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The Rise of Craft Beer and a Burgeoning Microbrewery Segment in India

Recent years have seen the rise of craft beer, a new crop of premium beer produced in small batches by independent producers. There are now strong indications that the growing demand for craft beer is paving the way for new microbreweries in India.

The beer industry in India has emerged in the last two decades to become a thriving money spinner today. Just a few decades ago, it wasn’t commonplace to find modern bars, restobars, lounges, and even friends sitting over a few beers. Today, there’s a new culture of brewing in India, even among millennials and Gen Zs, and beer has become trendy. As of 2022, the beer market was valued at 383.6 billion, growing at a CAGR of 8.1%, and expected to reach 622.4 billion by 2028.

Recent years have also seen the rise of craft beer, a new crop of premium beer produced in small batches by independent producers, with an emphasis on new and evolving flavours, enthusiasm, and techniques. There are now strong indications that the growing demand for craft beer is paving the way for microbreweries in India. Some industry players believe this is only the start of a journey that can transform the beer scene much more significantly.

Craft beer flexibility and a burgeoning segment

There’s a growing crop of craft beer producers and brands in India who seem determined to take over the beer market with what they call a breath of fresh air. “Being true to style and ingredients, the experience that craft beer provides in terms of flavour, aroma and array of styles has led to the growth of craft beer the world over. We often say that once one has tasted true craft, he’ll never go back to industrial lager, especially if craft is available within reach.

“This is the reason that the world and, indeed, India are seeing the growth of microbreweries. Industrial lager literally offers one-style-fits-all products, whereas craft gives the choice back to the consumer for its preferred taste profile and styles,” said Upesh Gulati, Founder, Strategist, and Master Brewer, Effingut Breweries Pvt Ltd.

Over the years, Effingut has taken pride in introducing patrons to various different styles from around the world. With 16 different craft beers on tap, there is a flavour for each and every patron to enjoy. As of today, Effingut has a pan-India presence with three different verticals across four cities that cater to any kind of patron. This includes the Effingut 2 Go boutique stores, Effingut Bistros, and The Effingut Brewpubs and Taprooms.

Rather than release large batches of single-flavour, often mundane beers, microbreweries offer a variety of tastes and flavours based on the changing preferences of consumers and innovativeness of producers. As more adventurous beer enthusiasts emerge, craft beer makers have to continually innovate and expand to meet growing demands. According to Dr. Nishant Grover, Brew Master at Hotel The Royal Plaza, craft beer has quickly become a trend in India.

“There are several factors responsible for the growth of microbreweries in India. First is the shifting consumer tastes and the desire for distinctive and expensive beverages, as well as the fact that they are becoming more daring and discriminatory in their taste preferences. Second, increasing disposable income has also contributed to the growth of microbreweries, and lastly, we must acknowledge the encouraging government policies that are making microbreweries like our own The Royal Brewery Bistro to thrive,” he says.

Creating richer experiences with richer flavours

Microbreweries like The Royal Brewery Bistro are also being fostered by the craze for the culture by both local and international tourists and beer enthusiasts. This contributes to the overall tourism sector in India. Beyond that, the most important changes are the ones seen in the lives of budding beer drinkers in India. Younger Indians are becoming adventurous and seek out newer tastes each new day.

“After a long hectic day at work, people would stop by a bar to relax with a mug of their favourite beer in hand. But now with changing demographics, millennials and Gen Zs, people’s taste for beer is also undergoing a shift. They are looking for something different to explore and experiment including their consumption of alcoholic beverages. It was only 20 years ago that the first breweries opened in the industrial city of Gurugram. Today, there are microbreweries spurring across the country. Well-known internationally trained brewers are brewing international quality beer recipes in new-world pubs and bars across the country. As the best quality raw material is available with ease, production becomes less hassle, this is why craft beer availability is spreading across the country. Multiple yearly events on brewing and brewing equipment have also propelled information sharing and technical know-how for the industry,” explains Sandeep Singh Katiyar, CEO of The Finch, one of the finest premium luxury lounges in India, known for its extensive range of freshly brewed craft beer.

Breaking the odds, surging ahead

There’s still a long way to go. The craft beer culture may be growing in popularity, but it is still relatively young in India. Brewing has certainly become easier because quality ingredients are easier to come by and the manufacturing process has been simplified. However, there’s a long path ahead, and it is rough and rocky. There’s need for both the central and state governments to support the segment and its operators for them to thrive even better and ensure the growth is smooth.

As Katiyar of The Finch puts it, “The new brewery policies in Haryana, Karnataka, Maharashtra, Andhra Pradesh, Karnataka, Rajasthan, and Uttar Pradesh have helped craft beer businesses scale to new heights. However, craft beer and microbreweries yet have a long path to cover and have plenty of hindrances to cross in the upcoming years. The industry requires care, support, and nurture from the state and central governments. With the government’s support, the smooth growth of microbreweries can be ensured.”

The idea of authenticity loved by millennials is what is spurring the growth in the industry, and there’s need to support the over 200 microbreweries in India to succeed, while also ensuring new ones emerge, especially in far-flung cities and towns where they’re currently non-existent.

