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LA PANTHERA MORE WINE, PLEASE! LA PANTHERA, MUMBAI From Features Desk It was a friend who first whispered the name La Panthera to me and I must admit, nothing could have prepared me for the sheer charm that awaited. Stepping through its grand black doors felt like being transported to a chic European manor. The coffered ceilings, low-hanging brass chandeliers, velvet curtains, and that striking 15-foot artwork titled ‘The Beast Within’ all came together in a setting that was as dramatic as it was inviting. What struck me most was the freedom of experience. No rules, no pressure, no stiff wine etiquette, just pure joy. I found myself saying, more wine please, and it felt like the most natural thing in the world. Every sip, every bite, every corner of the space seemed to whisper stories from travels across Europe. It was not Spanish, or French, or Italian alone. It was a patchwork of all, stitched with memories and plated with elegance. The food was a revelation. From playful tapas to wood-fired pizzas and pastas that carried both comfort and refinement, each dish reflected a philosophy of letting the ingredients shine. Desserts like the Basque Cheesecake and La Panthera Tiramisu left me speechless. Beyond the food, the bar itself deserves a mention. It is a creative space where cocktails are crafted from scratch using fresh, local ingredients, turning every glass into an experience of its own with almost zero wastage.Overwhelmed by my experience, I could not help but ask about the mind behind it all. That is when I learnt about Chef Manuel Olveira, the Spanish chef known for his refined European sensibility. He, along with his wife Mickee Tuljapurkar, dreamt up this space after years of travelling through Europe. His journey of bringing those flavours and memories home to Mumbai is as heartfelt as the food he serves.La Panthera is not just a restaurant. It is a reminder that dining can be soulful, stylish and completely unpretentious. And yes, I will happily say it again, more wine please!

NRAI INDIAN RESTAURANT SUMMIT 2025: F&B INDUSTRY GREW BY 8.1% AND POISED TO REACH ₹7.76 TRILLION BY 2028 FROM FEATURES DESK A landmark gathering that brought together 2500+ delegates from 25+ cities and 80+ speakers for 3 days filled with insights, innovation and collaboration.Trends of how Goa is becoming a culinary destination of India as it attracts a diverse set of tourists from multiple countries of origin.New consumers & food & beverage industry across India are focussing on global quality, consistency, with adoption of newer technology, changing face of India’s F&B industry.National, September 16, 2025: The National Restaurant Association of India (NRAI), the voice of the Indian F&B industry, successfully concluded the 4th edition of the NRAI Indian Restaurant Summit 2025 at the Taj Cidade de Goa Horizon, Goa, marking yet another milestone in India’s evolving food service landscape. With the theme “Serving the Future,” this year’s summit welcomed 2500+ industry professionals, 300+ leading brands and 80+ distinguished speakers, making it India’s largest restaurant industry annual event. From all over the country, restaurateurs, chefs, investors, delivery partners, policymakers and technology innovators attended. Discussions highlighted evolving culinary trends, with a growing emphasis on ethnic cuisines, alongside the transformative influence of technology and Gen Z on the future of the F&B industry. The event began with an exclusive Google CEO Roundtable, featuring insightful deliberations with leading restaurateurs. The summit day commenced with a traditional lamp-lighting ceremony graced by Shri Rohan Khaunte, Hon’ble Minister for Tourism, IT, and E&C, Government of Goa, Shri Rohit Monserrate, Mayor of Goa, along with the NRAI leadership team. This was followed by three days of insightful sessions, hands-on workshops, engaging exhibitions, and networking forums. Investing in People and Their Potential“Our industry has faced immense challenges in recent years, but what sets us apart is our resilience. From neighbourhood cafés to large restaurant chains, we have fought back with determination, continued to innovate, and above all, served our guests with warmth and a smile. This spirit of perseverance is what keeps India’s restaurant community strong and thriving”, he further added.Mr. Prahlad Sukhtankar, Chapter Head, NRAI Goa, added: “The success of this year’s summit demonstrates the strength and resilience of India’s restaurant community. Goa proved to be the perfect setting to celebrate innovation, culture and collaboration and is rapidly emerging as a culinary hub, drawing a diverse set of tourists from across the world and offering a melting pot of global tastes and experiences. As India’s emerging culinary hub, it continues to attract talent, creativity and fresh ideas, making it the ideal destination for such a gathering. We are excited to carry forward the ideas and partnerships forged here.”The summit featured a fireside conversation between Gauri Devidayal and keynote speaker Roni Mazumdar, CEO, Unapologetic Foods, Board Director, National restaurant Association (USA). He noted that this is the biggest event of the year for the F&B industry, which has successfully made its mark in Hyderabad, Kolkata, Chennai, and now Goa, a remarkable achievement and a proud milestone for the community.Furthermore, there were other discussions on a variety of topics, including Dining as Theatre, Raising the Bar: India’s Present and Future, Staying Relevant in Changing Times, The Evolution of QSRs, Cafés, and Fast Casual in India, and How Regional Cuisines are Going Mainstream. The event concluded with the grand finale session, Food Fight – Culinary Capitals Clash: The Race for India’s Food Frontier. In addition, attendees participated in deep-dive workshops and masterclasses that dived into key industry trends and growth strategies. Highlights included The Economics of Cloud Kitchens in India with Sumit Gulati and Ashish Tulsian, Digital Supercharging for Restaurants by the Google team, Building Growth Beyond Discounts with Parin Sanghvi and Rahul Singh, The Perfect Serve: Crafting Beverage Experiences with Tim Du Gardijn and Ishrat Kaur, Automation That Cooks Up Profits with Jyoti Sudhir, Sunil Shrivastava, and Mirnal Sethi, Scaling & Optimising Kitchens for Profitability with Chef Ashish Massey. The summit also brought together some of the most eminent speakers and industry leaders, including Ankit Ahuja, Nitin Saluja, Chef Ashish Massey, Ankush Grover, Chef Shankar Krishnamurthy and Mister Tikku (Influencer & Food Personality), whose diverse perspectives enriched the discussions around growth, profitability, sustainability, consumer behaviour, and the future of India’s restaurant industry.Culinary and tech showcases complemented these sessions, allowing participants to see innovations in restaurant technology, food delivery, packaging, automation, and new cloud kitchen profitability models that attract decision-makers from across the F&B value chain. The summit also emphasized networking and community building, with an exclusive Poolside Welcome Sundowner, which brought together over 2,500 distinguished guests, after parties, and curated networking forums, as well as the NRAI Annual General Meeting (AGM) and the exciting NRAI Premier League (NPL), which featured cricket and beach volleyball, fostering collaboration and camaraderie among the restaurant community.The 2025 edition was made possible with the support of partners like Restroworks (Presenting