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RED RHINO BENGALURU From Features Desk Nestled in Bengaluru’s vibrant Whitefield and Hyderabad’s Hitec City, Red Rhino Craft Brewery has established itself as the premier destination for beer enthusiasts and discerning diners since its inception. The Bengaluru flagship brewery spans three expansive floors of thoughtfully designed spaces, offering breathtaking views of the city’s skyline while masterfully blending urban sophistication with rustic comfort. Following its remarkable success in Bengaluru, Red Rhino Inspired Kitchen, and Craft Brewery opened its second location in Hyderabad, bringing its signature craft brews and culinary excellence to the City of Pearls. The Hyderabad establishment features aesthetically designed interiors to provide an unforgettable experience, with globally-inspired gastronomic creations crafted by celebrity chefs and legendary craft brews developed by Brewmasters Dan Satterthwaite and Nikhil Chavan. “We envisioned creating not just a brewery, but a community space where people could connect over exceptional craft beer and food,” explains Kishore Pallamreddy, co-founder and visionary behind Red Rhino. “Every design element, from our central copper brewing tanks visible from every angle to our garden seating, was carefully considered to enhance the guest experience.” Architectural Excellence The venue’s architectural  brilliance is immediately evident upon entry – exposed brick walls complement polished concrete floors, while strategically placed greenery softens the industrial aesthetic. Floor-to-ceiling windows flood the space with natural light during the day, while ambient lighting transforms the atmosphere into an intimate setting as evening falls. Craft Beer Innovation: From Tank to Table At the heart of Red Rhino’s appeal lies its impressive array of house-brewed craft beers, each created under the watchful eye of its master brewers. Its state-of-the-art brewing system, prominently displayed behind glass partitions, allows visitors to witness the brewing process while enjoying the final product. The brewery maintains five signature beers on tap year-round, including the: • Soulsurfer Hefeweizen — A crowd favorite incorporating 50 percent wheat malt in its recipe. This traditional approach yields a rich and flavorful ale with a distinctive cloudy appearance. The wheat malt contributes to the beer’s smooth texture and enhances its natural sweetness, while the Hefeweizen yeasts add notes of banana and clove, creating a refreshing and satisfying brew. • Bangalore Daze IPA — A classic West Coast IPA featuring flavors of ripe mangosteen and bitter orange. • Black Pearl Stout — A silky, smooth, almost seductive stout enhanced with a heady combination of chocolate, coffee, caramel, and lactose. This complex blend creates the perfect balance of mild sweetness with a robust flavor that packs quite a punch. Seasonal rotations keep the menu fresh and exciting, with limited-edition brews often featuring experimental flavor combinations that push the boundaries of traditional brewing.”We approach brewing as both science and art,” shares Nikhil Chavan, Head of Brewing Operations. “Our core philosophy revolves around respecting traditional brewing methods while embracing innovation. We’re constantly experimenting with local ingredients and unique flavor profiles that complement the Indian palate without compromising international brewing standards. A Culinary Journey to Complement Craft Beer Red Rhino’s dedication to excellence extends beyond its brewing tanks to its kitchen, where culinary creativity matches its beer innovation. Its menu traverses global cuisines while maintaining a distinctly local touch – featuring dishes like the Mutton Sukkah, Chicken Bun Kebabs, and wood-fired pizzas topped with Indian-inspired ingredients.Executive Chef Abhishek, with his background in both European and Indian culinary traditions, has crafted a menu specifically designed to complement the brewery’s beer offerings. “Each dish on our menu has been thoughtfully paired with our beer selection,” explains Chef Abhishek. “We believe the right food pairing can elevate a good beer to an unforgettable experience.”Creating Community Through Shared Spaces Perhaps what sets Red Rhino apart most distinctively is its versatility as a venue. The ground floor buzzes with energy as guests sample flights of beer at the tasting bar. The mezzanine level offers a slightly more formal dining experience, while the rooftop – featuring panoramic views of both cities’ skylines – has become one of the most sought-after sunset spots in both Bengaluru and Hyderabad. The brewery hosts monthly tasting events, brewing workshops, and live music performances, fostering a vibrant community of craft beer enthusiasts. Their popular “Chefs Tables and Brewmaster Evenings” offer patrons an opportunity to engage directly with the chefs and the brewing team, learning about the craft while sampling experimental food and seasonal offerings. “When we founded Red Rhino, we wanted to democratize craft beer in India,” reflects Kishore Pallamreddy.”We’ve created a space where someone completely new to craft beer can feel just as welcome as a seasoned enthusiast.That inclusive approach extends to our staff training – everyone from our servers to our hosts can guide guests through their beer journey.” Sustainability at the Core Environmental responsibility forms a cornerstone of Red Rhino’s operations. The brewery implements a comprehensive grain recycling program, with spent brewing grains donated to local farms. Their water reclamation system has reduced water consumption by over 40% compared to traditional brewing operations.”Sustainability isn’t just good business – it’s essential for the future of craft brewing,” emphasizes Rachana Pallamreddy. “We’re constantly evaluating our processes to reduce our environmental footprint while maintaining the exceptional quality our customers expect.” Looking Forward: The Future of Craft Beer in India As The Red Rhino prepares to celebrate its ninth anniversary later this year, the Pallamreddys share their vision for the future. “We’re seeing a remarkable evolution in India’s craft beer scene,” notes Kishore.”Consumers are increasingly knowledgeable, asking sophisticated questions about hop varieties and brewing processes that would have been rare just a few years ago.” Exciting plans are brewing at Red Rhino as it has just expanded into commercial kegging, bringing its beloved craft beers to bars and venues across Bengaluru, and in bottles at top retail outlets nationwide. “We’re excited to be part of this craft beer revolution in India,” adds Rachana. “Red Rhino will continue pushing boundaries while honoring the fundamentals that have made craft beer a global phenomenon.” Looking ahead, Red Rhino will continue its expansion across India, with brewery and taproom experiences planned for all

