48th Edition E- Magazine Blogs

PERSONALITY OF THE MONTH Ganesh Iyer, India’s first certified Water Sommelier, brings nearly three decades of expertise in the fine waters industry. Having led global brands like Evian, Himalayan and Qua, he now spearheads VEEN in the Indian Subcontinent. Trained at Doemens Academy, Munich, he champions water as a sensory, culinary and cultural experience. Can you elaborate on how your professional endeavours contribute to your overall sense of fulfilment and happiness? For me, true happiness lies in doing what I genuinely love. Being stuck in a role without passion breeds demotivation, even depression. Purpose drives everything I do—supported by the financial stability it brings. When I became India’s first certified water sommelier nearly a decade ago, my mission was threefold: 1. Create awareness about the sanctity of water in daily life. 2. Highlight water’s role in fine dining and culinary experiences. 3. Showcase how water can enhance beverage revenues for restaurants. Achieving these objectives has given me both fulfilment and happiness. Reflecting on your career trajectory, what pivotal moment or decision stands out as a defining factor in your success? I see success not as a destination but as a journey, and my 30 years in the HoReCa industry have been truly fulfilling. A defining moment came in the late ’90s with the relaunch of Evian in India, when I realized how something as elementary as water could transform the culinary scene and impact every beverage, given that 90% of them are water-based. That curiosity became the turning point, leading me to explore the deeper role of water as a beverage. Which alcoholic beverage holds a special place as your favorite indulgence? Indulgence to me is an addictive word and carries a negative connotation and therefore would not like to term it as indulgence but yes a nice Islay in this kind of weather coupled with vintage music is always welcome. Share a behind-the-scenes glimpse into a memorable project or collaboration that brought together your passion for both beverages and another interest or field. One memorable project was launching VEEN-the first natural mineral water in premium glass packaging in India. At the time, we didn’t realize we were setting a trend, but that initiative paved the way for hotels and brands to adopt glass bottles. In hindsight, we became the torchbearers of India’s glass water bottle industry. Looking ahead, what legacy do you hope to leave behind in the industry, both personally and professionally? I don’t view legacy as something to chase—it feels like hubris to worry about being remembered after we’re gone. What matters to me is whether the initiatives I’ve launched spark meaningful conversations and create impact today. If those ideas continue to resonate beyond my presence, that’s legacy enough. My true gift is sharing knowledge and purpose while I have the privilege of being here.

India’s luxury spirits landscape reached a defining milestone with the launch of Amrut Expedition, the country’s oldest and most expensive single malt whisky, unveiled exclusively through Monika Alcobev Limited at Bangalore Duty Free. As the preferred travel retail partner, Monika Alcobev has once again reinforced its leadership in shaping India’s premium alco-bev narrative. With a price tag of over USD 12,500 and a strictly limited release of just 75 bottles worldwide, Amrut Expedition represents a bold statement of Indian craftsmanship on the global stage. Only nine bottles are available in India, with a milestone three allocated to Bengaluru’s Kempegowda International Airport (BLR Airport). Crafted over 15 years, the whisky matured first in European sherry casks for eight years, followed by seven years in American ex-bourbon casks, resulting in a liquid of rare depth and elegance. Each collector’s edition is encased in a handcrafted wood-and-metal box, complete with a silver peg measure, authentication card, and NFC chip, underscoring exclusivity and authenticity.“Launching Expedition via travel retail with Monika Alcobev ensures it reaches discerning global consumers who value heritage and authenticity,” noted Rakshit N. Jagdale, Managing Director, Amrut Distilleries.For Kunal Patel, Managing Director of Monika Alcobev, the partnership reflects a broader vision: “Expedition is a truly rare release, one that showcases the finest in Indian whisky-making. At Monika Alcobev, we take pride in driving innovation and setting new benchmarks in the distribution of premium spirits.”Amrut Expedition marks a milestone in India’s alco-bev journey, and with Monika Alcobev leading its travel retail debut, Indian whisky enters a bold new era.