Partner) and industry leaders such as Coca-Cola, Google, Goa Tourism, Nestlé Professional, AWL, Reelo, Foodservice India, Hyfun Foods, Grant Thornton, EazyDiner, UEngage, Pernod Ricard, McCain, MasterChef Creations, and Prasuma, among others.The NRAI is grateful to its sponsors, partners, speakers, and delegates for their enthusiastic participation and support in making the 4th Indian Restaurant Summit a resounding success.About NRAI:National Restaurant Association of India is the voice of the Indian Restaurant Industry. Founded in 1982, by L.C. Nirula of Nirula’s, Madan Lamba of Volga, O.P. Bahl of Khyber Restaurant, R.D. Gora of Gazebo, A.S. Kamat of Kamat Restaurants & other leading restaurateurs, it represents the interests of 500000+ Restaurants, an industry valued at INR 5.69 lakh crores. Being the leading association of the Indian Restaurant Industry, NRAI aspires to promote and strengthen the Indian Food Service Sector. The Association in its 42nd year has a pan India presence and is governed by a committee of members and led by a President and Office Bearers. The committee consists of over 30 Restaurant CEOs / Owners representing various national and international brands from the F&B sector. The association works closely with a network of State and City Chapters

TEACHER’S 50: THE BLEND THAT DEFINED INDIA’S TASTE FOR PREMIUM SCOTCH From Features Desk India is a land of moments. Big and small, traditional and modern, intimate and grand. From weddings that span days and generations, to corporate retreats where milestones are marked, to evenings of quiet reflection with close friends, celebration is deeply rooted in Indian culture. Through time, one whisky has been synonymous with these occasions: Teacher’s 50.Crafted to commemorate India’s 50th year of independence in 1997, Teacher’s 50 has built a legacy blending global craft with Indian spirit. As it marks this milestone, the whisky continues to delight the palate while carrying the weight of history, craftsmanship and culture. Occasions That Define India India celebrates its milestones with scale and emotion. Weddings unite not just two people but entire families. Corporate gatherings go beyond business to forge bonds. Festivals bring colour, sound and collective joy.At the heart of many of these occasions sits whisky, a spirit India has embraced with passion. Teacher’s 50, with its premium blend of 50% malt whisky and 50% grain whisky, has played a distinctive role here. Its smoky, peaty character paired with a smooth finish mirrors the duality of Indian celebrations, both bold and refined, while deeply traditional and globally modern.For almost three decades, a pour of Teacher’s 50 has marked life’s moments with depth and meaning. It has grown beyond being a drink to become a trusted marker of achievement, shared pride and enduring memories. From William Teacher to Teacher’s 50 Teacher’s as a brand has always been about conviction. Its founder, William Teacher, built his life on the principles of integrity, quality, and progress. Coming from humble beginnings in 19th-century Scotland, Teacher believed in doing things the right way, even when it was the harder way. His entrepreneurial spirit, coupled with his values, laid the foundation for what would become one of the world’s most respected Scotch whisky houses.This ethos has flowed through generations. William’s sons, William Jr. and Adam, carried the brand’s principles into new markets, from England to South America, and from Australia to India. Their commitment was not only to scale but also to protect the quality of the whisky, ensuring that every bottle carried the unmistakable character of Teacher’s.Teacher’s 50 reflects this same philosophy. Its creation was not just a business decision, but an act of respect and celebration. By bringing together half malt and half grain whisky, matured for a minimum of 12 years, Teacher’s created a blend that was bold yet smooth, refined yet approachable. It is whisky crafted with conviction, mirroring the values of its founder and the aspirations of modern India. Whisky and Friendship Across Generations What sets whisky apart is how it brings people together. Unlike many other spirits, whisky has always been about shared experiences. A bottle opened among friends often lingers across multiple evenings, becoming a witness to stories and memories. It has been the whisky that fathers have introduced to sons, mentors have shared with proteges, and friends have passed around during reunions. Its smoky character has sparked debates, its smooth finish has been praised over dinners, and its presence has marked milestones.Teacher’s 50 lives in those moments across India. It has become a part of India’s collective memory of celebration. Families remember it on the wedding bar, colleagues remember it at the after-work toast, friends remember it from that memorable night. Its legacy lies not just in heritage, but in lived experience.Why Teacher’s 50 Was Made for India Few spirits in the world can claim to have been made for a country’s milestone. Teacher’s 50 is one of them. Created in 1997 to celebrate India’s 50th year of independence, the blend was crafted as both a tribute and a whisky made for India’s own culture of enjoyment.India has long been one of the world’s great whisky markets. In 1997, as the country’s tastes evolved and a new middle class reached for premium experiences, Teacher’s 50 arrived as a blend crafted for that moment, a blend that was globally crafted yet locally resonant. Its high proportion of peated malt, sourced from the famed Ardmore Distillery, gave it a smoky richness that appealed to Indian palates. Its smoothness made it versatile, equally enjoyable neat, with water, or over ice.This union of Scottish mastery and Indian sensibility gave Teacher’s 50 its distinctive place at the table. Decades later, it remains a whisky woven into the country’s celebrations and milestones, proof of how a global name can become part of a local story. Legacy in Every Sip Teacher’s 50 is defined as much by its craft as by its legacy. Every bottle carries decades of whisky-making experience, rooted in time-honored methods of distillation and maturation. The use of both large and small oak barrels shapes its character, adding layers of depth and complexity that have become its signature.The blend draws heavily from Ardmore’s peated malts, lending it a bold smokiness, balanced by softer notes of fruit and honey. Its maturation in both American and European oak casks, followed by finishing in Islay casks, adds layers of richness. The result is a whisky that is unmistakably Teacher’s.The brand’s commitment to quality has never wavered. Even as global demand for Scotch has grown, Teacher’s has ensured that Teacher’s 50 remains a premium expression. Every sip is a reminder of the brand’s heritage, every glass a tribute to its craftsmanship.What Teacher’s 50 Means to the Category In India’s whisky market, Teacher’s 50 holds a unique position, it became a category-shaping product. At a time when Scotch was seen as an aspirational luxury, Teacher’s 50 made it accessible while retaining its exclusivity. It was Scotch that respected tradition, yet understood modern India.By being conceived for India’s independence milestone, it also created an emotional connect that few other spirits could match. This connection, of heritage, celebration,and craftsmanship, helped Teacher’s 50 become a benchmark in the premium Scotch category.Today, as more consumers seek authenticity and quality in their choices, Teacher’s 50’s story resonates stronger than ever.