COMORIN, MUMBAI From Features Desk Comorin is an award-winning all-day restaurant and concept store that reimagines everyday Indian regional cuisine. With locations in Gurugram and Mumbai, Comorin blends nostalgia and innovation in a thoughtfully designed space that invites exploration of flavours, ingredients, and local crafts. The restaurant’s menu draws from familiar regional dishes, redefined through modern techniques and playful presentation, while its bar features indigenous spirits and house-made infusions. Chef Dhiraj Dargan, Brand Chef at Comorin, has drawn inspiration from homes, street stalls, and regional traditions from Mumbai to Mizoram, reimagined with refined techniques, seasonal ingredients, and playful presentation. Whether it’s comforting small plates, signature mains, or inventive desserts, each dish at Comorin tells a story of nostalgia, curiosity, and culinary craftsmanship. Signature Dishes with a Creative Twist Think Fried Chicken Bun with Calcutta Mustard and Pickle, a nostalgic nod wrapped in a punchy glaze; or the Bombay Pav Bhaji served with Caramelised Onion Pao, taking a street-side classic to new heights. For something fiery and fresh, the Green Chilli Prawns pack a coastal kick, while the Mizoram Black Rice brings a nutty, earthy balance to the table. Every dish is familiar, yet entirely unexpected. Cocktails Rooted in Indian Flavours Comorin Gurgaon also offers a cocktail programme built around local ingredients, in-house production, and seasonal rotations. The menu, developed under Varun Sharma, Head of Bars at EHV International, focuses on efficient preparation methods, sustainability, and the use of regional flavours. Ingredients such as fruits, herbs, and spices are sourced from nearby vendors. The menu changes regularly, based on availability. To minimise waste, the bar repurposes by-products, such as fruit skins and pulp, and uses them to make items like pineapple leather and lemon oleo sacrum, which appear in drinks such as the Ginger Limoncello Cocktail.All core components of the cocktails, including bitters, cordials, liqueurs, and vermouths, are made in-house. The bar uses sous vide equipment for controlled, quick infusions, introduced in 2018 to serve flavourful drinks faster, especially useful for a high-volume service environment. Cocktails fall into three main categories. A la minute and batched options include the Cuban Sour on tap and four bottled cocktails: Ginger Limoncello, Coffee Manhattan, Khus Vermouth (also offered clarified), and Black Russian. Sous vide cocktails use temperature-regulated infusions for consistency and depth. Signature cocktails apply custom methods, for example, a machine replicates the 10-12 minute shake required for a Ramos Gin Fizz. Indian-Inspired Cocktail Creations Several drinks are built around Indian ingredients and references. These include Neer More, inspired by South Indian spiced buttermilk; Walnut Sour, referencing North Indian flavours; Comorin 75, made with Assam tea; and Coffee Manhattan, created using coffee from Chikmagalur in Karnataka . Mocktails follow the same in-house, ingredient-focused approach, with no artificial additives. Highlights include house-made sodas, Coconut White Tea made by cold-brewing white tea with coconut water, and Coconut Licuado made using leftover pulp from the tea. Cold brew coffee is made live using a slow-drip apparatus over several hours. Comorin’s bar programme integrates local sourcing, sustainability, and technique to offer a structured, ingredient-led drinks menu.

LA PIAZZA: NEW DELHI’S SLICE OF ITALY SINCE 1994 LA PIAZZA NEW DELHI From Features Desk La Pizza, the highly acclaimed and award-winning restaurant has become a popular dining choice to locals and visitors alike in New Delhi. Since its opening in 1994, La Piazza’s reputation has been built on great food, an equally complimenting wine list, friendly and gracious service and a quest to provide a warm, inviting atmosphere where guests always come first. Introducing authentic flavours of Italy to New Delhi has always been the driving force behind the restaurant’s enduring success. Synonymous with one of the first Italian trattoria-style dining with a live kitchen concept in the city, La Piazza is also one of the first restaurants to be known to have imported Italian products, as well as introduced customers to little-known Italian wines back then. The emphasis of the restaurant has been on the show kitchen, which features a wood-burning pizza oven that lends a typical flavour to the pizzas, as well as a counter displaying herbs and other food items from the land of this popular cuisine, plus the action created by the chefs as they cook pasta dishes and pizzas. Culinary Highlights The gourmet specialities at La Piazza include the finest vegetarian and non-vegetarian culinary traditions and authentic elements, among them a choice of ingredients and sauces. The Pizza La pizza is the restaurant’s signature pizza, the fame of which has travelled far and wide. Among the pastas, Penne Tossed with Tomato Sauce and Chili is a dish to experiment with, while no meal is complete without a cappuccino, the traditional Italian coffee. The wine list at La Piazza comprises a significant line-up of some unique and fine wines from around the world. Overcoming one of the greatest challenges in the realm of wine and food pairing, La Piazza maintains an effective balance between the grape variety and the ingredients of the restaurant’s dishes. The wines have been chosen specifically because they stand up to the distinct flavours of the cuisine. The ultimate celebration of this is in the nuances that each wine highlights the subtle expression of the grape variety, the terroir, the vintage and the winemaker. A Toast to Excellence The list entails a notable selection of old and new world wines that are true to their origin and reflect their provenance. Synonymous with an Italian drink, two to three Prosecco medley; crisp chardonnay sequence, a good percentage of champagne collection that feature 50% Blac de Blac, 30% vintage and 20% non-vintage champagnes. Fair mention of Italian and Spanish sparkling wines adds to the selectiveness of the list. An exclusive classic vintage selection further enriches the wine list with a catalogue of premium wines with names like Chateau Lafite Rothschild 94 vintage on the top offers.Whether you are in search of a romantic Italian evening, a night out with the family, or a place to hold a delicious gathering with friends, La Piazza will meet and surpass all of your expectations. Their full-service bar combined with its intimate atmosphere, an ever-changing wine list and skilled bartenders is another great dining option in the restaurant. It’s the perfect setting to unwind, have a light meal from the bar menu or simply have a cocktail and great conversation in an environment where no one is a stranger. For great memories, extraordinary food and a family that you can choose to be a part of… La Piazza is the answer. Hyatt Regency Delhi’s La Piazza Celebrates 30 Years with a Bold New Menu La Piazza marks a remarkable culinary milestone as it celebrates 30 years of timeless Italian excellence. In honour of this legacy, La Piazza has unveiled a refreshed menu, crafted to elevate the dining experience with a perfect balance of authenticity and innovation. Curated by Head Chef Fabrizio Berretta, the new menu draws inspiration from a traditional Italian cuisine, spotlighting the finest ingredients and classic techniques with a modern flair. Signature dishes such as Truffle Ricotta Agnolotti Plin, Eggplant Parmigiana, and Sardinian Seadas promise to delight both loyal patrons and new guests. Chief Berretta shares, “At La Piazza, we honour three decades of culinary artistry by embracing innovation while cherishing tradition. Our new menu is a heartfelt tribute to timeless flavours, crafted with a modern touch.” La Piazza is open for lunch and dinner from 12 PM – 3 PM and 6 PM – 11:30 PM. Reservations: +91 99580 96570The menu also introduces vegan and gluten-free offerings like Quinoa Salad with Asparagus and Tomato and Basil Risotto, paired beautifully with classic Italian wines and cocktails. This relaunch is a celebration of La Piazza’s rich past and its evolving future – a promise of legendary taste reimagined. Awards & Accolades • 2022: HT City Hall of Fame Awards – La Piazza – Exemplary Italian Restaurant • 2019: HT Hall of Fame – La Piazza, Iconic Italian Restaurant • Awarded as the ‘Best Italian Restaurant’ by Times Food Guide Awards for 9 consecutive years (since 2006). • Awarded as the ‘Best Italian’ by HT City Crystal Awards (2010–2012).

