Beverage Insights India

The Andes mountains divide Chile and Argentina, but for Kaiken, they serve as a bridge.Founded in 2002 by Chilean winemaker Aurelio Montes—co-founder of Viña Montes—Kaiken takes its name from the caiquén, a wild Patagonian goose that routinely crosses the Andean cordillera. Rather than mirroring a traditional estate expanding into new valleys, Kaiken began with an outsider’s curiosity: a Chilean producer bringing technical expertise across the border to examine what Mendoza’s distinct terroirs could achieve on their own terms.During our visit, tasting alongside Juan Pablo Yáñez (export manager) revealed how that original cross-border concept has evolved into an agile portfolio spanning two primary pillars: traditional, lower-elevation sites in Luján de Cuyo and high-altitude, cool-climate micro-terroirs across the Uco Valley and extreme pre-Andean sites in the Canota Valley.
The Core Philosophy: Variety and Regional Depth
Montes brought decades of Chilean winemaking experience to Argentina, but Kaiken was never intended to produce Chilean-style wines on Argentine soil. Instead, the winery built its foundation around matching specific grape varieties to the soils of these two major regions. This perspective is evident in the Kaiken Ultra range. While single-varietal 100% Malbec remains central, the range gives equal weight to 100% Cabernet Sauvignon from historical vineyards in Luján, alongside 100% Cabernet Franc from cooler Uco Valley sub-zones. The Kaiken Ultra Chardonnay (100% Chardonnay) brings those two distinct environments together, blending fruit from classic Vistalba with high-altitude, calcareous blocks in Gualtallary to achieve a balance of rich texture and crisp mountain acidity.

At Bodega Norton, history is not preserved as a static artifact. It remains active in the vineyards, the subterranean cellars, and the evolution of the wines. Our visit brought together several distinct chapters of that trajectory. Tasting with a vineyard specialist Gonzalo Ortiz Maldonado who is now on the commercial side of things and enologist Marcos Hernán Scarel López, followed by conversations over lunch with the CEO Tomás Lange, highlighted Norton's broader identity: a century-old house balancing its established roots in Luján de Cuyo with high-altitude experimentation in the Uco Valley.
From Railway Engineering to Viticulture
Norton's origins trace to 1895, when English engineer Edmund James Palmer Norton arrived in Argentina to build the Transandine Railway connecting Mendoza with Chile. Settling in the foothills of the Andes, he acquired land in Perdriel, establishing the first major vineyard south of the Mendoza River. By 1910, Norton had integrated its production into the very rail network its founder helped construct. The winery's estate-bottled wines were served in dining cars crossing the Andes and shipped directly to Buenos Aires. This early focus on origin and distribution set a precedent that continues to define the winery's international focus today.

Mendoza's modern wine story cannot be told without Catena Zapata. Our visit began with the Head of Hospitality; Caroline Fuller, who took us through the winery and its history before we sat down for a tasting with Winemaker Ernesto Bajda and Export Director Marcelo Marasco. The combination of the tour and the wines offered a useful perspective on the Catena story: its long pursuit of altitude, its work with different vineyard sites, and its role in establishing Argentina as a producer of serious, age-worthy fine wines.
The Roots of a Century-Old Vision
That story began in 1898 when Nicola Catena, an Italian immigrant from Marche, arrived in Mendoza. In 1902, he planted his first Malbec vineyard in Lunlunta, naming it Angélica in honor of his mother. For decades, the family produced wine in the traditional Argentine style—concentrating on volume and local consumption.
The turning point came in the early 1980s. While serving as a visiting professor of economics at UC Berkeley, Nicola's grandson, Nicolás Catena Zapata, spent time in Napa Valley. Watching California winemakers successfully challenge European classics by matching French varieties to specific California microclimates convinced Nicolás that Argentina could do the same. Upon returning to Mendoza, he sold off the family's table-wine division to focus entirely on premium fine wine, embarking on a search for cooler terroirs that took him beyond traditional regions and into the high-altitude reaches of the Uco Valley.

