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Inside Jura’s timeless wine world

52nd Edition E- Magazine Blogs /

INSIDE JURA’S TIMELESS WINE WORLD Stuti Khetan Independent Spirits Consultant Arriving in the town of Arbois early in the morning felt like stepping into a living ecosystem, built on one shared identity: Jura Wine. Nestled between Switzerland and Burgundy, the Jura region is a hidden wine gem of France. Here, wine runs through every vein, from the cellar doors tucked into cobbled lanes, to quaint merchants, curated wine bars, and humble boutiques that all speak the same language of terroir. But Jura is more than its wine; it is a place where history, culture, and terroir converge. The very soil beneath your feet seems to hold centuries of knowledge; its significance defined by the life that grows here. The Collective Brand My journey started at Fruitière Vinicole d’Arbois, where the cooperative model of Jura’s winemaking culture became immediately evident. Here, the region itself becomes the brand. Growers, vintners, and merchants work together to protect quality and reputation, pooling resources and sharing strategies to ensure that Jura’s identity remains strong. Sitting with the team, you sense how aligned they are in defending the region’s character, with great emphasis placed on how deeply the cooperative is woven into the region’s policies and decisions; a collective heartbeat guiding both agriculture and tourism. The Unexpected Walking through their cellar, I was struck by the centuries-old stone walls, the cool, hushed air, and the quiet rhythm of wines ageing on lees and developing complex notes over time. The floor smelled faintly of yeast and chalk. Wooden barrels sat shoulder to shoulder like guardians of time. But just alongside this deep-rooted history were cans of wine adorned with a modern, striking label. This was a playful, unexpected innovation that signalled Jura’s willingness to evolve. It was a perfect example of how tradition and modernity can coexist. You can feel a great respect for the past, yet there is a subtle wink toward the present, inviting new audiences to discover the wines in their own way.Passing by the vineyards in the late afternoon, touching the leaves still warm from the sun, and smelling the mineral-rich soil, it became evident that these varieties are not just crops; they are storytellers. Each vine seems to whisper the history of the land, the care of generations of winemakers, and the nuanced interplay between climate, geology, and human attention.Facing the Reality of Climate Despite its beauty and charm, Jura is not immune to the challenges of climate change. In recent years, frost in 2017, 2019, 2021, and 2024 created some of the smallest harvests since 1945. The region’s small, irregularly shaped vineyards make some common solutions, like candles or large protective fences, prohibitively expensive and impractical. Instead, growers have turned to late pruning as a practical defence against frost, while the cooperative model ensures that major disasters impact the community collectively rather than individually. A Community Effort It was then uncovered that La Fruitière d’Arbois participates actively in organisations like the Comité Interprofessionnel des Vins du Jura and Société de Viticulture du Jura. Through these platforms, growers collaborate to maintain high standards, protect native grape varieties, and develop tourism sustainably. Most of Jura’s economy remains locally owned, ensuring that growth and innovation are guided by those who are intimately connected to the land. Tasting rooms, local markets, guided tours, and artisanal workshops, all reflect a community that values heritage and sustainability. Even the ‘Made in Jura’ label acts as a symbol of regional craftsmanship, uniting everything from watches to cheese to glassmaking under one shared identity.The Philosophy of the Table I moved on to Domaine Rolet, where the tasting conductor insisted that we think about food pairings with each glass. This philosophy, deeply embedded in French culture, elevates every dining experience into a reflection of place, time, and tradition. The tasting room itself was bright and welcoming, with bottles lining the walls like a quiet archive of vintages. We tried a range of styles from Savagnin, to Poulsard, and Trousseau. Savagnin, often used to produce the region’s famed Vin Jaune, exudes nutty, oxidative aromas, a taste that is distinctly Jura. Poulsard lends delicate red fruit notes to light, translucent reds, while Trousseau brings depth, spice, and structure to more robust wines. Even Chardonnay, known locally as Melon d’Arbois, carries a sense of place that transforms a familiar grape into something completely unique. Talk About Wholesome Meals Here’s where the cooperative’s relationship with local artisans becomes impossible to ignore. Their wines aren’t paired with cheese by accident; they are part of the cheese, literally. Fruitière supplies white wine to one of the region’s major cheese companies to make fondue. We headed to Restaurant La Finette for some of that cheesy fondue and had a meal I can only describe as wholesome.The pot arrived bubbling and aromatic; dipping bread into its soft, wine-kissed acidity, in that warm, wood-panelled room, felt like participating in a regional ritual. The vineyard shapes the cheesemaking, the cheese shapes the meals, and the meals shape the region’s hospitality. Exploring Château-Chalon We caught the sunset over Château-Chalon, an AOC dedicated exclusively to Vin Jaune from the Savagnin grape. The sky washed the hilltop village in gold as the vineyards glowed beneath it. The scene captured the region’s extraordinary quality despite the small production area. Every sip was rich, nutty, and complex, reflecting decades of careful maturation. Although we did not reach L’Étoile, locals describe it as a village nestled among five hills, forming a star; its vineyards scattered with star-shaped fossils, a geological quirk that adds yet another layer to Jura’s unique terroir. Conclusion Speaking with local producers reinforced that this region is not just about bottles on a shelf; it is about people, place, and the stories that connect them. I cannot wait to return, explore L’Étoile, and indulge again in the region’s Vin Jaune. Jura remains for me a living ecosystem where tradition, creativity, and community come together in perfect harmony.