WINE IN PROGRESS, BENGALURU From Features Desk Often referred to as a wine dive bar, Wine in progress or WIP is a cozy 14-seater bar nestled in The Courtyard which in its own has been in the forefront of culinary enlightenment in the city with the pop ups from relevant chefs from within India and other countries. Since opening its door in Jan 2024, conceptualized by Akhila Shrinivas and Arijit Bose, WIP was well appreciated for refreshing the way wine was consumed and perceived in India. No snobbery, no suits and no long-drawn explanation on wines. Though we have sommeliers on the team we don’t treat ourselves as experts, rather we are on a journey along with the guests who visit us in the vast world of wines. A focus also was to create rituals and a convivial environment where we appreciate wines just like in wine countries old and new without the fanfare. A Bar That Drinks Its Own Name Wine In Progress. We can in no way claim that we are wine experts or gurus. All we know is we love good wines and either hoped to get more variants by glass or just sit and kill bottles withan intention to achieve perfection or be the best-it’s a place for discovery and learning, not just for guests but for us as well. . Whether you’re a diehard Burgundy loyalist or someone who just wants “something cold and pink,” WIP meets you where you are. We want to be a place where people start their wine journey without feeling overwhelmed or judged, but if you are a wine enthusiast we are perfectly capable of taking care of you. It’s a great first step into the vast and ever growing world of vines. Our effort is on great hospitality, right kind of music and fast service. Even our wine fridge, lovingly named Sexy Karen, is unlike regular wine fridges where the bottles are lying down and on drawers. Our wine bottles stand upright so labels are easy to locate and above all appreciate.We have a lot of affection not just for the juice that’s in the bottle but also the effort wine growers and owners take in selecting bottle design and label design that makes them stand out. Meet the Crew The bar crew is led by Ganga, whose curation style is more “let’s make it fun” and less “let’s memorize regions.” Alongside her, you’ll find the energetic trio of Azhar, Nigel and Vyshnavi each with their own wine quirks and preferences, always ready with a pour or a suggestion that hits just right. Coming from varied backgrounds they all have their personalities that come into play while suggesting wines which makes it even more interesting. Together, they are responsible for building the vibe of the venue and keeping the energy up. They also play the role of tough negotiators when the slot timings get over and it’s time to reset the room for the next set of guests coming in for wines. Who knew terrible jokes, fun anecdotes, wine cocktails and the tapas style japanese food make for a great wine drinking environment. Their favorite vinyl to play is Pulp fiction and a chant you will often hear at WIP, we never spit… we always swallow’ a nod to never wasting wine and enjoying every last drop. Killing the Bottle, One Memory at a Time We don’t tell you how to enjoy your wine and pretty much the only rule we have is: drink good wine and have fun doing it. Whether it’s a Lillet Spritzer (the first wine cocktail ever served at WIP, now a crowd favorite) or a full bottle of pét-nat shared with a friend, WIP is about the experience, not the etiquette. Our moto “Kill a Bottle.” It’s a toast, a challenge and a vibe. Come with your gang, polish off a bottle and maybe leave with a new favorite wine or grape variety or a story to tell. The idea behind this was to train the local guests to finish a bottle between two three people which is great as it reduces the requirement to store bottles that may get oxidized and later wasted. It was not common before, but thanks to our selection of wines and pricing them super well facilitated a lot of wine bottles being killed on a regular basis which is great for business. Though tiny, our wine consumption at the bar is very high. If not wines we also have vermouths, port and sake. Activations and Events We like to constantly work with the local suppliers and talents to bring new things and ideas forward relative to the wine industry. These events are however not wine appreciation session as we traditionally know them. We have industry stalwarts, wine growers, sommeliers and wine bar owners from around the world chatting with you during the sessions and give you a peek into their process of appreciating great wines.From “Meet the Maker” sessions with winemakers from around the globe to full-blown bar takeovers with some of the global bests- from Singapore’s wild-child Wine RVLT to Australia’s Killibinbin Wines to our most recent takeover with Vishvas Sidana from Haoma Bangkok, the man behind the world’s best wine list (crowned by Star Wines 2024), we’re constantly mixing it up and sharing our space with wine renegades from around the globe. One of our first ever events was the Brand Slama lightning-round showdown where wine importers pitched their best bottles. The result? A wildly diverse, ever-evolving menu that never takes itself too seriously. The bar lends itself really well to specialized wine events without being super posh. Come in shorts and t shirt and enjoy a great glass of wine with some of the best in the industry. The Vibe? Disco Ball Meets Wine Lab We are a casual wine bar. You don’t need to dress up to come to us and have a glass of wine but if you do dress up that’s

From Features Desk In a move that will delight Indian whisky enthusiasts, Glenmorangie has introduced its celebrated Infinita 18 Years Old single malt whisky to the Indian market. Known globally for its refined elegance and richly layered character, the Infinita is already a decorated member of the Glenmorangie family, with over two dozen international awards to its name. Now, Indian connoisseurs have the chance to experience this complex Highland single malt, which has consistently been praised by some of the most authoritative voices in the world of spirits. From the International Wine & Spirit Competition (IWSC) to the San Francisco World Spirits Competition and the World Whiskies Awards, Glenmorangie Infinita has collected accolades including Double Gold, Gold Outstanding, and Best Highland Single Malt. The decision to bring this whisky to India speaks volumes about the growing appetite among Indian drinkers for premium and finely crafted spirits. And Glenmorangie is not holding back. It offers not only the whisky itself but a refreshed and elegant packaging that reflects the expression’s multi-dimensional soul. The Art of Complexity At the heart of Glenmorangie Infinita 18 Years Old is an intentional and nuanced approach to  whisky-making led by Dr. Bill Lumsden, the brand’s long-serving Director of Whisky Creation. Known for pushing the boundaries of what single malt can be, Dr. Lumsden has helped define Glenmorangie’s contemporary identity.The Infinita is distilled in the brand’s distinctive copper stills, famously as tall as a giraffe. These unusually tall stills help to produce a lighter and more fragrant spirit, which is ideal for capturing the subtle complexities that Glenmorangie aims for. Maturation is key to the Infinita’s profile. The whisky spends 15 years in hand-selected American oak bourbon casks before a portion is transferred into Oloroso sherry casks for an additional three years. After 18 years of patient ageing, the two parts are reunited, yielding a single malt