A visit to Zuccardi Valle de Uco is a useful reminder that the Uco Valley is not a single terroir. The region encompasses different elevations, soil types, climates, and vineyard locations, and Zuccardi has spent years trying to understand how those differences influence the wines.
An Engine of Innovation: From Water to Wine
There is a historical irony in how Zuccardi became a wine producer. In 1950, engineer Alberto "Tito" Zuccardi arrived in Mendoza to design and install agricultural irrigation systems in the high-altitude desert. To prove the effectiveness of his irrigation technology to skeptical local farmers, Tito planted a demonstration vineyard in Maipú in 1963. What began as an engineering trial laid the foundation for three generations of viticultural exploration.
Today, that engineering DNA continues to shape the family's approach in the Uco Valley. Drip irrigation is no longer used simply to deliver water to vines; it has been transformed into a tool for micro-terroir precision. Because alluvial gravels, clay, and calcareous stones hold water at vastly different rates, Zuccardi maps soil pits extensively to divide single vineyards into precise irrigation blocks—ensuring each parcel receives tailored hydration without masking site identity.
Our visit began with Hernán del Río from the winery's I+D—Investigación y Desarrollo, or Research & Development—team. Rather than going straight to the tasting, Hernán took us through the soil pits, explaining the different layers, stones, and calcareous material found beneath the vineyards.
The tasting that followed made those observations considerably more relevant. We tasted wines from San Pablo, Gualtallary, and Paraje Altamira, including Chardonnay, Semillón, Malbec, and Cabernet Sauvignon. We also tasted Gravascal and Supercal, two wines that take the investigation down to an individual parcel level. It provided a good introduction to what makes the Zuccardi Valle de Uco project distinctive: a sustained effort to understand the differences within the Uco Valley rather than treating it as one homogeneous wine region.

There are ideas in wine that arrive long before the world is ready for them. Sometimes they disappear because the technology does not yet exist to make them practical. Sometimes they return decades later, when circumstances have changed and an old question suddenly becomes relevant again.
 At Viña Teillery in Maipo, that story begins with José Teillery.
When I met his daughter Solange, she described a philosophy her father had carried for decades: that wine should, in many ways, be made naturally, as it was in ancient times. It was not a reaction to the modern natural-wine movement. It came much earlier. During his time studying enology in Bordeaux, José had already questioned the role of sulphites in winemaking, going as far as presenting a thesis on their use — and particularly on the possibility of not using them. The idea was ahead of its time.
The technology and cellar conditions required to make such wines consistently were simply not where they needed to be. What was theoretically possible was not necessarily practically achievable. Decades later, however, technology had caught up with the idea. And Teillery was ready to try again.
An Idea Born in Bordeaux
José Teillery's connection with wine began long before the current natural-wine conversation. His family had French Basque roots, with Joseph Teillery arriving in Chile from Cambo in the French Basque Country. José himself studied agronomy at the Universidad de Chile before pursuing enology in Bordeaux. It was there, in the early 1960s, that his thinking about sulphites began to take shape. According to accounts of his career, José presented a thesis in Bordeaux in 1963 examining the use — and especially the non-use — of sulphites in wine. At a time when sulphites were an established and important tool in winemaking, questioning their necessity was hardly an obvious direction to take. The problem was not necessarily the idea itself. The problem was control. Without the protection that sulphites could provide, winemaking became considerably less forgiving. Oxidation, microbial spoilage and instability could turn a philosophical proposition into a commercial failure. The cellar simply did not have the level of technological control that modern winemakers could eventually access. So the idea waited.
to answer it.