E&A Scheer Just a few years ago, telling a serious collector that rum could rival a premium single malt would have earned you a pitying look. Today, however, rums such as Holmes Cay’s Infinity, priced around £1,500, and The Last Drop 1976 Very Old Jamaica Rum, fetching over £3,000, showcase the category’s soaring value. No longer perceived as Rum pirates’ grog, we shall explore how Rum has been transformed into the liquor industry’s most dynamic, innovative, and exciting premium category. Far more than marketing hype, a fundamental reimagining of Rum is driving a continued revolution in the category. Innovative techniques, sophisticated flavours, sustainable production, and stunning packaging: rum is indeed stepping into the limelight, and market trends reflect this momentum. The global rum market is forecasted to grow from $14.6 billion in 2024 to $15.41 billion in 2025, representing a compound annual growth rate (CAGR) of 5.5%. (Source: Research and Markets) This growth can be attributed to seismic consumer and industry shifts. Rum is being taken more seriously than ever, and these days, the experience is as much about sipping and savouring as mixing and shaking. The trend to premiumisation is driving demand for quality, craft, and aged rums, especially among adventurous millennials open to new experiences and unique tastes. The Asia Pacific rum market hit $7.31 billion in 2024, with India leading the way at $2.53 billion (34.6% of sales), and according to IWSR, it is projected to grow by an impressive 35% CAGR by 2030. India is set to become APAC’s second-largest premium plus Rum market, fuelled by a large population with rising incomes, and booming craft distilleries catering to urban, affluent consumers. The playground of innovation Distillers have seized this opportunity, experimenting with heritage sugarcane varieties, wild fermentation and even multi-barrel maturation. The results are challenging traditional preconceptions with myriad expressions worthy of contemplation rather than mere consumption. Rum also stands to benefit from the premiumisation of sectors such as ready-to-drink (RTD). Its quality and sheer versatility make it an ideal alternative to tequila and vodka as a base for RTD products. And with sustainability high on the consumer agenda worldwide, rum producers are responding with smarter and more sustainable practices, ranging from recycled bottles to fair trade initiatives, and to minimalist packaging. Rum Goes Global Originating from molasses waste on Caribbean sugar plantations, the first Rums were rough, potent, and mostly valued for preserving sailors’ health rather than satisfying their palates. The British Navy’s legendary ‘daily tot’, a tradition that continued as late as 1970, whereby every sailor was entitled to one eighth of an imperial pint (71 ml) of rum as part of their daily ration, cemented the drink’s reputation as functional rather than finessed. Think liquid courage rather than liquid art. How times have changed… From Philippine cane fields to Indonesian spice islands, producers are crafting a world of tastes and styles. Today, rum is thriving in dozens of countries around the globe as new distillers in unexpected regions add to the diversity of styles and flavours on offer. Let’s take Britain as an example. A nation of Rum drinkers? Sure. But distillers? Perhaps not. Yet a new generation of distilleries is producing some serious contenders, with many following a model shaped by the more traditional gin production process. On the other side of the world, Australia has seen a rapid increase in the number of Rum brands on offer. The US is also getting in on the act, experiencing a resurgence in rum distillation and consumption; after all, rum distilling was an indelible part of the North American economy during the colonial era. Japan’s entry epitomises this revolution, bringing its renowned precision and fermentation expertise to the table. Early releases suggest that some Japanese Rums could become as coveted as the country’s whiskies, sooner rather than later. It is fascinating to witness how rum production has expanded far beyond its traditional Caribbean roots. Each region brings its own terroir, techniques and traditions to really enrich the diversity of the category. From a procurement perspective, this evolution opens up exciting opportunities to source distinctive Rum profiles and support local producers worldwide,” Marjon de Haan, Chief Procurement Officer at E&A Scheer, says. Rum’s global expansion has crystallised around three common styles, each reflecting distinct influences and production philosophies: Spanish-style rum: pursues elegance through column distillation and extensive filtration. Brands like Diplomático and Zacapa exemplify this style: smooth, approachable expressions that prioritise refinement over raw character. The Spanish approach treats rum as a fine spirit first, party fuel never. English-style rum: embraces controlled chaos. Pot distillation and extended fermentation create ester-rich, funky expressions that celebrate rum’s wild side. Jamaican heavyweights are known for their vibrant, ester-rich profiles, which often split opinion. Some crave that tropical intensity. Others steer well clear of it. French-style (Rhum Agricole): represents purist philosophy. Using fresh sugarcane juice rather than molasses, producers in Martinique and Guadeloupe create grassy, terroir-driven expressions protected by strict appellation controls. Rum’s answer to single malt whisky is uncompromising, distinctive, and occasionally challenging. Crystal Clear to Liquid Gold: A World of Variety Modern rum’s range of styles and flavour profiles defies easy categorisation. From crystal-clear ‘light rums’, with their clean sugarcane character ideal for sophisticated cocktails, to decades-old ‘Caribbean rums’ that develop cognac-like complexity through tropical barrel ageing, the spectrum is vast and endlessly fascinating.Regional specialities add even more depth. Indonesia’s Batavia Arrack, technically distinct from traditional rum yet sharing sugarcane ancestry, uses local red rice in fermentation to create funky, fruity notes. Brazilian Cachaça and Martinique’s Rhum Agricole, both made from fresh-pressed sugarcane juice, offer earthy, grassy, and vibrant profiles that stand apart from molasses-based rums. The sheer variety of rum styles is part of its allure. Light or silver rum, typically distilled from molasses in a column still, is versatile, neutral, and a favourite in cocktails. Heavy rums, also known as high-ester rums, are robust and aromatic, prized both in drinks and in the flavour & fragrance industries. Aged rums, matured in wooden barrels for

