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BACARDI SHIFTS FOCUS: BROWN SPIRITS TO DRIVE FUTURE GROWTH IN INDIA

January 24, 2023

In 2019, the global drinks major Bacardi introduced Cask Series to the whisky portfolio, intending to capture the changing consumer preferences across the globe. DEWAR’S Japanese Smooth Scotch Whisky is the newest addition to the series in India. It combines the processes of two historic whisky-making cultures (Japan and Scotland) in a single bottle, says Vijay Dev, Category Lead – Global Whiskies, Bacardi, in an exclusive interview with Drinks & Destinations. Here are the excerpts.

Vijay Dev, Category Lead – Global Whiskies, Bacardi

Can you comment on the ongoing popularity of whisky in India and where does DEWAR’S Japanese Smooth stand in the segment?

India is one of the fastest growing alcoholic beverage markets and also the number one market for whisky, globally. As per IWSR 2021 insights, India is also the largest whisky-drinking nation by volume, making product innovation in this segment a priority for us. Today, there is also a massive demand for premiumization and experimentation in the country. 26% of alco-bev consumers In India are expected to move to higher brands and 24% are expected to spend on newer categories of alcohol by 2030, as per ICRIER 2022. In addition to this, the popularity of Japanese culture and cuisine has been steadily increasing in India. These trends have cumulatively opened up avenues for us at DEWAR’S to not only get creative, but also excite our Indian consumers with new, unique, and premium drinking experiences.

Our Cask Series was introduced globally back in 2019 to offer consumers a window into the beauty of unique flavors from across the world. Given the recent trends in the Indian market, we have recently launched our latest addition to the existing Cask Series, the DEWAR’S Japanese Smooth Scotch Whisky in India. This premium Scotch whisky, which offers consumers a truly extraordinary drinking experience by combining the processes of two historic whisky making cultures of Japan and Scotland in a single bottle, is the first of the portfolio to be launched in India. The Scotch whisky is aged with the DEWAR’S signature double-aging process, and then further matured in traditional Japanese Mizunara Oak casks, a process that is over 200 years old. This creates the one-of-a-kind premium drinking experience that the discerning Indian consumers have been looking for, and we are confident that it will be savored by those who are looking for something new and unique. As per IWSR 2021 findings, Scotch in India is expected to continue to be one of the fastest growth segments, making it an ideal time for our latest Scotch whisky innovation as well.

Please share details on the latest expressions from DEWAR’S portfolio and market acceptance for the same.

This year has been an exceptional one for DEWAR’S, as we recently celebrated 120 Years of DEWAR’S in India. Marking this special year, we introduced some of our most exciting products to the Indian market in 2022, such as the DEWAR’S Double Double series, and the more recently launched, DEWAR’S Japanese Smooth Scotch Whisky. Both of these products have already received tremendous response from consumers as novel and premium drinking experiences for them to enjoy.

Since we first set our foot in Calcutta in 1902, we have constantly innovated for the ever-evolving palate of our consumers. Over these 120 years we have kept a pulse on the evolving consumer tastes, pushing boundaries, and innovating to enrich their drinking experiences. Our consumers are at the heart of everything we do, and we look forward to offering them new experiences that continue to excite them in relevant and meaningful ways. Our central commitment to consciously understanding Indian consumers remains as strong as ever, and we are confident that the diversity and quality of our premium portfolio will continue to resonate with our Indian consumers for years to come.

What’s the latest trend in whisky consumers in India?

The trends in the Indian market, both pertaining to whisky and other spirits, are constantly evolving with consumer tastes. India presently is the largest whisky market across the globe, and the second-largest importer of Scotch, after France. Indian and Scotch whiskies are dominant categories in this segment due to their evergreen appeal, but we are further seeing a rising trend in consumers willing to experiment with their whisky. Enthusiasts and newcomers alike are exploring newer categories of Japanese, Irish, and Bourbon whiskies in search for unique drinking experiences. As per IWSR 2021 insights, super-premium spirits have grown by approximately 74% from 2020 to 2021 in India, and this pull towards premiumization can be seen across the whisky segment as well – Modern Indian whisky consumers are showing a preference to drink less but drink better, with a widespread up-trade within the Indian whisky space and from Indian whisky to Scotch. The findings from Bacardi Global Brand Ambassador Survey 2022 echo this sentiment, with nearly half of the respondents in India (45%) expressing their interest in drinking cocktails that contain high-quality spirits and liquors. The new-age whisky drinker demographic is evolving as well, with a significant uptick in the number of female drinkers moving to whisky. They are also generally more open to trying out new brands and modes of drinking such as highball serves and cocktails, with whisky highballs ranking as the eighth most globally sought-after cocktail as per the Bacardi Cocktails Trends Report 2023. The growing popularity of the Whisky highball has pre-empted future forward Alco-Bev brands to create experience centric to flavor. 2023 as a year is expected to have a mushrooming culture of cocktail aficionados and the 2022 Bacardi Consumer Survey clearly indicates the same. The survey reveals that 9 in 10 consumers in India would be willing to spend more on spirit or liquor brands which stand for sustainability, making it a trend to watch out for this upcoming year.

