Keep an eye out for European Wines with Sommelier Devati Mallick
The stage is all set for VINEXPO Delhi 2023 to get underway tomorrow. While there is much to look forward to for the visitors, with many foreign producers gracing the event, the European Union (EU), located at Booth F50 in Hall 1B is expected to have a strong showing as the Region of Honour. The fair will be held from 7th– 9th December, 2023.
European wines, beers and spirits are more than alcoholic beverages, thanks to exceptional raw materials, timeless craftsmanship and unwavering safety standards. Europe is the birthplace of the world’s wine industry, and traditions of winemaking are proudly passed from generation to generation; they have defined European rural landscapes for centuries. Nowadays, the EU accounts for 45% of world’s wine-growing areas, 65% of wine production, 57% of global wine consumption and 70% of exports, making it the world leader in each of these categories.
A tradition of quality and excellence
More than 1700 European wines have Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI) protections, serving as a guarantee of their authenticity and quality. The consumers can enjoy these products in the knowledge that they have been produced to the highest quality and safety standard. Whatever your preference, you will find something to delight you among the wines of Europe. Red, white, rosé or sparkling wines from Europe can help make any occasion special.
European Union: The Region of Honour at SIAL and VINEXPO in New Delhi
What makes this year’s VINEXPO particularly noteworthy is the presence of over 50 company representatives, including 14representing wines and spirits sector, facilitating B2B matchmaking sessions on December 7 and 8. These sessions offer invaluable opportunities for Indian buyers, retailers, and distributors to connect with European businesses across various food and drink sectors
Moreover, the European Union’s VINEXPO booth will host a series of enlightening masterclasses on wines, beers and spirits. Each Masterclass, lasting 30 minutes, will feature a selection of beverages for tasting. Among these, the EU Masterclasses, led by renowned sommelier Devati Mallick, promises to be a highlight. As you sip and savour the wines, you’ll embark on a journey through Europe’s finest vineyards, guided by the expertise of a true connoisseur.
As we gear up for VINEXPO Delhi 2023, we invite you to join us in celebrating the union of tradition and innovation in European winemaking. Stay tuned for an unforgettable wine experience that promises to captivate your senses and leave you with a deeper appreciation for the world of wine.
Let’s raise our glasses to VINEXPO Delhi 2023, where European wines and spirit drinks will take center stage, and the EU’s commitment to vinicultural excellence, along with the expertise of Devati Mallick, will shine brighter than ever before.
The EU’s participation in SIAL and VINEXPO 2023 is part of its ‘More than Food’ campaign, actively promoting outstanding European agricultural products on a global stage. For the latest information and updates, visit the official ‘More than Food India‘ webpage.
For media inquiries, please contact: sial2023@agripromotion.eu
The Delhi Government has decided to grant license in form L1, L1F and L2 for the wholesale vend of Indian liquor in the National Capital Region (NCR) of Delhi for the licensing year 2023-24 with effect from October 1, 2023.
The Excise Department has said that the prescribed forms can be obtained from its website and that there would be a processing fee of Rs. 5,000 for each license. The Department said that the terms and conditions for the licensing 2023-24 would be the same as that of 2022-23. The government said that it reserved the right to review the duties / fees to be paid / payable in case of any amendment to the law related to liquor and bonded warehouses.
The Department said that in case of existing licensees / registered brands active up to September 30, 2023 there is no change in the EDP / right structure / label / source warehouse etc. The registered brands for the year 2022-23 may be registered for 2023-24 on the same terms and conditions of the previous year, consequent to the payment of requisite fees and submission of undertaking / affidavit of the same.
It said that for new registration of brands applications received without complete information and supporting documents as required in the prescribed form along with annexures shall be liable to be rejected.
These changes are to ensure continuity of supply and the amendments will be in place till the new policy is formed. This will be third time the Delhi Government is giving the extension.
It may be mentioned here that the previous policy introduced in 2021 by the Aam Aadmi Party (AAP) government had to be scrapped as it ended up in scandal which is currently under investigation.
The excise department has proposed to extend the existing 2020-21 liquor policy by six months till March 31, 2024, to ensure the continuity of liquor supply. The excise department will issue a formal order in this regard.
Expert welcomes policy
Mr. Raju Vaziraney, one of the veterans of the wine and spirits sector and presently Adviser and Business Development Head of Amrut Distilleries, has welcomed the policy saying technically it is a new policy thereby allowing new companies to get registered and pay one-time fees and not fees from retrospective effect. The Companies will be encouraged to bring – in new brands, thus ensure more variety of brands, more consumer choice. However, he said the new policy gave only two days for companies to submit all documents.
However, he reiterated that the salient features are a) Existing Licences to be renewed by giving an undertaking / affidavit; Existing licences are renewed till March 31, 2024; Existing brands with existing EDPs to continue till March 31, 2024; Existing brands to pay proportionate fees of six months and not 18 months as was the practise in the policy of 2022-23.
In order to ensure continuity of supplies the online transparent system worked overnight & supplies commenced from October 3, 2023. However in view of paucity of time lot of prominent brands are under process of being made available. Mr. Vaziraney said that however, the challenges are that Delhi will have to wait till six more months to get a full-term year policy with possible participation of private trade thereby offering a great buying experience. The vends at the airport could also open next year as presently a world class city like Delhi does not have any vends at the airports
It is expected that Delhi will have a full year policy which will bring-in consumer choice brands and also bring – in reforms in terms of more liquor stores, more in trade outlets, he added.
