Setting up a distillery to make whisky requires playing the long game. Once all the equipment is in place and the barley is malted, mashed, fermented and distilled into alcohol, it takes another three years of maturing in an oak cask before the spirit produced can legally – at least in Scotland – be called … Read more
Behind an elegant green terrazzo-style bar in Bengaluru, India, Neil Alexander is mixing what he says is a variation on a martini. But there isn’t any gin or vodka. Instead there is dukshiri – a Goan spirit made of coconut sap and infused with sarsaparilla roots, a plant native to India with the sweet aroma … Read more
Makers of the Chinese spirit baijiu are reformulating the fiery grain liquid to appeal to a wider client base, including cocktail drinkers in New York, Los Angeles and London. While sales in China are still rising, top baijiu makers such as Kweichow Moutai face far slower growth than in the past as younger consumers increasingly … Read more
Oak casks, once used to store bourbon and wine, are stacking up in a distillery near New Delhi, filled with ageing whisky as workers churn out almost 10,000 bottles a day of Indian single malt Indri, recently named the world’s best whisky. Sugar cane and mustard fields, not peat bogs, ring the distillery, where the … Read more