What’s the y-o-y growth for Bacardi and DEWAR’S in India?

As the world’s largest market for spirits across categories, India ranks as the number one emerging market for Bacardi. We anticipate that 40% of global growth in the spirits sector will come from emerging markets, with India being the largest contributor. Keeping this in mind, we began the journey of making it the Best 10 Years Yet for Bacardi India in 2019, where we set the goal to deliver 5x our business results in India by the year 2030. Now, in the fourth year of this journey, we are closer to accomplishing this goal, recording exponential growth in the last three years despite the pandemic-led slowdown.

Focusing on DEWAR’S specifically, the brand has grown significantly in terms of both volume and value in the standard, value and premium segment. Innovation is critical to us at Bacardi in order to remain relevant and stay ahead of the curve. We have been expanding our premium spirits range with the recent launch of the DEWAR’S super-premium Double-Double range. These milestones speak for themselves in terms of Bacardi and DEWAR’S maintaining a strong growth trajectory in the market, cementing Bacardi’s position as a leader in the white and brown spirits categories as well, in India.

Please comment on Bacardi’s future road map.

Bacardi is already an established market leader in the white spirits segment, maintaining its strong performance in the area. But India continues to present an exciting growth opportunity in the brown spirits segment as the number one market globally for whisky as per the IWSR 2021 report. The IWSR 2021 data further reveals that 97.2% of the whisky industry is today dominated by Indian whisky, with a projected CAGR of 4.1% from 2021-26 for the overall whisky industry, making it an opportune time for us to innovate in the segment. In the whisky category, scotches have a 2.6% market share as the aspirational drink, which is pegged to grow at 7.1% (CAGR 2021-26) in next 5 years.

These trends have cumulatively fueled our interest in the brown spirits category as well, which is primed for its next stage of evolution in the alcobev space. As we look to expand our already robust portfolio in the segment, our goals are to establish Bacardi as a major player in the space and bring the signature level of premium appeal and innovation to the category with new products and ranges that will resonate with our consumers. We have begun this process with our recent launches of a host of brown spirits in the market including our Indian-made whisky LEGACY, the DEWAR’S Japanese Smooth Scotch Whisky, and made-in-India GOOD MAN brandy. Given the rise in demand for premiumization, we have also been expanding our premium spirits range with the recent launch of the DEWAR’S super-premium Double-Double range. Additionally, our diverse global portfolio includes over 200 brands, out of which 28 are in India and we are constantly looking to introduce products and brands that add value to the Indian consumers and offer them an elevated drinking experience. As Bacardi continues to grow as a serious competitor in the brown spirits space, our consumers can expect more competitive and exciting innovation in this category in the future.
PROWINE MUMBAI GEARS UP FOR THE SECOND EDITION

October 15, 2022

Drinks & Destinations is happy to be a media partner for ProWine Mumbai

The international wine and spirits trade fair ProWine is all set to unveil the second edition of the event in Mumbai, India. Organised by Messe Düsseldorf India, in partnership with All Things Nice, ProWine Mumbai is taking place on the 17^th and 18th of October 2022, at the Jio World Convention Centre, BKC, Mumbai.

ProWine Mumbai, a 2-day world-class business event is steaming ahead as the largest event in India for the wine, spirits, craft beverages, and hospitality industry as well as for wine enthusiasts. This global platform now in India opens the doors for International and Indian wine, spirits, and craft brands to showcase brands and products not only through exhibit displays but also through live tastings, thereby enabling both industry and consumer engagement and peer-to-peer contact.

The show is anticipated to bring together the country’s community of brands, importers, distributors, wholesalers, and retailers, along with international brands looking to enter the Indian market and noteworthy large-scale buyers including hotels, restaurants, bar owners, and wine enthusiasts.

