H A Short History of Gin in Burma

 

The Most Famous Gin and Tonic Brands from Burma (Myanmar)

Burma, officially known as Myanmar, is traditionally known for its beer, rice-based spirits, and palm wine, while whisky (both imported and domestic) has long dominated the premium spirits market. Gin, however, has slowly gained popularity over the past few decades, especially in urban areas like Yangon and Mandalay, where Western-style cocktail culture has developed.

Although Myanmar does not yet have a large gin industry, imported gin brands define the market, with limited but growing efforts by local distillers to produce artisanal gins infused with regional botanicals such as lemongrass, kaffir lime, ginger, and betel leaf. Gin & tonic has become a symbol of cosmopolitan sophistication in upscale bars, restaurants, and hotels.

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A Short History of Gin in Burma

Gin was introduced to Burma during the British colonial period (1824–1948), when British officers and expatriates brought with them the tradition of drinking gin & tonic — originally used in the tropics as a way to make quinine (anti-malarial) more palatable.

For most of the 20th century, gin was consumed mainly as an import, with brands like Gordon’s, Beefeater, and Tanqueray defining the market. Domestic alcohol production focused more on beer, rum, and local rice spirits.

By the 2010s, as Myanmar’s economy opened further and tourism grew, cocktail culture began to expand. Upscale venues in Yangon and along tourist destinations like Inle Lake and Bagan began serving gin & tonics as part of international menus.

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Gin in Burma Today: Local vs Imported

1. Local Gin (Emerging)

Myanmar does not yet have internationally recognized gin brands, but some small-scale distillers have begun experimenting with gin recipes. These often incorporate tropical and herbal botanicals:

• Possible Botanicals: Lemongrass, kaffir lime peel, ginger, turmeric, betel leaf, and tamarind.

• Style: Herbal, citrus-forward, and slightly spicy.

• Reputation: Rare and available only in select boutique bars or micro-distilleries.

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2. Imported Gin (Dominant in Burma)

Imported gins are far more common and define Myanmar’s gin & tonic culture. The most popular include:

• Beefeater (UK) – Affordable, widely consumed.

• Gordon’s (UK) – A standard, found in most supermarkets and bars.

• Tanqueray (UK) – Popular in cocktail lounges.

• Bombay Sapphire (UK) – A staple in upscale hotels in Yangon and Mandalay.

• Hendrick’s (Scotland) – Favored in premium bars, often paired with cucumber or herbs.

• Spanish Gins (Gin Mare, Nordés, Puerto de Indias) – Occasionally found in luxury hotels, catering to international visitors.

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Tonics in Burma

1. Schweppes Tonic Water

The most widely available tonic across Myanmar, commonly paired with imported gins.

2. Fever-Tree (Imported Premium)

Available in luxury hotels, tourist resorts, and high-end cocktail bars in Yangon.

3. Local Alternatives

In places where tonic water is scarce, bartenders sometimes substitute with soda water plus lime or herbal infusions to create Burmese-style gin cocktails.

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Burma’s Gin & Tonic Culture Today

• Yangon as Epicenter: The capital city is home to a growing number of cocktail lounges and hotel bars serving gin & tonics.

• Tourism Hubs: In Bagan, Inle Lake, and Mandalay, gin & tonic is often included on tourist menus as a refreshing, familiar drink.

• Serving Style: Inspired by European tradition, often served in balloon glasses in luxury venues.

• Garnishes: Lime wedges, lemongrass stalks, ginger slices, kaffir lime leaves, or fresh herbs.

• Cultural Identity: Gin in Burma remains a cosmopolitan and imported spirit, but local botanicals offer potential for unique Burmese gins in the future.

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Conclusion

Burma (Myanmar) may not yet be known for its gin production, but it has embraced the gin & tonic as a drink of modernity and international style. While imports like Beefeater, Tanqueray, Bombay Sapphire, and Hendrick’s dominate the market, early experiments with local botanicals such as lemongrass, ginger, and betel leaf hint at future possibilities for Burmese craft gins.

Paired with Schweppes or Fever-Tree, and garnished with tropical herbs and citrus, a Burmese gin & tonic is refreshing, exotic, and symbolic of the country’s blending of colonial heritage, modern cocktail culture, and Southeast Asian flavors.

For gin enthusiasts, sipping a G&T in Yangon or Mandalay is both a taste of history and a glimpse of Burma’s evolving future in global mixology.