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PERSONALITY OF THE MONTH

52nd Edition E- Magazine Blogs /

PERSONALITY OF THE MONTH  Souvagya Mohapatra is a distinguished hospitality leader with over three decades of experience in developing and managing luxury hotels. Currently the Managing Director for Atmosphere Core (India, Nepal, Bhutan & Sri Lanka), he is known for expanding landmark properties, shaping industry growth, and championing excellence, sustainability, and authentic guest experiences. Can you elaborate on how your professional endeavours contribute to your overall sense of fulfilment and happiness? As Managing Director at Atmosphere Core, I’m fulfilled by leading with purpose and heartfelt service. Creating authentic, sustainable, culturally rooted guest experiences drives me. Empowering teams, fostering transparency and shaping future leaders energise me. Seeing our people, destinations and brand grow continually reinforces my purpose and joy in this journey.Reflecting on your career trajectory, what pivotal moment or decision stands out as a defining factor in your success? Mayfair Hotels & Resorts shaped my leadership foundations through trust and autonomy. Becoming Managing Director at Atmosphere Core in 2021 sharpened that journey, enabling me to drive sustainable, culturally rooted growth. My success is built on dedication, continuous learning, and a passion for developing strong teams and brands. Which alcoholic beverage holds a special place as your favourite indulgence? Although I don’t consume alcohol, Atmosphere Core curates exceptional beverage experiences for guests. Our Glenelly Estate wine-tasting events in the Maldives are particularly special, offering premium South African wines. We focus on delivering culturally rooted, high-quality wine and spirit experiences that blend luxury with authentic regional character. Share a behind-the-scenes glimpse into a memorable project or collaboration that brought together your passion for both beverages and another interest or field. A standout project that reflects my passion for beverages and hospitality is Atmosphere Jaisalmer, our upcoming boutique resort in Rajasthan. It blends modern luxury with local culture, featuring a specialty restaurant and a whiskey-cigar lounge with curated beverage experiences. The project seamlessly unites luxury, regional heritage, sustainability and authentic sensory journeys.

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WHY JINRO IS SET TO DEFINE KOREA’S SPIRIT BOOM IN INDIA

52nd Edition E- Magazine Blogs /

WHY JINRO IS SET TO DEFINE KOREA’S SPIRIT BOOM IN INDIA Aakriti Rawat Drinks Writer India’s beverage landscape is at a remarkable inflection point. We are witnessing one of the most dynamic evolutions in consumer preference in over a decade; an evolution shaped not by traditional Western influence, but by the rising cultural tide from the East. Korean culture, once a niche, is now deeply woven into the aspirations and lifestyles of young India. From K-dramas and K-pop to Korean food, fashion and social culture, the Hallyu wave has not just arrived, it has become a defining force. And at the heart of this cultural exchange lies a fast-growing category that is reshaping how India drinks: Korean spirits, led globally by Jinro Soju. The partnership between Jinro, the world’s No.1 spirit brand and Monika Alcobev comes at a defining moment. This collaboration is not only a strategic entry into the Indian market; it is a response to a clear, accelerated shift in consumer behaviour. Jinro’s entry signals the formal arrival of a category that is already capturing Indian curiosity, particularly among Gen Z and young millennials who are driving premiumisation in the alcobev space. A Cultural Wave That Became a Consumption Shift To understand why Korean spirits are booming, we must first understand the cultural context.A 2024 report found that 84.5 percent of Indian audiences engaged with Korean pop culture, an astonishing number that mirrors the velocity with which the Korean cuisine has captured Indian palates. Korean restaurants, street-style BBQ spots, Omakase-inspired dining rooms, izakayas and karaoke bars are mushrooming across metros. This dining renaissance has naturally paved the way for Korean beverages, and especially Soju, to rise in relevance. Soju has long been Korea’s drink of community, celebration, and youth culture. Its portrayal in K-dramas, its presence in social dining scenes, and its easy, smooth flavour profile have turned it into a global sensation. In 2024 alone, Jinro sold an astounding 96.8 million cases worldwide. Today, it is not only the world’s best-selling spirit but also a bridge into the modern Korean social experience, an experience that young Indians find fresh, aspirational and relatable. India’s Drinking Culture Is Evolving, and Jinro Fits Right In Indian consumers have become more exploratory, more premium-focused, and more open to global experiences than ever before. While whisky, rum and vodka remain mainstream, there is a fast-expanding premium segment where curiosity guides choice. In that segment, Soju stands out for three reasons. First, Soju is sessionable. At 13–20 percent ABV, it appeals to consumers looking for lighter, smoother options, something refreshing that can be sipped slowly. Second, Soju is versatile. It pairs beautifully with food, and as India embraces global cuisines, a food-friendly spirit becomes an obvious companion. Third, Soju is social. The entire experience, pouring for one another, sipping from shot glasses, sharing food, resonates with India’s own communal dining and celebration culture. The result is a category that feels both globally modern and culturally familiar. Why Jinro Leads the Charge As a brand, Jinro occupies a unique position. It is not just the pioneer of modern Soju; it is its most powerful symbol. Chamisul Fresh, its flagship variant, has come to define the category’s energy: clean, crisp and incredibly smooth. Its flavoured range, including Green Grape, Plum, Grapefruit, Strawberry and Peach, has broadened the audience even further, becoming a favourite among young, experimental drinkers. But beyond taste, Jinro represents authenticity. It is Korea’s most recognised spirit, a brand built on 100 years of tradition, craftsmanship and consistency. And as consumers increasingly seek genuine global experiences, this authenticity matters more than ever. “Bringing Jinro to India in a structured, strategic, long-term manner is an opportunity we are extremely proud of. For us at Monika Alcobev, this partnership is not just about distribution, it is about category development, market education and shaping a premium segment from the ground up,” says Kunal Patel, Managing Director, Monika Alcobev Limited. Why This Partnership Matters Monika Alcobev Limited has consistently focused on building India’s next generation of premium categories. From premium wines and agave spirits to liqueurs, from niche world whiskies to botanical craft spirits, the company has consistently positioned itself as a bridge between global craftsmanship and Indian consumers. Jinro fits seamlessly into this vision.Monika Alcobev Limited’s nationwide distribution network, logistics capability, market intelligence, and on-ground trade relationships enable the organisation to build brands with discipline, transparency, and scale. The first phase will cover major metros, including Delhi, Mumbai, Bengaluru, and Hyderabad, markets where Korean dining culture is already mainstream. The next phase will expand into Tier 2 cities, where global premiumisation is rising rapidly. Monika Alcobev Limited will also curate immersive experiences. From K-culture bar nights to chef partnerships, from Korean food trails to music-driven consumer events, the aim is to recreate the spirit of modern Korea in India’s most vibrant social spaces. The Korean Drinking Experience, Now in India A key element of Soju’s charm is how it is meant to be enjoyed. Traditionally in Korea, Soju is served ice-cold, at around 2–4°C. This temperature enhances its smoothness, making each sip crisp and refreshing on the palate. It pairs beautifully with spicy, savoury dishes, something Indian consumers instantly relate to very easily. Whether it is Korean Tofu Kimchi, tteokbokki, ramen, Korean BBQ or even fusion Indian-Korean dishes, Jinro complements flavours instead of overpowering them. Vegetarians too have great options, from Crispy Kimchi Cheese Jeon to spicy gochujang-style starters. As India’s dining scene becomes more global, having a spirit that is designed for food culture is a significant advantage. New Chapter for India’s Premium Spirits Market As the Indian market continues to premiumise, global categories with strong cultural identity and emotional resonance will lead the next wave of growth. Korean spirits, especially Soju, are poised to be one of the biggest new-age categories of the coming decade. With Jinro, the category’s most iconic brand, they are not just responding to market demand; they are shaping it.This partnership is yet another milestone in Monika Alcobev’s journey as India’s

