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Five New Whiskies To Try This Festive Season

December 1, 2015

It’s that time of the year when liquor companies race to introduce as many new brands as possible in the market. Good for us, because more the merrier. Here is a list of five recently launched very interesting whiskies that you may want for your home bar, except one, for which you would require a bit of luck and a trip overseas.

Monkey Shoulder is finally here

Any avid whisky drinker who happens to be an international traveller will vouch for this brand. Touted as more original than original Scotch whisky, it is hard to miss the three monkeys on the shoulder of the bottle. Monkey Shoulder whisky is a free-spirited, fun-loving triple malt with a smooth, rich and vanilla taste on the palate. It’s a favourite among bartenders as the whisky defies all age-old rules of how to drink whisky. It is a social scotch. A combination of three (that’s why we call it a triple malt) single malt Scotch whiskies all matured in oak casts that previously held Bourbon (that’s where all the smooth mellow vanilla goodness comes from), Monkey Shoulder is launched by renowned independent, family-owned distillers William Grant & Sons. The brand was launched in the UK market in 2005 but just entered the Indian market.

Monkey Shoulder is now available in New Delhi, Gurgaon, Chandigarh, Kolkata and Mumbai. Monkey Shoulder is priced at Rs. 4000 (New Delhi) 70cl bottle with 40% ABV.

Jack Daniel’s Tennessee Honey

Some may call it whiskey some may call it liqueur; Jack Daniel’s Tennessee Honey is a very interesting whisky with a sweet twist. The flavoured whisky has 35% abv, which by definition may not be considered as a whisky but liqueur. Crafted with Jack Daniel’s Old No. 7 Tennessee Whiskey and mingled with a proprietary honey liqueur of the distiller’s own making, Jack Daniel’s Tennessee Honey is a unique offering, which has sold one million cases since its launch in the US market. This is the first flavoured whisky from JD’s portfolio. Sweet honey notes with a hint of ginger, cinnamon, JD Honey is best enjoyed as an aperitif or you can make some delicious cocktails such as these. (Click here)

Jack Daniel’s Tennessee Honey is priced at Rs 5300 in Mumbai market. Other JD brands available in the market are JD Old Number 7 include Gentleman Jack, Silver Select Single Barrel and the limited edition Sinatra Select.

Grant’s Select Reserve Whisky

Grant’s Select Reserve is defined by the smoky and sweet flavour profile. The blend combines the best top grain and malt whiskies. With a unique balance of sweet, rich and peaty notes, the Select reserve has a distinct multilayered complexity that sets it apart. The premium spirit is owned by William Grant & Sons and priced at Rs. 3,150/- across the stores in Delhi. It is also available in Gurgaon, Chandigarh and Mumbai.

The Glenlivet Founder’s Reserve

Pernod Ricard-owned single malt brand The Glenlivet recently introduced the new Founder’s Reserve bottle in India. The international brand ambassador for The Glenlivet Alex Robertson while unveiling the brand said, “The Glenlivet is handcrafted to meticulous perfection. The Glenlivet Founder’s Reserve is a new, permanent benchmark expression in the brand’s core range, giving it a supreme place in every connoisseur’s list of favourites.”

The Glenlivet is priced between Rs 4,750 and Rs 6,800 per 750 ml bottle depending on the state. The Glenlivet Founder’s Reserve is available in Delhi, Haryana, Mumbai and Bangalore. It is also available in the leading airports.

Amrut introduces super premium Amrut Spectrum

The most iconic Indian single malt brand Amrut has probably as big a fan following in India as in the international market. In a recent event in Sweden, Amrut released Spectrum. This one isn’t available in India yet but here are the reasons why you should know about it.

It is the first ever whisky in the world to have been aged in a custom barrel made of five different oaks. Marketed as a five-wood whisky, Amrut Spectrum is technically a six-wood whisky. Originally matured in ex-bourbon casks at Amrut’s Bengaluru distillery for three years, the spirit was then transferred into custom barrels made from five different (old and new) oaks; American, French, Spanish, old Oloroso sherry cask stave and used Pedro Ximenez sherry cask stave. The whisky has already been called one of the best whiskies tasted by Ingvar Ronde, the author of Malt Whisky Year Book.