Exhibition & Tastings

ProWine Mumbai has grown exponentially since the last edition and this year boasts of large international support from The United States Department of Agriculture, Consulate General of The Republic of Argentina, Wines of Portugal with Confederação dos Agricultores de Portugal (CAP), ProChile, Department for Trade & Investment, South Africa, Department for Trade & Investment, South Australia and Business France showcasing an array of products. The event has witnessed an encouraging response from the industry with participation of over a thousand brands from across the world covering wines, spirits, craft beverages and allied segments. Participating countries include Italy, Armenia, Austria, Switzerland, Hong Kong, United Kingdom, Mexico, Finland, Germany and India.

To visit, register for at http://www.prowine.in 

MasterClasses

ProWine Mumbai will also host 15 sessions over 2 days of complimentary MasterClasses, bringing together the best of knowledge and a range of wines, gins, whisky, sake, and spirit tastings. MasterClasses are brought to you by WSET Global, International Governments, Leading Wine Authorities, Master Distillers, and brand representatives.

View Schedule and Register at http://www.prowine.in 
LA MADRE VERMOUTH ENTERS INDIA

October 14, 2021

The rising cocktail culture in India has opened doors to many international mixers, bitters, and brands in the aperitif drinks category. The increasing popularity of low-alcohol, aromatized drinks using herbs and spices, etc. has expanded the market for such drinks even further. Understanding this trend, Morgan Beverages, one of the prominent importers of ciders, German beer, Italian wines, and specialized spirits has recently launched La Madre, a premium chic vermouth from Spain.

La Madre Vermouth is a one-man project by Josep Maria Castillo and a new entrant in the vermouth market in Spain. Josep used to work as an oenologist in various wine domains in Terra Alta, Spain.

What makes La Madre special is the unique selection of botanicals. La Madre is made from 32 botanicals, with 22 being native to the region of Tarragona in Spain. The vermouth is produced by the process of a long period of maceration with aromatic herbs in ceramic amphora after which the “MOTHER” essence of the vermouth is obtained. It is then aged for 6 months in barrels to enhance aromas. The essence is carefully assembled with selected wines thus obtaining the special La Madre vermouth.

The 3 variants of La Madre imported to India and now available in Mumbai and Pune are – La Madre White, Rose, and Red.

La Madre White is macerated with green apples in addition to the botanicals. Which makes it delicious vermouth with delicate notes of herbs, licorice, citrus with a finish of apple smoothness and hints of bitter roots. Perfect to drink it with soda, tonic, just with ice and a slice of orange, or make some delicious cocktails that even a non-vermouth drinker can’t resist.

La Madre Red is made with all-natural flavours, white Granache, Macabeo grapes, 32 botanicals. On the nose, it depicts powerful aromas of sweet spices such as cinnamon, off-dry taste on the palate with a slightly acidic finish. Overall has a taste of fresh grapes, cardamom, hint of dried berries, some bitterness from the herbs. Interesting vermouth for many of the cocktails using Indian flavours.

La Madre Rose derives its colour and flavour through maceration with strawberries along with the botanicals. It has a bright pink colour with subtle notes of red berries, intense aromas of strawberries, citrus peel, sweet cane, and cinnamon with a complex and velvety texture on the palate. Enjoy it in a perfect beach cocktail or just with some ice and citrus garnish.

The vermouths are priced at Rs 3800 (white), Rs 2900 (Red), and Rs 3600 (Rose).

This innovative, youthful, and refreshing vermouth brand is bound to lead the ever-evolving cocktail space in India.

(Did you know that vermouth is a basic ingredient for cocktails such as Negroni, Martini, Americano, Manhattan, and Rob Roy?)

For more updates from the drinks world follow us on Instagram @drinksanddestinations.
FATHER’S DAY SPECIAL WHISKIES FOR EVERY DAD

June 18, 2021
There’s a whisky fit for every dad and if you are wondering what to gift your dad this father’s day, this will come in handy. #HappyFathersDay

1) Adventure Loving Dad – Ardbeg Wee Beastie (New)

From elusive sea creatures to eerie hillside half-breeds, the Ardbeg Distillery has a history of exploring inexplicable legends in their bottlings. Ardbeg Wee Beastie has been described as a ‘monster of a dram’ with a formidable bite with each sip. It’s nothing like you have tasted before and is a must-drink for all the wild ones out there! Matured for 5 years in ex-bourbon and in Oloroso sherry casks, this youngest Ardbeg is a raw, tongue-tingling, smoky dram.

Price: Rs 5180 (Delhi) Rs 8300 (Mumbai)

2) Collector Dad – Paul John Mithuna

This second limited-edition special release based on zodiac signs by the Indian single malt producer Paul John’s Mithuna (Gemini) is a collector’s item. The distinctive flavours of coffee mocha, orange peel, and delicate spices on the palate make it an even more pleasurable experience. The product has been rolled out in selective markets in India and abroad.