The Ron De Ugar Rum comes from Ugar Sugars Works Ltd who have been in the Sugar business for about 75 years. And as you know that manufacturing ENA is a natural extension of being in this business and in line with that Ugar Sugar also has a portfolio of spirit products in the market. This is their first rum product and is priced at Rs. 1300 in Goa for a 750 ml bottle. The rum features a 42.8% ABV and is currently only available in Goa and Karnataka, with plans to launch it soon in others states as well.
Why the Name?
It is common to believe if this rum is from India? The name suggests that it might be an international product and honestly I also thought for it to be one at first glance. But this is a 100% Indian handcrafted Rum and it is manufactured in the Ugar Khurd region, which is a small hamlet in the erstwhile princely state of Sangli in the West of India, on the border of Maharashtra and Karnataka. The region is a sugar manufacturing-focused township with large areas under sugarcane cultivation, which is where the distillery is based and also of course this rum is also made there. And since this comes from the Ugar region, its named after it, the ‘Ron de’ has been added to give it some flair of course.
Apart from the name there are few other interesting things about this Rum, and the most important is that this is made from cane spirits and not molasses. Most of the rums that you find in India are made from Molases, whisky’s also in fact. Much like Camicara Rum, which is also a small batch rum made from cane spirit, Ron De Ugar is mixed with mature 3-5 year rums and cane spirit.
Another interesting thing about this rum is the moniker on the rum. When you look at him it seems like an international figure, but this is actually Shivaji’s Naval Commander, Kanoji Angre, who use to monitor that belt and is also known as askilled navy chief hence used here.
How is it made?
So, how exactly is this rum produced? The aged rums are combined with cane spirits and left to mature gradually in Oakwood casks. Afterward, they’re mixed with fragrant spices to create a unique flavour. This rum is crafted and bottled at the Ugar Sugar Works Ltd. in Ugar Khurd, located in the Belagavi district of Karnataka.
Packaging:
Similar to many other rums available in this segment, it comes in a canister. A marron base colour along with gold letterings make it look good and the canister also has some night texture with the picture of the Naval Commander Kanoji Angre on it. The shape of the bottle is similar to that if Monkey Shoulder whisky somewhat.
Nosing:
With an alcohol by volume (ABV) of 42.8%, this rum is undoubtedly smooth while nosing. Its sweetness carries note reminiscent of vanilla, which is evident from the aroma it imparts. There’s a distinct and clear vanilla scent. While there’s not much spiciness, the scent is deep and intense. Taking a whiff of this rum can also provide a pleasant sensation, gently expanding one’s nostrils.
Tasting:
Talking about the taste, as expected, it’s smooth. When the spirit enters the mouth, it feels refined, smooth and also warm. The spiciness hits you slightly late just as the vanilla sweetness fades away. There’s a lingering texture on the palate, offering a warm and comfortable feeling. Interestingly, although the spiciness isn’t obvious at first sip, it becomes evident shortly after. The spiciness is balanced and not overwhelming, providing a relaxed experience. The finish is prolonged, felt at the back of the throat, and carries a warm sensation with a subtle hint of spice. Despite the enticing aroma of vanilla and sweetness, these flavours don’t translate as strongly onto the palate. For a rum with a 42.8% ABVit goes down smoothly.
Conclusion:
Priced at ₹1300, this rum certainly falls into the premium category. It’s important to note that this isn’t a budget-friendly option, especially when considering potential higher costs in other states. But the makers are very clear that this is meant to be a handcrafted small batch rum. While the rum is good I would’ve been happier if it would’ve been priced at around Rs. 900 – 1000, it would’ve flown off the shelves then. But overall you must try this for sure, atleast once.
First created as a gift for Her Majesty Queen Elizabeth II on the day of her Coronation in 1953, Royal Salute, the master of exceptional aged Scotch whisky, marks the start of a new era of contemporary monarchy with a precious limited-edition expression, the Royal Salute Coronation of King Charles III Edition.
Since its inception, Royal Salute has honoured the British Monarchy and marked significant milestones with unique expressions that represent and embody a moment in history. As the Scotch originated as a Coronation gift 70 years ago, there couldn’t be a more fitting moment for Royal Salute to pay homage once again.
Expertly crafted by Royal Salute Master Blender, Sandy Hyslop, the coveted expression is a timeless whisky to be treasured and savoured for years to come. A blend of over 53 rare malt and grain whiskies, to reflect the year Royal Salute was first crafted, the Royal Salute Coronation of King Charles III Edition is a beautifully rich and complex expression with notes of fresh redcurrants, dark chocolate praline, and freshly roasted chestnuts, and a palate of sweet figs and fresh ginger leading up to a long and rich finish with a playful spice.
Commenting on the precious release, Sandy Hyslop, said, “This expression is a momentous tribute to both the British Monarchy and Royal Salute’s unique origin story. I wanted to mark this memorable occasion with a blend that was as iconic and special as the original Royal Salute 21 Year Old Signature Blend that was created in honour of Her Majesty Queen Elizabeth II in 1953. Crafting this blend has been the perfect occasion to reflect on the innovative approach we’ve taken to blending whisky for the past 70 years, and a moment to look forward to what can be achieved in years to come.”
