Mahua

Mahua is not a reinterpretation of something familiar. It is a spirit apart—floral at its core, ancient in its lineage, and deeply tied to the forest from which it comes. Made from the flowers of the mahua tree—night-blooming, fragrant, and fleeting. These blossoms fall naturally to the forest floor at dawn, where they are gathered by hand. No grains. No fruits. No shortcuts. Only flowers, water, and time.

The result is the world’s only liquor drawn entirely from flowers—its character shaped not by sugar or starch, but by scent, nectar, and season.

Mahua submits to no single ritual. It may be taken neat or over ice, where its full floral depth and lingering warmth unfold without interruption; softened with water, allowing its aroma to open and its sweetness to breathe; or drawn into cocktails, where it entwines effortlessly with citrus, bitter botanicals, honey, herbs, and spice. Best approached at dusk and best shared, never hurried, mahua reveals itself slowly—whether sipped in quiet solitude or woven into modern mixology—rewarding patience with memory, and attention with return