From Features Desk On August 10, the Tulleeho Tequila Club, the first Tequila Club in India, in collaboration with 1800 Tequila, held the first edition of Teq Tales: an immersive experience for tequila lovers, industry professionals and select members of the media. The event was hosted by Miss Margarita, a renowned fine dining Mexican restaurant and cocktail bar in Gurugram. As the evening began, guests were welcomed with a Blueberry Pickle Tonic, an unexpected but refreshing reinterpretation of the tequila highball. Latin music filled the air and true to the moment, elegantly prepared delicatessens like jackfruit quesadillas and guacamole & chips floated around among a sea of revelrous guests; the stage was set for an evening of discovery and camaraderie. The first session of the evening, titled: An Insight into 1800 Tequila, was led by Ajay Nayyar, an educator and veteran in the Indian hospitality and spirits industry. His talk guided the audience through the history and heritage of the craftsmanship behind 1800 Tequila, Mexico’s most celebrated spirit. This was followed by the eagerly awaited guided tasting session, where guests had the opportunity to appreciate tequila as a fine spirit with layers of complexity. During the session, guests explored the nuances of three varieties of 1800 Tequila: the crisp & citrusy 1800 Silver, the mellow & warm 1800 Reposado and the rich oak-aged 1800 Añejo. The highlight of the evening was a DIY cocktail session, where the guests rolled up their sleeves as Nayyar walked them through two cocktails: the bold & zesty Spiced Paloma and the timeless Tommy’s Margarita. Between sessions, Tulleeho’s signature version of the picante cocktail: the OTP (Our Tulleeho Picante) was served, adding a fiery and refreshing kick to the mix. As the evening proceeded, Miss Margarita’s kitchen delighted guests with a variety of expertly crafted tacos, infusing the evening with a satisfying culinary dimension. The balance of skilfully crafted drinks, gourmet food and delightful conversations created an atmosphere that was both intimate and festive. Among the tequila enthusiasts present were some of the city’s most respected voices in food & beverage, including Sahiba Gursahaney, Pallavi Singh, Amit Pahuja, Siddharth Jalan and Tanu Ganguly, whose presence added to the spirit of discovery and celebration. At the end of the evening, every guest carried home not just memories, but also a specially curated giveaway kit including: a bottle of OTP cocktail mix, a recipe card, coasters and a lapel pin; a perfect set of reminders and instructions if the guests were ever in the mood to recreate the evening at home. The first edition of Teq Tales was more than just an event; it was a celebration of tequila culture in India. By blending storytelling, tasting, hands-on cocktail making and social camaraderie, Tulleeho Tequila Club successfully displayed how tequila deserves a place on every discerning drinker’s shelf. For Tulleeho and 1800 Tequila, this was merely the beginning of a spirited journey that promises to grow bigger, bolder, and more flavourful with each chapter of Teq Tales.

Nivedita Bhalla In house curator (WSCI) Wine & Spirits Club of India If you’re tired of giving your friend a bottle of sparkling wine to warm up at home, I have the perfect recipe: slushy, fruity and slightly carbonated, with pineapple and passion fruit notes. The Gatao white wine is a semi-dry variety produced in Portugal’s vinho verde region. A special combination of grapes defines the flavor of the wine: Azal, which has a crisp, tart taste because it is very acidic; Pedernã, which is also called Arinto, is the most important type of grape because it makes the wine taste fresh and like it has minerals; Loureiro is a grape that is often compared to Riesling because it smells like flowers and citrus. It makes the wine taste richer and like it has a bitter almond note; Trajadura is usually used in blends to give the wine a richer texture and smells like pear and citrus. In 2013, the Decanter World Wine Awards also gave it a Commended award, and in 2010 the International Wine Challenge awarded it a Silver medal.Brothers António and Francisco Borges established Sociedade dos Vinhos Borges in 1884. Starting as a trading firm, it quickly became one of Portugal’s most well-known wine makers and, by the late 19th century, it had achieved worldwide fame. Early success in Brazil and a focus on investing in vineyards and production quality saw Borges register several famous brands in the early 1900s, including Gatão (which is available in the Indian market), Pérola, Trovador, Fita Azul, Borges, and Lello, many of which are still successful today. The company has expanded its focus to Port and sparkling wines over the years, winning several awards, and has also moved into spirits. Borges joined the José Maria Vieira (JMV) Group in 1998 to update operations, concentrate manufacture at Lixa, and boost home and export markets. Borges is still well-known today for its quality-driven winemaking and ongoing contribution to Portuguese wine heritage.Some sparkling wines just refresh, while others carry you away, raising the senses with each pop of a bubble. Gatao Sparkling is in the latter group. Its pale straw-yellow color shines with expectation, and with the first pour, a stream of tiny bubbles rises like starlight flickering on water, a beautiful invitation to the delights to come. Gatão Sparkling is a symphony of Portugal’s local grape types.Gouveio’s vivid acidity and citrus edge help it to set the tone with brightness and vitality. Malvasia-Fina gives the palate a delicate roundness and