GLOBAL SPIRITS, LOCAL SHIFTS: TFWA CANNESCHARTS ALCO-BEV FUTURE Malay Kumar Rout routmalay The founder of WSCI (Wine & Spirits Club of India)The Palais des Festivals, famed for the Cannes Film Festival, once again hosted the world’s most influential duty-free and travel retail gathering. With over 5,300 exhibitors from 150 countries together representing 425 million airport passengers annually the 2025 TFWA World Exhibition & Conference delivered impressive scale while unveiling nuanced challenges facing the alcoholic beverage segment. Passenger traffic has rebounded slightly after a marginal dip along the East–West corridor, the traditional artery for luxury spirits. Yet, geopolitical shifts continue to rewrite travel routes and reshape consumer behaviors. These shifts are compelling brands to rethink product portfolios and distribution models. TFWA’s opening sessions set the tone for urgent dialogue: innovation and adaptability must now sit at the heart of every brand’s identity.The Pulse of NetworkingThe social heartbeat of TFWA pulsed at the Lounge on Carlton Beach. Its record-breaking cocktail reception welcomed over 2,800 professionals, creating a relaxed yet powerful space for networking and informal deal-making. Over three vibrant days, well-curated evening sessions fostered deeper connections under Riviera sunsets.The energy peaked at the Phenomena Club closing party, where DJ Martin Solveig turned the night into a celebration of collaboration and creativity. These social exchanges not only strengthened business ties but also sparked conversations around innovation that resonated across the exhibition halls.Innovation at the CoreAt the heart of the conference stood Innovation Square, a hub where technology met artisanal craft. Proximo’s 1800 Triple Cask Añejo Tequila exemplified this fusion its triple-barrel ageing process and immersive digital storytelling illustrated how heritage brands can modernize without losing soul.Halewood pushed boundaries through its daring partnership with KFC, launching Dead Man’s Fingers 11 Herbs and Spices Rum. Its rapid sell-out revealed younger travelers’ appetite for bold, experience-led products that blur traditional lines.In the luxury gifting segment, Anthon Berg elevated indulgence by infusing premium chocolates with Kahlua and Luxardo, while Underberg’s Espresso Herbtini reflected the growing millennial fascination with caffeinated cocktails. Meanwhile, Tito’s Handmade Vodka leveraged AI with a global digital mixology training initiative, empowering bartenders and ensuring the brand’s presence extends well beyond borders.Across the show floor, sustainability and creative packaging continued to define brand stories proving that environmental responsibility is no longer optional but expected.Celebrating ExcellenceThe Frontier Awards 2025 spotlighted the year’s best. Bacardi’s Patrón El Alto was crowned Spirits Product of the Year for its craftsmanship and relevance, while Pernod Ricard Global Travel Retail earned Supplier of the Year for excelling in complex markets.Campari Group’s Aperol campaign across South America won Brand Activation of the Year, reinforcing how regionalized storytelling drives global engagement. Beyond recognition, these awards signaled shifting priorities where innovation, sustainability, and measurable commercial impact now define success in travel retail.Leadership and InclusionA standout moment came with Women in Travel Retail (WiTR), championed by Brown-Forman, spotlighting inclusion as a driver of long-term growth. Dr Rachel Barrie’s Glendronach masterclass celebrated women’s growing influence in the spirits narrative. WiTR also advanced mentorship and opportunities for underrepresented voices reaffirming that diverse leadership strengthens industry resilience.Meanwhile, Qatar Duty Free’s 25th anniversary marked another major milestone. Celebrated in TFWA’s official publication, it highlighted the retailer’s global reputation for premium offerings and customer innovation. The occasion underscored how Middle Eastern hubs are reshaping passenger flows and redefining the geography of global travel retail.Emerging Market RealitiesAmid celebration, discussions also confronted the realities of a fragmented geopolitical landscape. Delegates agreed that sustained growth demands diversification into emerging regions particularly India, Africa, and the Middle East to counterbalance stagnation in traditional markets.India’s alco-bev sector drew significant attention. Demand for premium whiskies such as Bunnahabhain is rising both among the diaspora and within metropolitan consumers. Yet Indian companies face a dual challenge educating domestic consumers about craftsmanship while competing internationally. Success will hinge on strong storytelling, contemporary design, and innovative marketing that bridges global prestige with local identity.A note of consumer nationalism also surfaced. Over half the attendees admitted that political tensions increasingly influence purchasing decisions, forcing brands to balance regional resonance with the comfort of global familiarity.Steering Through ComplexityThe conference’s closing panels took a pragmatic tone, emphasizing collaboration over competition. Experts stressed that no single company can navigate volatility alone. Supply chain transparency and agility were highlighted as crucial in a climate of shifting tariffs and logistical unpredictability.Speakers advocated harnessing data analytics, personalization, and multi-channel outreach to maintain consumer engagement. The message was clear: agility, not scale, defines the new competitive edge.At the Technology Pavilion, digital tools demonstrated how brands can better understand travelers, curate targeted offers, and blend online and offline retail for smoother, more personalized journeys. TFWA’s broader vision of travel retail emerged as a seamless fusion of convenience, connection, and storytelling designed for the modern traveler.