From Theory to Total
Eventually, the idea that had existed first as a thesis and then as a family philosophy became a wine. Total represents the most uncompromising expression of that journey. The wine is made from organically grown grapes without added sulphites, taking José's original question to its logical conclusion. The significance of Total 2019 is therefore greater than what is written on its label. 
The Vineyard Comes First
But the Teillery story does not begin in the cellar. The family's organic approach extends back to the vineyard itself. The Los Guindos property in Isla de Maipo was selected and developed with organic cultivation in mind, with the objective of working in greater harmony with the surrounding environment and avoiding unnecessary chemical inputs. This is significant because the winery's philosophy cannot be reduced to what happens after the grapes arrive. If the objective is to intervene less during winemaking, the quality and health of the grapes become even more important. In that sense, organic viticulture and sulphite-free winemaking are not two separate ideas at Teillery. They are parts of the same continuum.
Two Wines, One Journey
That journey is particularly interesting when tasted through two very different Teillery wines: Total 2019 and the Reserva Cabernet Sauvignon 2018. Total is the obvious statement of intent. It represents the culmination of José's decades-old interest in reducing intervention and making wine without added sulphites. It is the wine where the original Bordeaux question is most clearly visible in the bottle. The Reserva Cabernet Sauvignon 2018 provides a different perspective.
Cabernet Sauvignon has a long and established history in Chile, and a Reserva wine sits within a much more familiar framework of Chilean winemaking. Yet placing it alongside Total reveals something important: Teillery's philosophy is not dependent on producing only wines that fit neatly into the natural-wine category. The Cabernet allows the family to express a more classical side of Chilean wine while remaining grounded in the same attention to vineyard health and Organic winemaking. 
An Idea That Outlived Its Time
José Teillery may have looked to the past for inspiration, but the wines that eventually emerged from his philosophy could only have been made when the tools of modern winemaking caught up. That is what makes Teillery worth looking at today. The story is not simply about organic vineyards or sulphite-free wine. It is about an old idea surviving long enough to become practical. It is about a winemaker questioning convention before there was a movement built around that question. And perhaps most importantly, it is a reminder that innovation in wine does not always mean inventing something new. Sometimes it means asking an old question again — and waiting until the world has finally developed the means ​

There is an uncomfortable assumption in wine that size and individuality rarely coexist. The bigger a winery becomes, the more difficult it seems to preserve the things that make wine interesting: a sense of place, the personality of a vineyard, the quirks of an old vine or the differences between one vintage and another. Scale brings efficiency and consistency, but somewhere along the way, the argument goes, wine can become more about the brand than the land. Luis Felipe Edwards is an interesting counterpoint. Today, LFE has more than 2,000 hectares of vineyards across Chile. It has the infrastructure and production capabilities of a substantial international winery. Yet spend time looking at where those vineyards are and, more importantly, why they were planted, and a different picture begins to emerge. There is Colchagua, where the family story began. There are vineyards climbing to 900 metres in the Andes foothills. There are vineyards close to the Pacific in Leyda. There are old País and Cinsault vines in Itata.  The interesting question isn't whether a large winery can make good wine. Of course it can.
The more interesting question is whether a large winery can still make wine that feels special.
It Started With Colchagua
The story starts in 1976, when Luis Felipe Edwards Sr and his wife returned from Europe and purchased Fundo San José de Puquillay in Colchagua. The property had 60 hectares of planted vineyards, a small winery and a historic farmhouse, sitting in a horseshoe-shaped valley against the foothills of the Andes. It was a very different Chilean wine industry then. The early years were about agriculture, vineyards and selling wine in bulk. The family gradually expanded its landholding, eventually reaching a point where it could begin thinking beyond simply growing grapes and supplying wine. The decisive change came in the 1990s, when LFE began bottling under its own name. The first wines appeared in 1995, Cabernet Sauvignon and Chardonnay, and the family began building a winery that could take its wines into international markets.Growth followed. But what is interesting about LFE's evolution is that geographical expansion did not lead to one increasingly uniform style. Instead, the family began looking for places that could give them something different.

Doña Bernarda: A Family Diary in a Bottle
The most revealing wine in this story may be Doña Bernarda. Made since 1997 and named after Luis Felipe Edwards Sr's wife, Doña Bernarda is LFE's flagship red. Yet it is not a wine built around a rigid formula. Cabernet Sauvignon provides the foundation, while the other varieties can change according to the vintage and what the mountain vineyards deliver. The wine is sourced from the Puquillay Alto mountain vineyards, where LFE began planting at higher elevations after recognising the potential of the slopes' soils and climate. There is something quite revealing about that approach. A prestige wine is often expected to reproduce an identity year after year. Doña Bernarda instead allows the identity of the wine to evolve with the vintage. It makes the wine feel less like a recipe and more like a record of the family's understanding of the mountain.
From the Andes to the Pacific
If Puquillay Alto represents elevation, LFE's vineyards around Leyda provide the opposite experience. Here, the landscape falls towards the Pacific. The El Canelo estate lies around nine kilometres from the ocean, while the Atalaya estate is even closer, just 2.3 kilometres from the Pacific. These are cool-climate vineyards where maritime influence becomes a fundamental part of the equation. The soils are different too. El Canelo has alluvial soils with clay textures, gravel and exposed granitic rock, while Atalaya sits on marine-origin terraces over sandstone and quartz.
The wines therefore don't need to be forced into the style of Colchagua. Sauvignon Blanc, Pinot Noir and Chardonnay can respond to a cooler, coastal environment. LFE's Marea range gives this side of the portfolio a clear expression, where freshness and maritime influence become as important as fruit. Marea is part of LFE's current coastal range, alongside its Leyda wines
Looking Back to Move Forward
The country becomes increasingly interesting when you move away from the familiar image of Cabernet and Carmenère in warm central valleys and begin looking at the vineyards that survived outside that narrative. That is where LFE's work with País and Cinsault in Itata becomes particularly relevant. The winery's Cinsault and País wines come from small producers in different parts of Itata. The País vines are more than 80 years old, while the Cinsault vines are more than 30 years old. Both are traditionally head-trained and grown on their own roots. These are varieties with history rather than fashion behind them. País arrived in Chile centuries ago and survived because generations of growers continued working with it, long before the international wine industry decided that Chile's future should be built around varieties such as Cabernet Sauvignon, Merlot and Chardonnay. There is something almost contradictory about a large, modern winery returning to such vineyards.​