With 50% ABV and priced at £100, only 1,000 bottles of Amrut Spectrum are available in Europe, Australia, New Zealand, Taiwan, and Canada. That probably makes it India’s first super premium whisky brand.

Over the years, the company has managed to introduce around 18 expressions of Amrut in 40 different countries out of which only four variants are available in India.
Jack Daniel Tennessee Honey Cocktails

December 1, 2015
Mixologist and spirit guru Shatbhi Basu shares some delicious cocktail recipes prepared with Jack Daniel’s new variant Tennessee Honey.

JD Tennessee Honey Lemonade

Glass: Tall / Collins

Ingredients:

45ml JD Honey

Wedge of lime

7up / Sprite to top

Garnish: Mint sprig

Method:
- Fill glass full with ice
- Pour JD Honey, squeeze wedge of lime & drop it in
- Top it with lemonade
- Garnish
JD Tennessee Honey with Ginger Ale

Glass: Tall / Collins

Ingredients:

45ml JD Honey

Wedge of lime

Ginger ale to top

Ginger slice

Garnish: slice of ginger

Method:
- Fill glass full with ice
- Pour JD Honey, squeeze wedge of lime & drop it in
- Top it with ginger ale
- Snap a slice of ginger & drop in
- Garnish
JD Tennessee Honey Apple Tea

Glass: Jar

Ingredients:

45ml JD Honey

10ml lime juice

150ml black tea

150ml Apple juice

15ml sugar syrup

1 wedge of lime

Garnish: Apple slice & mint sprig

Method:
- Fill glass with ice
- Pour JD Honey, black tea & apple juice
- Add sugar syrup, lime juice & squeeze in a wedge of lime
- Add more ice to top
- Garnish
JD Tennessee Honey Sour

Glass: Jam Jar

Ingredients:

45ml JD Honey

60ml orange juice

15ml lime juice

10ml sugar syrup (optional)

1 wedge of lime

Garnish: slice of orange

Method:
- Fill shaker ¾ with ice
- Add all the ingredients, squeeze in a wedge of lime and shake
- Strain it over ice in a jam jar
- Garnish
The Week That Was

November 27, 2015

It was an exciting busy week full of dinners, launches and tasting events. From meeting with the Kumala Wines Winemaker to the launch of a new craft beer by Gateway Brewing Company called A1 to the launch of the German wine brand Weingut Heinz Pfaffmann, an exclusive dinner with Sula’s winemaker Kerry Damskey and owner Rajeev Samant, VP marketing Cecilia Oldne. Followed by the Jacob’s Creek Reserve Table hosted by the award-winning Chief winemaker Ben Bryant at JW Marriott Hotel, Mumbai on Sunday night.

Kumala wines from South Africa

Let me start with the Kumala Wines Dinner with Ben Jordaan, Chief Wine maker and Emilie Munther, Customer Marketing Manager Accolade Wines, Australia. As mentioned in one of my previous articles,Kumala wines are a recent addition to the Sula Selections portfolio. The South African wine brand has introduced these specially bottled single varietal Kumala range only for the Indian market, said, Jordaan during the dinner hosted at Hipcask Office, the smartphone app company on alcohol and food pairing. “Kumala wines are the result of the wines made by 8 winemakers who are under contract with the winery. Kumala, the approachable and affordable number one South African wine brand in the UK market doesn’t have its own vineyard and doesn’t feel the necessity for it in future either”, he confirmed. The Kumala range available in the Indian market is Sauvignon Blanc and Chardonnay in white and in red, Shiraz and pinotage.

GBC launches A1 style IPA

Gateway Brewing Co launched a hop forward and strong aromatic India Pale Ale, a style of beer which originated in the 1800s to survive the journey from the United Kingdom to India.

This beer is true to its origin as it has the malt, hop and water all made in India. and the works, this beer ticks all the possible check boxes. The launch event, which took place in The Bombay Canteen, was an evening of A1 company, A1 food and of course, A1 IPA.