WHAT IS TRENDING IN THE WORLD OF SPIRITS THIS YEAR Tatiana Petrakova tastewiththat Founder :@tastewithtatAs industry professionals, we could get easily stuck in the bubble of one spirits category, one style, one story. Whatever is important and relevant in the day to day job, be it market specific or global.Writing this article was a refreshing opportunity to step back from daily industry routines and explore what’s truly shaping the global spirits landscape. This isn’t a generic summary or a quick online compilation, but a collection of personal insights drawn from my experiences in the UK and travels across some of the world’s most diverse markets from Armenia and Georgia to Latvia and Malaysia.Global Perspective Shift Less is definitely more these days. As we all choose quality over quantity, be it when having a drink or in all other areas of our lives, we choose to spend more on better things. And better things mean things with a soul – that are authentic, that carry heritage, that come from a terroir and that have a strong identity.With that, the current success stories that gain global momentum despite overall challenging times feature whisk(y)e, tequila, mezcal and sake categories – all with strong focus on authenticity, craftsmanship and cultural experience. Whiskies in Wine Casks The Whisky category has always created its own trends relying heavily on storytelling and limited editions. This year the hottest trend in the world of whisky is wine, or rather wine casks with their unique nuances when it comes to maturation and various whisky finishes. Rather than just traditional sherry and port, whisky makers currently experiment with more unusual wine types and wine regions – ice wine, Syrah, dessert wines.The Dalmore has just released its Cask Curation Series III: Red Wine Cask editions with rare and old collectable liquids of 24, 34 and 43 years of age showing their unique characteristics obtained in Châteauneuf -du-Pape casks.One of the most authentic Irish whiskey houses Kinahan’s, famous for its progressive innovation in Hybrid Cask maturation, has released its annual limited Special Release Project cask-strength whiskies matured in Amarone and Merlot wine casks.Meanwhile, another heritage Irish whiskey brand Bagots has its sole focus on wine cask maturation, due to the brand’s history linked with the most prominent Irish wine merchants of the early 20th century, Bagots & Hutton. In 2025 Bagots released its new Limited & Rare collection of Madeira, White Moscatel and Oloroso single cask whiskies that translates each of the wine’s character into the deep concentrated flavour notes and unique taste profile of whiskies.Tequila Terroir & Mezcal RTDs Tequila has firmly established itself as a sophisticated sipping spirit in the last few years, stepping away from just simple party shooting reputation. Premium 100% agave tequilas dominate the market trends, and the focus has shifted from celebrity names to terroir: place, soil and agave. Perhaps the benchmark for terroir-driven tequila is Tequila Ocho. Each of its release comes from a single rancho (estate) within Jalisco, with the label naming the plot and harvest year.Tequila’s younger brother, mezcal, is getting hotter day by day, firmly tied to Mexican cultural identity on a global stage. It embodies craft, artisanal production, and cultural storytelling. It embodies craft, artisanal production, and cultural storytelling. Its smoky complexity and regional diversity from espadín to rarer agave 29 5 0 T H E D I T I O N varieties like tobalá or tepeztate, attract adventurous drinkers and industry’s connoisseurs who seek the most authentic experience. It is about drinking a story, not just a liquid. With the famous Día de los Muertos – The Day of the Dead festival approaching at the end of October-beginning of November, it will be a perfect occasion to raise a small clay cup filled with your mezcal of choice (mine is Ojo de Dios) and remember your ancestors. For the younger cohort of drinkers that favour the fastest growing trend of ready-to- drink (RTD) cocktails for their ‘cocktail experience’ (balanced recipe, real spirits, fun packaging) and convenience, mezcal got a special offering. In the UK Bloody Mezcal Maria was launched this September by a progressive partnership of Ojo de Dios mezcal and Bloody Drinks teams. Sake: Tradition Meets Global Curiosity Sake is undergoing a quiet but meaningful international renaissance. Exports from Japan reached record highs last year. The trend for premium Junmai Daiginjo and Junmai sake started in North America a few years ago. Progressive producers, like Hiro Sake helped modernize the category by refreshing its packaging and attracting younger consumers with lower alcohol content, gluten-free credentials and strong cultural identity. It is now widely available across all Whole Foods Market stores in the US, taking sake consumption to consumer homes and social dinner occasions.This year of 2025, the UK has joined the sake revolution, reporting a huge rise in sake sales and sake searches on the web, with modern sake brands SOTO and KAY gaining UK distribution and focusing on the on-trade customers, and cocktails like sake spritzer and sake martini. To summarise, it’s been a very rewarding year so far across the multitude of spirits categories with some predictable trends, and some that caught me completely by surprise. What is important however, is that provenance, heritage and meaningful drinking are more and more at the heart of our current social culture and drinking choices. Whatever you are drinking now, may it be a glass that tells a story – of place, people and tradition. Good health!