The Royal Salute Coronation of King Charles III Edition is housed in a Dartington Crystal decanter, tinted in a deep sapphire blue hue, reminiscent of the precious stones set within the Imperial State Crown. In keeping with Royal Salute’s signature style, the decanter is presented in a stunning wooden box inspired by the iconic Westminster Abbey, with details intricately chiselled into the wood, paying tribute to the historic setting of British Coronation ceremonies since 1066. The jewels and crests of each country forming Great Britain were the inspiration for the artwork inside the gift box, symbolising the unity under the Crown and enduring solidarity between the nations.
Only 500 precious bottles of the Royal Salute Coronation of King Charles III Edition will be available from April 2023, at selected specialist retailers for RRP $25,000 USD.
Correspondence: Mahipal Singh Sankhla, Research Scholar, Division of Forensic Science, SBAS, Galgotias University, Greater Noida, India
Received: July 31, 2018 | Published: August 31, 2018
Citation: Pandey RK, Sankhla MS, Kumar R. Determination of adulterants in suspected liquor samples using chemical tests. MOJ Toxicol. 2018;4(4):309–314. DOI: 10.15406/mojt.2018.04.00118
Abstract
The term alcohol, used as a proper name, is applied both to the absolute substance farther specified by chemists as ethyl alcohol, and to its mixtures with smaller proportions of water and slight proportions of other substances. In chemistry, the word alcohol is used as a common or generic name to designate several series of substances. Alcohol consumption has existed in India for many centuries. The quantity pattern of used and resultant problems have undergone substantial changes over the past twenty years. This category, created for revenue purposes, consists in western- style distilled beverages such as whisky, rum, gin. These are made in India under government license and the maximum alcohol content allowed is 42.8%. Besides licensed distilleries, a number of small production units operate clandestinely. The raw materials they used are similar to those in country liquor, but since they evade legal quality controls the alcohol concentration in their products varies and adulteration is frequent. It is common to rum, whisky and gin find samples containing up to 56% alcohol. The hazardous adulterant is industrial methylated sprit which irregularly cause mass toxicity of humans who lose their lives or suffer irreversible eye damage. Since no government revenues are paid, illicit liquor is considerably less expensive then license country liquor, and thus finds a ready market among the poor.
Describes a simple, fast method of proving identity or brand on the basis of anion composition. This will enable the testing of suspicions that arise during food control. Spirits are reduced to bottling strength with water from rectified distillates. The ionic content of the water and brand-specific water additives used give rise to differences in the ionic composition of the product. The simple, cost-saving, and reliable method of ion chromatography, which is already approved in water analysis, can therefore be used for the determination of anions in spirits. The Selected decreases the organoleptic features of the raw resources. Flavouring may be added to give the product special organoleptic characteristics, such as a mellow taste.1 According to Karnataka Excise Rules (1997), the ethanol content of whisky, rum and gin (IMFL) are mandated at 42.8% volume by volume (75° proof) and of country liquor or arrack at 33.3% volume by volume (65° proof) at 15/15°C. The Karnataka Excise Act specifies that for the manufacture of IMFL and arrack, the basic material is Rectified spirit [manufactured by distillation of molasses] of not less than 166° proof. Such spirit has to be reduced to strengths of 75° proof or 65° proof depending on whether IMFL or arrack is the final product.2 The authenticity of cognacs, whiskies, rums and similar strong alcoholic beverages can be verified by determining the concentrations of ethanol and the following congeners in the product: methanol, higher alcohols and ethyl acetate. These values are then compared with a database of reference samples. Data from quantitative measurement can be processed statistically using principal component analysis (PCA) based on clustering techniques. PCA is a useful method when the data contain large numbers of variables. PCA yields a small body of new variables that incorporate most of the information in the original variables, facilitating the perception of complicated matrices. Such a work-up is presented by with various brands of whiskies being classified into groups by chemical analysis and PCA. Developed a complex, multi-method analysis for brand identification using statistical processing on the basis of chemical composition, ultraviolet absorption, and pH.3 According to Bureau of Indian Standards (1986), the ethanol content of whisky, rum and gin (IMFL) are mandated at 42.8% volume by volume (75° proof) and of country liquor or arrack at 33.3% volume by volume (65° proof) at 15/15°C. The Bureau of Indian Standards specifies that for the manufacture of IMFL and arrack, the basic material is Rectified spirit (manufactured by distillation of molasses) of not less than166 proof. The ingestion of drinks with the nonqualified raw materials containing high levels of adulterants can cause serious health difficulties like metabolic problems, blindness, permanent neurological damage or even death.4 Suggested about traditionally colorless, extract-free spirits (e.g. vodka and white rum) are identified by the detection of volatile substances using gas chromatography (GC).5 The raw spirit put through rectification is usually produced from grain (rye and wheat) and potatoes. In vodka production, the quality of water is of the utmost importance. For premium vodka brands, demineralized water is filtered through activated carbon to absorb unwanted organic and inorganic materials. Then it is passed through deionization columns, which remove other impurities present. The rectified spirit and demineralized water are blended in the correct proportions. The blended spirit is charcoaled for up to 8 h. The charcoal adsorbs impurities that cannot be removed by distillation alone. The vodka is then reduced to its bottling strength by adding further demineralised water.6
Materials and methods
Determination of ethyl alcohol by volume
Two methods have been prescribed in BIS, namely, method I {Hydrometer method (2302-1962)}, method II {Pyknometer method}. In which method I be used as routine method, whereas Method II as referee method.