Price : Rs 22,000 (Mumbai)

3) Classic Dad – Glenfiddich 12
- Glenfiddich Flagship Images
A classic Speyside single malt scotch whisky for the dad who loves to socialize, and tell his stories. Glenfiddich’s signature malt is matured in the finest Oloroso sherry and bourbon casks and uniquely married in oak tuns for at least 12 years, to give a beautifully balanced nose complemented by refreshingly rich and complex notes of fresh pear and subtle oak, making it an ideal and classy gift for the whisky aficionado.

Price: Rs 3860 (Delhi)

4) All-Indian Dad – Kamet Single Malt (New)
This new addition to India’s growing single malt market and homegrown spirits is a perfect gift for the dad who is #vocalforlocal and swears by Made in India products. Kamet single malt whisky is a crowd-pleaser in terms of its fruity aroma profile with oaky spice forward notes, complemented with vanilla and caramel on the palate.

Price: Rs 2999

5) World’s Best Dad – Bruichladdich
This scotch whisky is for the dad who ticks all the boxes. The Classic Laddie is made from 100% Scottish barley, trickle distilled, then matured for its entire life in premium American oak. This no-age-statement, un-peated Islay single malt is everything that you want in a dram. From the sturdy packaging to the liquid inside this makes it a perfect gift for the best dad in the world.

Price: Rs 18,500 (Mumbai)

6) Maverick Dad – Kavalan (ex-bourbon oak) Single Malt
For the independent-minded and unorthodox dad who is a non-conformist. This award-winning single malt from Taiwan is a rare find. Over the last few years the popularity of Kavalan has made it one of the most sought-after whiskies in the world. Thankfully it is now available in India. The Kavalan spring water certainly makes all the difference in case of this single malt. With aromas of vanilla, nutmeg and banana notes and Fresh and sweet with creamy barley, coconut, and soft oak on the palate, this whisky reminds you of a tropical sunset.

Price: Rs 14500 (Delhi) (Also, available on duty-free)

7) Mellowed Dad – Lagavulin 16

The most sought-after peaty single malt, Lagavulin 16 is perfect for the dad who loves tranquillity and has a favourite corner in the house where he likes to relax with a dram of his choice. Lagavulin 16 is also the style of whisky appreciated by every peat whisky lover.

Price: Rs 7660 (Delhi)
COLUMN: THE INFLUENCE OF ‘TERROIR’ ON WHISK(E)Y

May 15, 2021

If you thought that ‘terroir’ is a word associated only with wine or cognac then think again. Even though it’s a concept borrowed from the wine world, a particular region’s climate, soils and terrain can certainly affect the taste of whisky. Rojita Tiwari highlights some of the ongoing discussions on ‘terroir’ in the whisky world.

Research conducted by a team of international academicians recently presented the first paper from The Whisky Project which investigated the basis of terroir by examining the genetic, physiological and metabolic mechanisms of barley contributing to whisky flavour (source: The Spirits Business). Another research also indicated that terroir is present in the case of barley and the single malt whisky made from grain.

We could look at it from a simple perspective. For example, any particular fruit or vegetable that is grown in two different regions always taste different. Orange from Seville, Spain and orange from Nagpur, India are different. Or, like in the case of wine, Cabernet Sauvignon grape from Bordeaux has a world of difference from the Cabernet Sauvignon grown in Nashik, India. The same theory can be applied to barley or corn. But it doesn’t exactly work that way. Because, the principle of winemaking is to keep all the flavours of the grapes during the production process, whereas in the process of making whisky certain types of flavours are removed and adjustments are done leaving a lot to the maturation process. While distillation removes terroir, maturation further masks whatever influence of terroir is left in the spirit.

However, no one can deny the fact that the reason why America produces the best whiskey from corn is that it produces the best quality corn in the world. And, yet no two distilleries producing bourbon would have similarities. That itself is proof of how important terroir is. American whiskey, bourbon is made from a minimum of 51% of corn.

While the research on the subject still continues, terroir is not exactly a new concept in whisky. More and more distillers in recent times are paying attention to it to define signature styles and flavour profile, despite having to adhere to a defined regional law such as in the case of bourbon, scotch, Canadian, Irish whiskey or more recently Japanese whiskies.

Since whisky is all about water, yeast and barley, it’s surprising that for the longest time not many spoke about the importance of the barley even though there was always a huge emphasis on the water source or quality of water. So, when we talk about whisky, barley or corn is what brings terroir into the picture.

