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A new authenticity beyond tradition.
Freshly picked pepper and wild Cambodian cardamom are layered with hand-selected local spices and herbs, building depth upon depth. The exotic afterglow carries a quiet heat, sinking deep, bold, and endlessly rich. Where vibrancy and wildness stand in balance, MAWSIM offers a new authenticity.
Carefully crafted in our micro-distillery in Phnom Penh and filled into a blue-green kelder bottle.
In 2023, MAWSIM won Gold and Country Winner in the Contemporary Style Gin category at the World Gin Awards. That same year, it also received Bronze at the IWSC.
WGA Tasting note: “Warming spices, floral and rooty nuances, a balanced bitter-sweetness, finishing with a slight heat … offering an intricate experience.”
Botanicals: Juniper berries, peppercorns (fresh and dried), Cambodian cardamom, coriander seeds, cinchona bark, galangal, ginger, cashew nuts, lemongrass
Volume: 500 ml
ABV: 43%
Behind Each Drop
The botanicals used in SPICES & HERBS are remarkably diverse—roots, leaves, barks, seeds, nuts, berries, fruits and pods. The key lies in finding the most suitable way to access the unique aromas held in each part.
Roots and seeds, whose aromas lie deep within rigid structures, respond best to steeping. In contrast, vapor infusion works best for delicate materials such as leaves and fruit peels, gently drawing out their fragrance without loss of character.
Together, these two techniques allow aromas to rise in stages along the timeline of distillation. Like layering sheets of fragrance one upon another, a three-dimensional aroma takes shape—and at the moment of perfect balance, MAWSIM makes the spirit cut. This creates a flavor both complex yet powerful, quietly unfolding as its structure dissolves across the palate.
MAWSIM GIN often turns cloudy, with sediments or tiny oil droplets. Add ice or soda, and cloudiness is almost certain. This phenomenon arises because the aromatic compounds from botanicals are volatile oils—essential oils—present in such abundance that alcohol can no longer hold them in solution. Chill filtering can suppress this—but at the cost of flavor. So MAWSIM chooses to stay unfiltered.