Procedure: 200ml of sample were taken in a 500ml. distillation flask containing to it about 25ml. of distilled water and a few pieces of pumice stone {a very light porous rock formed from solidified lava, used in solid form as an abrasive and in powdered form as a polish} was added. And the distillation setup is allowed to heat over thermostat, the distillate is collected in a 200ml. measuring flask. The distillate is allowed to cool at the room temperature; the volume was makeup to 200ml. using distilled water and mixed thoroughly. The specific gravity of the distillate at the required temperature was measured with the help of a hydrometer (routine test) and Pyknometer (referee test). The readings were recorded and compared with the standard value as prescribed in the tables of Alcoholometry.4
Determination of suspended solids
Procedure: The contents of the container were mixed thoroughly by shaking it. 250ml. of it were taken and filtered through a dry tared filter paper. The filter paper was dried over the hot air oven at 110o±2oC. After cooling the sample is weighed. And the results were calculated and expressed to four decimal places.
Determination of esters as ethyl acetate
Procedure: To the neutralized distillate from the volatile acidity determination, 10ml. of standard alkali solution was added and refluxed it on a stream bath for an hour. The sample was cooled and back titrated, the excess of alkali with standard sulphuric acid (1ml. of standard alkali is equivalent to 0.0088gm. of acetate). A blank taking 50ml. of distilled in place of the distillate of the sample is run simultaneously in the same way. The difference in titration value in ml. of standard acid solution gives the equivalent ester.4
Determination of higher alcohols
Three methods have been prescribed in BIS, namely, method I (Komarowski method), Method II. Method I may be used to determine approximately the quantity of higher alcohols in process control. Method II shall be employed for accurate determination while method III shall be used as reference method.4
Method I (Komarowski method)
Procedure: A clean glass–stoppered bottle was taken and washed it twice with the spirit to be tested. Similarly, a small cylinder or a 100ml pipette was washed. 10ml. of sprit were taken in the bottle and to it 1ml. of 1% salicylic aldehyde and 20ml. of conc. Sulphuric acid were added. The mixture was allowed to stand at room temperature for over 12hours. The change in colour was noted and compared with the colour developed after the reaction indicates the amount of higher alcohol as follows:
Colour Amount of higher alcohol
Light yellow only traces
Yellow to Brown About 0.1% (v/v)
Brown About 0.2% (v/v)
Red About 0.5 to 1.0 % (v/v)
Dark red to Black About 0.5 to 1.0% (v/v)
Method II
Procedure: 50ml. of water was added to the solution resulting from the determination of esters and solution is extracted four times with carbon tetrachloride using 40, 30, 20 and 10ml. respectively. The extracts were washed three times with saturated sodium chloride solution and twice with saturated Sodium Sulphate solution. Carbon tetrachloride was filtered out and to it 50ml. of oxidizing mixture was added and refluxed for two hours. The solution was cooled and the reflux condenser was washed with 50ml. of water and transferred it to the distillation flask using50 ml. of water. Distil till about 50ml. is left over the flask. Avoid charring. The distillate is titrated against standard alkali, using phenolphthalein as indicator (1ml. of standard alkali is equivalent to 0. 0088gm. of amyl alcohol.) Run a blank in the same way taking 100ml. of distilled water in place of the distillate of the liquor.
Determination of ash
Procedure: The contents of the container were shaken and evaporated, 100ml. of the sample is on dried, tared dish over water bath. The dish was placed in a muffle furnace maintained at 450o to 500oC for the about an hour. The dish was Cooled in a desiccator and weighed, the results were expressed to four decimal places.4
Determination of copper
Potassium ferrocyanide method
Procedure: Transfer 20ml. of the material into a silica evaporating dish and add 1ml. of dilute sulphuric acid. Heat gently in the beginning and the evaporate almost to dryness on a water bath. Ignite the residue over a smokeless flame to eliminate sulphuric acid. Cool, dissolve the residue in 2ml. of water, add three drops of aqua regia and evaporate to dryness on the water bath. Dissolve the residue in 2ml. of hydrochloric acid and warm gently the residue is dissolved. Add 0.5gm. of ammonium chloride and dilute with 15ml. of water distill in an all glass apparatus. Add dilute ammonium hydroxide as alkaline. Boil off excess of ammonia and filter into a clean Nessler tube. Cool and then render to the solution acidic with acetic acid (3 to 5 drops are usually sufficient). Dilute to 40ml. Add 0.5ml. of potassium ferrocyanide solution, stir and make up the volume to 50ml. {Note: – If the copper is more, a lesser amount of the material may be taken for the test.} Prepare a series of control solutions each containing in 50ml. 0.5gm. of ammonium chloride, 3 to 5 drops of acetic acid and 0.5ml. potassium ferrocyanide solution together with an increase amount of copper, namely 2, 4, 6, 8, and 10ml. of the standard copper solution Compare the test solution with control solutions and note the number of ml. of standard copper solution added in the control solution having, as nearly as possible, the same intensity of color as that of the test solution.4
Result and discussion
These research work was carried out at the India Brewery and Distillery Ltd, Bidar, Karnataka, India. Check the specification of liquors. In the study Qualitative analysis for the presences of illicit content like Copper, Ash, Ethyl Alcohol, Higher Alcohol Content, Acetaldehyde and Fixed Acidity present in the liquor sample were done by using the presumptive colour tests and the results are reported. Content in the samples were analyzed qualitatively and quantitatively for determination of the strength of the liquor sample and results are reported in tables and figures. The quantitative determination of the contents liquors were examined by the prescribed methods of the BIS (3752-1956) guidelines to check their quantity in the suspected liquors as in illicit liquor there me be increased quantity of these contents shown table 1-12 and figure 1-12. These results reported here shows that the suspected liquor shows the presence of illicit components like Copper, Ash, Ethyl Alcohol, Higher Alcohol Content, Acetaldehyde and Fixed Acidity. The quantitative analysis of the suspected and standard samples showed that the contents of standard liquors are within permissible limit of the BIS however the suspected liquor samples showed the exceed limit of these contents.
