​Beverage News from India & the World

Before international spirits became synonymous with sophistication, the Mahura flower spirit was the favoured nectar of India’s elite. In 1922, six brothers, ancestors of the South Seas Distilleries founders, pioneered the commercial crafting of refined Mahura spirits in India. Nestled in Dahanu, Maharashtra, South Seas has refined distilling knowledge passed down for over a century, becoming a key part of India's distilling heritage. With the country's largest copper pot stills and an unimaginable collection of rare oak casks in India’s largest maturation warehouse, the distillery brings a modern, innovative approach to the world’s first luxury heritage spirit. By reviving Mahura in a luxury avatar, South Seas introduces its latest release, Six Brothers, to the world with two distinct expressions. Mahura is also known as Mhowra, Mahuva, Mahua, Mohua, etc., based on its geographic location in India.    
Six Brothers 1922 Resurrection by South Seas Distilleries
This is the world’s first ever matured Mahura spirit, priced at INR 1,02,000 with only 102 exclusive bottles available globally. Aged for decades in rare oak casks at India’s largest maturation warehouse at South Seas, this spirit bridges the gap between a traditional white spirit and fine whisky. It pays homage to the family’s rich heritage when six brothers first began distilling Mahura for royal families. Price: 102000 INR
Six Brothers Small Batch (Original)
For those looking to explore luxury Mahura spirits, South Seas offers a small batch variant that presents a more accessible introduction to this historic spirit. Double distilled in India’s largest copper pot stills and refined through platinum filtration, this expression achieves an exceptionally crisp and smooth texture, setting a new standard in the art of Mahura distillation. Equally refined as it is versatile, it stands confidently alongside world-renowned spirits and can be enjoyed neat or in a variety of cocktails at any time of day.
Rs 2492 (Six Brothers Small Batch (original) is available in all leading retail outlets in Maharashtra and will soon be available in Goa and Haryana.)
(Excerpt from a release)

At a press conference in Vienna, the President of the Austrian Winegrowers’ Association Johannes Schmuckenschlager reported on the very early start to this year’s wine harvest, expecting a lower harvest volume than last year: “At 2.0 million hl, the volume of wine will be considerably lower than the average over the last few years.” In 2023, the volume of wine produced totalled 2.33 million hl, while the annual average for the period 2019 to 2023 was 2.41 million hl. Schmuckenschlager explained that the reason for the early harvest was the very early budding of the vines, along with sufficient precipitation in the spring and hot spells in the summer. The main harvest is now in full swing in all wine-growing regions, and we can look forward to a mature, harmonious vintage.
Very changeable weather throughout 2024
The weather conditions during 2024 are the reason for this exceptionally early harvest. In contrast to last year, there was sufficient precipitation during the winter, although from January on, the winter months were too warm for the time of year. A warm start to spring and temperatures close to those usually associated with summer at the start of April resulted in very early budding, three weeks earlier than the long-term average. “Early budding always entails a risk of damage due to late frosts, which can occur right up until around the middle of May. And indeed, in the second half of April, there were multiple late frosts throughout the whole of Austria,” Schmuckenschlager reported. While in most parts of Austria, only a few low-lying or young vineyards suffered localised frost damage, parts of the Thermenregion, the Kamptal and the Wachau region were more seriously affected.
As a result of the early budding, the blossom also came out correspondingly early. In many places, this already started in the last week of May, coming to an end in the first two weeks of June. However, the rain that fell during the blossoming period meant that blossoming was delayed in some regions and also resulted in coulure damage in some cases. Keeping the vines healthy required extra special attention during this important and sensitive growing stage. The first hot spell with temperatures over 30 °C started in mid-June. This resulted in extremely rapid growth of both vegetation and berries, right through to grape closure. Due to the continued hot weather in July and August, ripening commenced very early and advanced rapidly. This was also helped by the good supply of water left over from spring, although levels of precipitation during the summer varied considerably.
In some regions, there was no rain to speak of at all throughout the summer. Other regions, on the other hand, were well-supplied with water, as in the area around Krems, for example. Unfortunately, this year also saw some storms with heavy hail. Areas that were particularly affected include Neusiedl am See, Gols and Podersdorf (all around Lake Neusiedl), Güssing in southern Burgenland and a few wine-growing regions in Steiermark (Styria) such as Leibnitz, Deutschlandsberg and the Hartberg area. Just recently, there were massive storms in the Hollabrunn area (Weinviertel) and severe hail storms on Vienna’s Nussberg. In this context, it must be said that the increase in the incidence of storms is also a consequence of climate change.
The early budding and blossoming, the good levels of precipitation and the hot spells that followed during the summer are the reason why the wine harvest has begun so unusually early. In Burgenland, the main harvest started at the end of August, in Niederösterreich (Lower Austria), Steiermark (Styria) and Wien (Vienna) in the first week of September.
Lower harvest volumes
However, Schmuckenschlager explained, “In terms of volume, we are expecting to harvest less than last year, and also compared to the average from previous years. In many vineyards, the clusters were less well formed this year, and late frosts and coulure during blossoming have also reduced the volume.” Due to the hot spells in the summer, the diameter of the grapes, and consequently the must yield, is also lower than in normal years in many places. Although the hail storms were bitter for the regions affected, the impact on Austria’s total wine harvest generally remains negligible. “According to information received from the regions, a wine harvest of around 2.0 million hl is expected this year. This leaves us around 15% lower than last year, which in itself was not a big harvest,” said Schmuckenschlager. However, thanks to the reserves held by the wineries, there is no need to fear a wine shortage.
Particularly dense, ripe red wines expected
“Once again, the winemakers have done their best to ensure healthy grapes. The advanced ripening as a result of the weather conditions means that such an early harvest is necessary in order to achieve a harmonious sugar-to-acid ratio,” explained Schmuckenschlager, happy with the quality of the grapes. “We can look forward to a mature, harmonious vintage that may well be a bit more dense in some cases,” he added. This year’s vintage will particularly favour the red-wine grapes. As a result of the small berry size and the very dark, concentrated grapes, we can expect dense, fully ripe red wines.
(excerpt from a release)

