Bira 91 which is battling a deepening financial crisis is now forced it to sell its assets to pay its employees. With production halted in key markets and liquidity crunch, Bira91 is on the brink of collapse, marking one of the most dramatic downturns in the Indian beverage industry in recent years.
Its parent, B9 Beverages Ltd, confirmed that it plans to sell one of its assets to raise immediate cash to clear pending salaries, provident fund dues and restart operations, a move that underscores how serious the cash flow problem has become. The decision comes after months of worsening financial strain, production has reportedly been stalled since July 2025 in several regions, hundreds of employees have not been paid, and more than 250 staff members have petitioned the board and shareholders demanding leadership change and accountability for unpaid dues and operational paralysis.
According to filings and reports, the company posted a net loss of ₹748 crore on revenue of ₹638 crore for FY24, reflecting falling sales volumes and mounting costs as the brand’s once-booming business model began to unravel under regulatory bottlenecks and overextension. It is reported that lenders have already taken control of The Beer Café chain after defaults on pledged shares, raising fears that more assets could be at risk if the situation persists.
Reports suggest that the founder and CEO, Ankur Jain has reached out to investors to raise bridge capital even as he negotiates an asset sale to meet immediate payroll obligations. Production shutdowns have also disrupted supply chains and trade relationships, leaving distributors, vendors and partners uncertain about its future. The coming weeks will be critical, whether it can close the asset sale, restart production and convince its stakeholders that it remains a viable player in India’s premium beer market, remains to be seen.
Impacted by a stronger-than-usual monsoon, in a muted beer market UB gained market share (sell-out)
Overall, sell-in volume declined 3% with premium up 17%, continuing its growth trajectory ahead of the market
Net sales in Q2 down 3% where volume decline
Continue to invest behind brands (+22%) in line with its commercial strategy
Accelerating productivity agenda to drive sustainable & profitable growth
United Breweries Ltd (UBL) recently reported a subdued performance in the second quarter of FY26 as adverse weather conditions and muted demand in key markets weighed on beer sales, even as premium brands continued to gain traction.
The company’s consolidated revenue for the quarter ended September 2025 stood at ₹2,067.7 crore, down 2.8% year-on-year and sharply lower from the preceding quarter, reflecting the broader softness in consumption trends. Profit after tax declined 65% to ₹46.3 crore, while earnings per share slipped to ₹1.76 from ₹5.00 a year earlier. Operating margins came under pressure as input costs and a weak sales mix limited profitability, leading to a 63% year-on-year fall in profit before tax to ₹65.8 crore.
Vivek Gupta, Managing Director of UBL
The Managing Director of UBL, Vivek Gupta has said the company was gaining market share, adding nearly 100 basis points in the latest quarter and more than 100 basis points for the first half. “Our brand fundamentals are extremely strong.”
UBL attributed the slowdown largely to erratic monsoon patterns and weaker-than-expected offtake across western and southern states, traditionally its strongest beer markets. The company said that volumes were down about 3.4% year-on-year, marking one of its most challenging quarters since the post-pandemic recovery began. However, it underscored the resilience of its premium segment, which grew an impressive 17% in volume terms, driven by strong consumer demand for brands like Kingfisher Ultra, Heineken Silver and Amstel. This continuing “premiumisation” trend remains a bright spot, indicating a shift toward higher-value offerings even as overall consumption plateaued.
Total volume declined 3.4% in Q2, with growth in mainly Maharashtra, Andhra Pradesh and Assam more than off-set by adverse weather across its footprint as well as stock-building in Q2-FY25 following the peak season impacted by national elections.
During the quarter UB launched London Pilsner in Orissa and Kalyani Black Label in West-Bengal to strengthen its portfolio in the value segment. Premium volume grew by 17% in the quarter bringing the HY growth rate to 33%. Within the segment, UB saw strong growth for Kingfisher Ultra, Kingfisher Ultra Max, and Heineken Silver. Gross profit grew 5% on a year-to-date basis vs last year, with EBIT declining 18% mainly driven by negative operating leverage in the second quarter as well as continued investments behind brands.
