Gin (700 ml)

Kosapan is produced in Khao Yai, the highland plateau northeast of Bangkok where cooler temperatures and distinct dry-wet seasonality shape the character of locally grown botanicals. The distillery takes its name from the mythological giant Kosapan, a

deliberate signal that this is not a London Dry facsimile — the recipe is built around Thai native botanicals including lemongrass, kaffir lime leaf, and galangal, ingredients sourced from the surrounding region rather than imported juniper-forward blends.

The production follows a pot-still distillation method, with botanicals macerated in neutral grain spirit before distillation — a technique that preserves the volatile citrus and herbal oils that define the house style. Bottled at 40% ABV, the spirit is presented without chill-filtration to retain texture from the botanical oils.

What separates Kosapan from the growing field of Asian gins is its near-total displacement of juniper as the primary aromatic driver — kaffir lime and galangal carry the structural role that pine-resinous juniper plays elsewhere, producing a gin that reads as distinctly Southeast Asian in origin rather than a tropical riff on a European template.