Estimation of ethyl alcohol (v/v)
The Table 1 and Figure 1 shows the Ethyl alcohol percentage in standard Liquor sample as reported in Whisky, Rum and Gin were found to be under the permissible limits described by BIS. However Table 2 and Figure 2, shows the exceed limit of ethyl alcohol content in the suspected samples of Whisky, Rum and Gin.
Brands
Sample 1
Sample 2
Sample 3
Whisky
42.6 % v/v
42.7% v/v
42.6% v/v
Rum
42.9% v/v
42.7% v/v
42.7% v/v
Gin
42.4% v/v
42.6% v/v
42.6% v/v
Table 1 Estimation of Ethyl alcohol (%) in standard Whisky, Rum and Gin sample
Figure 1 Estimation of Ethyl alcohol (%) in standard Whisky, Rum and Gin sample.
Brands
Sample 1
Sample 2
Sample 3
Whisky
48.4% v/v
36.5% v/v
34.4% v/v
Rum
56.4% v/v
48.8% v/v
46.4% v/v
Gin
46.8% v/v
54.4% v/v
48.6% v/v
Table 2 Estimation of Ethyl alcohol (%) in suspected Whisky, Rum and Gin sample
Figure 2 Estimation of Ethyl alcohol (%) in suspected Whisky, Rum and Gin sample.
Estimation of ash (%)
The Table 3 and Figure 3, showing the Ash percentage in standard Liquor sample as reported in Whisky, Rum and Gin were found to be under the permissible limits described by BIS. However, Table 4 and Figure 4, shows the exceed limit of Ash percentage in the suspected samples of Whisky, Rum and Gin.
Brands
Sample 1
Sample 2
Sample 3
Whisky
0.01
0.018
0.017
Rum
0.018
0.016
0.018
Gin
0.019
0.018
0.015
Table 3 Estimation of Ash (%) in Standard Whisky, Rum and Gin samples
Figure 3 Estimation of Ash (%) in standard Whisky, Rum and Gin samples.
Brands
Sample 1
Sample 2
Sample 3
Whisky
0.10
0.10
0.15
Rum
0.15
0.15
0.20
Gin
0.9
0.6
0.6
Table 4 Estimation of Ash (%) in Suspected Whisky, Rum and Gin samples
Figure 4 Estimation of Ash (%) in suspected Whisky, Rum and Gin samples.
Estimation of higher alcohol content
The Table 5 and Figure 5 showing the Higher Alcohol present in standard Liquor sample as reported in Whisky, Rum and Gin were found to be under the permissible limits described by BIS. However, Table 6 and Figure 6, shows the exceed limit of Higher Alcohol in the suspected samples of Whisky, Rum and Gin.
Brands
Sample 1
Sample 2
Sample 3
Whisky
2.00
2.50
2.00
Rum
1.50
2.00
1.50
Gin
4.20
4.00
4.20
Table 5 Estimation of Higher Alcohol in Standard Whisky, Rum and Gin samples
Figure 5 Estimation of higher alcohol in Standard Whisky, Rum and Gin samples.
Brands
Sample 1
Sample 2
Sample 3
Whisky
3.50
3.80
3.80
Rum
3.80
3.60
3.80
Gin
5.00
4.80
4.80
Table 6 Estimation of Higher Alcohol in Suspected Whisky, Rum and Gin samples
Figure 6 Estimation of higher alcohol in Suspected Whisky, Rum and Gin samples.
Estimation of acetaldehyde
The Table 7 and Figure 7, showing the Acetaldehyde present in standard Liquor sample as reported in Whisky, Rum and Gin were found to be under the permissible limits described by BIS. However, Table 8 and Figure 8, shows the exceed limit of Acetaldehyde in the suspected samples of Whisky, Rum and Gin.
Brands
Sample 1
Sample 2
Sample 3
Whisky
4.2
4.4
4.2
Rum
4.18
4.16
4.18
Gin
0.18
0.16
0.18
Table 7 Estimation of Acetaldehyde in Standard Whisky, Rum and Gin samples
Figure 7 Estimation of Acetaldehyde in Standard Whisky, Rum and Gin samples.
Brands
Sample 1
Sample 2
Sample 3
Whisky
4.80
4.60
4.60
Rum
5.0
5.20
5.10
Gin
0.40
0.60
0.40
Table 8 Estimation of Acetaldehyde in Suspected Whisky, Rum and Gin samples
Figure 8 Estimation of Acetaldehyde in Suspected Whisky, Rum and Gin samples.
Estimation of copper
The Table 9 and Figure 9, showing the Copper present in standard Liquor sample as reported in Whisky, Rum and Gin were found to be under the permissible limits described by BIS. However, Table 10 and Figure 10, shows the exceed limit of Copper in the suspected samples of Whisky, Rum and Gin. The Table 11 and Figure 11, showing the Ethyl Acetate present in standard Liquor sample as reported in Whisky, Rum and Gin were found to be under the permissible limits described by BIS. However, Table 12 and Figure 12, shows the exceed limit of Ethyl Acetate in the suspected samples of Whisky, Rum and Gin.