Investments in capex during the quarter were ₹293 Cr (+ ₹242 Cr vs LY), mainly linked to its new greenfield in Uttar Pradesh and commercial capex to drive future qualitative growth. In continuation of its network optimisation and productivity programme, the Mangalore unit was closed earlier this year, with further initiatives being implemented to drive operational excellence and cost efficiency across the organisation. “We remain optimistic about the industry’s long-term growth potential, driven by increasing disposable income, favourable demographics and premiumisation,” UB said.
On the cost side, raw material inflation—especially for packaging materials—continued to moderate, but the gains were offset by lower scale efficiencies and promotional spending to defend market share. Management maintained that pricing discipline and brand investments were essential to sustaining long-term growth. UBL also reiterated its medium-term confidence in the Indian beer market, pointing to favourable demographics, urbanisation, and rising disposable incomes that continue to support premium beer penetration. Capital expenditure during the quarter stood at ₹293 crore, with investments directed toward a new greenfield facility in Uttar Pradesh and capacity upgrades at existing breweries.
Gupta added that the company expects margins to improve from the third quarter onwards, aided by the localisation of 80% of the premium portfolio, which will help recover gross margins. The company, he mentioned, would continue monitor input cost pressures from higher barley and aluminium prices and limited pricing flexibility.
Analysts see the second-quarter numbers as a reminder of how climate volatility and state-level regulatory differences can impact the beer business, but they also note that UBL’s strategic focus on premiumisation and efficiency improvement could cushion margins in the coming quarters. While overall sales volumes slipped, the brand’s ability to hold its market leadership and grow its high-end portfolio suggests that the company’s long-term fundamentals remain intact.
Going forward, performance in the festive and winter seasons will be critical for recovery, with management expected to lean on new product launches, route-to-market optimisation, and operational cost control to restore profitability momentum. For now, the quarter captures a tale of two trends—a weak monsoon dampening demand and a growing taste for premium beer lifting hopes for a stronger second half of FY26.
In a significant stride toward taking India’s rapidly growing wine industry to the global stage, ten leading Indian wine companies are set to participate in the Hong Kong International Wine & Spirits Fair 2025, to be held from 6th to 9th November 2025 at the Hong Kong Convention & Exhibition Centre (HKCEC).
The Indian participation is being organised under the aegis of APEDA (Agricultural and Processed Food Products Export Development Authority), Ministry of Commerce & Industry, Government of India, and the Consulate General of India, Hong Kong, in collaboration with the All India Wine Producers Association (AIWPA).
Showcasing “Wines of India”
This initiative is a representation of the Government of India’s “Make in India” mission, showcasing Indian wines and spirits before global importers, distributors, sommeliers, and hospitality professionals. A 30-member Indian delegation, coordinated by AIWPA, will present the “Wines of India” collective branding campaign— a symbol of India’s evolving viticulture, innovation, and quality craftsmanship.
Participating wineries include Sula Vineyards, Grover Zampa Vineyards, Soma Vineyards, Uniwine, KLC Wines, Trimbha Wines, and Grainotch Industries, among other promising labels representing India’s prominent wine-growing regions such as Nashik, Pune, and Karnataka.
Indian Wine Tasting Evening
As a highlight of the fair, the Consulate General of India, Hong Kong, will host an exclusive “Indian Wine Tasting Evening” for 50 distinguished guests, including international wine buyers, importers, sommeliers, media, and hospitality professionals.
The evening will celebrate India’s unique terroir, craftsmanship, and the diversity of its wines—from elegant reds and crisp whites to sparkling and innovative RTD offerings—putting Indian wines firmly on the global map.
This initiative is being supported and promoted by Abhishek Dev, IAS, Chairman, APEDA; Harpreet Singh, Assistance General Manager, APEDA; Aman Agarwal, Consulate General of India, Hong Kong and representatives from HKTDC (Hong Kong Trade Development Council). Their collaboration underscores India’s growing reputation in global viticulture and commitment to enhancing wine exports worldwide.