with layer upon layer of flavours – delicate florals, deep fruits, gentle spice, and subtle wood smoke. “For me, Glenmorangie Infinita encapsulates every element of our house style in perfect harmony and is our most deliciously complex creation,” said Dr. Lumsden. “A favourite with whisky lovers old and new, it seamlessly unites subtle sherry-cask hints and woody notes from its great age with our Distillery’s signature soft and fruity character. The result is a beautifully balanced single malt so multi-layered, it’s as if you are drinking a different whisky every time.” A New Look for a Modern Classic With the whisky’s Indian launch comes a striking redesign, one that captures both its heritage and its modern appeal. The bottle now features a copper label that complements the golden hue of the liquid inside. It is housed in a bold blue gift box, dramatically emblazoned with an infinity symbol, an elegant nod to the whisky’s name and the boundless nature of its taste. Glenmorangie has paid close attention to detail. The box opens to reveal a vivid orange interior, a surprise splash of the brand’s signature colour. The bottle’s base includes a subtle swirl inspired by the Tarlogie Spring, Glenmorangie’s water source, and its copper closure mirrors the brand’s towering stills. Beyond aesthetics, the new design also emphasizes sustainability: the bottle is now 12 percent lighter and the gift box is made from a single material to enhance recyclability.Welcoming Indian Palates India’s growing appreciation for premium single malts has been hard to ignore. As the country’s whisky culture matures, brands like Glenmorangie are finding eager audiences beyond traditional whisky strongholds. Smriti Sekhsaria, Marketing Director at Moët Hennessy India, believes this moment represents more than just a new product launch. “The arrival of The Infinita 18 Years Old in India marks a significant moment for whisky enthusiasts,” she said. “This bold new edition not only reimagines the packaging but elevates the sensory experience of the original, amplifying Glenmorangie’s dedication to craftsmanship.” She added, “The Infinita beautifully balances floral, honey, and spiced notes, offering a whisky experience unlike any other. We are eager to share this exceptional single malt with Indian connoisseurs, inviting them to delve into its infinite layers of flavour, and experience a new chapter of Glenmorangie’s legacy.” Where to Find It Glenmorangie Infinita 18 Years Old is now available at select retail outlets in Haryana and Maharashtra, priced at 9,500 and 15,841 respectively. This limited-edition expression will soon expand its reach to travel retail stores across the country, making it accessible to globe-trotting enthusiasts and collectors alike.It is a timely release in a market where curiosity and knowledge about single malts have reached new heights. From at-home collectors to luxury hotel bars, Glenmorangie’s new release is expected to gain a strong following among those who appreciate a dram with depth and story.What’s in a Sip? Every whisky has its tale, and Glenmorangie Infinita tells one with every glass. Its nose opens with tangy, caramelised citrus aromas, layered with a bouquet of honeysuckle, narcissus, and jasmine. The palate brings forth a silky texture, revealing flavours of toasted nuts and spices, followed by notes of dates, figs, and just a touch of wood smoke. The finish is long and evolving, with a dried fruit sweetness gently offset by the dryness from the Oloroso sherry influence. This sensory richness is not accidental – it is the result of decades of refinement and a commitment to quality. Legacy in Every Drop Though recently renamed “Infinita,” this expression has roots going back over 30 years. The original 18-year-old Glenmorangie was beloved for its sherry-forward profile. When Dr. Lumsden joined the distillery in 1995, he began to refine the whisky’s character further, eventually shaping it into the complex, multi-dimensional spirit it is today.Since 2011, this whisky has accumulated 23 global awards. Among the most prestigious are: • IWSC Gold Best in Class, Gold Outstanding, and multiple Golds • Double Gold and Gold at the San Francisco World Spirits Competition • Best Highland Single Malt at the World Whiskies Awards (2015) • ISC Golds and IWC accolades, including Best Single Malt Scotch 18 Year Old (2021)With

Nivedita Bhalla In house curator (WSCI) Wine & Spirits Club of India As you step into Eastern Europe, the air carries a sense of time and history. Moldova, even the sound of the name seems like a suggestion to discover a story that hasn’t been fully revealed yet. Perhaps tired of the usual, well-trodden paths of European travel, your small group of friends decided to seek out something different: a peaceful escape characterized by gently sloping vineyards, truly special wines, and a culture brimming with narratives waiting to be heard. Situated between Ukraine and Romania, this landlocked country is more than just a place to visit; it’s a place where the past feels alive in the very contours of the land.Your first stop, Old Orhei, immediately creates the sensation of entering another era. Imposing limestone cliffs descend sharply towards a river that curves through the landscape, providing shelter to ancient cave monasteries carved deeply into the rock. This is more than just a pretty scene; you can almost sense the presence of the Geto-Dacian people who once inhabited this land, their story seemingly carried on the very breeze that whispers through the remnants of their fortresses. This isn’t simply about ticking off tourist sites; it’s a direct experience of connection to centuries of human history, something you feel rather than just look at. A Rich Blend of Cultural Influences The traditions of Moldova feel vibrant, drawing from Romanian roots yet showing the influence of Ukrainian and Russian cultures. The conversations you overhear flow naturally between languages, each voice contributing to the unique cultural rhythm of the country. This isn’t a place where different identities merge into a single, indistinct whole. Instead, each influence is present in the lively folk music, the energetic dances, and, of course, the food – hearty Eastern European flavors enriched by a touch of Balkan warmth. From the delicate artistry of handcrafted textiles to festivals celebrated across generations, Moldova’s cultural identity feels like something to be lived and participated in, not just observed from a distance. As you journey across Moldova, you begin to notice how layers of history are interwoven into every aspect of the land. From periods of self-governing principalities to the more recent Soviet era, each significant time has left its mark, contributing to the resilient character of the Moldovan people. The impressive Bender Fortress, with its design reflecting Ottoman influences, stands as a powerful reminder of past conflicts and the courageous individuals who defended it. Dotted across the countryside, monasteries such as Căpriana and Hâncu offer glimpses into a deeply rooted spiritual heritage that continues to guide the nation even today. A Land of Wine and Quiet Beauty While the historical and cultural aspects of Moldova are undeniably captivating, it’s also clear that this journey has a strong connection to wine. Moldova, although perhaps not as widely recognized as some other wine regions, is a true haven for those who appreciate the art and skill of winemaking. For a moment, the often-crowded vineyards of France and Italy fade from your mind. Here, seemingly endless rows of grapevines stretch across the rolling hills, their vibrant green providing a striking contrast against the ancient monasteries that perch on the edges of cliffs. Life here seems to move at a more relaxed pace, particularly in the charming villages you pass through. Winemaking in this region isn’t a recent trend; it’s a tradition that stretches back over 5,000 years. Moldova has been an integral part of the wine world for much longer than many realize.Then comes the experience of going underground. This isn’t your typical, run-of-the-mill wine tour; it’s quite different. Cricova and Mileștii Mici aren’t just simple wineries; they are extensive underground complexes, essentially cities dedicated to the storage and aging of wine. Imagine driving through the long, winding tunnels of Cricova, each one named after the specific grape varietals maturing in the cool, dark environment. The sheer scale of it is astonishing – 120 kilometers of underground passages, housing millions of bottles, including rare and valuable collections that once belonged to prominent figures.  