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CHEF GUNJAN GOELA – THE LEGACY OF BANIA CUISINE CURATED BY CHEF RICHA WRITTEN BY NIVEDITA

51st Edition E- Magazine Blogs /

CHEF GUNJAN GOELA THE LEGACY OF BANIA CUISINE Curated by Chef Richa Written by Nivedita With 23 years of experience, Chef Richa is shaping modern cuisine through her inventive use of overlooked ingredients, reimagined recipes, and revived forgotten flavours. For her, cooking is a form of storytelling where memory and culture inform every dish she creates. She is also on an intriguing mission to bring sub-regional and community cuisines, especially those lovingly prepared by Women who are either professional chefs or home cooks, into the spotlight and onto mainstream restaurant menus. She regards dining as a ritual that connects people to history, tradition, and the magic of food, ensuring that her culinary vision continually shapes the dining experience. Across India, countless regional cuisines thrive quietly in homes and communities, vibrant traditions that rarely find their moment under the national spotlight. As chefs, we spend years mastering global techniques, but it’s the flavours rooted in the soils and seasonings of our own country that possess a magic too rarely celebrated. I believe that our understanding of good food is incomplete without knowledge of legacy cuisines where stories and flavours are passed down more by memory than by recipe, because true dining is not just about taste, but about memory, culture, and the mindful rituals that bind us. Chef Gunjan Goela, a renowned culinary expert, has collaborated with premier institutions such as ITC Hotels and represented Indian vegetarian cuisine at global culinary events, earning recognition for her commitment to sustainable food and cultural preservation. She is a published author of ‘The Legacy of Bania Cuisine’, her acclaimed book chronicling Delhi’s Bania food traditions. It is celebrated as a mentor to young chefs and an advocate for Ayurveda-inspired balance, indigenous grains, and mindful eating. I interviewed Chef Goela to get a behind-the-scenes perspective on what inspired her devotion to Bania cuisine. Q: When you first chose to step into a professional kitchen, it wasn’t just unconventional for a woman but also almost unheard of. What was that spark, that defining moment, when you realised, “This is my calling”? A: When I first stepped into a professional kitchen, it wasn’t just a new job — it felt like entering a completely different universe. The pace was intense, the heat was literal and metaphorical, and nearly every station was dominated by men. Back then, it was almost unheard of for a woman to pursue this path professionally. I remember feeling a mixture of excitement, fear, and curiosity, all swirling together like the aromas around me. But there was something inside me, a spark I couldn’t ignore. I loved how a simple ingredient could transform into something extraordinary, how a carefully prepared dish could bring people joy, comfort, and even memories. I vividly recall the first time I plated a dish with intention and care, and and someone’s eyes lit up with delight at the first bite. In that moment, it wasn’t just cooking — it was expression, connection, and creation all at once. That was the defining instant when I realized, “This is my calling.” The kitchen wasn’t just a workplace; it became my canvas, my sanctuary, and the place where my creativity, patience, and heart could all find purpose. Over time, every challenge, the long hours, the high pressure, the skepticism became part of the journey that strengthened my love for this craft. It’s funny how, looking back, the very things that seemed intimidating at first the heat, the chaos, the competition are now what I cherish most. They taught me resilience, focus, and courage. And that first spark, the one that told me I belonged here, has never dimmed. Q: You have worked your way through kitchens that were once almost entirely male domains. Was there a moment when you felt you had truly broken that barrier, when your apron felt like both armour and achievement?A: The journey through male-dominated kitchens was never easy, especially back when I started, female professionals in professional kitchens were unheard of. There was constant pressure to prove myself, not just as a capable chef, but as a woman in a space where authority was questioned. My turning point came during one hectic service when I focused completely on each plate, each garnish. In that moment, I realised respect was being earned not from novelty or sympathy, but from skill, discipline, and consistency. My apron became my armour, a symbol of resilience and pride. Over time, those challenges shaped me into a chef who believes true leadership lies in mentorship and helping others rise, because a kitchen thrives only when everyone grows together.Q: Every author has that one moment when an idea transforms into a calling. For you, when did “Baniya Legacy of Old Delhi” become that, and what memories or challenges shaped its journey from a family kitchen to a published book? A: The seed for “Baniya Legacy of Old Delhi” was planted in my earliest memories, where I remember sitting on a low stool in my grandmother’s kitchen, watching her hands move deftly between grinding spices, kneading dough, and stirring simmering curries. She didn’t just cook, she wove history, culture, and care into every dish. A simple breakfast of ‘torai pulao’(bottlegourd and rice) stayed with me for the care and love behind it. Each bite held memories, lessons, even some gentle scoldings, showing me how food connects people across time and preserves tradition and identity.I realised much later that if I didn’t document these recipes and the stories behind them, they might vanish with time. Each dish held emotion, philosophy, and a sense of identity, a legacy of Baniya kitchens where food was not just sustenance but storytelling. The journey, though fulfilling, was far from easy. Researching oral traditions meant relying on fading memories and unrecorded techniques. There were moments of doubt, wondering if today’s world, obsessed with fusion and novelty, would understand the quiet depth of such heritage cuisine. Yet every time I rolled a poori, stirred a dal, or ground masala by hand,