A1 is available across all bars and restaurants where GBC beers are present replacing the previous IPA Summersault.

Weingut Heinz Pfaffmann enters India

The largest family-owned German wine company from Pfalz region and biggest certified organic winery with Bioland Certificate in Europe has entered the Indian market with an exclusive tie-up with the newly formed import firm of Flipsydee. The 18^th generation of Hener family, Pawel Hener and his Indian wife Kanupriya Hener were recently in India to introduce the Pfaffmann wines. Pfaffmann wines are the first certified organic wines from Germany to be available in the Indian market. “The winery has changed many hands since 1616 and was acquired again by the family in around 1950s from the French owners,” said, Hener while speaking about the company. “We became officially organic in 2013 and these wines are produced with minimum use of sulphur in a 100% tank fermentation method”, he added. The wines available in the Indian market are Weingut Heinz Pfaffmann Riesling Trocken – a classic german Riesling with aromas of citrus and green grass, fresh fruit and fresh crisp acidity. Riesling Spatlese Trocken (2014), Gewurztraminer (2014) and a Pinot Noir (2013). All Pfaffmann wines are priced at Rs2700 and also available in 5ltr kegs.

Sula continues celebrations with Kerry Damskey

After the grand anniversary and launch party at the roof top bar Asilo, the celebrations continued as Sula Chief Rajeev Samant hosted a special wine dinner for a handful of guests at The Bombay Canteen last weekend. Rajeev was joined by Sula’s California-based winemaker Kerry and his wife. Damskey visits India at least thrice a year and he was ecstatic talking about his new creation Brut Tropicale.

The guest list included Devieka and Suresh Bhojwani, Malavika Sanghvi, Narendra Kumar Ahmed, Moet Hennessey India MD, Bruno Yvon and his wife Rohini, Cecilia Oldne, Sunita Kanga and few more names from the industry.

As the delicious food prepared by Chef Thomas Zacharias reached the table, along with a selection of wines from Sula’s portfolio, we were made privy to some interesting stories from the days of the first vintage of sula shared by Rajeev and Kerry.

The Jacob’s Creek Reserve Table at J W Marriott

The 160-year-old Australian wine company Jacob’s Creek is also one of the most popular imported wine brands in India. Every year, the company organizes The Jacob’s Creek Reserve Table to celebrate the Reserve Wines from its portfolio made from high-quality grapes sourced from a single region in Australia, renowned for that grape variety. Last year it was the longest reserve table celebrated across the country and this year, it traveled to Delhi, Bangalore, Kolkata and Mumbai with the Chief Wine Maker Ben Bryant. “The Reserve Table is an event where people come together and share an exquisite meal with the great quality wines from Jacob’s Creek”, said Bryant. The wines served at the dinner were Sparkling Chardonnay Pinot Noir, Reserve Adelaide Hills Chardonnay, Reserve Barossa Shiraz and Sparkling Rose. All these wines are available in the Indian market.
The Glenlivet is the highest selling single malt in the world

November 19, 2015

The Glenlivet is the largest single malt scotch whisky brand in the world by volume stated the recently released IWSR report.

The brand owned by Pernod Ricard recently released The Glenlivet Founder’s Reserve in the Indian market. This is a tribute to founder, George Smith’s original vision. Matured in new American oak casks, Founder’s Reserve exhibits a certain creaminess and sweetness resulting in a malt of exceptional smoothness, which is the very quality that made George Smith’s The Glenlivet so popular in his day.

Priced between Rs 4,750 to Rs 6,800 per 75 cl bottle (depending on the state), The Glenlivet Founder’s Reserve is available in NCR, Haryana, Mumbai and Bangalore. In the duty-free segment, the product is priced at $48 per litre bottle and available in Delhi, Mumbai and Bangalore.

Speyside whisky company, The Glenlivet, became the first licenced distillery in the Livet valley in Scotland in 1824. The Glenlivet has been the largest contributor to the growth of the sector in the past five years (IWSR 2014) and in September 2014, the brand passed the one million cases per annum milestone.