“It’s no secret millennials live life differently. Things no longer matter. Experiences do. Indeed, the potential rise of craft beer has paved way for many microbreweries in India. Millennials are clearly choosing experiences over things, fuelling the homecoming of microbreweries. They now know that there is much to the world of beer than just the dull and mass-produced bottled hard liquor. With hints of chocolate or sweet caramel, floral hops or fruity notes, rich coffee undercurrents and more – the options are tempting and endless. Today, India is now growing its own craft culture one sip at a time, and it will get even better in the future,” notes Anirudh Khanna Managing Director, Independence Brewing Company.

Experiential shopping: The rise of the flexible liquor consumer

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From local rice beer and wine to the more complex sura, through varieties like palm toddy and cashew feni, India has always had a rich culture of alcoholic beverages. While the fancy bottles now adorn bar tables and home refrigerators, it is important to point out that the industry is more diverse than that. India’s alcobev industry has grown tremendously in recent years to become one of the nation’s star sectors. As of 2020, the industry had a market size of $52.5 Billion, with a projected CAGR of 6.8%, according to ICRIER.

Specifically, India’s liquor subsector is currently undergoing a revolution, triggered, inspired, and sustained by a growing crop of evolving consumers. The culture of experiential liquor shopping has now found a foothold across the urban and suburban cities, where consumers are as interested in the experience of shopping as the product itself. There are several alco-bev companies that now offer such experiences, including liquor tours, tasting, and so on. From Hyderabad to Bangalore, Delhi to Mumbai, Guwahati, and across the other cities, there’s something exciting for every liquor lover.

Transforming the Indian liquor scene with game changing experiences

Why gamble with your liquor purchase when you can choose the brand you like after a round of tasting? In Bangalore’s Mansionz from the stables of Living Liquidz, is a one-of-a-kind experience. Mansionz is a premium brand that offers premium experiences to premium customers. It is a liquor store with a wine-tasting room that offers that up-beat luxury New York feel. So, you can get an elite experience and have a taste of their amazing liquors before making a purchase.

Beyond the tasting experience, Mansionz is also a platform for learning about different kinds of spirits and brews, towards enlightening consumers about tastes, styles, texture, and value. As Moksh Sani, Managing Director of Living Liquids says, the essence is to build a deeper understanding and greater appreciation within the consumers about the beverages available to them. “I am highly enthusiastic about wines and foods, and it is that same passion I intend to share with every customer that walks into Mansionz or has a taste of any of our 1,500 uniquely curated wines at the top floor,” he says.

Beyond the liquors and classic cocktails served to interested tasters, and the exciting assortment of rum, vodka, gin, single malts, beers, and cognacs, the brand has gone a step further with the introduction of a mobile app that allows users to sample at least three spirits based on a predefined sum. Mansionz is just one of the many liquor store brands that are doing amazing things in India. In fact, some like The Liquor Store in Mumbai houses some extremely rare collections including the Special Edition Louis XIII Cognac with a price tag of Rs 3,95,000, the 1800 Milenio Extra Anejo Tequila, and the Taiwanese hotshot Kavalan’s whiskeys.

These rare offerings stand in the midst of around 1,500 different types of wines, 1,000 spirits, 250 champagne brands, and at least 100 different beers from different parts of the world. With side attractions like The Tavern, a London-style restobar that hosts pairing sessions occasionally and bring alco-bev enthusiasts under one roof and the Lift & Learn feature in the Liquor Store which gives a shopper the opportunity to learn about the history, tasting notes, texture, and other details of the beverage through an AR technology.

In the words of Dinesh Kathuria, co-founder of The Liquor Store at Belapur’s Palm Beach Road, the surge in alco-bev demand during the pandemic called for innovative measures to draw in larger crowds and take advantage of new enthusiasts. “It’s increasingly becoming about the experience. People need to see that you’re invested in their feelings and comfort; that you care about them. This involves creating the right environment, and building stronger customer service. It’s all about the service,” he adds.

A rising preference for experience and consumer service

Think of a restaurant and how you’re waited on, attended to, pampered and offered a tour of their menu (if you like). That is what liquor stores are now trying to achieve with such experiential shopping. The importance of adding variety and lifestyle options to liquor stores is a testament to the growing need to not just attract, but also keep consumers by personalising their experiences.

Another major concern is the “taboo” that surrounds women walking into a liquor store. Finding a way around this is what Mayank Shroff, Vikash Musaddi, Anant Shroff, Anurag Murarka, and Vikas Murarka envisioned when they created Hedonne. The Kolkata-based premium shopping hub offers a superb experience, which the founders say is the goal, and not necessarily a transaction. This is a first-of-its-kind in eastern India, offering a delightful walk-in experience for patrons to explore its over 9,000 bottles of various alcoholic beverages. And what about the Alcopedia corner? That’s an innovation that leaves curious customers more enlightened than they were when they walked in.

According to team Hedonne, “Women now have a comfortable space to walk in, ask about alcoholic beverages and even shop for themselves and their partners without any judgement. They can also try out the drinks before making a purchase, a concept that is first-of-its-kind in the city. For us, it’s about making the customers love the experience of shopping from us and enjoying it.”

It’s the same goal for The Whiskey Company, an 8,900 sq ft enclave in Guwahati, the alco-bev capital of North-east India. The moment you walk into The Whiskey Company; you’re greeted by a W-SET-certified sommelier who introduces you to the finest liquors the industry can offer. The Cuban cigar lounge and soon-to-be open tasting room are other amazing features you’ll find. This place, like most innovative settings, operates an open-door policy for expression. “There are no taboos or judgments here. This is why we have more women coming here than any other place in North-east India. We’re also concerned about educating our patrons and expanding their palates,” says Vishal Deorah, the company’s Managing Director.