The Indian delegation is being led by Jagdish Holkar, President, AIWPA and Rajesh Jadhav, Secretary, AIWPA; and the participants include Rajesh Borse, Manoj Jagtap, Pradip Pachpatil, Yogesh Mathur, Rajeev Seth, and Sheetal Kadam.
What began as a family experiment in Dahanu has grown into one of India’s most distinctive houses of whisky. South Seas Distilleries now brings the same discipline of craft to Crazy Cock and Six Brothers Mahura; spirits built on legacy and made for the present.
The story of South Seas Distilleries and its modern incarnation, Six Brothers Mahura, unfolds across a century. It begins in 1922, when six Parsi brothers—Khurshedji, Faramroze, Rustomji, Kuvarji, Nanabhoy, and Jehangirji—turned their gaze inward, towards the soil of India itself. While the colonial elite toasted imported blends, the brothers sought a flavour born of Indian wilderness; a flower that had perfumed tribal celebrations for centuries. They found it in the mahua blossom.
That pursuit gave rise to what would become India’s earliest recorded distillery for luxury indigenous spirits. The brothers captured the mahua’s delicate nectar and distilled it through copper stills that gleamed under Dahanu’s coastal sun. The result carried fragrance both earthy and floral; a creation that drew admiration from princely patrons and curious palates alike. The Maharajas of Jawhar and Akkalkot tasted it and declared it remarkable. For a moment, the native bloom found a seat beside the imported malt.
Then history intervened. Prohibition arrived like a curtain drawn mid-performance. Stills cooled, cellars emptied, and the brothers’ labour faded into legend. The mahua returned to forest soil. Its spirit—literal and symbolic—fell silent.
Decades passed. Generations scattered. Yet memory survived, fragile but persistent, within a few stories whispered through the family. One man, Jehangirji Behramji Kohinoor, refused to let it vanish entirely. In 1984, at seventy-three, he decided that the distilling heritage of his kin must live again. He chose Dahanu as his ground of renewal, a coastal expanse between the Arabian Sea and the Sahyadris. There he founded South Seas Distilleries, restoring copper stills to flame.
What emerged was less a reconstruction than a resurrection. Against skepticism, Jehangirji installed India’s largest copper pot stills and built the country’s biggest privately owned maturation warehouse. Critics doubted whether whisky could mature in tropical heat without losing itself to evaporation. Yet the barrels filled, and time performed its silent alchemy. The whisky matured with unexpected complexity; touched by sea breeze, sunlight, and the patient rhythm of Indian weather.
Rupi Chinoy, Director of South Seas Distilleries
Years turned into decades. The distillery grew under the stewardship of successive generations, guided by principles that favoured patience over haste, restraint over spectacle. The Chinoy family, descendants and present custodians, continued the founder’s path. This chronicle was told to us by Hamavand Chinoy and Rupi Chinoy, Directors of South Seas Distilleries, who now guard the lineage.
A Legacy Reignited
Their ethos stands on simple conviction: excellence matures through time, not acceleration. The copper stills, massive and burnished, are treated as instruments of character, not machines of speed.
From this philosophy came the company’s first consumer brand, Crazy Cock Single Malt Whisky, in 2023. Its two expressions—Rare, the unpeated variant, and Dhua, the peated—form an eloquent dialogue between subtlety and smoke. The name itself holds meaning layered with sentiment. “Crazy” pays tribute to the founder’s audacity, his unflinching pursuit of perfection, and the years of waiting that turned conviction into spirit. “Cock” was chosen as the mascot because the rooster’s call heralds a new dawn; a poetic emblem for South Seas’ renewal and the awakening of Indian single malts on the global stage.
Rare matures in bourbon and sherry oak casks within India’s largest copper stills, offering aromas of honey, pear, chocolate, raisin, cinnamon, and vanilla. Dhua, its lightly peated sibling, draws from first-fill bourbon and sherry casks, revealing dark chocolate, mandarin, oak, and a trace of smoke. Both carry a deep amber colour and a silken finish, reflecting the tropical maturation unique to Dahanu’s climate.