On this ‘World Whisky Day’ let’s focus on how soil, weather (microclimate) and environment (topography) affect flavours in some of the popular whisky brands in the world (Please note that we are only considering whiskies that follow a strict protocol and abide by the international laws of whisky making).

Bruichladdich has been leading the discussion on terroir-driven whisky making for a long time. The distillery located in Islay, Scotland is experimenting on the single malt range. It uses locally-grown barley grown in different conditions as well as uses different varietals. Bruichladdich’s founder Mark Reynier has now replicated the experiments by taking it to a new level at Waterford, the new Irish distillery project.

There are many global whisky producers who use the idea of “grain to glass” (or “field to bottle” as this particular distillery likes to call it) which is another example of putting emphasis on terroir.

The Arbikie Highland Estate distillery is one of the most experimental distilleries in Scotland. It produces Arbikie Highland Estate Single Malt and a Single Grain Rye whisky, the only scotch rye whisky available in the world, produced at a single distillery. Arbikie is a single-site, field to bottle operation – the ingredients for all its spirits (gin, vodka, whisky) are planted, sown, grown and harvested within an arms-length of the distillery. The mountain-filtered water is taken directly from our underground lagoon. It is the first single-estate distillery to distil all the spirits in the same copper pot stills, with the vodka and gin spirit continuing their journey to the distillery’s 40 plate distillation column.

According to the new labelling standards established on February 12, 2021, by the Japan Spirits & Liqueurs Makers Association (JSLMA), a nongovernmental trade group of the country’s major producers, for the first time, Japanese whisky will have a clear definition. The Japanese whiskies not only have to source all ingredients from around the country but also have to follow strict rules of maturation and bottling. Although this directly doesn’t show a connection to emphasis on terroir in Japanese whiskies, going forward this could probably become the next big step for the Japanese whiskey industry. Suntory Spirits, owner of Hakushu, Hibiki, Toki, and Yamazaki labels that conform to the new norms set by the JSLMA could lead the way for the Japanese spirits industry.

There are many facets to this argument.

According to Robin Robinson, the US-based whiskey specialist and author of the book series The Complete Whiskey Course, the terroir argument only shows up in articles that whiskey writers are doing. “I had a conversation with Rob Arnold, author of “Terroir of Whiskey” and he agrees that it’s mostly provenance that he’s talking about, the combination of what grows in the field and what the distiller does with it. His extension of the term is focused on creating better growing conditions to produce better grains, which I’m very much in agreement on. Mike Swanson at Far North Spirits has done extensive grain variety studies on his farm and how they show in the final spirit, but that wouldn’t necessarily be terroir,” he added.

Robinson just recorded a podcast on The Spirits of Whiskey where he gives an extended explanation of his anti-terroir stance: https://spiritsofwhiskey.com/ep-41%3A-provenance (Listen to it here)

For his argument, Robinson has the backing of 2 of the best new distillers in the US: Nicole Austin from Cascade Hollow (Dickel) and Todd Leopold of Leopold Brothers.

In India, a significant guideline of whisky making is still non-existent barring the few FSSAI (Food Safety & Standards Authority of India), however, we have brands such as Paul John whisky and the new entrant Kamet whisky which highlight the significance of the Indian six-row barley sourced from a particular region in the country to make these whiskies. Paul John proudly boasts that the Indian 6-row barley, grown across the vast lands of Rajasthan to the foothills of the Himalayas claims responsibility for its Single Malt’s intrinsic characteristics. With higher protein content, it lends robust & fruitier flavours to the character of our whisky. This certainly offers some sense of intrinsic value to the terroir in whisky.

While Indian whisky producers have a long road ahead of them, the global whisky industry is just beginning to put a spotlight on organic & biodynamic whiskies, provenance & traceability and single farm whiskies.

NOTE : “Some of the distillers working to prove the existence of terroir in whisky are Rob Arnold, academic and master distiller at the grain-focused Firestone & Robertson Distilling Co. in Texas; and Raasay Distillery in Scotland, which is experimenting with new malting barley varieties to grow on their island. In addition, more recently, there’s Waterford Distiller, a new single farm origin whisky producer in Ireland”- Mark Newton, head of communications for the terroir-driven brands Waterford Distillery in Ireland and Renegade Rum in Grenada.