floral notes while also softening the ensemble. Arinto, the backbone of Portuguese whites, provides strong acidity and a mineral backbone that guarantees freshness in every sip, while Côdega, which is aromatic and expressive, adds orchard fruit and subtle spice. Moscatel, the most fragrant of the bunch, ultimately crowns the wine with a perfumed lift of orange blossom and ripe grapes, giving a playful sweetness that stays but not overpowers. Delicate floral notes, a touch of white blossoms entwined with vivid citrus zest and a hint of ripe stone fruit start the scent. The wine opens out on the tongue with a velvety smooth texture, where freshness and softness combine beautifully to provide a sensation that is both vibrant and sophisticated. While a delicate mineral sweetness softens its strong acidity, the exquisite stream of bubbles improves its crisp character and results in a long, clean, and really satisfying finish. This expressive profile has been noted on the world scene. Gatão Sparkling has been awarded a Gold Medal at the International Wine Challenge and received a Seal of Approval in Japan, distinctions that prove what the senses already knew this is a wine of note. Its beauty makes it a great aperitif since it can shine alone but its adaptability lets it enhance pairings as well. Among the wines that narrate place and history, Gatão Red occupies a particular position on the table. It is a brand that has been a worldwide ambassador for Portuguese winemaking since 1905. It comes with more than just flavorit comes with history. The wine has a ruby tint in the glass, which suggests the freshness and vitality that is yet to come. Often hailed as Portugal’s noble grape, Touriga Nacional gives structure, floral undertones, and a hint of spice. Tinta Roriz (also known as Tempranillo in Spain) brings strong fruit, powerful tannins, and depth of earthiness. Tinta Barroca softens the mix with ripe berry notes, and Touriga-Franca, which is known for its elegance, gives it a soft body and a lift of red fruit fragrance. Together they make a wine that is rich but light, decadent but humble. Gatão Red meets with fresh red fruits, cherries, raspberries, and a hint of plum on the nose. Faint floral whispers and traces of spice also mix. The wine glides with amazing grace on the tongue, providing luscious fruit tastes. It moves with an airy lightness, its tannins well-integrated, giving the impression of silk lightly brushed across the tongue. It is full-bodied in nature but never heavy. From beginning to end, vivid acidity keeps the wine fresh; the finish is clean, rounded, and gratifying with graceful punctuation that hangs just long enough to inspire another taste.You might be wondering whether there is a tale behind that inquisitive cat on Gatão’s label; let me satisfy your curiosity. From its early 20th-century origins, the cat has wandered with the brand to become a clear sign of fun and charm. Designer Rita Rivotti gave this cat a contemporary stage in 2019, updating the packaging with clean geometry and old-school textures while maintaining the well-known emblem front and center. The outcome is a bottle appropriate for a rooftop party, a picnic blanket, or elegantly placed on a seaside table, both classic and modern.Still, Gatão Rosé’s appeal goes beyond looks. Inside the bottle is a careful statement of Portugal’s winemaking past, made from noble grapes Touriga Nacional, which is known for its floral depth, and Tinta Roriz, which is known for its vivid red fruit and

Ajay Jha A senior Delhi-based independent journalist India’s relationship with beer stretches back further than most people realise. Long before the British introduced European-style brews in the 18th century, indigenous communities across the subcontinent were fermenting grains like rice and millet to create beer-like beverages. These traditional drinks, known as sura, handia, and apong, were deeply embedded in rituals and social customs, especially in tribal regions of the Northeast and Central India. The formal beer industry began in 1830 when Edward Dyer established India’s first brewery at Kasauli in Himachal Pradesh. It produced Lion beer, which holds the distinction of being Asia’s oldest beer brand. The industry expanded under colonial influence, with breweries opening across India.In modern times, strong beer has emerged as the undisputed favourite among Indian consumers. With alcohol content typically ranging from 5 to 8 percent, it accounts for more than 85 percent of all beer sold. Strong beer offers better value for money, delivering a stronger buzz at a lower cost. Major breweries have capitalised on this.Before strong beer became mainstream, some drinkers would mix regular beer with whisky to enhance its potency. This was a popular workaround for those seeking a kick without spending too much. The Indian beer palate is changing fast. Urban consumers, especially younger generations, are exploring styles like lager, wheat beer, stout, ale, and India Pale Ale. One persistent myth is that darker beer is stronger. In reality, colour has little to do with alcohol content. A stout may look intense, but could have a lower ABV than a pale lager. As consumers become more informed, such misconceptions are fading, paving the way for a more nuanced appreciation of beer.The Rise of Craft and the Changing Market India’s beer mThe Rise of Craft and the Changing Market India’s beer market has transformed dramatically in the past decade. Once dominated by a few legacy brands, it now includes domestic giants, international players, and a growing tribe of craft arket has transformed dramatically in the past decade. Once dominated by a few legacy brands, it now includes domestic giants, international players, and a growing tribe of craft brewers. The market is valued at over ₹40,000 crore, with annual consumption crossing 300 million cases. While domestic beer still holds the lion’s share, imported beer is gaining ground. Global brands like Budweiser, Heineken, and Corona are now brewed locally through joint ventures and licensing agreements. This reduces costs and makes premium beer more accessible. The explosion of microbreweries