Hyderabad and Bengaluru are two other places where experiential liquor stores are opening up. In fact, Bengaluru made news when Tonique, a boutique liquor store set up what became Asia’s largest liquor store built on a 25,000 sq ft land. Owned by Anith Reddy, the brand now owns two showrooms between the two cities. A tour of the store showcases the best wines and champagnes from India, Australia, New Zealand, France, Italy, Japan, and several other parts of the world.

Building brand loyalty and long-lasting memories

These trail-blazing brands have offered another side to India’s growing alco-bev industry; one that shows that beyond the magic of the brewers and distillers, great customer service and experience are a no-brainer. Together, they have garnered a growing crop of patrons who understand the value of the moments that lead up to a purchase. It is hoped that this crucial aspect of the liquor industry will continue to expand and add a pleasant flavour to the industry’s value chain.

5 Women Bartenders who have made their mark

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Working in a bar is a great career option for anyone with a creative mind and a drive to learn. The preconceived notion that bartending is a man’s field has been thrown out of the window in the past decade, with women from different social, cultural and academic backgrounds having set the standard high in this industry, by leading some of the best bars, discovering and creating new drinks and whatnot. This International Women’s Day, we’re celebrating some of the top female mixologists from India, who despite the challenges, have broken barriers and showcased their excellent skills behind the bar.

Shatbhi Basu

An alumnus of IHM Mumbai, Shatbhi Basu went on to carve out an illustrious career in bartending and was awarded by the President of India and the Ministry of Women and Child Development as India’s first woman bartender. With an experience of over three decades, Shatbhi runs her own bartending academy in Mumbai called Stir Academy of Bartending. She conducts various workshops across the country and tries to keep this art alive among women. She also authored the first comprehensive guide to alcoholic beverages and cocktails relevant to Indian conditions called ‘The Can’t Go Wrong Book of Cocktails’, and has hosted and created India’s first TV show on cocktails & more – ‘In High Spirits’ on NDTV Good Times. Shatbhi was appointed the first American Whiskey Ambassador, India from 2013 – 2016.

Ami Shroff

Ami Shroff started her career in 2003 at the age of 18. Since then, she has never looked back. Today she is one of India’s few women flair bartenders who is sought after for special events and gigs. If that’s not enough, she is also an accomplished mixologist which makes her a complete professional at the bar. She has managed to perform at over 20 destinations across India and beyond the borders, at over 1000 events, from backyard pool parties to elite corporate functions and conferences. Ami also curates cocktail menus for some of the most acclaimed establishments and has starred in the Netflix documentary Midnight Asia, depicting the mixing of drinks into performing art.

Cindy Lalramngaihzuali

Cindy Lalramngaihzuali started her career in the F&B industry in 2015. After working in different departments, she got inspired after working behind the bar at Ek Bar in Delhi. Later, while doing a bartending course, she started working at Piso 16. After working for a month, she moved to Perch Wine and Coffee Bar, Delhi and takes care of Hoots’ cocktail bar there. One of her favourite cocktails is Hanky Panky – a spirit forward cocktail with gin, vermouth and Fernet Branca. Cindy considers her mother and grandmother as her biggest inspiration.

Sonam Rai

Hailing from a small town in Bihar and having no professional background in mixology, Sonam Rai is a hands-on and quick leaner of the craft. She credits he stint as an assistant bartender at GVK Lounge, Mumbai International Airport for her skills, where she picked up everything she knows from the Bar Manager Abhinay Patil. A big fan of dehydrated fruit garnishes and citrus drinks, try one of her grapefruit creations like the Bloody Habanero Margarita or Gin Grapefruit and Basil Ginger ale.

Arati Mestry

Arati Mestry’s journey towards being a bartender started with an impromptu cocktail competition in college and with a part-time job at a friend’s bar on weekends. After switching jobs, Arati took a small break to find a good workplace, and within some time landed a stint with BYG Brewski Brewing Co in Bangalore. She got her first job in the pre-opening team in Planet Hollywood Beach Resort, Goa, and then moved to Elephant & Co. Pune which, she considers, was a turning point. Currently she works with Seven Rivers Brewing Co, Taj Group, as a bar manager. Some of her accolades include being runner-up in the American Whiskey Legacy 2020, winner of the Jameson Barrelmen’ Face-Off 2018 (1st Edition), and national finalist in several competitions like the Campari Bartender Competition Asia 2019 – Top 5, the Monkey Shoulder Ultimate Bartender Championship 2019 – Top 5, and the Beluga Signature Bartender Program 2019 – Top 30.

Pure Water, Harnessed from the Atmosphere

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As the industry moves towards sustainability, efforts are being made by global giants to get Carbon Neutral. While majority of this push is still focussed on packaging, SOURCE Global, a Bill Gates funded Public Benefit Corporation is harnessing the energy from the Sun and converting it into premium drinking water. SOURCE has already worked with Diageo on their product Godawan Whisky. In an interview with Ambrosia, Manu Karan, Sr. Vice President, Business Development, Middle East & South Asia, SOURCE Global, PBC speaks about the technology, the products in the industry and more. Excerpts:

What is the SOURCE Hydropanel technology and how does it work?

Access to safe, clean drinking water is a fundamental human right. That’s why SOURCE is on a mission to perfect drinking water for every person, every place, regardless of their location or socio-economic status.