Brands
Sample 1
Sample 2
Sample 3
Whisky
0.008
0.009
0.008
Rum
0.009
0.008
0.009
Gin
0.008
0.009
0.008
Table 9 Estimation of Copper in Standard Whisky, Rum and Gin samples
Figure 9 Estimation of Copper in standard Whisky, Rum and Gin samples.
Brands
Sample 1
Sample 2
Sample 3
Whisky
0.018
0.010
0.015
Rum
0.010
0.005
0.015
Gin
0.016
0.015
0.015
Table 10 Estimation of Copper in Suspected Whisky, Rum and Gin samples
Figure 10 Estimation of Copper in Suspected Whisky, Rum and Gin samples.
Brands
Sample 1
Sample 2
Sample 3
Whisky
0.24
0.28
0.28
Rum
0.18
0.20
0.18
Gin
0.58
0.60
0.58
Table 11 Estimation of Ethyl Acetate in Standard Whisky, Rum and Gin samples
Figure 11 Estimation of Ethyl Acetate in Standard Whisky, Rum and Gin samples.
Brands
Sample 1
Sample 2
Sample 3
Whisky
0.40
0.60
0.40
Rum
0.20
0.15
0.20
Gin
0.80
0.60
0.60
Table 12 Estimation of Ethyl Acetate in Suspected Whisky, Rum and Gin samples
Figure 12 Estimation of Fixed Acidity in Standard Whisky, Rum and Gin samples.
Conclusion
These research work present the suspected sample of liquor are the various type of contamination and the results are shown that the liquor are not drinking purpose. The adulterants contaminations is a major problem in India. The partial data available around prices, it appears that there is ground for the probability that at minimum some home or locally made beverages are cheaper than mass or factory produced “branded” beverages. In some cases the price difference is quite significant. This means that it is mostly the poorer segments of the society which consume these local beverages, except in the case of some culturally important beverages which might have ceremonial value.
Acknowledgements
None.
Conflict of interest
Author declares that there is none of the conflicts.
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Average production volume is expected in the EU, with positive performances recorded in Italy, France, and Germany, which balanced out the low harvests expected in Spain and Greece, which were particularly affected by the heat wave during summer. First harvest forecasts in the USA indicate that production volume will be slightly lower than in 2021. After the record-high figures of last year, Southern Hemisphere vineyards produced average volumes, with the only exception of New Zealand that, thanks to favourable climatic conditions, records the largest production ever.
In 2022, despite the heat wave that touched many regions of the world, global wine production volume is expected to be at a level similar to the one observed last year. This would be the fourth consecutive year where the global production level can be considered as slightly below average.
This year harvest has been characterised by extreme heat and record-breaking drought that sped up ripening in vineyards all over the globe. A report recently published by the Global Drought Observatory indicated that almost two thirds of the European territory was in a state of drought or on alert due to heat waves and extremely low rainfall: this has been the worst drought in the last 500 years. And Europe was not the only region impacted: from East Africa to California, extreme temperatures have been recorded this year.
World Production
Based on the information collected on twenty-nine countries, which represent 91% of the world production in 2021, 2022 world wine production (excluding juices and musts) is estimated between 257.5 and 262.3 mhl, with a mid-range estimate at 259.9 mhl.
The 2022 wine production volume can be considered slightly below its 20-year average and seems to have fallen by 1% compared to 2021. This is due to higher than-expected harvest volume in Europe (despite the drought and heat waves during spring and summer) and average production level recorded in the Southern Hemisphere and in the USA. Overall, in 2022 the dry and hot conditions observed across different regions of the world have led to early harvests and average volumes, nonetheless an overall good quality is expected.
It should be noted, however, that the figures for 2022, must be taken with caution as there are still large countries like China and Russia for which information is not available yet. Also, the high volatility in production volumes observed over the last years at regional levels makes the forecasting exercise even more difficult.
Northern hemisphere
European Union
In the European Union (EU), a series of adverse weather events – spring frost, hail, excess heat, and drought – have been observed all along the 2022 growing season.
Spring and summer heatwaves across Europe have resulted in early ripening. At the beginning of the season, there was widespread concern among key stakeholders that yields were expected to be lower due to extreme heat and lack of rainfall in many areas. However, in the end, the absence of major grape diseases and late summer rains made up for it, resulting in higher yields than initially expected in several regions and countries.
The result is an overall early harvest and an estimated wine production volume of 157 mhl, excluding juices and musts. This volume shows an annual increase of 3.5 mhl (+2%) compared to 2021. Overall, preliminary estimates for 2022 wine production in EU countries indicate quite a heterogeneous situation, due to different weather conditions throughout the year, undergone in different vine regions.
Notwithstanding the drought that hit certain regions, 2022 proved to be a favourable year for wine production in the two largest EU producing countries – Italy and France, which together account for 36% of the world and 60% of the EU wine production – mainly thanks to the rains at the end of the summer. Italy, still ranking first producer of the world at 50.3 mhl, estimates a volume in line with its 2021 wine production. France, after the very low vintage of 2021, characterised by severe damages due to early frost in April, followed by summer rain, hailstorms, and mildew, is the EU country with highest growth rate with respect to the previous year: it foresees a production level of 44.2 mhl, which represents +17% compared to 2021. Dry and hot weather this year reduced disease pressure on vines and lead to an early start of the grape harvest.
Spain in 2022 will be the third largest wine producer in the world with an estimated production of 33.0 mhl.