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TULLEEHO: A SPIRITED JOURNEY THROUGH INDIA’S DRINKING CULTURE

51st Edition E- Magazine Blogs /

TULLEEHO: A SPIRITED JOURNEY THROUGH INDIA’S DRINKING CULTURE From Features Desk The year was 1999. At a dining table in New Delhi’s Basant Lok, we were sipping Bushmills 10-year-old Irish whiskey, lamenting the lack of excitement in our corporate jobs. As the drinking continued, the conversation turned to the absence of any reliable guide to drinking out in India. Where could one find a good bar? Where was our “Time Out” or “Zagat Guide” equivalent? Why don’t we review bars? We thought. Although neither my partner nor I had experience with either liquor or bars, except at the drinking end of a glass, the idea seemed intriguing, but only as a concept. Publishing a magazine or book was beyond our budget, but the World Wide Web had just arrived. And so, a website it would be.My wife, amused by our enthusiasm, said “tum sab tullee ho”, and the name came to me in that moment: www.tulleeho.com. With a name as catchy as that, dreams that typically die the morning after stayed alive. We began our task in earnest by visiting Delhi’s bars: Mezz and Pebble Street in New Friends Colony, Turquoise Cottage in Adchini, M-52 in GK 2, and Thugs at the Broadway Hotel in Daryaganj. We passed our amateurish verdicts on Blue Lagoons, Bloody Marys, Mojitos, and Long Island Iced Teas, and “borrowed” drinks menus as we went from bar to bar. Building the Platform When we travelled across India, our work continued, and although our opinion may have been suspect, our prose sparkled. We found Babul Gogoi, an Assamese designer working out of Press Enclave, who built our first site using Microsoft Front Page. It featured an Urdu couplet I’d heard from Bade Mian of Tunde Kebabi in Lucknow:”Sadakat khud-b-khud karti hai shauhrat zamane mein, Munafa utna ho jitna ho namak khane mein” Literally translated, it means: “Goodness by itself will give you fame in this world. Profit should be as salt in food.” Bade Mian had said these words to me when I asked why he had left a lucrative post at Radisson’s Great Kebab Factory. We used his words in jest, but they’ve unfortunately rung true. From Content to Experience With India being a media dark market for alcohol in 2000, and the web still being the Wild West, from a regulatory standpoint, our investors, Mahesh Murthy and Arun Pai of Passionfund, encouraged us to build tulleeho.com into a community for tipplers, first in India, then globally. The idea was to scale through user-generated content and entice liquor brands to advertise or sponsor features on our website. We knocked on many alcohol company doors to get their ad dollars, but the pickings were thin. Lady Luck finally smiled on us in 2002, two years after we had started tulleeho.com. “Ask Tulleeho” was a section on our website where visitors sent alcohol-related queries, which we answered via e-mail. This was also one of our very first sponsored features. Bruno Yvon, the then country manager of Veuve Clicquot, agreed to give a bottle of VCP yellow label to the best question linked to wine or champagne, with Bruno himself answering all those questions. The thought, however, grew in our minds about the mundane nature of an e-mail answer for a subject as exciting as alcohol. We consulted Shatbhi Basu, our Tullee Guide to Mumbai (Yangdup Lama was our Tullee Guide in Delhi), and asked the La Grande Dame of Indian bartending about how we could bring “Ask Tulleeho” to life. What then emerged was the “Tulleeho Bartending Masterclass”, a day-long workshop wherein we would invite consumers to come and mix up some cocktails under the guidance of Shatbhi and Yangdup, and learn everything there was to learn about setting up their home bar. We also planned two two-day workshops for NCR bartenders, one for hotels and the other for independent outlets. To subsidise fees, we approached Smirnoff and Borosil. Both readily agreed, with Smirnoff especially excited; their brand manager, Atindriya Bose, saw it as the perfect platform to showcase Smirnoff’s versatility as a cocktail base, both to bartenders as well as consumers. Strategic Shift The workshops were a hit and led to our epiphany: rather than chase an online model, we would approach alcobev companies and offer to them our services as a marketing services agency, helping bridge the gap between them and the end consumer. This move saw immediate success with Smirnoff rebranding the workshops as Smirnoff Tastemaker Session, while tasking us with engaging thousands of consumers throughout the year across India. The campaign was so successful that it won Darpan Kaur, Smirnoff’s new marketing manager, a global Double Eagle award.This also led us to release in 2011, the Tulleeho Book of Cocktails, published by Westland, with easy-to-make cocktails, drawing upon easily sourceable ingredients and written in a user-friendly manner. At the same time, our work with Diageo deepened, and we partnered with Bacardi Martini to run the Bacardi Martini Grand Prix, India’s first branded bartender competition. Knowledge and Certification By 2009-10, we pivoted to knowledge-centric initiatives: education, consulting, training. With hospitality booming and demand for certifications rising, becoming an Approved Programme Provider for WSET (Wine & Spirit Education Trust) was a natural step in 2009. We have since become India’s largest provider, certifying over 4,000 professionals and enthusiasts across India and the Maldives.Our advocacy work helped launch global programmes like Maison by Pernod Ricard and ground-up initiatives like Heineken Bar Stars, which helped launch Heineken in India. Tulleeho also supported market entry for global brands through partnerships with Bord Bia, UK Department of Business and Trade, the EU, Sopexa, and Santander Navigator. In 2024, we also began representing the California Wine Institute in India via the Capstone California programme.In 2017, I became Consulting Editor of Brews and Spirits, a B2B publication, soon after Tulleeho became a knowledge partner for the Brews and Spirits Expo in Bangalore, running its conference since its inception. In 2019, we co-founded “30 Best Bars India”, now in its sixth edition,