Rather than extracting water from the earth’s water table, SOURCE Global’s technology – called the Hydropanel – uses the sun to draw pure, endlessly renewable water vapour from the air and transform it into premium drinking water. Solar photovoltaic-powered fans draw air into the Hydropanel, where a proprietary material absorbs pure H20 molecules and then releases them as water vapour. The off-the-grid technology creates optimal conditions inside the panel to condense water vapour into liquid, which is collected in an onboard reservoir, mineralised with calcium and magnesium, and delivered to homes, businesses, and bottling operations using flexible piping.

With this one technology, we are creating a renewable, sustainable source of drinking water – virtually anywhere in the world – for conscious consumers, communities that have no access to safe water, and companies looking for sustainable solutions. Here in India, SOURCE water will serve as an ingredient in Godawan, Diageo’s artisan whiskey. Godawan will be the world’s only whiskey made with water tapped from the sky and harvested using the sun, all in support of the Diageo’s commitment to sustainability and the Rajasthani ethos of “beauty in scarcity”.

Ground water and borewells globally are not in a good condition and India is not different. What sets SOURCE apart?

While climate change and contamination challenge the world’s freshwater resources, we’re tapping premium drinking water from an abundant and endlessly renewable resource. SOURCE starts pure, stays pure, and is balanced with the perfect blend of minerals for health and taste. We make drinking water locally, for the people and places that need it most, ending the need to treat water, package it in single-use plastic bottles, and transport it from far away. With Diageo we are stewarding industrial water to be used in the production of the artisanal whiskey, all while, alleviating stress on the local ground water and borewell sources.

What is the estimated installation site for the panels? For instance, for the 27,000 litres that you have put up for Diageo in India?

The SOURCE system is infinitely scalable, from single homes to entire businesses and communities, and we design water farms and arrays to meet unique customer needs. The water farm (similar to a solar farm) that supports Diageo’s artisanal whiskey production will be in Alwar, Rajasthan. Initially, the installation is expected to generate 9,000 litres of water within the first six months and will further scale up to produce around 27,000 litres of water per month after a year; in around 2000 sqm area.

How cost effective is this process? Also tell us the sustainable aspect of the Hydropanel?

SOURCE is revolutionising everything we know about drinking water. The system is powered by the sun and taps into a constantly replenished resource, making it an efficient, entirely renewable technology. There are no pumps, pipes, electrical lines, treatments plants or processes like desalination, which requires 10-13 kilowatt hours of energy for every 1,000 gallons of water produced, creating significant costs and carbon emissions. This is truly renewable drinking water infrastructure that replenishes, rather than depletes, our natural resources, which is aligned to Diageo’s Society 2030: Spirit of Progress plan. The same infrastructure is used to offer a premium, great-tasting sustainable whisky.

Our internal studies from existing projects across the world have shown that a project of this size – 27,000 litres/month – would directly reduce over 19.4 million litres of water extraction over its lifetime, and indirectly displace the use of more than 4.8 million single-use plastic bottles over 15 years.

What happens when there are issues of sunlight?

The Hydropanel is based on solar technology, which means that it performs the best when the sun is shining, like in the sunny Alwar region – where Godawan whiskey is made. But the system is also designed to work across a wide variety of applications and climates, making it unlike any other drinking water technology.

What is the life of Hydropanels and what kind of maintenance do they require? Can the locals be trained in operating and maintaining?

We created our technology, and our business, to serve everyone who needs quality drinking water, whether they live in a water-stressed community or are looking for premium, renewable solutions. We offer a low-maintenance, long-lasting solution with a 15-year lifespan. Around the world, we hire and train local people to operate and maintain our water farms, creating not just a sustainable source of drinking water, but also local jobs.

In how many countries are you operational and are governments looking at this technology to address water needs in water-stressed geographies?

In 52 countries, we work with consumers, governments, national and international NGOs and businesses of all sizes.

SOURCE is incorporated as a Public Benefit Corporation and in India, on example is our installation at the Zilla Parishad Primary School Kolpimpri. This project was born out of the Village Social Transformation Foundation’s work to bring access to clean, drought-resistant drinking water to school children, and is part of the local government’s initiative to align villages in Maharashtra with the UN’s Sustainable Development Goals.

The company also creates drinking water for businesses looking to reduce their water extraction, or that work in places where clean water is scarce, must be trucked in, or is available only in single-use plastic bottles.

Does the water tapped through this technology elevate the ‘whisky’ per se?

To support, Diageo’s commitment to sustainable, luxury products and experiences, we’ve provided technical expertise that complements Diageo’s artisanal brand and serves as a powerful representation of Diageo’s deep commitment to sustainability.

Why did you think of using SOURCE as against the soft water that is traditionally used for making whisky?

At Diageo, we have a responsibility to grow our business sustainably from grain to glass. Our partnership with SOURCE Global, PBC will help produce premium water which reflects the unique terroir of the region while saving groundwater which is aligned with the craft philosophy of born good, made good and serve good.

How is SOURCE supporting you on the sustainability mission? Are there plans to implement SOURCE water in other brands.

‘Society 2030: Spirit of Progress’ is our 10-year ESG action plan to help create a more inclusive and sustainable world. We have set ambitious targets aligned with the United Nations’ Sustainable Development Goals including accelerating to a low-carbon world and preserving water.