Anamika Joseph In house curator (WSCI) Wine & Spirits Club of India Bottega is the first Prosecco winery to take on a major challenge in the name of absolute quality, which is the result of study and research, as well as long experimenting, to which the agronomists and oenologists of the Bibano di Godega (TV) winery have dedicated themselves for over 3 years. The aim is to seize and fully exploit the potential of a grape variety, the Glera, that can express not only freshness and aromaticity, but also structure and complexity.These are wines of great substance with the characteristics of a true Riserva that, even before the law recognised this typology for Prosecco, Bottega began producing with 12-month fermentation in autoclaves. The result is complex aromas, persistence on the palate and sapidity. These elective characteristics, together with longevity, therefore make these sparkling wines similar to, if not superior to, many established Champagnes. In detail, they are characterised by unique features that elevate their quality all round: Selection of individual vineyards in the most suitable plots among the Unesco Heritage Hills; Glera grapes cultivated with sustainable criteria and harvested only by hand at the moment of perfect ripeness; Pre-fermentation cryomaceration, to fully safeguard the organoleptic charge of the grapes; Ageing in new ‘horizontal’ autoclaves, the result of the most advanced technological research applied to quality oenology; Long fermentation times, to obtain wines with different organoleptic expressions depending on the individual vintages and the different crus. According to long-standing Sardinian tradition, they use only the best cork, harvested from oak bark not higher than 2.5 meters above the ground. They also use an infrared quality control system, developed by Amorim company to reduce the incidence of TCA to zero. They are all Extra Brut sparkling wines, suitable for fine pairings, not only aperitifs, but also tasty first courses and white meats or even game. The idea, born a few years ago and pursued with far-sightedness, aims to give Prosecco a new image and to be a stimulus for the formation of new generations of entrepreneurs, capable of producing even cru of excellence that will be in demand all over the world and served in the best restaurants, both starred and traditional, but all high-class. The top of the range of the ‘Bottega Prosecco Premium Vintage Collection’ line will be the Stardust Gold, vintage 2021, still maturing (250 € retail price per bottle). Meanwhile, another release, vintage 2021, has already been ready for a week. It is Stardust Black (€119 retail price per bottle). With regard to the packaging, the outer surface of the bottle is enriched with 3,000 black crystals, positioned by hand to give a stardust effect. This is an exceptional total-black finish, further embellished by the glittered label and capsule. In just a few days, the first 4,000 bottles have already been sold.Growing demand for premium Prosecco is linked to an increased consumer appreciation for quality and value in sparkling wines. These factors, along with strategic marketing efforts and innovations in production, have convinced both trade and consumers that there is a substantial market for higher-quality Prosecco. They often organize educational events and tastings directed at the press to present the new collection. This way, they can show where they started and what the main aim is. The best way to communicate it is to show pictures of the harvest in the steep vineyards, located in the most beautiful spots of the Conegliano Valdobbiadene area.

THE BUSINESS OF BRINGING GLOBAL SPIRITS TO INDIA : MONIKA ALCOBEV’S JOURNEY FROM IMPORTER TO INDUSTRY POWERHOUSE From a bold vision in 2017 to a game-changing IPO in 2025, Monika Alcobev is transforming how the world’s most iconic labels enter, grow, and thrive in India’s evolving alcobev landscape.Monika Alcobev has rapidly emerged as one of the most powerful forces in India’s premium spirit and wine industry, maneuvering beyond its beginnings as an importer to become the trusted gateway for #OnlyTheBest brands seeking success in one of the world’s fastest-growing alcobev markets .Founded by Bhimji Nanji Patel, Monika Alcobev was built on the belief that India was ready for a new era of premium drinking experiences, and under the leadership of Managing Director Kunal Patel, the company swiftly recognized shifting consumer preferences and set out to bridge the gap between global craftsmanship and Indian aspirations. By curating an exclusive portfolio of #OnlyTheBest brands, Monika Alcobev became the preferred partner for globally celebrated names such as Bushmills Irish Whiskey, 1800 Tequila, The Choya, Diplomatico Rum, The Botanist, Cointreau, Licor 43, Laurent Perrier and many more. “Our journey has always been about more than just importing premium brands. It is about building a platform that allows global labels to truly thrive in India. We have strived to create an ecosystem that understands the complexity of this market, anticipates consumer evolution, and delivers sustainable growth for our partners,” says Kunal Patel, Managing Director, Monika Alcobev Limited. The company’s meteoric rise mirrors the premiumization of India’s alcohol landscape. As consumers increasingly seek authenticity, heritage and quality, Monika Alcobev positioned itself at the forefront of this transformation. Its strength lies not only in sourcing and distribution but also in its deep understanding of brand building and consumer behavior in a complex and highly regulated environment. A major milestone in the company’s journey came with its highly successful IPO in July 2025, which was oversubscribed 4.1 times and marked a defining moment that set a new benchmark for India’s alcobev industry. As the first of its kind to go public, Monika Alcobev established new standards of transparency, scale and strategic ambition.The listing significantly strengthened its credibility among global partners and positioned the company as a preferred choice for #OnlyTheBest international brands seeking a successful foothold in one of the world’s most dynamic markets.Today, Monika Alcobev operates with a strong presence across North, West and South India and is actively expanding into the East, a key region where it aims to reshape perceptions and deepen its on-ground network. With comprehensive solutions spanning regulatory compliance, logistics, marketing and brand building, the company ensures a seamless entry and sustained growth for its global partners. “What we have accomplished so far is just the beginning. Our vision is to maneuver this company into a leadership position not only through the strength of our portfolio but also through the depth of our execution. With a talented team and trusted global partnerships, we are shaping the future of India’s premium alcobev space one successful collaboration at a time,” says Hemang Chandat, Chief Commercial Officer, Monika Alcobev Limited. As global brands view India as a vital growth market, Monika Alcobev stands out as a trusted bridge, uniting local expertise with global perspective. Its steady evolution from importer to industry leader reflects the dynamic transformation of India’s alcobev sector into a more refined, aspirational, and globally connected space.