The Flower Returns
A year later, in April 2024, South Seas introduced Six Brothers Mahura, a spirit born again a century after its first creation. The release was hailed as India’s most exclusive small-batch heritage spirit, limited to 102 bottles priced at ₹1,02,000.
It honours the pioneers whose names crown its label. The blossom once regarded as rustic gained new finesse through double distillation and platinum filtration. In the glass, the spirit reveals warmth balanced with clarity; aromas of figs, raisins, dried hay, ginger, pepper, and apricot. Its taste unfolds in layers: a hint of salinity, traces of fruit, and a whisper of spice that lingers. Its adaptability has made it a favourite among mixologists and connoisseurs alike. Bandra Born in Mumbai has even launched the world’s first dedicated Mahura bar, serving cocktails built entirely around Six Brothers expressions that have become signature draws for the city’s patrons.
Each bottle carries symbols that narrate its ancestry. Six pairs of engraved eyes form a circle at the base; sentinels representing the brothers who began it all. A single all-seeing eye crowns the closure, signifying their shared vision. The tiger that marks the label is not decoration but emblem; a creature drawn from the forests where the mahua blooms, embodying endurance, confidence, and native strength.
To walk through the distillery today is to witness tradition entwined with invention. Rows of casks stand in patient formation, their staves breathing with moisture and craft. Workers test temperature by feel, marking variations in chalk upon wood.
South Seas Distilleries, once a local venture reborn from family lore, now stands among India’s most respected producers of malt and indigenous spirits. Yet the company remains resolutely private in tone, disinterested in corporate spectacle. Its focus lies in substance, a discipline that traces its roots back to 1922, when six brothers dared to dream of distilling the Indian earth itself.
When Hamavand and Rupi speak of the distillery, they describe not a company but an inheritance that breathes. The copper stills remain burnished and loyal. The casks sleep in Dahanu’s humidity, surrendering what they must, preserving what they can. In their aroma lies the persistence of memory; the same fragrance that once enchanted princes, now refined for a global connoisseur.
Asia’s first premium 100% agave spirit, Maya Pistola Agavepura, announces the rollout of its award-winning Añejo (An-ye-ho) variant across Haryana. Handcrafted in small batches, this expression reflects the brand’s unwavering commitment to authenticity and excellence, offering an elevated sipping experience born of time and tradition.
Fuelled by India’s growing interest, agave spirits have a projected growth rate of 12.69% by 2030, according to the iMarc group. Globally, the agave-based spirits category is set to increase at a volume CAGR of 7% from 2021 to 2026, according to the Indian Wine and Spirits Record.
Made from wild Agave Americana plants aged 11–13 years, Pistola Añejo is matured for over 14 months in Virgin American White Oak barrels. Deep golden-brown in colour, it offers an oaky nose of cocoa and dried figs with a subtle smoky background. This expression is smooth and rich, like a Christmas pudding, and is best enjoyed neat or with a splash of water. It was also described as “enchanting and approachable” by the International World Spirits Competition, making it perfect for single malt lovers, offering a touch of spiciness over a lingering sweetness.
Pistola Añejo, bottled at 40% ABV, is priced between ₹4,300 and ₹4,500 (750 ml) in Haryana, and the nips (180 ml) are priced between ₹1,000 and ₹1,200, both available at select retail stores across Haryana. It will also be pouring at leading F&B establishments across Haryana.
“With the growing demand for premium 100% agave spirits, expanding our footprint for Pistola Añejo into Haryana was the natural next step,” said Rakshay Dhariwal, Director & Founder, Maya Pistola Agavepura. “This market expansion reflects our commitment to making world-class aged agave spirits accessible to discerning Indian consumers. Pistola Añejo embodies our craftsmanship and our belief that India deserves homegrown spirits of international calibre.”
Kimberly Pereira, Chief Operating Officer, Maya Pistola Agavepura said, “Haryana represents more than just a new market for us. It’s an opportunity to deepen the way consumers experience agave spirits. Alongside Pistola Añejo’s arrival, we’re planning curated tastings at top bars to help people discover the nuances of aged agave. We aim to build a culture around premium agave spirits in India, not just make them available.”