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CULTURE IN A GLASS – INSIDE THE 17TH HONG KONG INTERNATIONAL WINE AND SPIRITS FAIR BY ANAMIKA JOSEPH

51st Edition E- Magazine Blogs /

CULTURE IN A GLASS: INSIDE THE 17TH HONG KONG INTERNATIONAL WINE & SPIRITS FAIR WHERE TRADITION AND INNOVATION MEET, ONE SIP AT A TIME. Anamika Joseph In house curator (WSCI) Wine & Spirits Club of India When a city hosts a wine and spirits fair, it becomes more than a venue for bottles, brands, and trade deals. It transforms into a living cultural exchange, a place where stories are poured, heritage is tasted, and identity is expressed through aroma and flavour and shared experience.That was the unmistakable atmosphere at the 17th Hong Kong International Wine & Spirits Fair, held this season with an energy that felt both international and deeply personal. Across three days between November 6 and 8, the event welcomed over 620 exhibitors from 23 countries and regions. Wines, baijiu, sake, whisky, vodka, gin, rum, and low-alcohol innovations filled the halls, but what stood out most was not the scale. It was the tone, youthful, open, curious and beautifully cross-cultural. The “World of Spirits” Zone This year marked the debut of the ‘World of Spirits’ zone, a concentrated showcase representing spirits from 14 different countries. The area pulsed with discovery. Here, you could watch a bartender craft a baijiu highball at one booth and two steps later, sample a Tasmanian single malt finished in Muscat casks.The message was clear: spirits today are no longer defined by their geography but by the stories they choose to tell. Chinese baijiu, in particular, stepped into the spotlight with renewed intention. Six of the top Chinese baijiu brands exhibited this year, and the emphasis was distinctly modern: lighter styles, fresher branding, approachable flavour profiles, and bottle designs that blended cultural heritage with contemporary aesthetics. Luzhou Laojiao’s launch of ‘Guojiao 1573’ was a striking example. With a bottle design incorporating iconic Hong Kong landmarks, it presented baijiu not just as a drink, but as a cultural symbol, a bridge between past and present, tradition and reinvention. This shift reflects a rising desire among younger consumers to connect with their heritage, but in ways that feel relevant, intentional, and expressive. Wine, Rediscovered and Reimagined While spirits rose in prominence, wine held its ground with elegance. The fair’s tasting sessions, led by renowned Masters of Wine, reminded visitors that wine culture is evolving beyond geography and pedigree. Guests explored terroir-driven wines from regions like Ningxia and Xinjiang in China, alongside Japanese sake, Hungarian whites, and refined Tasmanian reds.It was less about comparing ‘old world vs. new world’ and more about experiencing how climate, soil, and human hands shape emotion into taste. At one table, an Israeli winery introduced selections that delighted the attendees, many of whom admitted they tasted Israeli wine for the first time. Curiosity outshone assumption. Wine was not presented as an elite pursuit, but as a conversation: open, exploratory and deeply personal. Local Craft, Global Confidence What may have been most exciting, however, was the ascendance of Hong Kong’s own craft distillers. Brands like Kowloon Distillery and Two Moons displayed a confidence and identity that suggested Hong Kong is no longer just a marketplace for global beverages; it is also a creator of global beverage brands.These distillers are not mimicking global styles; they are creating their own. Citrus-forward gin rooted in Cantonese botanical storytelling. Whisky expressions shaped by local water, climate, and urban ageing conditions. A cultural voice, distilled. Buyers as Cultural Interpreters The energy on the trade floor was less transactional and more strategic. Buyers were not just purchasing, they were curating experiences for audiences back home. A Malaysian distributor expanded baijiu offerings to meet emerging interest. A Korean buyer who came seeking Portuguese wines ended up placing an unexpected order for Australian selections, moved by flavour and originality rather than reputation.It illustrated a shift happening worldwide: taste is now global, and consumers are ready to explore. Across continents, the language of trade is shifting from volume to values, and from trends to authenticity. Mood Shifted When Public Arrived On the final day, the fair opened to the public, and more than 11,000 enthusiasts poured in. The halls became a social space, a tasting journey, a playground of curiosity. At the mixology party, bartenders from award-winning Asian bars crafted cocktails like performance art, turning spirits into conversation pieces.It was no longer an industry event; it was culture in motion. Across all categories, one truth stood out: people today are not drinking more; they are drinking more meaningfully. They want stories behind the glass, authenticity behind the brand, a sense of identity and belonging, and experiences that feel personal, not performative.Wine and spirits are becoming less about indulgence and more about connection.A City in Conversation With World Hong Kong has long been a crossroads, a place where influences intersect, evolve, and transform. This year’s Wine & Spirits Fair was a reflection of that identity: multicultural, dynamic, and willing to challenge the old in pursuit of the new.Standing in that space, one could taste the city itself: open-minded, expressive, modern, rooted, and always reaching outward. Because in the end, whether one is swirling, sipping, tasting, or toasting, the real essence isn’t in the glass; it is in the stories shared around it.