Thequiet grandeur of this subterranean world makes you feel like a privileged visitor gaining access to a hidden realm. Mileștii Mici, renowned as the home of the world’s largest wine collection with over two million bottles, is an even more remarkable experience. The air itself feels heavy with the distinct aroma of aged wine, and the hushed atmosphere throughout the cellars enhances the profound sense of history preserved within these underground spaces. This is far more than just a simple wine tasting; it’s a journey deep into the heart of Moldova’s long-standing winemaking tradition. Each sip of wine seems to carry a story, making you feel like a traveler who is uncovering something truly extraordinary and significant. Charm of Family Wineries and Wine Routes Beyond the well-known estates of Cricova and Mileștii Mici, the true essence of Moldovan wine can be found in the numerous family-run, smaller wineries scattered across the picturesque countryside. Each of these wineries possesses its unique character, often shaped by the knowledge and traditions passed down through generations who have carefully tended to the land. At Castel Mimi, a beautiful 19th-century estate, you can wander through elegant halls where the history of the place and the craftsmanship of winemaking beautifully intertwine. At Et Cetera, a smaller, more intimate winery, the owners often share their deep passion for their craft, and their carefully produced wines reflect their profound respect for the land from which they come. Then there is Poiana Winery, somewhat hidden within Moldova’s oldest forest, where traditional winemaking techniques are diligently preserved. Tasting wine in this setting, surrounded by towering ancient trees, creates a powerful feeling of connection to a history that spans many centuries. Moldova has also thoughtfully developed dedicated wine routes, the lush Codru Route, the sun-drenched Ștefan Vodă Route, and the historically significant Valul lui Traian Route, which effectively tie all these experiences together. These routes do more than simply connect various wineries; they

From Features Desk Set in the heart of Bengaluru’s dynamic craft revolution, Mannheim Craft Brewery is not just about serving beer, it’s about crafting purpose. Rooted in the time-honored traditions of German brewing but infused with the curiosity and vibrance of India’s evolving palate, Mannheim Craft Brewery is pushing the boundaries of what it means to be a modern-day brewery. This isn’t just about what’s on tap. It’s about culture, community and a culinary experience that’s shaking up the scene. Brewed With Purpose, Served with Principle Mannheim Craft Brewery’s brewing philosophy is rooted in two things: uncompromising quality and intentional craftsmanship. With up to 17 beer styles on tap, every batch is brewed to German standards and each style reflects a deep commitment to consistency, creativity and clarity of flavor.From the award-winning Helles Lager to complex IPAs, rich Dunkels and seasonal innovations like the Mango Hefeweizen, every pour speaks to a philosophy of substance over gimmicks. This craft brewery’s approach has earned international recognition, including a silver medal at the Asia Beer Championship 2024 for its Berliner Weisse and a bronze for the Helles Lager. Apart from this Mannheim Craft Brewery also is the recipient of the Country Champion Brewery from Asia Beer Championship 2024. But awards, for this team, are just validation of a deeper pursuit: brewing beer that respects the drinker. That same philosophy extends into Mannheim Craft Brewery’s collaboration brews, where creativity meets conscience. A standout is the Unfiltered Millet Lager, developed in partnership with Pune-based Great State Aleworks. Brewed with 30% millet-an ancient yet sustainable Indian grain and 70% premium Pilsner malt, this 4.9% ABV lager is light-bodied, clean-finishing and subtly earthy. It’s part of Great State’s Millet Series, a project dedicated to reviving indigenous grains through innovative brewing. The result? A crisp, session able beer with modern appeal and traditional roots. Mannheim Craft Brewery has also teamed up with Naviluna Artisanal Chocolates, a pioneering Bangalore based bean-to-bar chocolate maker. Known for its terroir-centric approach and deep focus on Indian origin cacao, Naviluna shares Mannheim’s reverence for craft and provenance. The collaboration has produced unique beer-and-chocolate pairings and experimental infusions that explore the synergy between hops and cacao, grain and terroir. Mannheim Craft Brewery continues to stretch the canvas of collaboration and community. A significant international partnership includes one with Dr. Brauwolf, a Swiss craft brewery, bringing a cross-continental blend of precision and passion to select limited-edition brews. Among their most compelling offerings is a Coffee Stout infused with their very own Mannheim Specialty Roast cold brew, merging robust roasted malts with the smooth complexity of specialty coffee; an indulgent example of Mannheim’s flair for fusion. These collaborations are a part of Mannheim’s belief that beer can be more than just a beverage. It can be a canvas for collaboration, a bridge between craft traditions and a platform for storytelling rooted in local excellence. Brewing Team: Masters Behind the Magic At the core of Mannheim Craft Brewery’s success is its formidable brewing team, led by their Master Brewer, Varsha Srinivas Bhat. A graduate of the prestigious VLB Berlin, Varsha combines scientific precision with an uncompromising creative spirit. Her philosophy, “Drink Global, Brew Local,” is more than a tagline-it’s the heartbeat of the brewery’s operations. Every beer that flows from Mannheim’s taps reflects her belief that great brewing is a marriage of technical excellence and cultural relevance.Varsha is backed by a team of brewers who bring both dedication and depth to the craft. Rahul Sanap, the Head Brewer, serves as her right hand in executing the brewery’s bold vision. Rahul’s experience and leadership ensure that each recipe is translated into a consistent, high-quality product across batches. Alongside him is Suraj Khadangale, Brewer, whose meticulous approach to fermentation and flavor development plays a critical role in shaping the character of Mannheim Craft beers. Supporting this core team are Assistant Brewers Chetan Jadhav and Sanket Jamdhade. Trained