The Sommeliers Association of India (SAI) is poised to redefine how India experiences and values the world of alcoholic and non-alcoholic beverages. Co-founded by Amrita Singh DipWSET, Mattia Antonio Cianca DipWSET, Salvatore Castano, and Vinod Abrol, SAI aims to elevate the standards of beverage service and education, creating an inclusive culture that celebrates the diversity of both domestic and international wines and spirits. The Association is committed to nurturing talent, advancing professional standards, and creating opportunities for growth through education and engagement.
India's beverage industry has been growing rapidly, driven by an increasing demand for diverse, high-quality alcoholic and non-alcoholic beverages. As Indian consumers develop more refined tastes, the need for skilled professionals to guide and educate both consumers and industry stakeholders has never been greater. SAI's Education, Exams, and Contests Committee will play a key role in meeting this need by organising programs and certifications that set new benchmarks for the industry. A highlight will be the Best Sommelier of India Competition, where top talent will have the opportunity to advance to regional and global stages like the Best Sommelier of Asia & Pacific and the Best Sommelier of the World Competitions.
To engage a broad audience, SAI will soon open membership enrolment to all beverage enthusiasts, offering diverse options tailored for both budding enthusiasts and seasoned professionals. Individual Memberships will provide access to a wide range of educational resources, networking opportunities, and community events, while Company Memberships will be available for Organisation committed to advancing the sommelier profession and supporting the growth of the alcohol and beverage industry in India. SAI understands that a dynamic and thriving association is essential to the growth and vitality of India's beverage and hospitality sectors, and it is dedicated to actively supporting this vision.
Amrita Singh, Co-Founder & President, Sommeliers Association of India, shares, “I attended the Best Sommelier of the World competition in Paris last year to support Mattia, who was representing Italy. We noticed that while there was representation from many Asian countries, India, with the largest and youngest population in the world and considered a benchmark in hospitality standards, was missing from the line-up. Our endeavour has not only been to create the Sommeliers Association of India but also to get it affiliated to ASI at the very outset. It is the opportune moment for the launch of an internationally affiliated body that will bring India into special focus and provide Indian professionals opportunities on the world stage.”
Mattia Antonio Cianca, Vice-President of the Sommeliers Association of India, adds, “SAI is committed to promoting growth and excellence within the community by emphasizing the importance of qualifications and competitions. These initiatives provide invaluable exposure and opportunities for members to refine their skills, expand their knowledge, and build meaningful connections. Our ultimate goal is to empower individuals to achieve their highest potential.
As the art of food and wine pairing continues to evolve in India, there remains a world of possibilities beyond the conventional approach of matching spicy Indian cuisine with wines that contain residual sugar. SAI's key focus will be to elevate this experience by exploring diverse pairings of Indian dishes with both local and international wines, enriching the culinary landscape and celebrating India's unique flavours.”
The Sommeliers Association of India stands for excellence and credibility, whose combined experience of all four founders and their passion for this project will drive the association’s mission to raise the bar for wine appreciation in India, making it more accessible and encouraging a broader appreciation and understanding of beverages.
 (Excerpt from a release)

Inbrew Beverages Pvt. Ltd., one of the leading players in the Indian spirit- making industry, unveils the new and refined Green Label Barrel Special Whisky in a brand-new exquisite packaging. This new improved version resurrects the Green Label of 1994 with a classy feel to the spirit’s segment. The Green Label brand, associated with its ‘diamond cut wali bottle,’ has long been a symbol of classic craftsmanship and timeless appeal.
Inbrew Beverages roped in Three Fourth Solutions, a leading full-stack marketing agency, to help them revamp and revive the legacy brand. The packaging's golden rails, together with gold and green hues that stand for elegance, rarity, and purity, indicate the continuous exploration that occurs with each drink. This striking new packaging highlights the whisky's sophisticated essence and increases its appeal. The 180 ml, 375 ml, and 750 ml bottles of Green Label Barrel Special Whisky, along with a new 180 ml Pockit-Pack, are the first to be launched in a few regions of India. The 750 ml bottle is beautifully packed in a mono carton that is befitting the luxurious nature of the whisky.
The Green Label Barrel Special Whisky is a perfect blend of tradition and innovation, and the new design reflects the brand's superior quality. This premium whisky is made from a choice of 100% grain spirits and undergoes a rigorous blending process in the modern infrastructure at Inbrew. The key feature is a seamless blend with imported scotch, which has been patiently aged in oak barrels, giving the spirit its distinctive character.
Reflecting his views on the core idea behind the brand’s new packaging, a representative from Inbrew Beverages Pvt. Ltd. commented, “This whisky is the epitome of our commitment to quality and creativity. With the re-imagination of Green Label, we have paid homage to the brand’s heritage while also adding new layers of taste and class to the mix. This is a true masterpiece of whisky crafting, a result of hard work and dedication in the art of whisky making. We believed this whisky could go places, and we believed that it could truly stand neck to neck with other brands in the prestige segment.”
Inbrew Beverages is committed to celebrating the legacy and continuing the tradition of Green Label being associated with nostalgia and admiration, and to elevate it to new levels, it has carefully reimagined Green Label for today’s palate. Currently, the Green Label Barrel Special Whisky is already creating a buzz among the consumers and the market experts. It has a rich and smooth texture that is already redefining the prestige whisky category, thus putting Green Label Barrel Special Whisky in a good place to challenge other leading brands.
(excerpt from a release)