How to drink it

I left Punjab when I was just a boy. I don't know if I'll ever go back, but I do know that my love of my homeland will never leave me.

My father tilled the land, and distilled daru (spirits) once the harvest was gathered. I was too young to try it, of course, but long years later I rediscovered his recipe. Kinna Sohna (KS) means 'how beautiful'.

This is his drink. This is our story.

Punjab – the land of the five rivers – straddles modern day India and Pakistan. It is a plain where the Jhelum, Chenab, Ravi, Sutlej and Beas rivers flow into the Indus river, silting the famously fertile soil. Punjabis are known for their warm hospitality, hearty cuisine and love of hard liquor.

And for generations before the advent of modern distilling, and indeed still to this day, Punjabi farmers made their own daru (spirits) from sugar cane. Many recipes for sharab once existed – some have been lost entirely, others all but forgotten, but ours lives on and we're delighted to share it with the world.