across the country has added to the excitement. Several states have relaxed licensing norms, encouraging entrepreneurs to set up brewpubs and taprooms. These establishments offer freshly brewed beer with distinct flavour profiles. Young consumers are drawn to the authenticity and variety that craft beer provides. Beer Beyond the Bottle One of the most striking changes in India’s beer culture is how it has broken free from old social and seasonal constraints. Not long ago, beer was seen as a casual summer drink. Come winter, it would quietly retreat, replaced by whisky and rum. That perception is fading.Socially, beer has become more inclusive. It is no longer confined to college parties or roadside bars. Professionals sip it at networking events, couples enjoy it on date nights, and families might share a pint at brunch. The stigma once attached to beer drinking, especially for women, is gradually eroding.Beer was not always popular in India. As more Indians started travelling, working in global companies, or studying abroad, they were exposed to different drinking habits.Slowly, beer started showing up at parties, restaurants, and weekend hangouts. It was lighter, easier to drink and did not carry the same social baggage as hard liquor. The arrival of microbreweries in cities like Bengaluru, Pune, and Gurugram saw the rise of places that brewed their own beer. These places offered new flavours like wheat beer, fruity ales, and strong stouts. They became places to hang out, listen to music, and try something new.Women played a big role in this shift. As public spaces became more open and inclusive, more women started drinking socially. Beer, seen as less intimidating than hard liquor, became a popular choice. A New Era Brewing India’s beer story is no longer just about the kick. It has become craft, culture, and choice. From ancient tribal brews to modern microbreweries, the journey now reflects a broader shift in how Indians engage with taste, identity, and social experience. As consumers grow more discerning and inclusive spaces continue to flourish, beer is shedding its old stereotypes and emerging as a symbol of urban sophistication and creative expression.The road ahead is both promising and complex. Regulatory hurdles and market pressures remain, but so does the spirit of innovation. Whether it is a crisp lager on a rooftop in Mumbai, a smoky stout in a Bengaluru taproom, or a millet-based brew reviving indigenous traditions, Indian beer is evolving into something far richer than a beverage. And as more Indians raise their glasses, not just to drink but to discover, this curious case of Indian beer is turning into a celebration of possibility. Cheers to that.

MEZCALITA MUMBAI From Features Desk Walk past the stately colonial facades of Churchgate, Mumbai, and through the lime green double doors of Mezcalita, and you’ll find yourself instantly transported, not just geographically, but emotionally into the vibrant, high-spirited heart of Mexico. Mezcalita isn’t merely a restaurant; it’s a love letter to Mexican culture, told through food, drink, art and soul. The Visionaries Behind the Fiesta At the helm of this dynamic cantina y tequila bar is Rizwan Amlani, a man whose journey reads like an adventure novel. A former DJ turned culinary artisan, Amlani is best known for pioneering DOPE Coffee – one of India’s first third-wave coffee brands – and for pushing the boundaries of dining culture. Together with Vicky Singh, Partner at Slink & Bardot, the duo dreamed up Mezcalita as a space that reflects the lesser known yet deeply authentic sides of Mexican cuisine.“Mezcalita is about discovery,” says Amlani. “We wanted to bring the true flavours of Mexico – not just the tacos and burritos people know, but the stories, the rituals and the heritage that breathe life into every dish and drink.” A Culinary Maestro from Mexico City To translate that vision onto the plate, Mezcalita turned to Executive Chef Pablo Benitez, a culinary veteran from Mexico City. With over two decades of global experience, from the iconic Le Cirque to academia in pre-Hispanic cuisine, Benitez brings gravitas and authenticity to Mezcalita’s kitchen.His culinary philosophy is rooted in storytelling. “Every dish has a soul,” he says. “At Mezcalita, we don’t just serve food. We serve narratives from Oaxaca, Yucatán, Baja California – flavours that carry generations of tradition.” From his days apprenticing in French fine dining to educating future chefs at Universidad del Claustro de Sor Juana, Chef Benitez’s passion remains anchored in celebrating Mexican heritage with creative finesse. His arrival in India marks a cross-cultural milestone – blending local curiosity with Mexican pride. A Menu That Moves from Street to Soul The menu at Mezcalita is a vibrant mosaic. It begins with multiple versions of guacamole and ends with playful desserts like the Tres Leches de Cereza or the Frozen Berry Soup – a visual and flavourful delight. In between, expect an exhilarating range: from Portobello-Trumpet Panuchos (a mushroom based delight from the Yucatán Peninsula) to Habanero Prawns that arrive with fair warning for their fiery kick. There’s also the Birria Taco, Mexico’s beloved hangover cure, and the Cottage Cheese Torta de Chilaquiles – a local favourite reimagined for vegetarians.The Mexi-Conscious section – a thoughtful nod to health-conscious diners, features avocado buns, adobo vinaigrettes and power-packed bowls without compromising on flavour. Whether you’re a seafood lover or a plant-based eater, Chef Benitez ensures each dish carries depth, spice and soul. Liquid Gold: Mezcal, Tequila & More Of course, no Mexican fiesta is complete without its spirit animals – mezcal and tequila. Mezcalita’s bar is a shrine to agave in its many avatars. Small-batch spirits sourced directly from Mexico are artfully arranged on lime green box shelves, resembling sacred artefacts in a temple of indulgence. Signature cocktails like the Cha-Chinga (with charred cucumber and bird’s eye chilli), Oaxaca to Osaka (a mezcal-sake fusion) and La Pomela (mezcal meets grapefruit and Campari salt) speak to a bar programme that is both