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SIP AND GUZZLE, NEW YORK WHEN TOKYO PRECISION MEETS NEW YORK ENERGY FROM FEATURES DESK

51st Edition E- Magazine Blogs /

WHEN TOKYO PRECISION MEETS NEW YORK ENERGY SIP & GUZZLE, NEW YORK From Features Desk Tucked into the charming streets of Greenwich Village, Sip & Guzzle has quickly become one of New York’s most talked-about destinations for cocktail connoisseurs and culinary adventurers alike. Located at 29 Cornelia Street, this bi-level bar is the creation of world-renowned bartenders Steve Schneider of ‘Employees Only Singapore’ and Shingo Gokan of ‘The SG Club’ fame, alongside founder Justin Weitz, whose vision bridges culture, craftsmanship, and creativity.At its heart, Sip & Guzzle is a story of connection, between East and West, between art and flavour, and between two friends whose careers have shaped the world of modern mixology. The concept draws inspiration from the mid-1800s voyage of the Japanese consulate to the United States, when 77 samurai visited New York and experienced the legendary bar of Jerry Thomas.Their return to Japan inspired Shingo Gokan’s award-winning Tokyo bar: The SG Club. Now, Sip & Guzzle continues that narrative full circle, bringing the samurai spirit back to New York and blending the energy of the Big Apple with the precision of Japanese hospitality. A Tale of Two Bars Sip & Guzzle unfolds across two distinctive spaces that reflect this duality. The ground-floor Guzzle, led by Steve Schneider, channels the convivial energy of a bustling New York saloon. The atmosphere is lively, warm, and familiar; the kind of place where one can unwind over a perfectly balanced cocktail that feels both comforting and fresh. Schneider’s menu celebrates ‘crushable classics’ with inventive twists, like the ‘Yuzu Mugirita’, where shochu and yuzu replace tequila and lime, or the ‘Miami Vice Negroni’ and ‘Sherry Colada Highball’, which capture the playful spirit of the bar. Descending downstairs leads guests to Sip, a serene Japanese-style speakeasy overseen by Shingo Gokan and head bartender Ben Yabrow, formerly of ‘Double Chicken Please’. Here, mixology becomes an art form; cocktails are crafted with surgical precision using Japanese techniques, hand-cut ice, and thoughtful presentation. Signature drinks like the Tomato Tree, Mirepoix Gibson, and Chinatown No.5 reflect a deep respect for Japanese flavours, history, and craftsmanship. Culinary Artistry Complementing the drinks program is a culinary experience led by Executive Chef Mike Bagale, formerly of Chicago’s three-Michelin-starred ‘Alinea’, with support from Chef de Cuisine Isaac Leidenfrost. The menu reimagines Japanese izakaya favourites and American bar comfort food with playful creativity.At Guzzle, the vibe is casual and fun with dishes like Mochi French Fries, The Bikini (the world’s thinnest sandwich), and the cheekily served Electric Chicken, a spicy, mouth-tingling fried chicken accompanied by gloves and scissors. Downstairs, Sip offers refinement and indulgence through dishes like the ‘Royale with Cheese’, a decadent A5 Miyazaki Wagyu sandwich layered with aged cheddar and wasabi-tonkatsu sauce on soft shokupan bread. Each dish is thoughtfully designed to echo the bar’s philosophy, bridging cultures, curiosity and conversation.The Sip & Guzzle Experience The interiors, designed by Atsuhiko Sugiyama of Tokyo and Hiromi Akai of New York, mirror the bar’s philosophy of cultural fusion.Guzzle captures the warmth of an 1860s New York tavern, featuring exposed brick, rustic oak floors, and Andy Warhol prints, while Sip evokes an old Tokyo speakeasy: intimate, mysterious, and artfully detailed, with references to Yayoi Kusama and traditional Japanese craftsmanship. Since opening, Sip & Guzzle has earned accolades, including #5 on North America’s 50 Best Bars, #39 on the World’s 50 Best Bars, and ‘Best New Cocktail Bar’ at the 2025 Tales of the Cocktail Spirited Awards. Beyond its rankings, however, it stands out as a place that captures the soul of modern hospitality, where every detail, from the ice in your glass to the art on the wall, tells a story of passion, precision, and cross-cultural creativity.Whether one comes to Sip in quiet reflection or Guzzle with friends, one thing is certain: at Sip & Guzzle, every experience is designed to linger long after the last drink is poured.With its unique blend of storytelling, craftsmanship and innovation, Sip & Guzzle isn’t just a bar; it’s an experience that celebrates the art of connection.