in the wine-rich region of Nashik, both bring a unique perspective to beer production, blending traditional techniques with modern experimentation. Whether it’s managing the delicate balance of grain and hops or ensuring quality control at every step, their contributions are foundational to the brewery’s daily rhythm and long-term innovation.Together, this tightly knit team brings a rare combination of skill, intuition and relentless curiosity to the brewing floor. Their collective passion transforms ingredients into stories told through pilsners, porters, stouts and saisons; each poured with precision, purpose and pride. Craft on Tap Across the City What began at a sprawling brewing facility in Whitefield has now reached elite taps across Bengaluru. You will find Mannheim’s beers flowing at top-tier venues like Underdogs, Roxie, Tall Oaks, Helen’s Place and many more. Their kegs are also welcomed at iconic legacy institutions such as the Bangalore Club and Indian Gymkhana, where tradition meets refined taste. This kind of placement isn’t incidental rather intentional. It represents a brewing philosophy that pairs integrity with scalability, ensuring that whether you’re sipping a crisp lager at a high-energy taproom or during an intimate dinner at a heritage club, the quality remains unchanged. The Rebels Behind the Revolution What makes Mannheim truly unique is the team behind it-a powerhouse blend of strategic vision, brewing obsession, operational expertise and hospitality finesse.Naveen Menon, the CEO, brings over 20 years of global experience from companies like Siemens and Rockwell Automation. For him, this isn’t just a business-it’s a calling. “No Crap on Tap” isn’t just a brand line; it’s his personal benchmark. “We’re not here to follow scripts,” Naveen says. “We’re here to ask why, challenge norms and build something that lasts.” His brother and Mannheim’s COO, Nikhil Menon, is equal parts creative renegade and logistical savant. From being a heavy metal drummer and founding & running a scuba diving school to being a Siebel Institute-certified brewmaster, Nikhil marries art and precision in a way few operators can. His hands-on approach ensures that each tank and tap run with obsessive perfection. Shankar Subramaniam, Co-Founder & Chief Sales, Marketing & Regulatory Affairs, is a

Malay Kumar Rout in  routmalay The founder of WSCI (Wine & Spirits Club of India) For over a century, the Verband Deutscher Prädikatsweingüter (VDP) has shaped German wine, preserving quality, tradition, and innovation through changing times. Established in 1910, this association of winemakers has played a vital role in redefining how German wines are perceived globally. Faced with mass production and inconsistent standards that once threatened the nation’s reputation, the VDP set strict protocols that restored German wine to an art form by protecting its legacy while raising new benchmarks for purity, terroir expression, and excellence. For those in the trade, the VDP eagle clutching a bunch of grapes is more than just a logo; it’s a mark of integrity, provenance, and craftsmanship. Like Italy’s Consorzios, France’s appellation system, or the Darjeeling Tea certification, the VDP symbol offers a trusted authenticity guarantee. But in Germany, it carries even greater weight, blending tradition with meticulous scientific precision and regulatory discipline – elements that have helped define the country’s wine identity for 100 years.Regional Strength and Identity As a collective of regional associations, the VDP unites eleven distinct winegrowing areas, from the slate-laden vineyards of Mosel to the loess-rich soils of Rheinhessen and Baden. It operates as a federal system, allowing each region to manage its classification, tastings, and marketing while remaining under the oversight of the VDP’s national office in Mainz. This dual structure of national coordination with local autonomy ensures that regional character and the broader German wine reputation remain intact.Membership in the VDP is by invitation only, awarded to estates that consistently demonstrate exceptional vineyard stewardship, commitment to terroir, and mastery of enology. Becoming a member is often the result of decades of dedication, marked by strict yield management, sustainable farming, and consistently high standards, enabling them to earn a place among the most respected achievements in German viticulture. Five Principles That Define the VDP The VDP operates under five core philosophies that have shaped its global reputation: Terroir-Based Classification – Borrowing from Burgundy’s system, the VDP developed a vineyard hierarchy that prioritizes origin over grape variety.This structure includes Gutswein (estate wine), Ortswein (village wine), Erste Lage (premier cru), and Grosse Lage (grand cru), shifting focus from traditional sugar-based categories to site-specific authenticity.Sustainable Viticulture – Long before terms like “organic” and “biodynamic” became global buzzwords, VDP members were actively preserving soil health and biodiversity, recognizing sustainability as an integral part of quality winemaking. Yield Limits – To preserve concentration and balance, the VDP enforces strict production caps, often limiting yields to 50 hl/ha for Grosse Lage wines, ensuring phenolic ripeness, aromatic complexity, and depth in each bottle. Selective Hand Harvesting – Mechanized harvesting is forbidden under VDP standards. Grapes must be hand-picked in multiple rounds, ensuring only the ripest and healthiest fruit makes it into the cellar. Sensory and Quality Audits – Every vintage undergoes blind tastings led by regional VDP panels before wines can carry the association’s emblem, reinforcing trust between producer and consumer.These principles, upheld for over a century, have established the VDP as Germany’s most influential voice in winemaking, influencing national policies and global recognition. A Changing Legacy The VDP’s influence extends well beyond its 200+ member estates, shaping Germany’s wine industry. One of its most profound impacts has been shifting the focus away from the 1971 Wine Law’s sugar-content classification to a terroir-driven philosophy, paving the way for the growing popularity of dry wines (Trocken), especially in regions historically known for sweeter Riesling. Since Germany lacks a government-mandated classification system like Burgundy’s, the VDP established its vineyard hierarchy with Grosse Lage and Erste Lage designations. This framework provided producers with greater transparency and allowed them to present their best sites confidently on the global stage. Today, wines carrying the VDP eagle command premium prices worldwide, reflecting the association’s tireless efforts to elevate German wine from an agricultural product to a collector’s item.How Partnership Benefits New Wineries For new wineries entering a competitive market, authenticity is essential. Joining respected organizations like the VDP offers several benefits:Quality Assurance – Meeting high standards helps wineries build a strong reputation based on skill rather than marketing hype. Market Visibility – The VDP emblem is widely recognized among sommeliers and consumers, making it easier for wineries to gain trust, improve brand presence, and expand to international markets.Collaborative Growth – Membership opens doors to valuable research, industry connections, trade events like VDP Weinbörse, and marketing support, giving wineries opportunities beyond what they could achieve alone.For