experimental and rooted. Groups can opt for shareable Muy Grande pitchers or even the theatrical Margarita Tower – a towering tribute to the Mexican way of celebrating everything with friends and fire. Even the non-alcoholic options hold their own, from Agua de Jamaica (hibiscus iced tea) to Horchata (cinnamon-almond rice milk cooler), these drinks prove that Mezcalita is as much for sober hedonists as it is for cocktail connoisseurs. A Design That Dances with Culture Every corner of Mezcalita is soaked in symbolism. Conceptualised as a non-clichéd Mexican space, the interiors are vivid without being garish, and spiritual without being saccharine. Colourful murals by Mexican artist Senkoe known for blending sacred geometry, nature and mythology fill the walls with stories, not just art. The pièce de résistance is the bar altar, transformed into a sacred homage to the agave plant. It evokes pagan mysticism with ritualistic items, while overhead crepe Mexican flags form a floating canopy – turning every drink into a minor celebration. A Cultural Catalyst in Mumbai’s Dining Scene Mezcalita doesn’t just introduce Mexican cuisine to Mumbai – it elevates it. It’s a place where stories are told in salsa verde, where margaritas come with cultural context, and where the walls speak in Mayan metaphors. More than just another restaurant, Mezcalita is a cultural bridge – built by passionate people who understand that the future of dining lies not just in fusion, but in authentic immersion. With its doors open daily and its bar stocked with the spirit of Mexico, Mezcalita invites diners to not just eat or drink, but to experience. Whether you’re sipping a smoky mezcal under a sky of papel picado or biting into a taco whose recipe goes back centuries, this is one journey worth taking – again and again.

CONVERSATION ROOM, KOLKATA From Features Desk There’s something deeply comforting about finding a place that allows you to breathe, think, and be yourself without any pressure. That’s exactly what Conversation Room on Chowringhee Road turned out to be for me. A bar, yes-but not in the conventional sense. This wasn’t just about drinks or food or music. It was about people. It was about moments. It was about presence. Right opposite the Nehru Museum, the facade was subtle, almost whispering to step in than shouting for attention. And once I did, it felt like the kind of place that might as well have existed in my imagination-an unpretentious cocoon in the heart of the city. The Vibe: Where Comfort Meets Global Cool What struck me first was how beautifully intimate the space felt. At 3,000 square feet, it’s not small, but it’s not trying to be grand either. With just 88 covers, you get a sense that every seat matters.It’s designed like a neighbourhood bar but carries the soul of a global cocktail destination. Think Brooklyn meets Bandra-but in Kolkata. The interiors are warm and inviting with wooden finishes, understated lighting and eclectic music that flowed through the room without hijacking your conversation. There is no deliberate design statement here and yet the entire space speaks of intentionality. You’ll find couples on quiet dates, groups of friends lost in laughter and even solo patrons sipping slowly, like the world outside doesn’t exist. It reminded me that human-to-human connection is not extinct. We’re just rusty. Cocktails That Don’t Talk Down To You The cocktail menu, curated by Countertop India, carries a simple philosophy: sophistication without snobbery. I started with the Great Listener-a cold brew Irish whiskey blend with Baileys and hot cream. Just the right amount of bold and cold. Next, I sipped on Smooth Talker-a layered play of Scotch, caramel liqueur, cacao and bitters. The name matched the experience: smooth, persuasive, memorable. What I appreciated the most was how the menu didn’t try too hard to impress. Each drink had character but none screamed for attention. The highball options, served with in-house flavored sodas were perfect palate cleansers between conversations. The Wine Wall was another quiet highlight. It demystified the intimidating world of wine with just ten, well-curated bottles, handpicked by the team. For someone who finds wine menus overwhelming, this felt quite refreshing. Food That Feeds Your Soul, Not Your Instagram Chef Saurabh Udinia has created a food program that celebrates “ugly delicious” without trying to be clever. There’s no smoke, foam, or dramatic plating here. Just good, solid dishes that pair beautifully with long chats and longer evenings. I couldn’t resist ordering the Stuffed Chicken Wings with Chorizo and they were a revelation. Juicy, spicy and satisfying like a story you want to hear again. The Bhutanese Ema Datchi with Tingmo felt like a warm invitation into someone’s family kitchen. And the Goat Pepper Fry with Kerala Parota brought the kind of heat that makes you pause mid-bite, look up and smile. By the time dessert rolled in Caramelized Honey Butter Toast with Vanilla Bean Ice Cream I was already planning my next visit. More Than a Bar-A Culture in the Making As I was soaking in the ambience, I realized that Conversation Room wasn’t just another entrant into Kolkata’s nightlife. It’s trying to fix something we have collectively lost: the joy of uncurated connection. It doesn’t distract you with gimmicks. It doesn’t demand your attention. Instead, it creates space for eye contact, for warmth, for spontaneity. Founders Ramesh Agarwal and Abhimanyu Maheshwari have brought in more than their industry credentials-they have brought in intent. You can feel it in every inch of the place. From the music curation to the food menu to the staff that knows when to chat and when to leave you alone-it all adds up. Abhimanyu describes it best: “A place where you can have an existential meltdown with a close friend in the evening and end the night dancing on tables.” That’s not an exaggeration. It’s a promise. And it’s kept well. Final Sip Conversation Room isn’t just a place you visit-it is a space you inhabit. For a few hours, you get to press pause on the noise of the world and simply be. And that, in today’s time, is nothing short of magic.