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1930, HONG KONG – THE SECRET MILAN BAR THAT KEEPS MAKING GLOBAL HISTORY BY FEATURE DESK

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‘1930’: THE SECRET MILAN BAR THAT KEEPS MAKING GLOBAL HISTORY 1930, HONG KONG From Features Desk ‘1930’, the secret private club in Milan, has once again confirmed its place among the world’s mixology elite, achieving the 43rd position in the prestigious ‘World’s 50 Best Bars’ ranking for the seventh consecutive year.This recognition celebrates the excellence, consistency, and unique identity of a venue that, while preserving its intimate and discreet character, continues to proudly represent both Milan and Italy on the international stage.Beyond its exclusivity, ‘1930’ captures the very essence of Milan’s creative soul, refined yet quietly rebellious. Each visit feels like stepping into a piece of living history where time seems to slow reflecting a decade of dedication to the craft. “This year marked an important milestone in the history of ‘1930’. After 12 years at its original address, the bar found a new home, beginning a challenging evolution that has preserved the soul and refined atmosphere of the original venue, while adding new spaces and details that further enhance its identity and guest experience. “We are deeply grateful for this recognition,” says bar manager Benjamin Cavagna, “I dedicate this result to our extraordinary team that works every day with passion and dedication to our loyal guests, who continue to support us, and to the city of Milan, which inspires and embraces us. It is an honour to represent the Italian mixology scene on such a prestigious international stage, surrounded by colleagues from all over the world.” Aperitivo, Elevated to Art ‘1930’ welcomes its guests starting with ‘aperitivo’, with evocative cocktails, refined experimentation, and creative presentations, while the venue remains a point of reference for those seeking experiences beyond the ordinary. Every detail, from service to music selection, contributes to creating an unforgettable experience. As a result of continuous research and experimentation, ‘1930’ has also introduced À La Carte, a menu that merges mixology with haute cuisine. Structured like a restaurant menu: from appetisers to desserts, along with a section of reimagined classics, this journey offers a sensory experience where drinking becomes a true culinary act, highlighting techniques, ingredients, and inspirations drawn from both Italian and global gastronomic traditions.Access to the venue remains exclusive to the 193 private club members who can book a table, while others may visit ‘Mag La Pusterla’, a renowned cocktail bar operating as a standalone venue that also serves as the gateway to ‘1930’.Now celebrating its seventh year, ‘1930’ strengthens its position among the world’s most revered bars. This achievement is a celebration of consistency and evolution of a space that continues to innovate while honouring its roots. ‘1930’ offers more than a cocktail – A journey, one that lingers long after the final sip.

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HOPE AND SESAME, GUANGZHOU MAINLAND CHINA’S FLAGSHIP BAR BY TATIANA PETRAKOVA