What Does Scale Actually Mean?
This is where the LFE story becomes more interesting than a simple family-winery narrative.
LFE is large. There is no reason to pretend otherwise. Its vineyards span more than 2,000 hectares, and its production facilities are highly modern. The winery describes itself as one of Chile's largest, with a presence in more than 100 countries. That is industrial scale. But the question is what happens between the scale of the operation and the bottle. If scale is used simply to produce more of the same wine, then size becomes a limitation. If it is used to explore altitude, coastal influence, different soils, old vineyards and heritage varieties, then size can become an advantage.
The resources of a large winery can allow it to take risks that a smaller producer might not be able to afford. It can maintain vineyards in different regions. It can experiment with varieties. It can separate vineyard parcels. It can wait for a vineyard to prove itself. In that sense, LFE's size may actually be part of what makes its wines interesting. 
And LFE's challenge and perhaps its achievement has been to explore regions without allowing size to erase their individuality. For a large winery, that may be the hardest thing to accomplish.
To grow without becoming generic.

How old vines, dry farming and a forgotten grape are giving Chile’s Maule Valley a new sense of place. On Chilean National Wine Day, I found myself tasting a group of wines that seemed to share a rather unusual surname. VIGNO.
The wines were made by different producers, from different vineyards and in different styles. Yet they had something fundamental in common: old-vine Carignan from the drylands of Maule.
I was tasting them with two winemakers who offered two different ways of understanding the project. Pilar Miranda of Garage wine co. spoke about why VIGNO exists. Carlos Rojas of Odfjell spoke about where it comes from. Put those two perspectives together and VIGNO becomes much more than a collective label. It becomes a way of reading Maule.
It began with Old Carignan
For much of modern Chilean wine history, Carignan was hardly the variety one would expect to become a flagship. It was a workhorse grape, planted extensively in the drylands of Maule and often associated with inexpensive bulk wine. Yet the vineyards themselves contained something increasingly rare: old vines that had survived without irrigation, often trained as low bush vines and farmed by small growers. Today, Chile has only around 858 hectares of Carignan, with more than 700 hectares concentrated in Maule, according to VIGNO. That is tiny compared with the country's more than 40,000 hectares of Cabernet Sauvignon. The story of modern Chilean Carignan goes back to the aftermath of the 1939 earthquake. Pablo Joublan, then director of the Cauquenes Experimental Centre, promoted southern French varieties such as Carignan for the dry, warm conditions of Maule. The intention was partly to improve the colour and quality of wines based on País. The irony is that what was once regarded as an ordinary grape ended up creating one of Chile's most interesting contemporary wine movements.
Why VIGNO?
“VIGNO was born in 2011,” Pilar Miranda told me. The objective, she explained, was to promote Carignan from Maule — particularly wines from old, bush-trained, dry-farmed vineyards. But there was another part of the mission that is arguably even more important. It was about promoting the viñadores — the local growers who had maintained these vineyards. That idea goes right to the heart of VIGNO. This wasn't simply a group of wineries deciding to make premium Carignan. It was an attempt to put value back into an agricultural landscape that had spent decades being undervalued. The organisation's own history traces its origins to a group of winemakers making old-vine Carignan who began meeting as a lunch club in 2009. Formal discussions followed, and the association was legally established in 2011.But the founders did not immediately agree on what VIGNO should be. Some argued for 100% Carignan from old vines. Others, including Marcelo Retamal, believed the larger objective should be the preservation of the viticultural heritage of the Maule drylands, rather than simply protecting one grape variety. Renán Cancino, himself from Sauzal and one of the important figures in the foundation of the movement, kept returning to another question: what did the project actually mean for the small growers who owned these vineyards? Those arguments ultimately helped define VIGNO.