In an official statement, Laurent Lacassagne, Chairman & CEO of Chivas Brothers, commented: “The past five years have been phenomenal for The Glenlivet. The brand has grown consistently, with value ahead of volume, because we have listened to what whisky fans are looking for when considering a dram. In response to consumer demand, we are delivering ever more innovative styles of whisky and more engagement. The Glenlivet has proudly led the category on these fronts and I am honoured to add leadership in volume sales to this list of achievements.

As we look to the future, we will continue to broaden The Glenlivet range and to further drive consumer engagement, while keeping the legacy of George Smith’s commitment to quality and craftsmanship alive. We will also continue to invest in The Glenlivet Distillery, increasing capacity to meet future demand and to maintain the same high level of standards for which our whiskies are renowned. But for now, I propose a toast to George Smith, who I am sure would have been delighted to see ‘the single malt that started it all’ become the world’s No.1”.
Freixenet enters Indian market with Aspri Spirits

November 4, 2015

The leading premium cava brand Freixenet has entered the Indian market with an import and distribution tie-up with Aspri Spirits. The two cava brands from Freixenet’s portfolio, Cordon Negro Brut and Carta Nevada, a semi-seco sparkling wine, are priced at Rs 1795 in the Mumbai market.

“These wines will soon be available in Bangalore, Delhi and Goa”, said, Jackie Matai, Owner and Director of Aspri Spirits at the launch event last evening.

L to R: Jackie Matai, Philippe Jamme and Damian Clarke

Also present at the occasion were Damian Clarke, Managing Director and Philippe Jamme, Global Travel Retail and Duty-free Director, Freixenet. “India is an important market for us in Asia”, said, Clarke. One of the oldest cava companies in Spain, Freixenet cava is exported to around 150 countries in the world and the group also has 25 wineries across the globe. “We will also be introducing some of our wines from the wine company in Victoria, Australia in the Indian market”, added Jamme.

Aspri Spirits, like many other importers in the country, had reduced the size of its portfolio this year, due to the FSSAI labelling issues. However, according to Matai, things are getting better now and he confirmed that his company is looking at adding at least 20 new brands to its existing wine and spirits portfolio by 2016. Besides a number of iconic wine labels, Aspri is also the importer for spirits brands such as Patron Tequila, Campari, Amarula, Jagermeister and Sambuca liqueurs, Skyy, Stoli vodka and Glen Grant single malt etc.
#SulaCelebrates 15th Anniversary with the launch of ‘Brut Tropicale’

November 3, 2015

It has been 15 years for the Sula sun. The leading Indian wine producing company recently celebrated the anniversary of Sula Vineyards in much fanfare and excitement at the rooftop bar of the St.Regis Hotel, Asilo in Mumbai. The event also marked the launch of a limited edition sparkling wine- Brut Tropicale, a Blanc de Noir sparkling rose produced from the delicate grape variety Pinot Noir. The wine is available in Rs 1,050 in Mumbai, Pune, Bengaluru and Delhi, and Rs 1,000 in Goa.

Rajeev Samant with his parents at the anniversary party

The limited edition bottle has a beautiful Indian theme packaging which will stand out in shelves of the liquor stores across the country, just in time for the season of festivities.

The Mud House and Kumala Wines launch at The Todi Social recently

With Ann-Marie Sharp, Export Manager, Accolade Wines Australia during her recent visit to India

With Cecilia Oldne, VP and International Brand Director, and Prarrthona Pal Chowdhury, Head Marketing-International Brands and Brandy Project, Sula Vineyards.

Sula vineyards have come a long way since the introduction of its first vintage in 2000. Besides registering a strong double-digit growth YOY in the domestic market and worldwide presence spreading across to 30 countries, the company certainly seems to be on the right path. The latest export markets include Belgium, Jamaica and Denmark.

Besides a strong profitable domestic wine portfolio, the company this year also forayed into the spirits segment with the launch of its premium brandy brand ‘Janus’. The ever-expanding import division Sula Selections portfolio was reshuffled recently and it now boasts of some very interesting new brands such as Mud House (from New Zealand) and Kumala (from South Africa). The launch of Ruffino prosecco, Hardys Stamp of Australia collection has been the talk of the town for some time now.

