I can clearly say, was a lasting impression on me.
With its sweetness, delicate aroma, and cultural depth, Mahua revealed itself as something special. Mohulo is my attempt to honour that legacy, not by replicating tradition, but by reimagining it through the lens of modern distillation – a spirit rooted in heritage, crafted for the contemporary world, highlighting India’s many versatile ingredients.
VS: Are there any other rural India flavours, beyond the Mahua flower, in your gin?
VJ: Mohulo is India’s first sipping gin, and we wanted to distinguish it with meticulous craftsmanship and cultural depth. At its core lies the Mahua flower, harmoniously blended with botanicals such as juniper berries, coriander seeds, orange blossom, basmati rice, and a touch of honey.
The resulting profile is complex yet balanced: the aroma is floral with bright citrus and juniper notes. The palate is smooth, subtly sweet, and floral, and the finish is long and lingering, with a gentle spice.
Our production utilises a state-of-the-art Holstein pot from Germany, installed at our facility, Varuni, named after the goddess of alcohol. This allows us to preserve the delicate flavour profile of Mahua, while achieving the highest standards in distillation.
Currently, Mohulo is available in select premium outlets across Mumbai and Delhi, with plans to scale to other metro cities and international markets shortly. As a luxury spirit, it is positioned at a premium price point, reflective of its artisanal nature and rare ingredients.
VS: Where do you source the Mahua flowers?
VJ: We source our Mahua from the forests of Madhya Pradesh and Chhattisgarh, where the flower grows in abundance and has long been part of daily life for tribal communities, especially the Baiga tribe.
VS: What’s it like working with the Baiga tribe?
Also read: Mahua wine – the joyful spirit of tribal life
Working alongside these communities is something we approach with respect and a sense of shared purpose. Their understanding of the Mahua tree, and the ways in which they ferment and consume the flower, come from centuries of lived experience, passed down through generations.
Our relationship isn’t just about sourcing but about collaboration. We’re committed to ethical practices, fair trade, and honouring the cultural traditions that surround Mahua. Preserving the legacy of both the flower and the communities that have protected it for so long is at the heart of what we do.
VS: How important are Mahua flowers to the local tribes people?
VJ: In many parts of central India Mahua is woven into the daily fabric of life. The flowers are traditionally dried and fermented to make a local spirit that’s shared during festivals, life milestones, and community gatherings. It holds both ceremonial and medicinal value.
The methods may seem simple compared to modern techniques, but they come from an intuitive understanding of the land and its rhythms. What struck me most was how Mahua brings people together. Its true spirit lies beyond the drink itself. With Mohulo, our aim was to honour that tradition and give it a refined expression, without losing the soul of what makes it so special.
VS: Besides India, are there other markets where you hope to sell this gin?
VJ: Absolutely. From the very beginning, we’ve imagined Mohulo as a brand with global reach. We’re currently in conversations with select distributors in the USA, Canada, and parts of Europe, including the UK, all places where there’s a growing interest in premium craft spirits. More and more, international audiences are drawn to products that are well-made and deeply connected to a sense of place and story. Mohulo sits comfortably in that space. Our long-term goal is to see it stand proudly among the world’s most respected artisanal gins.
VS: Do you think it will?
VJ: Mohulo is more than just a gin, it’s a cultural expression, distilled into every drop. At a time when so much feels fast and fleeting, Mohulo offers something different – a chance to slow down, savour, and connect. It’s a sip of India, thoughtfully crafted for the world.
Also read: Chhattisgarh’s magical mahua flowers in pics
In the lead image on top is Mohulo, India’s first sipping gin that is inspired by the central Indian tradition of distilling spirits from the Mahua flower. (Photo by Smoke Lab)
Smriti Mukerji is a freelance journalist based in New Delhi.
