In Appreciation of Tamras Gin
April 22, 2022
It’s the Gin 2.0 era, and amongst the most exciting new entrants is Tamras Indian Dry Gin made by liquor first-timers Khalil Bachooali and Devika Bhagat. After about
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Spreading Sweetness and Light
April 20, 2022
All about Mead. The new dessert wine that’s made of honey and produced environmentally. Gagan Sharma tastes it and is delighted India’s relationship with honey
Yo Ho Ho And A Bottle Of Rum
April 20, 2022
Indian Rums are on the rise and set to become the next big drink. Sommelier Gagan Sharma writes about Makazai, Segredo Aldeia, Two Indies rums
New Visual Identity Reflects Confidence
April 13, 2022
How do you know Indian wines are marching ahead with confidence and pride? It’s when the biggest producer makes an identity revamp, and departs from
Alco-bev trend: To bee or not to bee
April 1, 2022
Mead is reclaiming its hallowed roots, promising not just a flavourful, spirited alternative, but it weighs in on the sustainability narrative too. Arkä Honey Dessert
Goa’s Dynamic Culinary And Alco-Bev Vibe: A Spirited High
March 7, 2022
Goa’s dynamic culinary and alco-bev vibe has evolved beyond colourful liqueurs candied Port wines and hole-in-the-wall taverns and beach shacks to set the bar high.
7 Craft Gins For The Discerning Indian
February 3, 2022
Our list of homegrown gins that signal the start of… The gin craze in the country is widely believed to have started in 2017 with
Old Habits Must Give Way To New
January 10, 2022
The creature of habit has been coerced to crawl out of its den, shuffle, and redefine its praxis. Frequent lockdowns coupled with seating and timing
Coffee Meets Alcohol: The Best Of Both Worlds
January 8, 2022
There’s something civilised about drinking a cocktail. And during the lockdown, we needed it more than ever to distract us from the boredom. Another drink
Cognac Legacy: Time-Tested Glory
January 5, 2022
Where time is a devouring tyrant, one can effortlessly imagine a 300-year old producer being stuck in a time warp and passé traditions. But that’s not the