45th Edition E- Magazine Blogs

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