INDIA’S TRADE MOMENTUM: FTAs & GLOBAL ACCESS India is actively strengthening its global trade footprint through strategic Free Trade Agreements (FTAs) and economic partnerships—creating favorable conditions for global wine, spirits, and non-alcoholic brands. India–Australia (ECTA): In force since December 2022. Tariffs on premium wines are being phased out, with 90% of Australian exports to India to be tari-free by 2026. India–USA: India cut import duty on American bourbon whisky from 150% to 50%, significantly improving market access for US spirits. India–UK: As part of the FTA, tariffs on gin and whisky will be halved to 75%, with further reductions scheduled. India–EFTA (TEPA): Signed with Iceland, Norway, Liechtenstein, and Switzerland, includes a commitment to gradual tariff reductions, supporting access for Swiss-origin alcoholic products. India–EU: Ongoing negotiations under the Broad-based Trade and Investment Agreement (BTIA) aim to reduce trade barriers for European wines and spirits, among other sectors. These agreements are reshaping India’s import ecosystem—lowering duties, easing compliance, and opening doors for global brands to enter competitively and scale meaningfully. WHY INDIA IS WORTH THE BET India’s beverage market is transforming—fueled by rising incomes, urbanization, and evolving consumer tastes across categories. Wine: Small but rapidly expanding—valued at about $195 million in 2023, with an impressive 17.01% CAGR forecast for 2024–2032. Spirits: The dominant segment—over $60 billion in 2023, growing around 7% CAGR; whisky alone contributes 50%+ of this market. Beer: Represents about 45% of alcohol volume, with the market valued at roughly $13.5 billion in 2023 and growing through premium and cra formats. Low/No-Alcohol & Functional Drinks: A fast-growing space—$14.95 billion in 2024, projected to reach $22.8 billion by 2030 (7.36% CAGR), driven by health-conscious millennials and alternative drinking culture. From indulgence to wellness, India’s experience-seeking, digitally savvy consumer base is fueling demand for premium, global, and category-dening products. NAVIGATING A COMPLEX BUT REWARDING MARKET India’s beverage industry oers high potential—but it’s layered with regulatory complexity – Fragmented state-level regulations, Tiered distribution and bonded warehousing, Prohibitions on alcohol advertising and Consumer preferences that vary regionally. Brands that succeed don’t just enter—they commit. And commitment pays o through market intelligence, strategic partnerships, and consistency. Common Challenges Brands Face – And How They’re Solved Brand Pain Point / Challenge Strategic Solution Alcohol advertising restrictions Brand storytelling through masterclasses,panels, and competitions Cumbersome and complicated logistics Label registration waived o via specialexcise license + door-to-door logisticssupport Importer bottlenecks Pre-qualied matchmaking andnetworking tools High logistics cost Centralized access to stakeholders at onevenue, reducing repeated travel andoutreach Fear of poor turnout / unqualified footfall Entry by approval only; high-intent,curated buyer base Lack of consumer education Interactive formats like guided tastings,competitions, and expert-led sessions Lack of product feedback Independent, merit-based blind tasting viaProWine & ProSpirits Challenge Zero-category confusion / lack of platform Dedicated zero/low alcobev showcasewith custom engagement formats No brand recall or lasting impact Layered visibility through panels, awards,competitions, and thought leadership No immediate ROI Multi-year support approach to buildtrust, recall, and business over time WHY THIS SHOULD BE PART OF YOUR ANNUAL STRATEGY India demands more than a one-time entry. To test, scale, or grow—you need consistency. Participating brands benet from: Visibility: Be seen among top names in wine, spirits, and new-age drinks Credibility: Thought leadership via masterclasses, panels & awards Access: Importers, distributors, sommeliers, bartenders, retailers & F&B heads, Trade agencies and government delegations—all in one place Easing Market Entry Through Seamless Logistics – To support international participation, the event simplies one of the biggest entry hurdles—regulatory logistics: Excise Licensing Advantage: The show obtains a special license from Maharashtra’s excise department, enabling participation of brands without prior label registration in the state. Door-to-Door Logistics: A dedicated team provides end-to-end coordination, including customs clearance, warehousing, and on-ground delivery. Though logistics costs may seem high, the value lies in a stress-free, compliant, and streamlined process that avoids India’s usual bureaucratic roadblocks. MULTI-LAYERED RETURN ON INVESTMENT – DELIVERABLES BEYOND THE BOOTH Brand Storytelling – Educate and emotionally connect through masterclasses and guided tastings for serious consumers, enthusiasts, media, buyers, and hospitality teams. Blind Tasting Recognition – Participating in ProWine & ProSpirits Challenge offers third-party endorsement in the form of a credible, merit-based rating list from India’s top sommeliers and beverage