This relatively low volume (-6% compared to 2021 and 12% lower than its five-year average) can be attributed to drought and limited access to water in many regions.
Among the other major wine producing countries in the EU, positive performances with respect to 2021 have been recorded in Germany (8.9 mhl, +2% / 2021), Romania (4.6 mhl, +4% / 2021), Bulgaria (0.9 mhl, +5% / 021), Slovenia (0.7 mhl, +15% / 2021), and Croatia (0.6 mhl, +12% / 2021). In these countries, the dry and hot growing season has been beneficial for vineyards, a large part of which have been very productive, despite the hot temperatures.
On the other hand, several countries within the EU expect a negative growth with respect to 2021. For example, Portugal, the fifth largest European wine producer, has an estimated 2022 wine production volume of 6.7 mhl (-8% / 2021). The harvest in Portugal, like in many other EU countries, has been hit by excessive heat during summer, coupled with little rainfall. However, it should be noted that the expected 2022 level is in line with its five-year average. Hungary’s estimated wine production is 2.5 mhl in 2022, a level 3% below 2021 and 15% lower than its five-year average.
Also in this case, the extreme temperatures recorded in spring and summer lead to an early and relatively small harvest. Similarly, Austria, with 2.3 mhl, estimates a wine production that is 6% lower than 2021 and 8% lower than its five-year average. One of the countries that was hit harder by the heat wave this season is certainly Greece, where the expected wine production in 2022 is estimated at only 1.7 mhl. This represents not only a sharp fall with respect to the previous year (-29%), but also a steep decline compared to its five year average. Lastly, Czech Republic expects a wine production of 0.6 mhl, a level 8% lower than 2021 in line with its five-year average.
Outside EU
In the USA, fourth producer at world level, the preliminary estimate for 2022 wine production is 23.1 mhl. This figure is 4% lower compared to last year, and 6% lower with respect to its five-year average. This relative decrease can be partially attributed to early frost damages, drought-like conditions in summer and consequent lack of water supply in certain wine regions.
At this time of the year, data on grape harvest in China is not available. However, wine production is likely to continue the contraction that started in 2016 for structural reasons outlined in previous OIV reports on the state of the vine and wine sector
As for Eastern European countries, wine production in Georgia is estimated to be in line with the already large production of 2021 (+2%), with a record-high level of 2.1 mhl.
This volume is due to favourable weather conditions that lead to high grape yields and a governmental subsidy programme that has pushed production to record levels. In Moldova, wine production in 2022 is estimated at 1.3 mhl, a decrease of approximately 7% compared to 2021 volume. This year, exceptionally, data on grape harvests and wine production in Russia are not yet available.
Switzerland is expected to record 1.0 mhl, which is 59% higher than the extremely low volume of 2021. The Swiss wine production volume of this year is not only larger than last year, but also 12% higher than the average observed over the last five years. The heat waves experienced across Europe were beneficial for Swiss vineyards at relatively high altitudes.
Southern hemisphere
In the Southern Hemisphere, where harvests end in the first trimester of 2022, preliminary figures on wine production tend to be more accurate in this period of the year. After a significant decline in wine production in 2020 caused by unfavourable climatic conditions and a record-high 2021 harvest, in 2022 the wine production estimate for the southern hemisphere is about 55 mhl, -7% compared to the previous year, but fully in line with its last five-year average. Overall, in 2022 the southern hemisphere wine production is expected to account for 21% of the world total.
All major South American wine-producing countries have registered a fall in production with respect to 2021. Chile is the largest producer in the southern hemisphere in 2022, with wine production peaking at 12.4 mhl, benefitting from dry conditions and just 7% below last year’s exceptionally high production (7% above its five-year average). In 2022, due to extremely variable weather conditions (frost, heavy rainfalls, etc.), Argentina’s wine production has decreased by about 1.0 mhl, with production reaching 11.4 mhl (-9% / 2021).
Brazil has an estimated wine production volume of 3.2 mhl in 2022. Even though this represents a decrease of 10% with respect to 2021, the expected volume of this year, despite dry spring and drought summer conditions, is higher than the average observed in the last five years.
In South Africa, wine production in 2022 is estimated at 10.4 mhl, which marks a decrease of 4% compared to 2021. However, it should be noted that this figure is perfectly in line with its five-year average.
Australia registered the largest negative variation with respect to last year in the whole southern hemisphere.
With 12.1 mhl, Australia records a -18% compared to 2021. This is due to cold spring temperatures and heavy rainfalls in summer combined with seasonal adjustments made by winemakers after the record-high vintage of 2021. New Zealand represents, once again, the exception in the southern hemisphere. While in 2021 New Zealand was the only major Southern Hemisphere country to have a below-average wine grape harvest, in 2022 it saw a record-high wine production level, reaching for the first time in its history 3.8 mhl (+44% / 2021). A mix of excellent climatic conditions and high international demand has certainly contributed to this historically high harvest volume.
Beam Suntory recently announced that it is launching a first-of-its-kind pilot programme within the tequila industry to explore regenerative agricultural practices in the agave fields near its Casa Sauza operations in Jalisco, Mexico. The programme has the potential to reveal new opportunities to improve carbon capture and supports Beam Suntory’s Proof Positive sustainability agenda and commitment to achieving net zero emissions in direct operations by 2030.