Since its launch in 2022, the brand has become a symbol of excellence in the realm of agave spirits. They have expanded from Goa to Rajasthan, Maharashtra, Karnataka, Haryana, Delhi, West Bengal, and Assam. Internationally, the spirit is available in select key markets like Singapore, Thailand (Bangkok & Phuket), Europe (Germany, Austria, Denmark, the Netherlands and France), the USA (Chicago, Maryland, Washington DC, New Jersey and New York) and the UK (London).
The House of Suntory recently introduced Roku Gin – Sakura Bloom Edition in India. Inspired by the Sakura flower (also known as cherry blossom) and Japan’s world-renowned Hanami festival, which celebrates the tradition of “gazing at flowers”, this new edition brings the spirit of Japanese spring to life.
Rooted in the Japanese philosophy of Shun—the appreciation of each season’s best flavours—Sakura Bloom Edition captures the freshness and vibrancy of Springtime in Japan. Crafted with the soft, floral essence of Sakura flower, this gin evokes the timeless beauty of Hanami, the centuries-old tradition of gathering under blooming cherry blossom trees to appreciate nature’s transient beauty.
The gin features a delicate, sweet floral character, complemented by subtle salty notes from Sakura blossom leaves, creating a beautifully layered experience. Crafted with Roku’s signature blend of six Japanese botanicals, this edition enhances the natural sweetness of the Sakura, resulting in a delicately complex and perfectly balanced—Roku Gin – Sakura Bloom Edition.
“With the global appetite for Japanese gin growing steadily, the introduction of Roku Gin – Sakura Bloom Edition in India is both timely and strategic,” said Rishi Walli, Senior Director – Marketing, Suntory Global Spirits. “As consumer preferences evolve toward more delicate and refined flavour profiles, this expression strengthens Roku’s premium standing in the category while offering Indian gin lovers a sensorial journey rooted in nature and seasonality. This truly special release marries Japanese craftsmanship with heritage, delivering a differentiated, high-quality experience that Indian consumers increasingly seek. It features a heightened Sakura-inspired profile with soft floral notes, subtle sweetness, and the elegance of cherry blossom, tailored to delight”
Following its limited-time debut in global travel retail earlier this year, across key Indian airports including Mumbai and Delhi Duty Free, The House of Suntory’s exquisite Roku Gin – Sakura Bloom Edition is now set to roll out in select cities across India, with plans to expand nationwide over time. Launching just as the country prepares for a vibrant festive and wedding season, Roku Sakura Bloom is a good gifting option.
Three whiskies—GianChand, Adambaraa, and Manshaa—trace the brand’s gradual climb from heritage to international acclaim.
Indian single malts have entered a stronger phase. Once the outsiders of the whisky world, they now find recognition among collectors and bartenders alike. Across India, distillers are treating whisky-making as both science and art; experimenting, observing, and letting the climate define their spirits’ tone and temperament.
That same focus filled the evening at The Quorum, Gurgaon, where DeVANS Modern Breweries Ltd. hosted an immersive tasting session for a select audience. The spotlight was on GianChand, the brand’s single malt range, introduced in three distinct variants: GianChand, Adambaraa, and Manshaa. Each bottle told a different story, tied by a common pursuit of integrity and finesse.
Later, I interacted with Prem Dewan, Chairman and Managing Director of DeVANS Modern Breweries Ltd., who outlined the brand’s journey and the meticulous ethos behind its whiskies.
A heritage that progressed with time
DeVANS’ step into the single malt category came from decades of hands-on expertise, not impulse. “For more than thirty years, we supplied matured and fresh malt spirits to various companies across India,” Prem Dewan said. “The quality of our matured stocks was exceptional. Eventually, we decided to bottle them ourselves rather than sell them away. That decision led to the birth of GianChand.”
The name, he explained, carried both sentiment and symbolism. “We wanted an identity that reflected Indian origins,” he said. “Our founder, Shri Gian Chand, had begun as a journalist before entering the liquor business in the 1940s. He built DeVANS on ethics, precision, and quality; values we continue to uphold. The single malt honours that legacy.”
