The robust domestic and international market data strongly support Indian Single Malt exports. Furthermore, the strategic entry of multinational…
With a few simple rules and some curiosity, anyone can begin to explore how food and whisky complement each other.
For someone new to whiskey, Monkey Shoulder, Jameson Black Barrel, and Paul John Brilliance are ideal choices. They are smooth, balanced, and easy to…
The rainy season invites slow living. It is the perfect time to experiment with cocktails that are warm, complex, and comforting. Premium whisky adds…
As a result, some alcohol brands are rising quickly. These 10 brands are becoming top choices in bars, lounges, and fine-dining spaces. They offer…
Craft alcohol in India has moved beyond just being a trend. It’s now a growing part of urban food and drink culture. Each of these brands offers…
These eight brands bring the best of Scotland to your glass. Whether you like smooth, fruity flavours or smoky and bold styles, there is a Scotch for…
Whisky has been crafted for hundreds of years. It began as a way to store and use grains but slowly turned into a drink for quiet evenings, joyful…
These names are often used casually, but each one has a distinct meaning rooted in tradition and technique. Understanding these terms can make…
The market size of whisky industry has reached USD 2,389 Million in 2024 and is expected to grow at a Compound Annual Growth Rate (CAGR) of 7.3% to…
Bangalore, the alcohol capital of India, chugged down 5,466 liters of liquor in February 2020 alone.
Most of the younger brands in the market are trying to contemporize the category of Scotch whisky to make it more appealing and accessible.
Whisky sessions are a growing at restaurants and hotels in India, James Arney, Brand Ambassador for Ballantine's scotch whisky in India talks to…
Earlier this year, a meeting of the Central Advisory Committee had also discussed having standards for alcohol and alcoholic beverages.
Mixologist Rohan Matmary says, "Millennials prefer Gin and Modern whiskeys as the base to their cocktails."
In an Interview with Restaurant India, mixologist and entrepreneur, Yangdup Lama says the bars should use good quality hard ice in the drinks they serve.
In an interview with Restaurant India, Keshav Prakash, the founder and curator of The Vault, speaks about the whiskey consumption in India.
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