A First Taste of Shillong And Cherrapunji Gin

The trip was meant to begin before dawn, but December had other ideas. Flight delays meant I finally landed in Guwahati around 5:00 p.m. After many delays, I was excited to be in Shillong and begin my journey – the drive to the city turned out to be one of the most memorable parts. For three to four hours, we wound through mountain roads, the air growing steadily cooler and crisper. It was groovy in the quietest sense. I sat watching the landscape change, letting the chill seep in, realising I was finally in the North East for the first time. It felt like a dream come true.

Clouds In A Glass

By the time we reached Shillong, close to 9.30 pm, the city already felt different. The air was astonishingly clean, a stark contrast to Mumbai. Everything appeared sharper, brighter, almost as if the world had shifted into high definition. After checking into the Courtyard by Marriott Shillong, we headed straight to dinner at the restaurant, Rynsan. Meaning ‘platform’ in Khasi, Rynsan sets out to tell the story of the region through food and music, and it does so with warmth and confidence. The menu took a thoughtful journey through Northeastern flavours, but it was the wild perilla pasta, cooked in a Nei Lieh sauce, that stayed with me long after. Earthy, aromatic, and quietly comforting, it captured the spirit of the hills far better than any introduction could. The evening stretched on easily, filled with conversation and a growing sense of anticipation.

As the night unfolded, cocktails made with Cherrapunji Gin began to circulate. One in particular stood out. Experimented with by Chandan Mendiratta, the Cherrapunji Cloud blended rice wine with gin, resulting in a drink that felt soft, comforting, and entirely fitting for the place. It was the kind of cocktail that does not demand attention, but rewards you if you give it.

Cherry Blossoms And Good Beginnings

The next morning began with an early walk to Ward’s Lake, just ten minutes from the hotel. Cherry blossom season was waning, but the last blushes of pink still framed the lake beautifully. Locals had gathered for photo shoots, dressed carefully against the soft backdrop of blossoms and water. The lake shimmered in a calm blue, the air felt impossibly clean, and we joined in, taking photos and soaking in the quiet charm of the moment.

From there, we headed to the Cherrapunji Gin distillery, where founder Mayukh Hazarika welcomed us in. What followed felt purposeful and intimate at the same time. This was not a polished, distant factory tour. We saw the real hands behind the bottles, watched them being packed, and noticed the small, thoughtful details that brought the space to life. There was even a machine affectionately named Mr Fulgens, topped with a picture of a red panda, a light, playful visual that made the space feel personal rather than industrial.

Mayukh spoke about his intention to put Shillong and the North East on the map in the world of craft spirits. The idea stemmed from what the region is known for most. Cherrapunji and Mawsynram are among the wettest places on the planet, and instead of seeing rainfall as a logistical challenge, he chose to build a spirit around it. Cherrapunji Gin is distilled using harvested rainwater, an innovation that feels both obvious and quietly radical once you hear it.

Pretty In Pink

The launch we were there for was the Mountain Berry Gin with Cherry Blossom. Seeing it for the first time, the colour stood out immediately. A vibrant pink derived entirely from Khasi Sohiong berries and cherry blossom petals. The first sip was surprising. There was warmth as it went down, a gentle sting that quickly settled. Diluted with water, it transformed into something sweet, refreshing, and fruit-forward. I have never been particularly fond of gin or spirit-forward drinks, but this one genuinely changed my mind. It was balanced and approachable. Perfect for those who are starting out their gin journey.

The botanical story unfolded naturally. Sohiong berries, cherry blossom petals, taro root, chamomile, Eastern Himalayan juniper, Khasi mandarin, and Kaji Nemu all came together to reflect the highland ecology.

On the nose, floral and citrus notes led the way, followed by juniper. The palate was lush and silken, sweet-tart without being cloying, finishing with a lingering berry softness. Mayukh even had all of us choose the botanicals for a Christmas Gin that we later got to take home as a souvenir with us.

Lunch followed, rooted in Khasi cuisine and generous in flavour. The delicious courses were accompanied with a solo musical serenade that I quite enjoyed. As evening approached, the distillery space transformed once again. A DJ set filled the air, while a projection mapping show played visuals of Meghalaya’s landscapes, weaving the land and the gin into one immersive story.

The night continued with a bar takeover at Shad Skye, with cocktails made from the newly unveiled gin though not before a quick stop at Nonna Mae. The pizza was exceptional, and the tiramisu is not to be missed.

Later, some of us wandered out to explore Shillong after dark, eventually landing at a karaoke bar. Only one of us took the mic, delivering a spirited rendition of Mamma Mia, but it became one of those moments that defines a trip. Unplanned, joyful, and unforgettable.

This journey to Shillong was my first encounter with the North East, and it delivered in ways I did not expect. Clean air, winding roads, thoughtful food, and a gin that captures rainfall, berries, and blossoms in a bottle. It felt like witnessing regional craft claim its space with confidence. And for me, it was not just about discovering a new spirit, but about finally experiencing a part of the country I had long dreamed of seeing.