SAMSARA CONTEMPORARY INDIAN GIN New World Experiments THE CITY OF PINK GIN’S JOURNEY IN INDIA: TURBULENT RISE, STEADY FOOTING Aditya Aggarwal Founder, Spaceman Spirits Lab When I look back to the early days of SAMSĀRA, our ambition was simple, create a gin that speaks of place, that reflects the soil, the stories, the botanicals around us. But the path hasn’t always been smooth. The story of gin in India is a fascinating tale of aspiration, disruption, retreat and resilience. As we unveil the 50th issue of 0 KM at ProWine Mumbai, I want to share my reflections, its ups and downs and how I believe gin is finding a steady foothold in India. The Early Sparks: Imported Prestige, Limited ReachGin has long occupied a niche role in India. In earlier decades, it was largely an imported spirit – British brands, Dutch brands, a touch of colonial legacy that appealed to a small set of connoisseurs and expatriates. It was exotic, aspirational, but distant. Lack of drinking education, underdeveloped cocktail culture, limited distribution and low consumer familiarity all kept gin a fringe category.Even when cocktails began gaining popularity in Indian metros, gin tended to be overshadowed by vodka and rum. The classic gin & tonic, so emblematic in other markets, was often restricted to premium hotels or foreign tourists. Many Indian consumers either didn’t know what gin was or assumed it to be a niche European oddity. The First Surge: Premiumisation & Cocktail CultureThe turning point arrived in the late 2010s, when urban Indian consumers – millennials, globally exposed, socially adventurous, started exploring beyond safe spirits. Cocktail bars sprouted in Mumbai, Delhi, Bangalore and cities began to host mixology festivals, gin dinners, masterclasses. Suddenly gin was the canvas on which bartenders could paint flavours, botanicals, local ingredients, fusions.This wave of curiosity helped premium-and-above gin volumes in India grew by 8% in the 2010s, with expectations of sustained growth over the coming decades. Fast forward to 2025, the broader Indian gin market is now projected to reach USD 1.8 billion by 2030. Even more conservative projections see the market expanding steadily through the 2030s.Craft gin distilleries have played a defining role in this growth. They differentiated by tying their spirits to Indian identity, infusing local botanicals, telling stories of terrain, seasons and indigenous herbs. Brands like Greater Than, Hapusa, Stranger & Sons and Jaisalmer began to break through, earning awards in international spirits contests. The allure of “local but premium” resonated deeply with consumers seeking more than a formulaic drink.The Headwinds: Costs, Regulation, Consumer EducationThe overall journey hasn’t been smooth. Whenever growth accelerates, structural barriers push back.– High input and regulatory costs Gin, more than many spirits, depends on botanical diversity, quality control and thoughtful distilling. But input costs, imported juniper, exotic botanical extracts and premium glass bottles, face steep import duties and shipping overheads. Overheads such as labelling, packaging, logistics, excise and state-level taxes eat into already slim margins. Some states levy astronomical markups or restrict distribution channels, limiting scale.– Regulatory and distribution challenges India’s regulatory environment is fragmented. Liquor is a state subject; every state enacts its own rules on licensing, advertising, transport, retailing and taxation. For a gin producer, expanding across states means navigating a maze of permits, approvals and local politics. Advertising restrictions further constrain consumer outreach; the spirit industry can’t promote itself in conventional ways. In many states, direct-to-consumer shipping is disallowed, limiting reach.– Consumer education & inertia Gin still remains unfamiliar to large swathes of India’s drinking population. Many consumers default to whisky or rum. Even when they try gin, they are unsure how to drink it -neat, tonic, cocktail? This means brands must invest heavily in education, sampling, bartender training, events and collaborations. The cost of awareness is high and many brands burn cash before traction. – Global softness & changing trends Interestingly, while India’s gin story has momentum, globally the gin category has seen some contraction. In markets like the UK and Spain, premium gin sales have cooled and some consumers are gravitating toward other categories or flavoured spirits. This global headwind can dictate import strategies, pricing pressures and investor sentiment. The Resilience: Why Gin Endures in IndiaDespite turbulence, gin has shown a remarkable ability to adapt and evolve in India. Here’s why I believe it continues to survive and even thrive.1. The “canvas” quality of ginGin is a versatile spirit. It’s not fixed to one flavour, one terroir, one style. It allows experimentation. In India, distillers have leveraged this flexibility to incorporate native botanicals – Himalayan juniper, Nagpur orange peel, ashwagandha, local citrus and spices to create identity. These innovations make gin feel Indian, not imported.2. The cocktail wave is still young Indian cocktail culture is nascent compared to mature markets. Many cities still lack enough quality cocktail bars; many drinkers are yet to explore beyond the basic. This leaves significant headroom for gin to grow as a chosen spirit for mixology. Bars and consumers discovering gin now tend to stay, building loyalty.3. Premiumization & “drink better, not more” Indian consumers, especially in the urban class, are shifting consumption patterns. Instead of chasing quantity, many prefer quality. They are willing to pay more for authenticity, craftsmanship and story. Gin fits beautifully into that framing – an artisanal, botanical-rich spirit. That helps it avoid direct competition with bulk spirits and commoditized categories. 4. Strategic partnerships & consolidation Larger spirits houses are recognising gin’s potential. In 2025, Diageo’s Indian arm acquired NAO Spirits, the maker of Greater Than and Hapusa, to expand its premium portfolio. Further, Tilaknagar Industries acquired a 20% stake in Spaceman Spirits Lab, the makers of SAMSĀRA Gin. Such moves bring capital, distribution muscle and legitimacy to craft gin brands. They also signal to investors and the ecosystem that gin is not a fad.5. Normalization Through Familiarity Every restaurant that offers a gin cocktail, every bar that introduces gin flights, every consumer who tastes it adds momentum. Over time, “gin for special occasions” is shifting toward “gin for everyday exploration.” That