It certainly looks like a good year for Sula Vineyards. And these spirited celebrations only indicate that Rajeev Samant is one happy wineman.
Vivanta By Taj, Bekal – Where Time Takes a Break

October 28, 2015

In today’s world, the only real luxury is Time. Imagine a place on earth where you lose track of time. The surrounding so serene and scenic that sense of calmness prevails outside and within. That’s how you feel the moment you walk into Vivanta by Taj, Bekal in Kerala.

God’s Own Country Kerala has many hidden gems which offer a piece of paradise to every type of traveler be it the adventure seeker, the spiritual follower or the wanderer. And, Bekal takes the top spot. Nestled in the green heartland of southern India, on the border of northern Kerala and Karnataka, Bekal is truly divine. And, Vivanta By Taj is the gateway to that piece of paradise.

Around 80 km drive from Mangalore airport; the road that leads to this piece of heaven is a bit bumpy at the moment with construction works still on in some patches. So, the drive to the resort may take you around 2 hours, but remember? No pain no gain.

Once you arrive at the property, the welcome drink – a delicious mix of coconut water, honey and lime will adequately fill your belly and ease out all the stress of the long travel. Also, it will prepare you for that unforgettable experience.

Gaurav Miglani,General Manager, Vivanta By Taj Bekal

You witness the expansive Balinese architecture around blended well with a part of Kerala culture, the Kettuvallam (traditional Kerala houseboat). The resort is spread across 26 acres of land, with backwaters of Kappil River in its backyard and Arabian Sea on one side.

The 73 luxurious rooms and villas overlook the lush greenery, the backwaters, and the sea. You can choose from various categories of villas. If you are lucky enough to get villa number 454, you have a plunge pool in your courtyard, outside sitting, an open area bathtub, shower, and day bed (a swing) too. The villas offer plenty of privacy for families as well as couples. The walls in the rooms adorn ancient Chitra Pothi art. Stone sculptures of the mythical Garuda, the elephants, and other mythological figures greet you as you take a stroll across the resort’s sprawling lobbies and by lanes. Don’t want to take a walk, no problem; a golf cart will reach outside your villa on request.

The resort offers activities such as kayaking, bamboo rafting, archeries, and paintball. If you want to just relax, head to the Jiva Grande Spa. It has been rated as one of Asia’s best luxury spas. From Jiva signature experience, Ayurveda journeys to wellness cuisines and yoga retreats, the use of Indian herbs, aromatherapy oils make the whole experience blissful. The spa has private courtyard attached to each of its spa rooms. The spa also offers therapies to couples interested in holding ceremonies to renew their wedding vows.

If you don’t fancy any of these, take a walk (40 minutes) or take a cycle ride or drive down to the Bekal Fort. The 400-year-old, one of the oldest in the region, Bekal fort offers a great vantage point for photographers and nature lovers. The fort was once a military station under Tipu Sultan’s empire, which later went to the British East India Company. However, its modern claim to fame has been that the Arvind Swamy starrer movie Bombay’s famous song “Tu Hi Re” was filmed at this location. If you are not here to enjoy the monsoon rain, watching the sunset at the fort should be in the must-do list.

Stay at Vivanta by Taj Bekal is incomplete without a meal at the specialty restaurant By the Bay. The place is only open for dinner and Chef De Partie; Dhandabani U prepares some extraordinary dishes using spices and sauces made in his kitchen. He has mastered the art of authentic Kerala style of cooking following the traditional methods. What must you try here? Go for the Kane Kaidini (A fish fry with the stuffing of spices), Chicken Ghee Roast (don’t bother about the copious amount of ghee in this dish) and Kaaju Kotmir Wada in starters. In the main course, Kerala Paratha, Alappey Fish curry prepared with raw mango (the preparations are done one day before), Alemu Arepu (mushroom), Kallappam and Chitranna (Tamarind Rice). You must also try the bread made of jackfruit, curry leaf, and chili. For dessert, go for the Tender coconut payasam.