ambitious vintners, joining the VDP is both a strategic decision and a philosophical commitment – an investment in excellence, heritage, and innovation within Germany’s storied wine tradition. In a conversation, Hilke Dahlem, Co-Managing Director of the VDP, shared insights on the association’s evolving mission, its continued relevance, and how it prepares for the economic challenges ahead. Do the VDP’s strict vineyard regulations create barriers for small producers exploring experimental winemaking? No, because the VDP does not shy away from innovation. We have clear rules on classification and quality standards, but these evolve rather than remain rigid. Wines must reflect their terroir and are produced as traditionally as possible. Wineries invited to join the VDP have already demonstrated their commitment through their vineyard practices and winemaking approach. Trends and new developments are carefully monitored and assessed over time. If they prove sustainable and valuable, we integrate them into our statutes. Our vineyard classification system serves as a model across Germany, with many wineries outside the VDP voluntarily adopting our standards. Our members also produce innovative wines, though some fall outside the formal VDP classification.How does the VDP’s regional and national structure maintain quality while allowing for local variations? The federal structure of the VDP offers several advantages. The national association provides a unified presence, strengthening our voice, increasing international visibility, and enabling cross-regional events.At the same time, our understanding of the best German wine is not about uniformity but ensuring distinct regional expression. A Pinot Noir from the Ahr tastes very different from one in Baden

From Features Desk What does nearly half a century taste like? The answer lies in a bottle of whiskey, one that whispers secrets steeped in time, cradled by heritage, and finally unveiled to the world in what may be the most breathtaking Irish whiskey release to date.In a move that redefines luxury spirits, Bushmills Irish Whiskey has unveiled its oldest and rarest expression yet: the Bushmills 46 Year Old ‘Secrets of The River Bush’, the oldest Irish single malt ever produced. This is not merely a drink; it is a relic of patience, limited to 300 bottles worldwide, each priced at a regal $12,500. For generations, the distillery’s craftsmen have nurtured this liquid history, waiting for the perfect moment to share it with those who understand what it means to hold time in a glass.For Indian connoisseurs, this 46-year-old single malt from Bushmills matters in a way that is hard to explain. It is like holding an original Tagore manuscript you never expected to find. The whiskey is that rare, that carefully made. Regrettably, this treasure will not be found use its 46.3% ABV strength exceeds the maximum allowable limits for commercial distribution. That fact alone makes collectors want it more. When friends gather over glasses of ordinary whiskey, they will talk about this one in quiet voices, the way people talk about things they know they will never own but cannot stop admiring.Some whiskeys are made. This one was earned, year by year, for nearly half a century.A River Runs Through It To grasp the soul of this whiskey, you must first know the rhythm of River Bush, the lifeblood of the distillery since its founding in 1608. The river, carving its path over ancient basalt rock, does not just lend purity to the water. It carries the weight of centuries, a silent witness to every drop of Bushmills ever made. The 46 Year Old is a love letter to this river, capturing its essence in spirit and story.The journey of this whiskey began in 1978, when the spirit was first laid down in Oloroso sherry butts from the Antonio Paez Lobato Cooperage in Jerez, Spain. Unlike modern barrels, which are often engineered for efficiency, these were built to breathe, allowing the whiskey to expand and contract with the seasons, absorbing the wood’s tannins and the sherry’s dried-fruit richness. The result is a whiskey that carries not just age, but the weight of history, craftsmanship, and a legacy distilled through generations.The selection of these particular casks was no accident. Master distillers at Bushmills have long understood that the marriage between Irish spirit and Spanish oak creates something transcendent. Over nearly five decades, the whiskey has drawn out the cask’s deepest secrets: hints of Iberian sunshine captured in grape skins, the vanilla sweetness of carefully seasoned oak, and the subtle spice that only time can reveal. The Alchemy of Time Matured for 46 years, the whiskey has undergone a quiet transformation that borders on alchemy. In the cool, damp climate of Northern Ireland, where sea air mingles with the earthy aroma of malt, the spirit has taken on layers of complexity that warmer climates could never produce. The angel’s share, that portion lost to evaporation each year, has been generous but kind, concentrating the remaining liquid into something extraordinary.The result is a deep mahogany liquid that glows like antique stained glass when held to the light, promising layers of flavor shaped by decades of stillness. Its viscosity alone tells a story, clinging to the glass with the slow deliberation of honey, suggesting the density of flavors waiting to be discovered. A Nose Like No Other Presented in a hexagonal walnut box crafted to mirror the undulating terrain around the River Bush, the whiskey announces itself before the first sip. The aroma rises like incense, a medley of ripe dark fruits, caramel, and sun-warmed apricots, laced with the resinous depth of aged oak. This is not just complexity; it is a narrative unfolding.Beneath these initial impressions lie subtler notes: a wisp of pipe tobacco, the faintest suggestion of dark chocolate, and something almost floral that dances at the edges of perception.The nose evolves in the glass, revealing new dimensions with each passing minute, much like the whiskey itself evolved over decades in its cask.On the palate, the whiskey begins with a gentle embrace of cinnamon, clove, and nutmeg, then unfurls into richer notes of black cherries, sun-dried raisins, and baked plums. Just as the flavors threaten to overwhelm, they settle into a finish of roasted coffee, warm toffee, and toasted oak, long, contemplative, and hauntingly smooth. This is a whiskey that lingers in memory long after the glass is empty. An Heirloom in a Bottle Each of the 300 bottles is individually numbered, an ode to its exclusivity in a world of mass-produced luxury. The presentation is as deliberate as the whiskey itself: a custom walnut case, engraved with gold tracing the River Bush’s path. This is not just packaging; it is a sculpture, a tribute to the land and legacy that shaped itThe bottle itself deserves attention. Its heavy glass base gives it a satisfying heft, while the slender neck invites careful pouring. The label, printed on cotton paper with traditional letterpress techniques, bears the signatures of the master blender and the distillery manager, making each bottle a signed work of art.The Hands Behind the Magic Guiding this release is Bushmills’ Master Blender, Alex Thomas, whose two decades with the distillery have been spent listening to the stories hidden in its oldest casks. For her, aging whiskey is not a science. It is a conversation between spirit and wood, where time acts as narrator and alchemist.Her philosophy centers on patience. Where others might rush a whiskey to market, Thomas believes in waiting for what she calls “the quiet moments” – those points in a whiskey’s aging process when all elements finally harmonize. For this 46-year-old expression, that moment came nearly five decades after the spirit filled its Spanish oak cask.What