Three whiskies, one intention
At the tasting, guests sampled the three expressions sequentially, noting how each carried a separate flavour identity. “GianChand has a gentle peat layer and matures for around four years,” Prem Dewan explained. “Adambaraa and Manshaa age for over seven. Adambaraa is unpeated, while Manshaa introduces peat for the first time in our lineup.”
All are matured in once-used American bourbon barrels. “We work with first-fill casks because they provide richness and subtle sweetness,” he added. “They lend character without overpowering the malt.”
Adambaraa delivers notes of barley, caramel, and dried fruit; Manshaa introduces restrained smoke with malt sweetness and earthy undertones. The original GianChand balances spice and soft oak. “Our whiskies carry a texture people instantly recognise,” Prem Dewan mentioned. “It’s refined and coherent across the collection.”
Technique moulded by terrain
Prem Dewan described DeVANS’ process as faithful to traditional whisky-making yet flexible to Indian realities. “The fundamentals remain constant: fermentation, distillation, maturation,” he said. “We allow natural fermentation, letting yeast perform at its own rhythm. Distillation is where innovation thrives. That’s where we influence the spirit without losing authenticity.”
The company’s custom-built copper pot stills help preserve uniformity and definition. Jammu’s natural environment does the rest. “Summers are warm, winters are crisp, and both have strong day–night contrasts,” he explained. “This variation promotes ideal interaction between wood and spirit. Our water source, pure and mineral-rich, adds clarity to the whisky.”
India’s temperature accelerates maturation, but Jammu’s geography adds poise. “One year of ageing here equals several elsewhere,” Prem Dewan said. “Yet it happens with balance, not haste. The outcome is layered complexity rather than intensity.”
Recognition and practice
Acknowledgement soon followed. DeVANS’ single malts have earned international distinction, reinforcing the quiet discipline behind their creation. Adambaraa won Best Indian Single Malt at the IWC 2025 in Las Vegas, while Manshaa received International Whisky of the Year at ISW 2025 in Germany.
“Such honours affirm years of disciplined work and a clear production philosophy,” Dewan said. Yet he quickly grounded the discussion. “Awards matter,” he said, “but maintaining quality is our real goal. We have detailed systems and trained teams ensuring each batch meets our benchmark. The bottles reflect a process we never compromise.”
From Jammu to the wider world
DeVANS’ legacy in brewing continues to influence its approach to whisky. “Brewing taught us control and hygiene,” Dewan said. “Those same principles guide our distilling operations. Precision ensures consistency, and consistency builds trust.”
Exports have expanded steadily. “We’re now present in the United States and Australia,” he said. “Canada and several other markets are in line. The response has been remarkable. International buyers appreciate our structure and purity, while Indian consumers feel pride seeing homegrown malts performing globally.”
Looking forward
Before we concluded, I asked Dewan about upcoming releases. He offered a glimpse without revealing too much. “Our production units are actively developing new ideas,” he said. “Fresh expressions and limited editions are in progress. Once ready, they’ll extend the GianChand narrative. Innovation is ongoing; it’s a part of our DNA.”
As the evening drew to a close, one thing was evident: Indian whisky no longer seeks validation. It has earned its standing through intent, technical precision, and an unwavering commitment to progress. GianChand represents that maturity; an Indian malt that speaks clearly, without excess, and leaves an impression built on substance.
This Halloween, embrace the spirit of the night with Bacardi India’s curated cocktail collection, a blend of mystery, mischief, and magic in every sip. From dark, smoky mixes to luminous, playful creations, each drink captures the allure of the season with bold flavours and artful presentation. So this Halloween, mix, sip, and let the night unfold in true spirited style.
1. Phantom Lagoon
Ingredients
Bacardi Mango Chilli – 50ml
Guava Cordial – 60ml
Chilli – Kaffir Tincture – 4 to 5 Drops
Soda to Top
Guava Slice with Tajin for Garnish
Method:
To prepare the clarified guava-lime cordial, combine 2 L of fresh guava juice, 600 ml of lime juice, and 1.2 kg of sugar. Add 500ml of skim milk for clarification, allowing it to curdle naturally. Once set, fine-strain the mixture through a coffee filter to achieve a clear & smooth cordial.