Dhandabani U, Chef De Partie

By the end of the night if you are still standing, walk back to your villa to prepare yourself for an exquisite meal of ‘Sadya’ the next day. Sadya is the traditional Kerala style of meal served on a banana leaf and mainly prepared for guests at weddings. The meal usually has 64 dishes, which is cooked by women who start early in the morning and finish cooking before noon.

On special request, the hotel will serve you a non-vegetarian ‘sadya’ with fish and chicken at the all day dining ‘Latitude’ but it is limited to around 22 dishes prepared under the supervision of Chef Easo Johnson. Honestly, a meal with 22 dishes including rasam, chaas, paadimukum (special boiled water that has wood chips of the paadimukum tree that help in digestion) and paruppu (moong daal) with jaggery payasam deserves someone with a greedy appetite.

Chef De Partie Dhandabani U and Chef Easo Johnson

So, what do you do after enjoying an extravagant meal such as this? Go for an afternoon siesta. The day swing bed in the courtyard is just perfect to take a nap amidst the chirping of birds while the soft breeze carrying the sound of the crashing waves takes you into a deep slumber.

In the evening head to Ivory Bar and ask the mixologist, Mithun, to surprise you with one of his cocktails creations.

While you walk back to the villa, embrace the soothing music playing from the concealed outdoor speakers around the resort’s landscape as it imparts a calming effect on the body, mind, and soul.

Best Way to Reach: –

Nearest railway stations Kasaragod (15km)/ Kanhangad (20 km)

Nearest Airport Mangalore International airport (80 km)

Best Time to Visit: –

Any time of the year (Monsoon if you don’t mind the rain)

Take a tour with us (Click on the link here )
Spirits Selection 2015 & A Taster’s Ultimate Endurance Kit

October 7, 2015

I was invited recently, as a juror at the international competition-Spirits Selection 2015. The event took place between August 26th and 28th in Guiyang, China and received an entry of 1,395 spirits from 44 producer countries. These spirits were tasted (blind) and evaluated by 83 master blenders, buyers, importers, journalists and writers from the world of spirits representing 23 nationalities.

Baudouin Havaux, Chairman & Thomas Costenoble
Director, Concours Mondial de Bruxelles

With Thierry Heins, International Project Manager & Blandine Philips, Project Manager Spirits Selection

Guiyang is located in the province of Guizhou in Southwest China and it is also home to a number of Baijiu distilleries, including the famous Kweichow Moutai. The competition organised by Concours Mondial de Bruxelles (CMB) and hosted by the Guiyang city government and private stakeholders was a symbol of excellence showcasing the Chinese hospitality.

The three days schedule was packed with tastings and visits to the nearby counties to experience the rural and cultural aspect of the region. Trips to beautiful Kaiyang County and Qingyan ancient town brought the visitors few steps closer to the Guiyang ethnicity. On the last day of the trip, we were invited on a special tour to the house of the legendary baijiu producer, Kweichow Moutai, which offered great insight into the production of baijiu.

The first rule of the competition is that the products are tasted blind. While the CMB Wine competition allows the panel to know the names of the wines, in the end of every session, in case of Spirits Selection the names of the spirits are not revealed until the end of the competition. In order to rule out major discrepancies, the same flight can sometimes feature the same spirit twice. The only information shared by the panel chairman before tasting is the number spirits in each flight and the category of spirit that we are going to taste.

During the three days of the competition, I tasted around 93 glasses of baijiu, whisky, rhum/rum and pisco.

The spirits are always evaluated and scored out of 100 on the basis of colour (10), intensity on the nose (30), intensity on the palate (40), harmony or equilibrium (20). To finish each flight on time and to avoid too many disagreements, the panel chairman takes the lead and offers his/her guidance wherever necessary without influencing the jury’s decision. S/He is also the one who handles the distribution, collection and the final handover of the score sheets to the organisers.

Here’s an account of my experience at the Spirits Selection 2015 and a basic guideline to judge spirits like a pro.