Reference : https://daily.sevenfifty.com/terroir-in-whisky-proven-at-last/

https://www.arbikie.com/whisky
BREAK THE CHAIN BUT SAVE THE INDIAN HOSPITALITY INDUSTRY

April 7, 2021
A year into the pandemic Covid-19 and there’s still no sign of a vaccine shot that can save the hospitality industry in India. Rojita Tiwari spoke to a few key figures from the trade to assess the situation.

One of the worst affected, the bars, hotels, and restaurant industry is grappling with the impact of the pandemic. This year-long battle against coronavirus coupled with hastily made policies by the government also lack of empathy from the decision makers is only making the matter worse.

In light of the current surge in covid-19 cases across the country, particularly in the state of Maharashtra, the government this week declared a fresh set of orders calling it “Break The Chain” which has raised grave concern about the future of the industry. Many believe this will only break the morale of the people whose livelihood depends on the survival of the hospitality industry.

What does the current lockdown 2.0 mean?All bars, restaurants remain shut until 30 April. Deliveries and takeaways are permitted only between 7am to 8pm on weekdays. And on weekends only home delivery between 7am to 8pm.

Gauri Devidayal, Restaurateur and owner of a The Table, Iktara and a few other restaurants in Mumbai says, “This lockdown may sound the death knell for our industry. It’s worse than before in terms of timings, also makes absolutely no sense considering the real spike in cases happened after the local trains resumed full service. Of course, we want to support the government in whatever way we can to break the chain, but the sentiment needs to have mutually agreement . It doesn’t feel that way at the moment.” Gauri also urged Mumbaikars to support their favourite restaurants by ordering in and doing so directly (not through aggregators as much as possible).

Social media is buzzing with reactions and comments from various segments. One of the forwarded posts called for action, to save the hospitality industry in India which has seen no public sympathy or media attention.

“The fresh set of restrictions have only confused us further” said, Pankil Shah, co-owner of the famous gastropubs Woodside Mumbai and The Pantry Mumbai. He sounded off his resentment over social media through a series of posts that showed how bizarre the situation is. Here’s what he said.
Anurag Katriar, Restaurateur, CEO deGustibus Hospitality and President of National Restaurants Association of India (NRAI) in his latest tweet / open letter to the Maharashtra Govt asked the government to shut down the F & B business in the state completely! Here’s the thread :

Last year was brutal enough for the bar industry. (Read our previous article “Industry That Drinks Together, Stays Together” Keeping the spirits high during Covid-19)

Vishal Tawde, a bartender by profession lost his job during the lockdown last year as the outlet that he was working at closed down. He shared, “It was a tough period to live through because of the financial instability. I took it positively by spending quality time with family since this wasn’t possible earlier due to my hectic work schedule. But I also felt a loss of self-confidence, and absence of connectivity with people was making it even more difficult. Finally, I managed to get a work opportunity in an upcoming new project in Kalaghoda, Mumbai. The outlet is all set to open doors but these new restrictions have again created uncertainty.”

One of the associations for bartenders is IFBA (Indian Flair Bartenders Association) which is working overtime to take care of the ones in need. Abhijeet Roy, board member of IFBA and Founder of the beverage school MADHUSHALA said, “The entire hospitality industry is in great distress after issuance of the new guidelines in Maharashtra. After surviving through the year-long trauma as we tried to find some sense of normalcy this blow came in. Many businesses may succumb to this atrocity. Unfortunately, the plight of the lakhs of people employed in this industry has been completely ignored by the authorities. We receive calls and messages everyday from many bartenders, hospitality staff who have lost their jobs, so many qualified professionals ready to take up whatever opportunities come in their way, in the desperate attempt to survive. Some of the families are starving, many are quitting the industry, or closing down businesses and vowing never to come back.”

(A message circulated by the Indian bartending community, a cry for help)

“We try to offer counselling to many who even speak of ending their lives. The association is doing its best to help the bartenders financially or otherwise, organising free online mentoring programmes, assisting people with finding new jobs. We are also taking help from liquor companies to get support in anyway possible,” he added. IFBA is currently developing an inbuilt zonal system to reach out to bartenders from various states, and to offer them any kind of help required.

Unfortunately IFBA doesn’t have enough funds to cater to the needs of the industry, hence, Abhijeet is requesting big brands or organisations with funds to support the Indian bartending community, to offer help in any possible way that will keep the industry afloat.

The industry is in dire need of help more than ever before as many other states and cities including Chattishgarh and Delhi declare partial or full lockdown.