Since SOURCE Hydropanels also operate off-grid and without electricity or traditional piped water infrastructure, it will help reduce the carbon emissions associated with treating and transporting potable water. In addition, it will help us take a step forward in our sustainability journey by saving groundwater and being a part of the solution in water-stressed geographies. Godawan will be the first beverage alcohol brand to use SOURCE water and we will explore brand synergies and consumer preferences.

Juliette: Birth of a new romance, an epicurean love affair of great food & fine cocktails

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When William Shakespeare asked, “What’s in a name?” he surely wasn’t referring to the new Andheri, Mumbai eatery aptly named Juliette Ristorante. Juliette, with a fantastically curated inspired European menu with a modern twist, is bringing us all kinds of European summer vibes and feels as they open their doors.

Located in Andheri, right next to Yazu, this modern European dining is the ideal setting for you to engage in sweet encounters that transform into a one-of-a-kind gastronomical adventure as you savour and enjoy some redesigned Western and Mediterranean delights sealed with artistic culinary skills. Juliette offers the same hospitality experience as Yazu and is owned by the hospitality veterans that own the upscale progressive dining Pan Asian Supper Club. Created to provide a consumer with the ideal all-around experience as a centre for all occasions. Laying the foundation with the same seeds, Enso Hospitality’s partners Gurmeet Arora, Atul Chopra, and Ranbir Nagpal have launched Juliette and are ready to take on the European dining segment by a storm.

As soon as you step in, the soothing monochromatic theme will sweep you off your feet as they recreate an authentic upscale European vibe. A 4000 sq. ft. space with a premium dining area and a vivacious alfresco seating style with clean lines and subdued nude shades synonymous with the artist Sumessh Menon. The nature-inspired elements like the larger-than-life tree installation in the dining section and unique art wall features inspired by pea pods are sure to conjure up images of a pleasant day spent in the European countryside.

“The essence of Juliette as a space is that it has a European charm about it, creating an inviting ambiance for patrons but the key always has to be fresh and well-thought-out curated menu and technique, which Juliette displays,” said Gurmeet Arora, co-founder.

Resonating with the aura of European delis with an indoor and outdoor, although sheltered section, Juliette brings you the taste of modern Europe that will leave you on your balcony saying “Juliette, Juliette, wherefore art thou Juliette!”. The all-day European restaurant serves the fluffiest pancakes, but if a sweet breakfast is not your jam, then give your tastebuds a delightful treat of Croque Monsieur inspired by the French cafes. Pair your coffees with fresh Viennoiseries for breakfast and give your tastebuds a taste of sweet heaven. Indulge in the Smoked Seasonal Vegetables with Stracciatella Cheese and savour the flavours of Italy. With a plethora of dishes to choose from, the charming appetizers made with in-house rub marinated grilled prawns served with millet salad, a flavourful whole-grain salad loaded with fresh veggies, feta, and herbs; the foodie in you will surely be satiated. Relish in the main courses with the in-house special Stroganoff, a root vegetable served with orzo pilaf, or satisfy the meat-lover in you with the lip-smacking Beouf short ribs served with mashed potatoes. Performing magic on your palate, the aromatic flavours of the spiced grilled Moroccan chicken with toumb splashed with cinnamon and ginger will leave you craving for more. Carrying the essence of Europe, Juliette prepares the most authentic pizzas in town using fine sourdough. Keeping the traditional spirits at heart, the portions of pasta are hand-crafted with care, resulting in some delectable Fettuccini Bolognese, and Classic Lamb Lasagne, which are sure to tease your palette and bring back memories of an Italian ristorante or a French bodega. Hitting those sweet spots, the must-try Grand Marnier souffle with Elderflower ice cream and the chef’s favourite Baked Alaska is something you can’t miss out on!

“Juliette is personified as a love between a beautiful looking place with warm hospitality and lip-smacking food made using modern ingredients, classic techniques, and amazing cocktails. It has a world-class vibe with heart-warming hospitality,” said Ranbir Nagpal, co-founder.

As a culinary journey of good food and fine cocktails, Juliette Ristorante promises to serve you the most delicious cocktails. You can start with a Smoked Hazelnut Martini, a keen twist on the standard espresso martini with a touch of sweetness from hazelnut and caramel, and a rim coated with hazelnut and peanut. If a glass of wine is your jam, Juliette has you covered with the Elderflower Hugo, a pleasant cocktail served with fresh berries, pomegranate, wine, and elderflower syrup. If you are the classic kind, you can do a Barrel-Aged Negroni, whiskey aged in a barrel, and later served with a presentation tableside. And if you like a good DIY, Passion is your poison of choice. All you must do is select your base spirit blended with fresh passion fruit puree and lemon juice, served in an old-fashioned glass and a short glass of ice topped with sparkling wine. And finally, the namesake Juliette – an encapsulating serving of the place’s obsession with fantastic cocktails, a suave drink combining elements of bourbon, rose shrub, lemon juice, and mint – garnished with fizzy apple juice served with a crushed rose on liquid nitrogen in all its fanfare – a must-have! “Juliette is a feeling of being chic and modern yet traditional but classy. Gives you an overall dining experience of international standards with a classy touch. Hospitality personified, the goal is to connect with the lovers of fine food and exquisite cocktails,” says Atul Chopra, co-founder.

Ambrosia Awards 2023

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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.

Platinum Sponsor: SNJ Distilleries Pvt. Ltd.