professionals. (Open to brands licensed and registered in Maharashtra) Inuencer Advocacy – Bartenders’ Competition puts your product in the hands of India’s top mixologists—building loyalty and visibility where it matters most: the point of consumption . (Exclusive to competition partners / sponsors) Thought Leadership – Panel discussions offer direct access to industry learnings—from pricing strategies and regulation to growth hacks for India. Engage with your target audience directly and position yourself as an influential voice within the industry. (Open to partners / sponsors of this feature) Honouring Excellence – Celebrate those driving change in the beverage industry. Recognition at a national level builds brand trust and creates noise that’s otherwise hard to generate in a highly regulated market. Awardees are independently shortlisted by the ProWine Mumbai Organizers and Jury—no nominations or applications required. B2B Networking Night – An exclusive, invite-only evening with key stakeholders from across the industry. You don’t need to chase meetings—we bring them to you. One evening. One venue. Infinite conversations. Pre-Show Matchmaking – Book pre-scheduled meetings with decision-makers before the show. Maximize your time on-ground and see tangible ROI without the cost of multiple trips and unplanned visits. WHY NOW—AND WHY CONSISTENTLY? The Indian market is growing, but so is the competition. To win hearts, shelf space, and mind space, you need to be present where decisions are made. And you need to stay top of mind. You can’t build market share in India with one show or one importer. It takes: Multi-year engagement Visibility across multiple channels Real connections Storytelling that adapts to the market The brands that show up and stay are the ones that scale. India rewards brands that commit—not those that test the waters once. Whether you’re launching, expanding, or repositioning, the Indian market demands more than presence—it demands persistence. This isn’t just an exhibition—it’s a strategic investment in your

From Features Desk Launched in May 2024, Mikiamo Limoncello is India’s first limoncello. Crafted and bottled in Goa using lemons from the south of Italy, it is smooth and bittersweet, with notes of fresh lemon zest, kaffir lime, and lemongrass. It captures the essence of Italy’s iconic aperitivo culture, brought to India for the very first time. Key Features • Product Quality—No artificial colours or preservatives, crafted with an authentic Italian lemon blend imported for a premium taste. • Authenticity – Made from a traditional Italian recipe with lemon infusion imported directly from Italy. • Accessibility – Priced 30-50% lower than imported alternatives for a premium yet approachable experience. • Accessibility – Priced 30-50% lower than imported alternatives for a premium yet approachable experience. Tasting Notes A refreshing citrus-forward profile that is smooth and bittersweet with bright notes of lemon zest, kaffir lime, and lemongrass. kaffir lime, and lemongrass. Tasting Notes A refreshing citrus-forward profile that is smooth and bittersweet with bright notes of lemon zest, kaffir lime, and lemongrass. kaffir lime, and lemongrass. Availability • Stocked in 200+ liquor stores, supermarkets, and speciality outlets across Goa, Karnataka, Delhi, and Haryana. • Listed in premium 4 and 5-star hotels, restaurants, cafés, and clubs. Sizes & Pricing Goa 750 ml – ₹2,110 180 ml (Pocket Dynamite) – ₹500 Karnataka 750 ml – ₹3,500 | Delhi ₹2,500 | Haryana ₹2,200 180 ml – ₹850NCR 750 ml – Delhi ₹2,500 | Haryana ₹2,200 Market Presence & Expansion Since its launch in Goa in 2024, Mikiamo Limoncello has steadily built strong traction across both retail and hospitality sectors, establishing itself as a pioneer in India’s premium liqueur category. Building on this success, the brand expanded into Karnataka in May 2025, followed by Delhi and Haryana in July 2025. In parallel with its geographic expansion, Mikiamo is also diversifying its portfolio with new liqueurs and spirits set to launch later in 2025, further strengthening its presence in the premium beverage space. Together, these milestones reflect Mikiamo’s vision to not only grow its footprint across India but also establish a dynamic portfolio of world-inspired liqueurs that redefine the country’s relationship with premium spirits. About Nuvola Spirits Pvt. Ltd. Founded in 2023 by Aakriti Kochhar Sachdeva and Raghav Sachdeva, Nuvola Spirits Pvt. Ltd. is reimagining India’s alco-bev landscape by introducing premium, world-inspired liqueurs. Its debut creation is Mikiamo Limoncello, India’s first limoncello; crafted with lemons from Italy’s southern coast using a traditional recipe; bottled in Goa for the modern Indian palate. Nuvola Spirits’ long-term vision is to pioneer India’s premium liqueurs category, building a portfolio that spans diverse global traditions while remaining rooted in craftsmanship, authenticity, and accessibility. The mission: to make premium liqueurs aspirational yet approachable, seamlessly integrating global heritage into India’s evolving cocktail culture. For more information, visit https://www.mikiamo.com/