India's Hapusa Gin

Hapusa calls itself the “world’s first Himalayan dry gin” because it uses juniper that actually grows in the Himalayas.

The name comes from the Sanskrit word for juniper, and the berries are foraged from near the Himalayan snow line. The higher altitude junipers are said to have a wilder, more resinous character than the cultivated varieties typically used in Western gins.

 

Planteray Cut & Dry Coconut Rum now in Malaysia

Cut & Dry Coconut is Planteray's new release, highlighting the two icons of Barbadian culture—coconuts and rum.

Ripe coconuts are harvested, cracked open by hand, and left to dry under the Caribbean sun, which concentrates their oils and flavour. These dried coconut chunks are then infused into a blend of Barbados column-still rum and pot-still rum (including their “Old Gregg” pot distillate). After infusion, the liquid is married with more Barbados rum.

Negroni Week 2025: 22 to 28 September 2025

Campari and Imbibe Magazine reunite for the global celebration of one of the world’s most iconic cocktails, once again partnered Slow Food, raising funds to support the hospitality industry. 

In 2024, Negroni Week saw the participation from nearly 13k venues across 90 countries, raising over USD600k. Funds were used for scholarships via the Negroni Week Fund Innovation Award and micro-grants supporting community projects.

 

Here in Malaysia, 165 venues nationwide are serving up their own Negroni creations, including premium donor contributors Marini’s On 57, Mesa On 51, Troika Sky Dining, and Bar Two Pour One.

Vietnam's Lady Triệu Gin

We recently got acquainted with Vietnam’s most awarded gin and best-selling craft gin (per IWSR), Lady Triệu, at Triptyk Kuala Lumpur.

The brand, launched in 2020, leans into Vietnam’s biodiversity — citrus, florals, tea, spice — pulled from different regions of the country and bottled into five distinct expressions.