(If you would like to help the Indian bartending community through donations/funds, please reach out to them on http://www.indianflairbartendersassociation.com or click here )
BOWMORE 12 – THE ART OF PAIRING

January 14, 2021

Pairing whisky with food isn’t highly uncommon. In fact single malt whiskies can be paired beautifully with all kinds of cuisines. This video proves that. A fine single malt such as Bowmore paired with the exquisite food prepared at The Leela Palace New Delhi.

Bowmore 12 : The Art Of Pairing

Spirits & Ritual”s – Crafted “Spirit”ed Stories, presents Bowmore 12 YO Single Malt Whisky “The Art of Pairing”. Watch the full video to understand the pairing of a complex and balanced whisky such as this with Chinese, Indian, and Italian cuisine.

Have you ever paired whisky with food? How was the experience? Which cuisine do you prefer to pair your whisky with? Do tell us in your comments below 😊

(We do not advocate Alcohol consumption but Advocate Responsible Drinking.)

This content is for 25+ age only.
CHRISTMAS DRINKS TO SPREAD THE HOLIDAY CHEER!!!

December 22, 2020

’Tis the season to be merry with drinks that don’t just add colour to your brunch, lunch, or dinner table but also bring some exciting flavours to the party.

Holiday Sangria

You can never go wrong with Sangria. The Christmas special Sangria could have red wine, cranberries, apples, spices, the list is endless. Choose a good red wine preferably Cabernet Sauvignon. Remember that your sangria is as good as the wine in it. You will also need brandy, some citrus fruits, cinnamon sticks, sparkling water, or ginger ale. If you want a lighter sangria, you can also choose a pinot noir, sauvignon blanc, or even a rosé wine. Pour some brandy to the mixing jar. Add freshly chopped fruits such as oranges, lime, pomegranate, throw in some cinnamon sticks and top it with ginger ale or sparkling water. Make the drink a day before, refrigerate it and add some fresh fruits to the glass before serving.

Ingredients

1 bottle of dry red wine

¼ cup brandy

¾ cup of of ginger ale/sparkling water

1 lime sliced, 1 pear, ½ cup pomegranate seeds, 1 apple

Cinnamon sticks to garnish.

Recommendation: Chilean Cono Sur Cabernet Sauvignon wine. Reserve No 1 Brandy. Lucaris Crystal wine glasses.

Negroni

One of the most popular cocktails Negroni is made with equal parts of Gin, Vermouth, and Campari. However, for the holiday season you can infuse the Campari overnight with cinnamon, cloves, and star anise.

Ingredients

45 ml gin

45 ml campari

45 ml vermouth

1 large cube of Ice

Orange zest for garnish

Cinnamon stick for garnish

Recommendation : Bombay Sapphire gin + Martini Vermouth + Campari. Lucaris Rims Collection – The Pillars Lowball glass

Manhattan

The cocktail made with whiskey, sweet vermouth, and bitters Manhattan is perfect for those long Christmas evening celebrations. Although bourbon, rye, Canadian, and Tennessee whiskies are preferred choices for this cocktail, you can try other blended whiskies too.

Ingredients

60 ml whiskey

20 ml vermouth rosso

2 dashes of angostura bitters

Stir all the ingredients with ice in a missing jar. Pour into a martini glass.

Cherry garnish.

Recommendation: Jack Daniel’s Whiskey + Martini rosso + Angostura bitter. Lucaris RIMS Collection- The Classic Martini glass.

Mulled Wine

Nothing speaks Christmas like a nice glass of mulled wine. There are many recipes for mulled wine, warm or cold, that you can follow to prepare mulled wine. Here’s an easy one.

Ingredients

The traditional warm mulled wine requires a liquid made with sugar, spices boiled with water.

Some lemon, oranges

¼ cup triple sec

Bottle of light red wine (Pinot noir, Beaujolais or Merlot)

Orange zest as garnish

Add the warm spiced water with other ingredients. Stir and serve in wine glasses and garnish with orange zest.

Recommendation: Cointreau Triple sec, Cloudy Bay pinot Noir. Lucaris Crystal RIMS Collection -The Classic Deco Glass.

Christmas Punch

This is the easiest drink to make during the busy holiday season. All you need isCranberry juice, some rum or brandy, sparkling wine, and orange slices.

Ingredients

100% pure cranberry juice

Brut or extra dry sparkling wine

Some apple cider and ginger ale,

¼ or ½ cup cup Dark rum or brandy

Fresh cranberries, slices of oranges and lots of ice

Take a large punch bowl, fill it with ice, add all the ingredients and stir well. Add the cranberries and oranges, and serve in tumbler glasses.

Recommendation: Ocean spray Cranberry Juice, Sheppy’s cider, O Ginger ale, Old Monk Rum, Chandon Brut Sparkling wine. Lucaris Crystal Universal wine glass.