2. Crimson Curse
Ingredients
Bacardi Carta Blanca – 45ml
Beetroot & Pomegranate Shrub – 25ml
Lime – 15ml
Ginger-Honey – 10ml
Soda optional
Ginger Candy Stick for Garnish
Method:
To prepare the beetroot-pomegranate Halloween cocktail, combine 45 ml of Bacardi Carta Blanca, 25 ml of beetroot & pomegranate shrub, 15 ml of lime juice, and 10 ml of ginger-honey syrup in a shaker. Add ice and shake until well chilled. Fine-strain into a glass over fresh ice. Top with soda if desired, and garnish with a ginger candy stick for a festive touch.
3. Hexed Illusion
Ingredients
Bacardi Carta Blanca – 45ml
Butterfly Pea-Lemongrass Cordial – 25ml
Lime – 20ml
Elderflower Syrup – 10ml
Lemongrass Stick for Garnish
Method:
To make the butterfly pea-lemongrass cordial, steep 6 chopped lemongrass stalks and 30g of dried butterfly pea flowers in 2L of hot water for 20 minutes. Strain the mixture, then add 1.2kg of sugar and 10g of citric acid, stirring until fully dissolved. The result is a vibrant, aromatic cordial with a mesmerizing hue.
4. Coconut Saffron Highball
Ingredients
Dewar’s 12 Year Old – 45ml
Saffron Coconut Syrup – 20ml
Lemon Juice – 20ml
Soda Water – 100ml
Coconut flesh – 1 string
Coconut flesh curled around a straw for Garnish
Method:
To prepare the syrup, infuse the coconut syrup with saffron strands until it develops a fragrant aroma and a rich golden hue. Once ready, mix all the cocktail ingredients (except soda water) directly in a highball glass. Add ice and gently stir to combine. Top with soda water and garnish with a curled coconut flesh string for an elegant finish.
5. Voodoo Voltage
Ingredients
Teeling Whiskey – 45ml
Pineapple-Passionfruit Mix – 50ml
Lime – 10ml
Chilli tincture – 1 Dash
Ginger Beer – Top Up
Pineapple Fronds for Garnish
Method:
To prepare the pineapple–passionfruit mix, combine 3L of fresh pineapple juice, 1L of Diraa passionfruit purée, and 500g of sugar. Blend the mixture thoroughly until smooth, then fine-strain it.
6. Cursed Sunset
Ingredients
Bacardi Anejo Cuatro – 50ml
Orange-Vanilla Cordial – 25ml
Tonic top – Top Up
Orange bitters – 2 dashes
Orange Slice for Garnish
Method:
To prepare the clarified orange–vanilla cordial, combine 2 L of fresh orange juice, 1kg sugar, 2 vanilla pods, and 15g citric acid. Add 500ml skim milk for clarification, then fine-strain for a smooth, aromatic cordial.
7. Moonlit Whisper
Ingredients
Bacardi Anejo Cuatro – 50ml
Jasmine-Chamomile Syrup – 15ml
Lime – 10ml
Orange Blossom – 2 to 3 drops
Soda – TopUp
Edible Flower for Garnish
Method:
To prepare the jasmine–chamomile syrup, steep 10 chamomile tea bags and 5g dried jasmine in 1 L hot water for 15 minutes. Strain, then dissolve 1.2kg of sugar to finish.
8. Wicked Obsidian
Ingredients
Teeling Whiskey – 60ml
Black Sugar Syrup – 10ml
Angostura – 2 dashes
Orange Bitters – 1 Dash
Charred Orange Wedge for Garnish
Method:
To make the black sugar syrup, combine 1kg demerara sugar and 800ml water, then simmer until thickened. Stir in 1 tsp activated charcoal for color and depth.