In partnership with environmental professional services company Red BioTerra, the pilot programme will explore methods of maximising carbon capture in agave fields by introducing additional plants, which absorb carbon during the day, between rows of agave, which absorbs carbon at night to avoid water loss. If successful, this method is expected to neutralise 50% of Casa Sauza’s emissions by 2026, and 100% by 2030.
“This marks an exciting step toward more sustainably sourcing the highest quality agave for our renowned Casa Sauza tequila, ultimately benefitting the environment through the power of regenerative agriculture,” said Kim Marotta, Global Vice President of Environmental Sustainability, Beam Suntory. “We are proud to be working toward our sustainability commitments with cutting-edge initiatives across our entire family of brands.”
The pilot programme is the latest development in Casa Sauza’s long-held commitment to environmentally friendly practices. The tequila brand has one of the industry’s lowest water usage rates and is working toward further reducing water, energy and waste at its facilities through continuous production improvements and new technologies – including switching from fuel oil to natural gas. Casa Sauza is also part of the Charco Bendito Project, through which it supports the restoration and protection of a sub-basin of the Lerma–Santiago River and promotes reforestation, soil conservation and recharging the aquifer.
“Caring for the environment is a core value in our pursuit to produce the finest tequila,” said Servando Calderon, General Manager Tequila Operations, Casa Sauza. “We are proud to be kicking off this new pilot programme, which has the potential to capture more than 36,800 tons of carbon per year – leading to healthier soil, increased biodiversity and reduced soil erosion.”
Results from the pilot programme, which is inspired and supported by parent company Suntory Holdings’ Growing for Good initiative, are anticipated by the end of its first year of study, with the potential to extend for an additional seven years.
The Ambrosia Awards 2023, the most coveted accolades in the alcohol industry, are showcased in the video. They are presented by Ambrosia Magazine in conjunction with an esteemed international jury. It should be noted that the awards, host, or businesses featured in this episode do not encourage or endorse the consumption of alcohol.
With the vodka market on the upturn, KALS has launched their new Indian Made Vodka, Asio Vodka in the Tamil Nadu market. The vodka is triple distilled from a blend of different grains and filtered one time through seven columns of environmentally sustainable charcoal for a pure tasting smooth spirit.
The bottle is available in three sizes, that is the standard 750 ml, 375ml and the 180 ml. The ideology behind Asio was unique and KALS wanted to create something that provides a great experience to the consumer. In order to create that experience, they created a story that revolves around India. KALS states that no spirit brand truly embodies the spirit of India – and building this story right was their goal.
The company also hosted curated experiences for the consumers in small batches to sample the product. The taste and experience were then adapted to suit the consumer’s palate, whilst retaining the essence of the brand. KALS says that it has been receiving a great response so far. Currently Asio is available in the TN market and there are plans to make it available pan India soon.
The company is looking to develop more sustainable and lucrative brands moving forward. Together with the Brand Union they’ve embarked on a rebrand strategy to transform their products for the next generation of KALS fans. And the strategy with Asio is also similar to that of the other products, which is to ensure market penetration, increase sales of existing products or services on existing markets, and thus to increase our market share. This combined with market development, product development and diversification are part of the key growth strategies for Asio and KALS.
Diageo recently announced it has acquired Vivanda, owner of the technology behind Diageo’s digital ‘What’s Your Whisky’ platform and the Journey of Flavour experience at Johnnie Walker Princes Street.
This acquisition will enable Diageo to expand FlavorPrint technology to other categories. And it will support the continued development of their advanced analytics and digital marketing capabilities, providing a deeper understanding of consumer taste preferences and helping to unlock further opportunities in innovation and personalised consumer experiences.
Powered by artificial intelligence, FlavorPrint technology, through a series of simple questions, analyses and maps consumers’ flavour preferences against a large proprietary sensory database of foods and aromas, to generate a digital representation of their unique ‘Flavor Print’. It then recommends brands and variants whose flavour profiles consumers are most likely to enjoy. The technology breaks down traditional barriers to category exploration, supporting broader consumer engagement through more personalised recommendations and helping to ensure Diageo brands stand out at every point along consumers’ paths to purchase.
Launched in 2019, ‘What’s Your Whisky’ has been rolled out across 21 markets and is available in 16 languages. It has been integrated into the physical stores and e-commerce platforms of a number of our key customers in Europe and North America, as well as across their direct-to-consumer channels such as malts.com to enable purchase recommendations.
The technology also underpins the immersive Journey of Flavour experience at Johnnie Walker Princes Street in Edinburgh, tailoring the drinks that visitors enjoy during their 90-minute tour to their palates. There are more than 800 flavour combinations available in their innovative dispense systems, meaning a consumer could visit every day for more than two years and not have the same experience twice.
Vivanda’s team will join Diageo and its founders, CEO, Oli Fuchs, and CTO, Matt Corish, will provide ongoing consultancy services to continue building on the success of the FlavorPrint technology.
Cristina Diezhandino, Chief Marketing Officer at Diageo, commented, “We know consumers are looking for more personalised, interactive experiences and that they are increasingly engaging with our brands digitally as well as in person. We’re delighted to welcome Vivanda to Diageo and we are looking forward to working together to connect with consumers in more innovative ways that help shape the future of how we socialise in person and virtually.”
Oli Fuchs, Co-founder and CEO, Vivanda, said, “We are very excited to join Diageo. Vivanda set out to create innovative technology which connects consumers with products through sensory insight. We are proud of the excellent engagement we have received from consumers and are looking forward to connecting millions more people with their new favourite beverage and creating the digital standard for taste.”