Lucaris Crystal RIMS Collection

Happy Holidays!

(Images : From online sources)
BOWMORE 12 – THE ART OF TIME

December 19, 2020

Introducing one of Islay’s best, the crafted story of Bowmore 12 YO Single Malt Scotch Whisky.

Bowmore 12 : The Art Of Time
Spirited Story by S & R (Spirits & Rituals)

Time transcends a spirit into a piece of art. Bowmore the art of time since 1779. Bowmore 12 is an epitome of tradition, heritage, and luxury. Time leading to perfection. When it comes to whisky heritage, the Bowmore Distillery is unrivaled.

Watch the full video to learn more.

(𝘚𝘱𝘪𝘳𝘪𝘵𝘶𝘢𝘭 𝘓𝘶𝘹𝘶𝘳𝘺 𝘓𝘪𝘷𝘪𝘯𝘨 (𝘗) 𝘓𝘵𝘥.𝘐𝘯𝘥𝘪𝘢 𝘥𝘰𝘦𝘴 𝘯𝘰𝘵 𝘢𝘥𝘷𝘰𝘤𝘢𝘵𝘦 𝘈𝘭𝘤𝘰𝘩𝘰𝘭 𝘤𝘰𝘯𝘴𝘶𝘮𝘱𝘵𝘪𝘰𝘯 𝘣𝘶𝘵 𝘈𝘥𝘷𝘰𝘤𝘢𝘵𝘦𝘴 𝘙𝘦𝘴𝘱𝘰𝘯𝘴𝘪𝘣𝘭𝘦 𝘋𝘳𝘪𝘯𝘬𝘪𝘯𝘨. 𝘛𝘩𝘪𝘴 𝘤𝘰𝘯𝘵𝘦𝘯𝘵 𝘪𝘴 𝘧𝘰𝘳 𝘱𝘦𝘰𝘱𝘭𝘦 𝘢𝘣𝘰𝘷𝘦 𝘓𝘦𝘨𝘢𝘭 𝘋𝘳𝘪𝘯𝘬𝘪𝘯𝘨 𝘈𝘨𝘦 𝘰𝘯𝘭𝘺.)
CHAMPAGNE & SPARKLING WINES FOR THE SEASON

December 1, 2020

(Guest column by Aishwarya Nair Matthew, Head Corporate Food & Wine Merchandising for The Leela Palaces, Hotels & Resorts)

Notably different from its parent, Champagne, in style – sparkling wines are the new world, less expensive and alternative options to the effervescent drink. Although, if your budget permits I would recommend you to indulge a bit and spend on a good quality Champagne.

Sparkling wine, with its indigenous names such as Prosseco from Italy, Cava from Spain & Espumante from Portugal, and Sekt from Germany, is a perfect option to pair with food and also brightens ones evening. With a recent surge of young, refreshing, approachable and reasonably priced wines in the Indian market, it is no wonder that people opt for sparkling wines as their wine of choice.

“Too much of anything is bad, but too much Champagne is just right.” is said to have been famously documented by American novelist F. Scott Fitzgerald. Champagne the queen of wines is synonymous to celebration and romance, therefore fitting the season of festivities. The number one rule of Champagne is that only wine made from the region can be referred to as Champagne. This means that it is against the law for any sparkling wine to use the title of Champagne.

The importance of Champagne being grown in a particular region in France, is largely due to the terrior which is a unique blend of natural factors that are associated with the climate at the vineyard. In the case of Champagne, this accounts for the cold climate of the northern region of France accented by its lime rich chalk soil. These two influences help in building the acidity in the wine that results in its crisp freshness on the palate.

A little know fact of Champagne is that it is made out of 3 grape varietals & two of which are red, Pinot Noir & Pinot Meunier & last one, the white varietal is the classic Chardonnay. The most enticing part of Champagne or sparkling wine is its natural ability to pair with various foods, including spice. This versatility on the palate makes it the preferred aperitif for most, as well as an appropriate choice to celebrate any joyous occasion.

Wines to seek this festive season :

– Billecart Salmon Brut Rose Champagne (MRP ₹ 16,957 in Mumbai)

– Louis Roderer Cristal Champagne (MRP ₹ 31,000)

– Drappier Carte d’or, Brut Champagne (Approx. MRP ₹ 6000)

– Gramona La Cuvee Gran Reserve Cava. (MRP ₹ 4,471)

– Piccini Prosecco Extra dry (Approx. MRP ₹ 3,000)