Glenmorangie – a name that is famed with Highland Single Malt has released an evolved version of its classic original – Glenmorangie The Original 12 Years Old. The new release is priced at INR 6,602 in Mumbai and INR 5,190 in Delhi, Glenmorangie Original 12 Years Old will be available across select outlets in India from October 27, 2025.
The new variant extends maturation from 10 to 12 years and the makers suggest that these added 2 years if maturation makes the malt truly unique. It adds smoothness, depth and complexity to Glenmorangie’s signature notes of orange, honey, vanilla and peach. The launch also marks the India visit of Dr. Bill Lumsden, Director of Distilling, Whisky Creation & Whisky Stocks at The Glenmorangie Company.
The 12-year expression comes hot on the heels of the recognition with a gold medal at the World Whiskies Awards 2024.
Dr. Bill Lumsden shared, “When we explored the idea of extending maturation, our goal was to bring added balance and dimension to The Original. The 12-year-old release builds on the familiar foundation while introducing subtle richness and complexity that naturally emerged over time.”Adding to this, Smriti Sekhsaria, Marketing Director, Moët Hennessy India, said, “Consumers in India are increasingly exploring aged single malts and nuanced flavour profiles. The introduction of Glenmorangie Original 12-Year-Old reflects this growing appreciation and aligns with the evolving preferences of discerning whisky drinkers.”
Says will inspire people to drink in a more responsible and moderate way
Students now challenged to create an even smaller beer
Carlsberg has created the world’s smallest beer, in collaboration with the research institute RISE, the company Glaskomponent, and a miniature artist Åsa StrandC. The aim is that the beer’s moderate size and non-alcoholic content will inspire people to drink in a more responsible and moderate way. In relation to the launch Carlsberg are also challenging students to create an even smaller beer.
Carlsberg have created a non-alcoholic beer measuring only twelve millimeters in height and containing 0.005 centiliter of non-alcoholic beer. The bottle is as small as a grain of rice and contains just a single drop of non-alcoholic beer. It comes complete with a Carlsberg label and a sealed cap.
“To promote responsible drinking, we present our most moderate idea ever. The world’s smallest beer holds only one-twentieth of a milliliter and is so small that it’s easy to miss. But the message is much bigger: we want to remind people of the importance of drinking responsibly”, said Casper Danielsson, Head of Communications at Carlsberg Sweden.
“Some might think the bottle doesn’t exist, or that the images are AI-generated. But it’s actually the product of craftsmanship, innovation and a close collaboration between us and several experts, Casper Danielsson continues.
How Carlsberg created the world’s smallest non-alcoholic beer
The project brought together several leading partners and experts. RISE (a Swedish state-owned research and innovation institute) made it possible to fill the bottle using precision capillaries designed for fiber optics. Glaskomponent, a company specializing in glassblowing for laboratory equipment, developed the bottle. Miniature artist Åsa Strand crafted and applied the cap, label, and coloring. Meanwhile, the non-alcoholic beer itself was specially brewed at Carlsberg’s experimental brewery in Falkenberg, Sweden, to deliver an intense taste experience despite the tiny volume of just 0.0050 centilitres.
“Crafting and applying the colour, cap and label for a bottle just twelve millimeters tall has been incredibly challenging and great fun. There was no established way of doing this, but with precision, patience and creativity we managed to make it work, says Åsa Strand, miniature artist.
Competition for Students
In relation to the launch, Carlsberg and Tekniska Högskolan Studentkår (the Student Union at KTH Royal Institute of Technology) are presenting a competition inviting university students across Sweden to outdo Carlsberg. The rules are simple: the smallest beer wins. The aim is to encourage boundary-pushing thinking – much like Carlsberg has done historically through innovations such as pure yeast cultivation and the discovery of the pH scale.
“Like Carlsberg, we students usually focus on the big questions. But we know that we can also grow even more from the smaller and trickier challenges, or as KTH would call them, intractable problems. I’m excited to see how KTH students take on this one, says Lydia Boij, President of Tekniska Högskolans Studentkårer.
The prize includes 10,000 SEK and a visit to the Carlsberg Research Laboratory in Copenhagen.
