You might think the finest gins are exclusively Scottish, but it is never wrong to add a new member to the selection on your counter in Hong Kong. The unexpected NIP Gin, the brainchild of Jeremy Lin and Nick Law – individuals lacking any prior spirit production experience, is reshaping the local distillation landscape. Infused with flavors that would resonate with the locals, this crystal-clear bottle gets its name from the term "Not Important Person". It flawlessly encapsulates the understated yet energetic spirit of the city, irresistible to anyone who encounters it.

Distinctive elements like Shoumei tea (壽眉茶) – a popular dim sum accompaniment, aged tangerine peels – a traditional remedy for coughs and phlegm, and osmanthus – a flower commonly used in desserts or tea, are essentials in the Hong Kong culinary scene. These flavors also perfectly refine the essence of NIP Gin, crafted from 21 locally-sourced botanicals. The team aims to debunk the long-standing association of gin and tonic, having instead produced a highly sophisticated spirit best enjoyed neat – where the initial hint of piney juniper berries is followed by the medley of botanicals' aroma. This gin serves up not only a harmonious and soothing blend of flavors but also captures the heritage and innate essence symbolizing of Hong Kong.

However, the journey to success was far from smooth. From working at a distillery in Scotland to perfecting the optimal distillation recipe through trial and error, these gin creators are determined to prove that this city is far beyond finance and property. Their success stands testament to the excellence of their locally crafted product, a testament to their unyielding determination.