Gold Sponsor: Beam Suntory

Silver Sponsor: KALS Group

Sustainability Partner: Pernod Ricard

Supporting Partner: ISWAI

Delhi extends Old Excise Policy by 6 Months

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The Kejriwal led Delhi Government made an announcement today that the old excise policy for Delhi is being extended for further six months. In the interim the government is working on the new excise policy that has been in the news in recent times, following the recommendations made by LG VK Saxena after the CBI probe into the alleged irregularities in its implementation.

The extension also marks as a blow to the Delhi private players who were looking to keep their shops open having invested heavily in procuring licenses. For the consumer this also means that the offers made by private players have also disappeared since the old policy uses government-run liquor vendors.

The former Deputy Chief Minister of Delhi was recently arrested alleging the irregularities in the new policy, which was believed to be favouring certain players. The ED in their case also stated that kickbacks were provided by the players to the government, which lead to the dismissal of 11 excise officials as well following the probe.

It is believed that Delhi was looking to compete with Haryana with its new policy offering lucrative discounts to the consumers, who often prefer liquor shops in Gurugram, since they offer massive discounts as opposed to most states in India.

Assam’s Rice Wine Goes Global with Entrepreneur’s Vision

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The sweet mild flavour doesn’t easily give it away; a taste so distinct and broad at the same time. First time drinkers find it hard to describe, for its aroma is more “vinegarish” than alcoholic. But in places where this drink is more of a traditional staple, rice wine means more than just a drink. For perspective, South Asians love their rice wine. And if you’ve been around a lot, you’ve probably heard of Sake, the iconic Japanese brew with a global reputation. In many other countries like China, South Korea, Thailand, Malaysia, and Indonesia, rice wine comes in different forms, recipes, and flavours.

India also has a rich history of rice wine. In Assam, the North-eastern part of the nation, there is a booming rice wine segment that is centuries old, with each tribe and ethnicity having its own unique taste. Communities such as Bodo and Ahom significantly use the glutinous rice, the Karbi, Mishing and Rabha tribes use non-glutinous rice. Although the differences seem to be minor, yet these subtle variations and adaptations do bring about significant differences in the quality and characteristics of the rice wine. Whether it’s Xaj Pani by the Ahom tribe, Apong in Mishing, Jou in Bodo, Karbi’s Hor, or Rabha’s Chako, one line that runs through is the fact that these rice wines are part of the social, economic, and traditional life of the people. With regional support now received and policy reforms in place, local producers are now taking advantage of the new policy environment to produce these heritage alcoholic beverages for all.

When the North-East Agro Products and Services (NEAPS) approached the Assam Agricultural University months ago to develop a rice brew technology for them, it was in line with the new mandate to grow the local industry. Today, the Jorhat-based company has launched its commercial brand, “XAJ”, its own version of Xaj Pani, the Ahom variant of rice wine. But for Akash Jyoti Gogoi, director of NEAPS, it was an ambition first nursed in 2014. “I had visited South Korea at the time and had a taste of Makgeolli, a popular rice wine in the country, and I realised that our own Xaj Pani tasted better.

“I then intentionally searched out other popular rice wines of South East Asian origin, such as the Sake of Japan and Lao Lao of Laos. I again felt that taste-wise, our Xaj Pani can be the winner. Moreover, Xaj Pani is 100% herbal in preparation. Thus, I decided to go commercial with Xaj,” says Gogoi.

Starting out in strange waters

Flanked by his wife, Mampi Gogoi and his cousin Uttam Chetia of Indian Institute of Technology Bombay, Gogoi set out to carve a niche for XAJ. A total of ₹3.5 crore formed the initial investment for the business, part of which was a ₹65 lac machinery loan from the government of India’s North East Centre for Technology Application & Reach (NECTAR) programme. Since inception, NEAPS has continued to work towards building capacity and growing its reach in the market. Thanks to the Heritage Liquor Bill of Assam, they’re able to sell XAJ in departmental stores, grocery stores, and restaurants across the state after procuring their Heritage Liquor Retailer License.

Although rice wine is a local craft in Assam, Gogoi needed to brush up on his skills. As he says, the process is both scientific and artistic. “The starter cake is made traditionally using local herbs with rich medicinal value. Then the sticky rice is cooked, before mixing it with the starter cake and kept for 24-36 hours. After that the rice is sifted to the fermenter tank and left for 14-16 days before the wine is extracted. Then the wine is filtered in a 3-tier filtration system, before it is filled in 750 ml bottles,” he reveals.

“XAJ has a shelf life of more than two years. The alcohol content is 12%-13% V/V, as per the government guidelines. We also intend to introduce the 375 ml bottle very soon,” he reveals.

Starting off production just two months ago, the company currently produces about 25% of its full capacity. What NEAPS has been able to do in the last few months is to take a complete rural product and transform it into a scientifically stable product. Now with a standard operating procedure (SOP), a process technology, and process machineries and equipment, Gogoi says upgrading its design is the next task for the brand. XAJ offers a unique smoky flavour, herbal value, and a sense of heritage which have been well received so far.

Educating us about the cultural background of this drink, Assam’s Tinsukia-based Sanjeev Konwar belonging to the Ahom community, says that the Ahoms possess an age-old tradition of offering Xaj Pani to their forefathers to please them and seek their blessings. “In special ceremonies held during childbirth, marriage, and even funeral, Xaj Pani is a primary element. Besides, Xaj is also prepared during Bihu and served as a welcome drink to guests. It is naturally loaded with a variety of probiotics and has great therapeutic values. There are even many folk songs centred around Xaj,” he explains.