The rules are simple. The landscape isn't.
The VIGNO framework is remarkably straightforward.

1. The wine must contain at least 85% Carignan.
2. The vines must be at least 30 years old, although most are considerably older.
3. They must be dry-farmed, without irrigation.
4. The vines must be traditionally head-trained or gobelet-trained.
5. The grapes must come from the defined dryland territory of southern Maule.
6. And the wine must spend at least 24 months ageing, whether in foudres, barrels, cement, amphorae or bottle, depending on the producer and style.

The rules are independently certified, with vineyard criteria supported by research from the University of Chile and the University of Talca. Those rules establish the common language.
But they don't make the wines identical. And that is where Maule becomes fascinating.
One VIGNO, many regions
Carlos Rojas of Odfjell describes the VIGNO territory as comprising three communes and six subzones. That distinction is important because “Maule” can sound like one enormous, homogeneous wine region. It isn't. The territory stretches between the Maule River and the southern limits of the region, bounded by the Loncomilla River to the east and the Pacific Ocean to the west. VIGNO describes almost 19,000 hectares of vineyards within this broad territory, with Carignan occupying only a small fraction of it. And the Pacific matters. So does the difference between the coastal hills and the warmer interior. Carlos explained that some VIGNO vineyards are considerably closer to the ocean and therefore experience a fresher climate, while others lie further inland and are warmer. The difference can be dramatic enough to affect the harvest calendar. Some Carignan may be picked towards the end of February. Others can remain on the vine until the middle of April. That is a remarkable variation for wines carrying the same VIGNO identity. It is also the reason that simply saying “Maule Carignan” doesn't tell the whole story.
The geography is beginning to matter.
Reading Maule through the six sub-zones:
Melozal — One of the warmer inland areas of the VIGNO landscape, with hot, dry summers and limited maritime influence. Its old Carignan vines produce wines with ripe fruit, concentration and firm structure.
Huerta de Maule — One of the historic heartlands of Chilean viticulture, with a long tradition of dry-farmed, head-trained vineyards. Old Carignan here tends towards generous fruit, freshness and earthy complexity.
Cauquenes — Inland Maule, but influenced by the cooling effect of the coastal range. Its old Carignan vineyards can combine ripe fruit and depth with savoury character, acidity and firm tannins.
Sauzal — A particularly important name in the VIGNO story, both geographically and historically. Its dry-farmed old vines produce Carignan with freshness, floral character, red fruit and an often distinctly earthy, mineral edge.
Empedrado — Closer to the Pacific and among Maule's more maritime-influenced areas. The cooler conditions and coastal hills bring greater freshness and tension to the wines, while the old vines provide concentration.
Loncomilla — One of the traditional wine-growing areas of Maule and closely associated with the origins of VIGNO. Its warm days and dry-farmed old vines produce Carignan with ripe fruit, spice, structure and lively acidity.
Not another Chilean wine brand
There is a temptation to compare VIGNO with organisations such as Germany's VDP or Catalonia's Corpinnat. There are similarities: all are producer-led attempts to communicate quality and origin through a collective framework. But VIGNO's motivation is different. The VDP has developed a highly structured hierarchy around the precision of origin. Corpinnat has built a collective identity around Penedès, organic farming, hand harvesting and production requirements. VIGNO begins somewhere else. It begins with a question: What happens if we give value to something that the market has spent decades undervaluing? The answer is an old grape, old vines, old growers and a part of Chile that suddenly has something distinctive to say. This is where I think Carlos Rojas's explanation of the three communes and six subzones becomes particularly important.
VIGNO has already established its basic identity, but the next challenge is to make Maule itself more legible. The VIGNO organisation says that, together with the University of Talca, it has studied the climatic, geological and viticultural characteristics of the various areas represented by more than 70 small vineyards contributing to VIGNO wines. That work could eventually take the project somewhere much more ambitious. Imagine a sommelier being able to see Melozal, Cauquenes, Cauquenes Sur, Sauzal, Loncomilla or Empedrado on a wine list and immediately understand that these aren't simply addresses. That is when a collective wine brand starts becoming something more powerful: a geographical language.
One grape. Many expressions.
Back in Maipo, tasting through the VIGNO wines, the most striking thing wasn't that they tasted alike. It was that they didn't. They shared a genetic and agricultural foundation, but they expressed different parts of Maule. Some were floral. Some earthy. Some muscular. Some had piercing acidity; others carried greater weight and concentration. The common denominator was not flavour. It was origin and heritage.
Pilar Miranda's explanation of VIGNO begins with the need to preserve Carignan, old vines, dry farming and the people who work them. Carlos Rojas takes the story further: Maule is not one place. It is a collection of climatic environments, with the Pacific and inland warmth creating meaningful differences in how and when Carignan ripens.
Perhaps that is the real significance of VIGNO.
It is not trying to make Maule taste like Bordeaux. It is not trying to reproduce the classification systems of Europe. It is doing something much more Chilean. It is taking a forgotten part of its own wine history and asking a simple question: What if the old vineyards were the future?
​