Neelu Chandni Guest writer The Tax Free World Association (TFWA) Asia Pacific Exhibition & Conference 2025 was held at Marina Bay Sands (MBS), Singapore, from May 11-15, 2025. The event welcomed 3,039 visitors and featured 216 exhibiting brands across a diverse range of categories, including perfumes, cosmetics, wines, spirits, beers, non-alcoholic beverages, fashion, confectioneries, souvenirs, jewelry, and fine foods. This year saw a record-breaking turnout from Asia Pacific exhibitors. With the theme “Travel Retail Next Generation”, the conference explored how businesses can evolve to meet the expectations of today’s well-informed and discerning travelers. As an essential gathering for the travel retail industry across Asia and beyond, the event hosted 16 of the world’s top 20 global retailers including China Duty Free, Avolta, and Heinemann, Europe’s largest travel retailer as well as major Asian airports like Haneda International in Tokyo, Indira Gandhi International in Delhi, Changi in Singapore, and Hong Kong International Airport. From embracing advanced technology to prioritizing sustainability, the program provided industry leaders with valuable insights and practical tools to stay competitive in a rapidly shifting marketplace. Featuring pioneers and thought leaders, the conference encouraged businesses to not just keep up with change but to shape it, steering travel retail towards a more innovative, inclusive, and purpose-driven future.TFWA President Philippe Margueritte set the tone for the conference by analyzing key challenges and emerging opportunities in the region’s evolving market. Attending his first Asia Pacific Summit as TFWA President, Margueritte reflected on TFWA’s role and revealed exciting innovations coming to Cannes later this year, ensuring the event continues to be the most significant date on the travel retail calendar. Technology with Purpose As younger generations redefine consumer habits, the duty-free and travel retail industry must adapt more than ever. Today’s digital-savvy consumers, with a strong focus on sustainability, value convenience, personalization, and immersive shopping experiences.The opening session featured renowned tech strategist Charles Reed Anderson, who shared insights into how travel retail businesses can use emerging technologies to better meet shifting consumer expectations. He underscored the importance of keeping the human element at the forefront when selecting technological solutions to ensure that innovation enhances intention rather than overpowering it. Future-Ready Travel Retail Asia Pacific remains one of the most dynamic regions for travel retail innovation, offering unmatched opportunities to reshape customer experiences. With the next wave of travelers seeking effortless, personalized, and meaningful interactions, the industry must adapt by integrating smart technology and reimagining retail spaces.Retail visionary Ibrahim Ibrahim, Managing Director of Portland Design and author of ‘Future-Ready Retail’, addressed this challenge. Drawing from his expertise in innovation, consumer behavior, and sustainable design, Ibrahim outlined bold strategies to future-proof retail environments and drive lasting transformation. A total of 216 companies exhibited their offerings across 205 stands, with 54 brands either debuting at the exhibition or returning after a hiatus – including Japanese whisky brand Nikka.Spirits and Alcohol Brands Showcased at the Event Henkell Freixenet, a global leader in sparkling wine, unveiled its diverse range of premium sparkling and still wines in Singapore. Among the highlights was the exclusive Mionetto Aperitivo Kit – available in both alcoholic and non-alcoholic versions – along with the introduction of Freixenet Cordon Negro 0.0% and Rosé 0.0%, catering to the increasing demand for sophisticated alcohol-free options. With a strong emphasis on innovation and premium offerings, the company continues to expand its presence across prosecco, crémant, and low/no-alcohol categories, celebrating special moments with refined craftsmanship.Family Brands Alliance, renowned for its curated selection of premium spirits from independent, family-owned producers, brought a portfolio designed specifically for the global travel retail market. Each brand in the alliance shares a commitment to quality and authenticity.The latest addition, Irish American Whiskey, crafted at Achill Island Distillery – Ireland’s only island-based distillery – stood out for its distinctive aging process, shaped by the region’s unique microclimate. Showcased expressions included a five-year-old Irish whiskey, alongside eight- and 21-year-old single malts. Other brands featured in the lineup included Danzka, G’Vine Floraison, Talbert Whisky, Bache-Gabrielsen, and Pallini.Maison Audry took visitors on a sensory journey with its prestigious collection of cognacs, exclusively crafted from Grande and Petite Champagne eaux-de-vie aged for decades in French oak barrels. The highlight of its exhibit was Collection 78, a rare single-cask release distilled in 1978 from Grande Champagne eaux-de-vie, bottled at 49.4% ABV to preserve its pure character. With only 288 individually numbered decanters available, this collection reflects the brand’s pillars of excellence, rarity, and craftsmanship.Casa Maestri Tequila Distillery, an independent Mexican distillery known for blending tradition with innovation, introduced two standout product lines tailored for global travel retail. Agave Boom RTD Margaritas, crafted from natural ingredients and available in eight vibrant flavors, captured attention alongside Real Deal, a non-alcoholic range designed for mindful consumers looking for the essence of agave without alcohol. These offerings reflect Casa Maestri’s commitment to a dynamic approach to modern tequila enjoyment.Loch Lomond Group presented its full range of whiskies, with its namesake and Glen Scotia scotch whisky brands taking center stage. A major highlight was Loch Lomond’s Remarkable Stills collection, an exclusive travel retail offering that continues to grow in popularity with retailers worldwide. Mast-Jägermeister introduced its latest innovation, Jägermeister Orange, a refreshing ice-cold shot tailored for young adults seeking bold taste experiences. The brand also presented the expansion of Teremana Tequila, founded by Dwayne “The Rock” Johnson, which reached 23 million consumers across 16 new markets within a year. With dynamic consumer activations planned across Asia, Mast-Jägermeister is focused on strengthening its global presence and accelerating its premium portfolio’s growth. Bottega unveiled its Prosecco Premium Vintage Collection, a refined selection that pushes the boundaries of sparkling wine through innovation and precision. Sourced from select vineyards in the Unesco-listed hills, Glera grapes are hand-harvested at peak ripeness with an emphasis on sustainability. The winemaking process incorporates pre-fermentation cryomaceration, horizontal autoclaves developed through advanced oenological research, and extended fermentation lasting up to 12 months. The latest releases, Bottega Black Stardust and Bottega Gold Stardust highlight the collection’s distinct depth and character. Noblewood Group spotlighted