Tasting with the Experts

The Jury Panel No 1

Every panel consists of 6 members including the chairman. The panellists representing their respective countries are spirits writers/producers/sommeliers or industry professionals. I was lucky enough to have a tequila expert from Mexico, a cachaca expert from Brazil, One cognac expert from France and two Baijiu experts from China in my panel-No1. Hence, there wasn’t a single dull moment during the competition. Tastings among the industry veterans can provide a great opportunity for learning and facilitate the exchange of ideas. So, always keep your eyes and ears open.

Three step process to Taste Spirit

Tasting wine/beer/spirits is kind of an art because the alcohol actually communicates with the taster in a way that only an artist can very well fathom. But it is also a science, as this requires the engagement of all your senses, which ultimately results in a sensory experience.

Use your eyes to evaluate the colour which tells you about how long, where and what type of barrel the spirit was matured etc. The nose is to gauge the intensity, smell and identify the aromas and flavours (get into specifics). Taste is to evaluate the palate expressions that also could confirm or go against what you gathered from the nose. This process takes a little longer as you need to also take into account the aftertaste, the finish.

Tasting without Prejudice

This is a very important step to keep in mind while tasting spirits. Sometimes tasters have their reservations towards a particular category of spirit but it is always advisable to be less judgemental and more open to try everything that is served on the table. It is interesting to analyse and guess the intricacies of a particular spirit, the region that it may come from etc.

Guide to understanding and tasting Baijiu

Visit to Moutai Distillery

As China was the host city this year, Concours Mondial de Bruxelles Spirits Selection 2015 had over 500 baijius for the tasting. Here are some basic steps to know more about this fascinating Chinese spirit.

Baijiu means ‘white alcohol’. The production of baijiu depends on natural processes and organic raw materials. Water, Qu-the unifying feature of all Chinese wines and spirits, which turns grains into alcohol, Grains such as mainly rice and sorghum. Also in certain baijius, wheat, corn and other grains and starches as well as grain husks are used. Baijiu is a distilled spirit, so the process is mainly divided between Qu making which means rotten grain filled with yeasts, moulds and bacteria and preparation of ingredients, saccharification and fermentation and then distillation. Aging baijiu smoothens the rough edges of a raw spirit, reducing its harshness while offering more rounded flavours. Most baijius are matured at least six months and premium baijiu distillers typically age their spirits for at least three to five years. What really distinguishes traditional Chinese alcohol aging from other western spirits is the exclusive use of clay aging vessels. The process of blending is what distinguishes a distillery’s premium quality baijiu from the regular ones. As the spirit is fermented in batches, there is a great deal of disparity in the relative quality and flavour of each mash and also within various stages of an individual mash. Purified water is added to the blend to bring down the alcohol level in the end. Very often the same blend is bottled between 36%-65% abv to appeal to the different set of consumers. After blending the finished spirit is stored in stainless steel vats before bottling.

Baijiu made of rice or sorghum is the more appealing style of Baijiu, however, the most traditional and heritage style of Baijiu are filled with very strong aromas and have herbs and medicinal ingredients.

India at Spirits Selection 2015

Interestingly, there were three Indian spirits companies who participated in the competition this year and two (Amrut Single Malt and Paul John single malt) have won one gold medal each and Paul John has received three silver medals.

The results are here

The next CMB Spirits Selection in 2016 will be held in the land of Tequila-Mexico and the jury will certainly have a great deal to learn about one of the most popular spirits in the world.

The Jury-Spirits Selection 2015, Guiyang, China

This article originally featured on All About Daru
Pampered Silly at The Oberoi, Bengaluru

September 30, 2015

Showcasing a striking blend of elegance, luxury and comfort, The Oberoi, Bengaluru is surely one-of-a-kind business hotel in the country.

During a recent, albeit, a very short visit to the tech and start-up city of India, I had a chance to stay and experience the hospitality at The Oberoi. The surrounding lush gardens, greenery offered a break from the regular sighting of the concrete jungle in a day-to-day life. The courteous and friendly staff made the stay a pleasant one.