A promising XAJ future

Indeed, rice alcoholic beverages present a lot of prospects for brands that invest in technology and innovation. For NEAPS, the plan is to go beyond Assam and move into the major cities of India. But beyond that, the goal for Gogoi is to export XAJ to other countries in South East Asia and Europe, so that they can have a feel of what real rice wine tastes like. And just like Judima (rice wine of Dimasa tribe), which has earned a Geographic Indication tag and put the global spotlight on Assam, the plan is to make XAJ an Assamese identity and tourist attraction.

KALS launches Asio Vodka

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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.

Bacardi bullish about the company’s prospects in India over the next decade

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The Art of Botanicals experience aims to open dialogue and provoke thought around finding creative and inspiring ways to move towards a more sustainable way of living. For this, they have collaborated with Herbivore Farms – an urban farm for flavourful, nutritious & pesticide-free produce. In their endeavour to #StirCreativity through sustainability, Bombay Sapphire Creative Lab presents “The Art of Botanicals” in association with Herbivore Farms. Zeenah Vilcassim, Marketing Director, Bacardi India, elaborates on her role in growing the Bacardi Indian Business and the focus on premium spirits.

Zeenah Vilcassim, Marketing Director, Bacardi India Pvt. Ltd.

What has been your experience after taking over in your new position?

I am an economist and data analyst by training. Immediately after my training, I moved into a management consultancy role at Ernst & Young in investment banking. Things kept getting interesting as I gained experience across different industries, moving to more creative spaces such as media, content, digital marketing, partnerships, and consumer insights – before becoming the Dewar’s Global Brand Director at Bacardi. This varied set of experiences coupled with my whisky knowledge – and we all know India is a whisky market – has really helped me navigate the complex environment that is India. Whilst it’s not without challenges, I believe India is one of the most exciting consumer markets in the world. Economic indicators are on the rise, and India is one of the fastest growing spirits markets with a diverse set of consumers that are becoming more and more educated about premium spirits. The next ten years of Bacardi and the whole industry will be hugely shaped and influenced by India and I’m thrilled to be a part of that journey.

Which of the brands in the Bacardi portfolio excite you and will these be the focus of your marketing initiatives?

We are firmly focussed on premium spirits, and you will know that both brown and white spirits play a big part on our Best 10 strategy – a strategy we put in place in 2018 for the growth of the Indian business 5x by 2030. We will drive our core brands like Bacardi, but will also continue to push the new premium aged range Bacardi Reserva. We will continue our market leadership with Grey Goose and launch new innovations for Bombay Sapphire. We will drive a strong whisky portfolio with our newly launched Premium Indian Whisky: Legacy, in addition to William Lawsons, Dewar’s Premium, and our beloved single Malts Aberfeldy and Royal Brackla. But we will also work towards being at the forefront of growing categories like premium tequila with Patron and new innovations coming into the market that are relevant to the Indian consumer. The future is looking very bright for all our brands, and we will always keep our consumer at the heart and innovate and grow based on their preferences and needs.

How well placed is Bombay Sapphire in the Global and Indian gin market?

Bombay Sapphire is no.1 in the premium and above gin category in India and globally, we are the market leaders in international spirits with Bombay Sapphire. In addition to our iconic blue bottle and our unique cold vapour infusion process, our mission is to be the world’s most sustainable gin. Now while it might seem like everyone is talking about sustainability at the moment, this is a mission we have been working on for over the last eight years. We launched our distillery in 2014 that runs on 100% renewable energy and has been awarded the carbon trust standard. All of our bottles are made from 100% recycled materials including the metal cap as well as the product labels which are made from paper approved by the Forestry Stewardship Council and we’ve worked on making every one of our botanicals 100% sustainably sourced throughout its supply chain. We are the only gin in the world that can claim that all its botanicals are 100% sustainably sourced. It’s our responsibility to take as much care about the farmers and their communities as we do about the botanicals they grow and harvest for Bombay Sapphire. Therefore, we have invested in sustainable farming practices across every single element of the supply chain for all our botanicals.

We will only work with suppliers who act responsibly and ensure a sustainable future for farmers, their communities, and the environment. Last year was when the last out of our 10 key botanicals was given the ‘For Life’ certification of sustainability. We have accomplished something in the space we only thought was a pipe dream 10 years ago.

We believe we are incredibly well placed to not just retain our market leadership position, but also to grow it further and India is a big part of that strategy. We know the craft gin revolution in India is well and truly here so in addition to our strong credible message around sustainability we will also continue to innovate with products that are relevant to the Indian consumer – the first of which is the Bombay Sapphire Sunset that we launched recently in Goa. Inspired by the warm glow of the setting sun in addition to our 10 key botanicals, Bombay Sunset consists of three new Botanicals – Indian White Cardamom, Indian Golden Turmeric, and Spanish Mandarin peel. It is a unique take on a premium gin and highly limited edition – once it’s done it’s done. But rest assure there will more innovations from Bombay Sapphire coming your way soon to the Indian market.

What was the Art of Botanicals event message for consumers besides being a fun event?

