Among the key players in breathing new life into downtown Yangon by way of cool eateries and meaningful art initiatives, lifestyle mogul Ivan Pun has always operated with one goal in mind: to show the world what Myanmar has to offer. His creative brainchild TS1 continues to platform artistic talents across Burma and beyond, while his bespoke furniture brand Paribawga upholds longstanding cultural heritage crafts. Passionate and equipped with an insatiable appetite for innovating wildly successful ventures, Pun has now unveiled his latest project. Born from a joint effort with JR Ching of Yoma Strategic Holdings and master distiller Raphael Holzer, Weizza Gin is a blissfully boozy homage to the magnificent landscapes of his country.
Weizza Gin boasts a wonderfully whimsical concept that nods to the medicinal origins of gin.
Photo: Courtesy of Weizza Gin
Congratulations on Weizza! You officially launched the brand during Hong Kong’s hectic Arts Month. How does it feel to have it finally out in the world for people to try?
Thank you! Launching Weizza during such a vibrant time, amongst so many familiar in Hong Kong was great to say the least. The journey began under the constraints of Covid-19, allowing us to really focus on refining the product. After much anticipation, it’s incredibly rewarding to see people finally experiencing Weizza and for it to be received so positively.
Could you introduce us to the creative concept behind Weizza gin? Where does the name come from, and who is Dr. Weizza?
Weizza draws inspiration from a wizard in Burmese folklore known for his alchemical prowess in concocting magical potions. This wizard, known as Dr. Weizza, embodies the spirit of creativity and mystery, which we wanted to capture with our gin. The brand’s aesthetic is playfully designed to evoke the colours and mood of a turn-of-the-century apothecary in Rangoon.
What inspired you to venture into the realm of spirits? Why a gin brand?
Living in Myanmar for over a decade, I’ve been captivated by its untapped creative potential, especially in native ingredients and aesthetics. That’s something I’ve been keenly interested in: harnessing Myanmar’s unique offerings to create something that can not only resonate locally but also shine on a global stage. During a visit to a distillery we invested in Mandalay Covid-19, we realized the potential to produce high-quality gin using local ingredients. It was a perfect fit to showcase Myanmar’s unique offerings through a gin brand.
Ivan Pun celebrating the launch of Weizza Gin at he Weizza House Lounge with Princess Alia Al-Senussi, Jonathan Cheng, Fei-Ping Chang, Justin Ng, Elena Kan, Tina Leung, Ingrid Chen Mandonnaud, Charlotte Chen Pienaar, and Aaron Cezar
Photo: Courtesy of Weizza Gin
The Weizza House Lounge Weizza Gin launch pop-up at The Upper House.
Photo: Courtesy of Weizza Gin
Can you walk us through the experience of drinking Weizza and the different local Burmese ingredients it’s made with? What sets Weizza apart from other gins?
Weizza features a unique blend of local botanicals, offering layers of citrus freshness, a creamy texture, and a complex mix of earthy and pine forest notes, finishing with a subtle bitterness reminiscent of Pu’er tea. This unique profile, combined with our double-distillation process and six months of resting the gin, ensures a refined and memorable flavour experience that stands out in the crowded gin market.
Weizza pays tribute to Myanmar’s bountiful natural landscape through a range of different botanicals. Do you have any significant memories of nature in Myanmar?
Yes, living in Myanmar, we often go up to the mountains in Shan State to retreat from the hustle and bustle of Yangon.
Where’s your all-time favourite place in Myanmar?
Bagan. The historic city, with its thousands of temples spread across the landscape, is breathtaking at any time of day, with views best enjoyed from a hot air balloon! It’s a place that really connects you to the spiritual and cultural history of Myanmar.
A unique blend of botanicals shape the Weizza Gin experience.
Photo: Courtesy of Weizza Gin
You worked on Weizza with co-founder JR Ching and master distiller Raphael Holzer. How did this trio come to be?
JR and I got to know the distillery and we thought it would be a great idea to build a product that would be inspired by the taste and flavours of Burma. Both of us knew close to nothing about alcohol production so I called Raph who I knew would know exactly what to do and how to create the taste that we were looking for.
What was the process of creating Weizza like? Were there any unexpected challenges that you faced?
Covid started almost immediately after our first visit to the distillery to kick of the project so, as you can imagine, the entire process took much longer than we anticipated
What is your favourite way to enjoy Weizza gin?
I’m a purist and I like to drink mine with soda and a local Burmese lemon called shauk thee. I cut a huge wedge of lemon, add ice, a splash of soda and a double shot of Weizza. It’s exceptionally refreshing.
Any recommendations for traditional Burmese spirits we should try?
Well the iconic one is Mandalay Rum!
What are your hopes for the future of Weizza gin? Where are you hoping to take the brand?
Our vision for Weizza is to see it enjoyed globally, serving as homage to Burma. We are working on expanding its availability through both online platforms and exclusive venues. We also plan to explore creative collaborations and limited-edition releases to continue telling the story.
Editor
Alyanna Raissa J. PayosCredit
Lead image: Courtesy of Weizza Gin