DIAGEO INDIA: A RESPONSIBLE GIANT DRIVING PROFIT WITH PURPOSE Ajay Jha A senior Delhi-based independent journalist In today’s world, where consumers are more informed, connected, and socially conscious than ever before, corporations are expected to do more than just deliver products; they are expected to deliver impact. This shift has created a new kind of corporate ethos, one that blends profitability with responsibility, and growth with sustainability. Among the companies leading this transformation is Diageo India, a subsidiary of the global spirits powerhouse Diageo plc.Far from being just another player in the alcoholic beverages industry, Diageo India has emerged as a model of responsible enterprise, demonstrating how a business can thrive financially while contributing meaningfully to society and the environment.Diageo India operates through United Spirits Limited, and is the second-largest spirits company in the world by volume. Its portfolio includes names like McDowell’s No.1, Royal Challenge, Signature, Antiquity,, Black Dog, and Black & White, brands that have become synonymous with Indian consumer preferences. Globally, Diageo PLC owns some of the most prestigious alcohol brands, including Johnnie Walker, Guinness, Tanqueray, Baileys, Smirnoff, Captain Morgan, Don Julio, Ketel One, and Gordon’s. It also holds a significant stake in Moët Hennessy, making it part-owner of luxury labels like Dom Pérignon, Hennessy, and Moët & Chandon.But Diageo India is not just about global prestige. Its homegrown artisanal single malt whisky, Godawan is crafted in Rajasthan and reflects the company’s commitment to local culture, sustainability, and craftsmanship. This blend of global excellence and local relevance is what sets Diageo India apart.A Growing Economic FootprintDiageo India’s contribution to the Indian economy is both impactful and far-reaching. According to a comprehensive study conducted by Pahlé India Foundation, the company generated ₹25,389 crore in revenue in 2024, accounting for 0.074 percent of India’s GDP. Its indirect impact through supply chains, ancillary industries, and employment adds another ₹24,643 crore, contributing an additional 0.069 percent to GDP. Together, Diageo India’s total economic footprint stands at ₹49,032 crore, a figure that underscores its role as a major economic engine.This economic contribution reflects a dynamic ecosystem of manufacturing, logistics, agriculture, hospitality, and branding. Diageo India’s operations stimulate growth across sectors, creating a multiplier effect that benefits both urban and rural economies. Its procurement practices support thousands of small businesses, while its tax contributions help fund public infrastructure and services. Investing in People and Their PotentialDiageo India’s operations span 36 manufacturing units across the country, employing 5,832 individuals directly. But the ripple effect is even more impressive. Over 6.4 lakh people are indirectly employed through its supply chain and allied industries. The company’s commitment to its workforce goes beyond numbers. Employees receive fair wages, medical insurance, paid leave, provident fund contributions, and skill development opportunities. These benefits create a secure and fulfilling work environment, reflected in the high retention rates. Approximately 84.5 percent of factory workers have been with the company for over a decade. A survey conducted as part of the impact study revealed that 97 percent of executives and 92 percent of factory workers reported high levels of job satisfaction, proof of Diageo India’s inclusive and supportive workplace culture.The company has also made significant strides in gender inclusion. Women now make up nearly one-third of the executive workforce, and targeted efforts at plants like Alwar have increased female participation in factory roles. Diageo India’s employment model is not just about jobs. Rather, it is about dignity, opportunity, and long-term growth.A Supply Chain That Builds CommunitiesDiageo India’s manufacturing ecosystem is a well-oiled machine. Of its 36 plants, 30 focus on bottling and distribution, five combine manufacturing and bottling, and one is dedicated solely to manufacturing. These facilities are supported by a vast network of industries associated with activities such as raw materials, packaging, logistics, machinery, branding, staffing, hospitality, and more. This interconnected supply chain ensures operational efficiency and stimulates economic activity across sectors. Agro-based industries linked to Diageo India generated ₹3,956 crore in value and supported 2.9 lakh jobs, while packaging and logistics added ₹4,336 crore and 58,000 jobs. The company’s procurement strategy is designed to empower local vendors and service providers. From sourcing grains and spices to engaging branding agencies and hospitality partners, Diageo India’s supply chain is a facilitator for regional development. Its partnerships with small and medium enterprises help build resilient communities and encourage entrepreneurship.Sustainability That Delivers ResultsDiageo India has made sustainability a cornerstone of its operations. Its distilleries have achieved zero coal status, leading to an 84 percent reduction in greenhouse gas emissions. The company has embraced renewable energy, with several plants sourcing over 95 percent of their energy needs from renewables. Packaging is another area where Diageo India shines. Over 99 percent of its packaging materials are recyclable, and more than half are made from recycled content. The company has also eliminated mono cartons at key facilities, significantly reducing waste.Water conservation is a major focus. At the Alwar plant, Diageo India constructed check dams along the Ruparel River, restoring 40,000 cubic meters of water and raising groundwater levels by 100 to 125 feet. This initiative led to a 30 percent increase in onion cultivation land per farmer and a tenfold rise in farmer incomes. The Nashik plant has adopted the Miyawaki afforestation technique, creating dense green cover and supporting local nursery vendors. These efforts enhance biodiversity, improve the water table, and provide economic opportunities to surrounding communities.Social Impact That Goes Beyond ComplianceDiageo India’s CSR initiatives are diverse, targeted, and impactful. In the financial years 2024 and 2025, the company spent ₹48.2 crore on CSR across multiple states. These efforts focused on water, sanitation, and hygiene, including the construction of 264 sanitation facilities and the provision of clean drinking water in rural areas. Through the Diageo Bar Academy, over 8,500 individuals are trained annually, with plans to reach 12,000 by 2030. This initiative has already generated ₹2 crore in additional income, with a projected ₹10 crore by 2030. Programmes like Saksham provide long-term employment to people with disabilities, while Learning for Life equips individuals with hospitality and