Bombay Sapphire’s brand positioning is all about fostering creative self-expression and this is critical to our core. We believe that we’re all actually born creative beings, but life beats it out of us and stop us from believing we are truly creative. As a brand Bombay Sapphire aims to inspire creativity in every aspect of life to every and any person around the world. This is emphasised and brought to life through our “Stir Creativity” platform, reminding the audience that creativity can be found anywhere and is an inherent part of every human being. This ties back into the versatility of Bombay Sapphire’s premium gin and how one can get creative with it anytime, anywhere.

The ‘Art of Botanicals’ experiential platform by Bombay Sapphire aims to showcase the many ways in which one can express themselves creatively while living consciously. Given Bombay Sapphire’s ten sustainably sourced botanicals, we simultaneously showcased this through innovative cocktails inspired by collaborators in the sustainability space across Mumbai and Bangalore. The “Art of Botanicals” platform is an immersive event that ties various experiences back into the key message of “creativity” and “sustainability” with collaborating brands such as Herbivore Farms (Mumbai) and Anand Malligavad (Bangalore).

What according to you is a sustainable marketing strategy?

Sustainability in business is the ability of an organisation to thrive over time in a way that protects and replenishes resources. We have always believed in communicating with our audience with empathy and listening closely to what our consumers have to say. Therefore, to be transparent with them across aspects such as the brand’s efforts towards sustainability, its ecosystem, and the way it functions, is imperative.

We have also committed to reviewing our global supply chain, with the aim of removing non-essential, non-recyclable single-use plastic and are currently reducing the use of PET bottles for select smaller SKU’s in India and moving to glass instead. As part of our overall efforts during F19, we also reduced our glass bottle weight and increased use of “Returnable Glass Bottles” which resulted in 1500 Metric tonnes of lesser Carbon emission and are working towards a plan to reduce it further by 20% resulting in a reduction in carbon emissions by 1800 Metric Tonnes.

What is the overall strategy for the promotion of your brands in the marketplace?

Our strategy has always been to invest in creating sustainable platforms and experiences across brands; creating greater impact and increased emphasis on cultural relevance year on year. Our brand campaigns have been at the forefront of popular culture, resonating with consumers across demographics. Being a brand that has been synonymous with identifying and popularising new cultural trends for over 157 years, we’ve been the first-movers in the creation of campaigns and experiences, inspired by alternative cultural trends, resulting in platforms like Bacardi NH7 Weekender, BREEZER Vivid Shuffle, Dewar’s You’ve Got Chef’d, and our latest Art of Botanicals platform.

Bacardi has generated immense love through platforms such as Bacardi NH7 Weekender, one of the most iconic, immersive music experiences that was one of the first platforms for alternative music and has seen over half a million consumers walk through the festival.

BREEZER Vivid Shuffle is India’s biggest Hip-Hop festival, which celebrates grassroots Indian hip-hop culture – built on Breezer’s commitment to champion and support youth sub-culture.

With a varied target group, each of our brands connect with consumers in their own unique way – Bacardi leverages its legacy in music, Bombay Sapphire speaks of a consumer’s creative expression, Breezer encourages the genre of hip-hop and dance subcultures, while Grey Goose elevates lifestyle.

We have worked with some of the most engaging and popular content creators and platforms to stay ahead of the curve. Overall, our innovative way of reaching out to audiences has resulted in content that has received over 100% increase in organic engagement as opposed to solely leveraging traditional models. All of this was followed by Bacardi India winning the award for the ‘Best Brand Extension Campaign of the Year’ at the Kalelido awards hosted by Brand Equity in March 2019 for the brand’s work on the ’Bacardi House Party Sessions’ campaign. Bacardi House Party Sessions had garnered an overall unique reach of 5M and drove 1.3M conversations on social media.

Are you looking at inorganic growth to become the market leader (Inorganic growth is through mergers and acquisitions/buying and selling companies)?

Because we also aim to keep our consumers at the heart by understanding their needs and preferences, we wouldn’t rule out any possibility. If the right opportunity presents itself, we will always look to deliver to our consumers, what makes sense to them and our firm commitment to being the number one premium spirits company.

Any new BII whisky launch in the pipeline?

With India being the largest whisky drinking nation that reflected an annual consumption reaching 220 million cases in 2019, the opportunity to expand in the Indian market has been tremendous. While we continue to premiumise our portfolio across categories like Dewar’s Premium and Double Double ranges as well as our single malts (Aberfeldy and Royal Brackla), we also recently announced our first-ever Premium India Whisky, Legacy.

India is one of the fastest growing markets for Bacardí globally, and the organisation is rapidly investing behind its strategic and ambitious vision for the market. The Indian whisky category is primed for the next stage of its evolution, and we saw this as the perfect opportunity to drive that shift forward. We have found our own way to take the category codes we know work and put a modern contemporary spin on them. Legacy Premium Indian whisky is proudly Indian and truly embodies the culture and passion of India. Legacy has now been introduced across shelves in Maharashtra, Telangana, and Uttar Pradesh with plans to expand into further markets in the coming months and years.

Legacy has been crafted with a one-of-a-kind blend that combines Indian and Scottish malts with Indian grains. A rich blend layered with subtle peaty notes, fruity notes, and undertones of toasted oaks with a whiff of spice and a delicate vanillic smoky finish, Bacardí has created an impeccably smooth yet perfectly balanced whisky for the Indian consumer.

This momentous launch in our companies’ history also demonstrates the true commitment Bacardi Global has been putting in, especially for India.