The lobby is spacious, elaborate and bears the signature style of most of the Oberoi hotels, particularly the Oberoi Udaivillas in Udaipur (though the latter one is way fancier and super luxurious). I would also like to know more about Oberoi group’s special affinity towards the national bird, peacock. Maybe someone can answer that for me. Anyway, the Oberoi, Bengaluru has four specialty restaurants, Rim Naam (an award winning Thai restaurant), Szechwan Court (Chinese fine dining specialty restaurant), Polo Club Bar (The bar and coffee shop) and Le Jardin (an all day restaurant serving international cuisine). But if you do not want to get out of your room, the hotel offers 24 hours room service. On the first day, I dined at Szechwan Court and was highly impressed with the food served at the restaurant. My in-room breakfast service was as perfect as it could get.

I was in a luxury room that had a small balcony with seating arrangements, overlooking the beautiful lawn and the outdoor swimming pool. The room was filled with natural light during the day. For the night, of course, there are a number of lights, ceiling mounted spotlights, lamps, bedside and desk lamps, backlit mirrors etc., and the best part, all controlled by an exclusive iPad. The interface allowed me to navigate through TV, Web radio, air conditioning, in-room dining, and door camera controlled with an electronic unlocking system.

From the moment my luggage arrived in the lobby till it was placed back in the car to leave for the airport, I was pampered silly at the gorgeous hotel. I hope to go back to the Oberoi, Bengaluru again sometime soon. But this time, I want to make the stay a longer one.
Sofitel Mumbai BKC Celebrates Wine Days

September 24, 2015

Sofitel Wine Days, a concept curated in partnership with Enrico Bernardo, Best Sommelier of the World 2004 aims to celebrate the popularity of French Wines across the globe. Bringing the same to India, Sofitel Mumbai BKC kickstarted the month-long celebration on 22nd September with an exclusive tasting of french wines from the wine importing company, Sonarys’s portfolio. Sanjay Menon, the wine expert and proprietor of Sonarys introduced the wines to members from wine and food fraternity.

The 6 wines served along with the molecular gastronomy treats were, Hugel & Fils Gentil 2013, Jacky Marteau AOC Touraine Sauvignon Blanc 2012, La Vieille Ferme Cotes du Luberon Blanc 2014, Francois Labet ‘Ile de Beaute’ Pinot Noir 2012, Paul Jaboulet Aine Cotes Du Rhone ‘Parallele 45’ 2012 and Michel Lynch Bordeaux AOC Rouge 2012.

The festival takes place at all Sofitel Luxury Hotels to celebrate the season for wine harvesting in France.

In India, Sofitel Mumbai BKC will host several events across the 40 days. This year, the hotel will curate special menus paired with exquisite wines for its guests from 6 regions – Mediterranean (Côtes De Provence), Oceanic Axis (Bordeaux, Nobility), Loire Valley (Full-Rounded Flavor, Acidity), Alsace region (Vosges, Jura Valleys), Central Axis (Bourgogne, Complex & Noble) and Champagne region.

Here is how you can enjoy the Sofitel Wine Days this year.

Charcuterie and Wine pairings

Delectable Charcuterie made in-house, sausages and cold cuts paired and served with wine.

Venue: Artisan | Dates: 28^th September-4^th October 2015

Wine and Cheese evenings

Guests can choose from a wide selection of gourmet cheeses including Gouda, Blue, Cheddar, Feta and more. Sip and enjoy the pairing with your loved ones.

Venue: Le Bar Diamantaire | Dates: 5^th October-11^th October 2015

Sommelier Dinner at Tuskers

Indulge in the festivities with a sit-down dinner and your own sommelier.

Venue: Tuskers – Vegetarian Dining & Bar | Date: 23^rd October 2015

Wine Expo

Guests will not only have an opportunity to make a choice of their preferred wine but can also purchase their favorites from the stalls at the outlet.

Venue: Pondichéry Café – All-day Dining | Date: 18^th October 2015

Wine & Champagne Cocktails

Venue: All outlets | Dates: 21^st September-31^st October 2015