Malay Kumar Rout The founder of WSCI (Wine & Spirits Club of India) Providing clarity to the wine and spirits industry through Vinexpo Asia 2025 highlights the importance of transparency and coordinated action in the global environment that is constantly influenced by political, climate, and economic trends. Held with tremendous success from May 27 to 29, 2025, at the world-famous Marina Bay Sands in Singapore, the event cemented its position as both a powerful commercial accelerator and a strategic venue for market orientation and group understanding.Proving its ongoing relevance and appeal, the 2025 edition drew an incredible 8,998 trade attendees. Under Singapore’s Minister of State for Foreign Affairs and Trade and Industry, Gan Siow Huang, and 15 ambassadors, the opening ceremony quickly underlined the event’s deep roots in economic diplomacy and its ongoing commitment to support free and open trade concepts. This top-level endorsement created a bright ambiance for the three-day exhibit. Rodolphe Lameyse, CEO of Vinexposium, remarked “Today, Southeast Asia stands out as one of the most exciting growth engines for our sector. That’s why Vinexpo Asia matters. Because this is not just where the market meets; it’s where strategies are shaped. Vinexpo Asia brings international producers closer to the pulse of ASEAN markets a region that’s fast becoming central to the future of our industry.” This statement precisely expressed Vinexpo Asia’s main objective: to go beyond the typical trade show format and turn into a strategic engine, a vibrant corporate accelerator, and an all-encompassing knowledge hub. It created an atmosphere wherein possibilities not only appeared but also actively came together into concrete results, so driving growth and drawing attention to the most pertinent recent changes.The Developing Epicentre of Consumption and Business The story of Vinexpo Asia 2025 was closely tied to the rising significance of Southeast Asia, an area that has clearly gone from an emerging economy to a powerful, energetic force inside the world wine and spirits industry. The show very well highlighted the increasing influence of the ASEAN group, which encompasses dynamic economies from Thailand and Vietnam to Malaysia, Indonesia, and the Philippines. Encouraged by robust population growth and an ambitious economic path, this group demonstrated a shared momentum. As Singapore’s Minister of State for Foreign Affairs and Trade and Industry, Gan Siow Huang, articulated “Home to over 600 million people with a rising middle class, the region is expected to become the world’s fourth-largest economy by 2030. The alcohol beverage revenue in Southeast Asia is projected to increase by about 10% from 2023 to 2027″. Acting as a major regional trading hub, Singapore provided ideal circumstances to combine Southeast Asian purchasing power in one, unified place. The intense transactional activity seen all over Vinexpo Asia clearly validated its financial success. Thanks to Vinexposium’s business matching tool, a remarkable 4,253 meetings were carefully coordinated, which resulted in more than 4,000 qualified commercial interactions. Buyers from 60 or more countries arrived, and Southeast Asia was especially well represented. Decision-makers from significant markets including Malaysia, Thailand, Vietnam, Indonesia, and the Philippines affirmed the region’s central nerve point for the occasion, underscoring its significance to world trade. Exhibitors commended the platform’s unmatched ability to generate actual company results. Wilson Khor, Marketing Brand Manager at Luen Heng F&B, said, “It’s always really exciting to be at Vinexpo Asia; being here speeds up the process. ” Director of the Italian Trade Agency (ITA) in Singapore, Giorgio Calveri also commented, “Vinexpo Asia 2025 has proven to be an exceptional platform for Italian wines. The quality of the crowd comprised of highly knowledgeable buyers, distributors, and industry leaders, was truly impressive”, Vivien Gay, Director of International Sales at Silver Oak Winery (United States), told how she met “Asian importers we work with and confirmed some orders; we also met potential distributors from Malaysia and Cambodia, which are countries we are not represented in. ” These testimonials taken together painted a vivid picture of a busy market characterized by the intensity and quality of contacts, therefore confirming Vinexpo Asia’s role as an engine for real commercial growth. Beyond the formal activities, Singapore’s vibrant gastronomic scene offered an ideal context for after-hours networking, seamlessly blending business with intellect and hospitality. The Crucible of Thought Leadership and Creativity Core to the Vinexpo Asia 2025 strategic plan was the Vinexpo Academy, an unmatched educational programme that served as the event’s intellectual compass. From shifting consumer behavior to designing distribution models and the rise of new regional players, the Academy evolved into a dynamic forum for thought leadership with more than 30 specially chosen conferences and masterclasses addressing a range of industry-altering forces. Famous wine communicator Nimmi Malhotra captured its essence: “The number one reason I attend Vinexposium events is Vinexpo Academy, a world-class ideas forum, a space for thought leadership and intellectual growth. “Part of the Academy’s extensive curriculum were deep analysis of market dynamics. Rob Temple and Philippe Chan’s presentations on “Essential Consumer Insights for South Asia” offered crucial knowledge about Asian consumer expectations and buying patterns. Natalie Wang, founder and editor of Vino Joy, revealed new dynamics in this strategically important market by discussing the “China’s Comeback in the Market”.With luminaries like Richard Hemming MW and Jennifer Docherty MW, the “Luxury and Premiumisation in Southeast Asia” conference investigated the rising demand for opulent products and distinctive experiences throughout the area. For chefs, one of the highlights was “Reinventing Pairings: Wine and Asian Gastronomy,” which investigated the great interactions between wine and a number of Asian food kinds.The Academy gave thorough, segment-specific information beyond general trends., which also showcased alcohol-free products, the expanding no/low-alcohol market proof of changing consumer preferences towards healthier substitutes was emphasized. Similarly, the “Be Spirits” project investigated broader trends within the spirits industry. Technological advancements were also a major emphasis in talks including AI-powered vineyard monitoring and the enthralling unveiling of WilliWein, a humanoid robot designed to work as an AI sommelier, highlighting the seamless fusion of robotics and wine expertise.Participants investigated the unique terroir of Tuscany with an emphasis on