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THE HIDDEN BAR PUTTING MAINLAND CHINA ON THE GLOBAL COCKTAIL MAP HOPE & SESAME, GUANGZHOU From Features Desk Founded in 2016, Hope & Sesame has quietly been redefining cocktail culture in southern China. Located in a traditional Cantonese café in the Dongshankou neighbourhood of Guangzhou, the bar’s unassuming entrance belies what lies within: a temple of mixology, innovation and Asian hospitality. From the moment one steps through the discreet refrigerator-door speakeasy style facade, the surroundings speak of craftsmanship, subtle luxury and a focus on flavour that transcends the ordinary. Technique Meets Tradition What sets Hope & Sesame apart is its fearless blending of modern technique with regional ingredients and warm hospitality. Under the leadership of co-founders Andrew Ho and BastienCiocca, the bar has become a testing ground for cocktails that combine rotary distillation, sous-vide infusions, centrifugal clarification, and other advanced methods, while still delivering drinks that feel inviting instead of overly avant-garde. Local flavour is never an afterthought; expect creative riffs on Chinese ingredients like roasted sweet potato, clarified coconut milk, pandan, and gochujang, woven into a drink menu that evolves every few months. Key to the experience is that the technique supports flavour rather than overshadowing it.The ambience also plays a powerful role in the bar’s character. With exposed brick, vintage timber panelling, gentle lighting and jazz-inflected nights, Hope & Sesame invites you to linger, to explore rather than rush. There is a comfortable sophistication; old-world bones beneath modern finesse. Between the cocktails and the atmosphere, it has established a loyal following in China and gradually attracted global attention. Recognition on the World Stage Which brings us to its recent landmark achievement: Hope & Sesame has been ranked No. 29 on The World’s 50 Best Bars 2025 list. This milestone marks the bar’s arrival on the global stage, not just as a regional favourite but as a serious contender among the best bars in the world. The ranking is all the more significant because it recognises a mainland-China cocktail bar in a list historically dominated by Western venues and major Asian hubs like Hong Kong or Tokyo. In parallel, the bar also ranks No. 7 on the Asia’s 50 Best Bars 2025 list, which named it ‘The Best Bar in Mainland China’. For customers and cocktail enthusiasts, this means visiting Hope & Sesame is more than just ordering a drink; it’s stepping into a bar at the cutting-edge of the craft. One will find menus that shift thematically, the latest being ‘To the Flavours’, a focus on small-batch distillations, local sourcing and a willingness to surprise. But all of this is delivered with warmth and accessibility. The team values hospitality highly: staff are knowledgeable, attentive and ground the experience in genuine connection rather than gimmick. Beacon for Chinese Cocktail Culture Looking ahead, the bar’s inclusion on the global list raises interesting questions about Guangzhou’s growing role in the world of cocktails and the evolution of Chinese F&B culture. Hope & Sesame has become a flag-bearer for the region, showing that excellence in mixology is not confined to long-established global cities. With its global recognition, the bar continues to inspire younger talent, deepen local ingredient exploration, and expand the notion of what a world-class cocktail bar can be in China.In the end, it is a story about the craft and the way it brings together tradition and innovation into a glass. With its global recognition, Hope & Sesame continues to open new doors, not just for Guangzhou, but for the future of Chinese cocktail culture.

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THE CAMBRIDGE PUBLIC HOUSE, PARIS BRITISH HEART, FRENCH SPIRIT BY FEATURE DESK

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THE CAMBRIDGE: BRITISH HEART, FRENCH SPIRIT THE CAMBRIDGE PUBLIC HOUSE, PARIS From Features Desk ‘The Cambridge’ is an award-winning neighbourhood bar which opened its doors in the heart of the Marais, Paris, in 2019. Founded by industry duo Hyacinthe Lescoët and Hugo Gallou, the bar takes its inspiration from a classic British pub, which is blended seamlessly with elements of a chic Parisian cocktail bar, to deliver a relaxed and unique drinking experience. Its warm, unpretentious atmosphere invites both locals and travellers to slow down and savour each pour. Every detail from the interiors to the curated soundtrack reflects a love for timeless hospitality. ‘The Cambridge’ offers a comfortable and familiar setting that emulates the feeling of a classic British pub with a chic Parisian twist. Floor-to-ceiling glass windows at the front of the venue are opened fully in summertime, allowing guests to enjoy classic European cafe culture in the heart of the Marais. After dark, ‘The Cambridge’ shifts into a vibrant late-night hotspot, with cocktails flowing all night long, making it one of the city’s most loved destination cocktail bars for locals, internationals, and cocktail enthusiasts. Conscious Cocktails, Crafted Carefully The Cambridge’s cocktail menu evolves throughout the year and uses the best quality ingredients currently available. Popular staples and signature drinks that remain on the menu are updated seasonally and include playful takes on British classics as well as combinations of well-known cocktails. These include the ‘Pimms 4.0’, now in its fourth iteration, for which the team combines Pimms with Sirene Americano, Gin, Verjus, Clarified Lemon, and Orange Wine to create a playful take on the British classic; as well as the Gimlet Julep, which takes the best of two classic cocktails resulting in a harmonious, elegant drink; and the smokey ‘Cigarette After Sex’ which features Agua de Jamaica, Sloe Gin, and Del Maguey Vida Mezcal. Every week, the team also creates a special ‘Cocktail of the Week’, an experimental cocktail created using leftover produce. Alongside its cocktail offering, ‘The Cambridge’ serves a simple food menu inspired by British pub classics, all made in-house by the team using French ingredients; the sausage and vegetarian rolls are a particular favourite. All the food is designed to be the perfect accompaniment to the beverage menu.Paris’s Toast to Sustainability Since opening, ‘The Cambridge’ founders, along with their small, tight-knit team, have continually strived to improve sustainability not only within the bar but amongst the wider hospitality industry. Following the launch of its ‘Community Plan’ in 2023, the bar went on to become the first in the world to achieve ‘B Corp’ status this summer.‘The Cambridge’ and its team have also gone on to win many industry accolades and awards, including, most recently, being named No.20 and achieving the ‘Ketel One Sustainable Bar Award’ at ‘The World’s 50 Best Bars 2025’.It stands as a timeless reminder that true hospitality is not just about what’s in the glass, but the heart behind. With its blend of British charm, Parisian flair, and a deep-rooted commitment to sustainability, ‘The Cambridge’ has carved out a singular identity in the global bar scene. As it continues to evolve, the bar remains a beacon for conscious hospitality, where every cocktail tells a story and every guest becomes part of a growing community that values craft, connection, and culture.

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