Siegel Wines is increasingly defined by something more interesting: place. With roots stretching back more than a century, the Siegel family has built a wine portfolio that moves from the foothills of the Andes in Alto Colchagua to the maritime influence of Leyda and the cooler, coastal reaches of Colchagua. At the centre of it all is Los Lingues, a vineyard that has become the family's principal expression of terroir. But the story of Siegel is no longer simply about Cabernet Sauvignon and Carmenère. It is about understanding individual sites, exploring different climates and, occasionally, taking a few risks.
A family before it was a brand
The Siegel family's Chilean story began with Alberto Siegel Lubbe, a German architect who arrived in Chile and became associated with some of Santiago's important buildings. His son, Alberto Siegel Dauelsberg, took the family in a very different direction. He developed an interest in viticulture, studied agronomy and gained experience in German wine cellars before turning his attention to Chilean vineyards. More than three decades ago, he planted the family's first vineyards in Colchagua. These would eventually form the foundation of Siegel Family Wines.
The winery's modern history dates to around 1980, while the family began bottling wines under its own name in the 1990s. What began as a traditional Chilean wine business has since evolved into a substantial family operation, with vineyards stretching across several very different terroirs.
Today, the next generation is closely involved. Alberto Siegel Prieto, leads the business, while Fabiola Calderón leads operations and winemaking. That continuity is important. Siegel is not simply a label sourcing fruit from across Chile. Its identity remains firmly connected to the vineyards the family owns and manages.

Going South: Futrono and Patagonia
In 2006, the Silva family planted vineyards in the Futrono area, close to the Andes and on a slope descending towards Lago Ranco in Chile's Austral region. At this latitude, viticulture becomes an exercise in understanding climate rather than simply managing heat.
The lake plays an important role by moderating temperature and reducing the risk of frost, while the hillside provides sunlight and drainage. Casa Silva was a pioneer in producing wines with a denomination of origin from this remote part of Chile. Today the Futrono project includes Sauvignon Blanc, Pinot Noir and Riesling, alongside the limited-production Fervor del Lago Ranco sparkling wine.
For wine professionals, these wines are particularly fascinating because they challenge the conventional image of Chile as predominantly a warm-climate producer of structured reds. Lago Ranco demonstrates just how far south—and how cool—Chilean viticulture can go.
When Terroir Became a Scientific Question
Perhaps the most intellectually interesting chapter in Casa Silva's story began in 2005. The winery began a three-year Micro-Terroir research project with the University of Talca to understand why vines growing in apparently similar conditions within the same vineyard could produce grapes and wines with noticeably different characteristics. The project went down to remarkably small units: micro-parcels of just 0.1 hectares were studied, with different varieties including Carmenère, Cabernet Sauvignon, Syrah, Viognier and Petit Verdot. Through microvinification, Casa Silva could isolate and compare these small parcels and identify those with the greatest quality potential.
The work became particularly significant for Carmenère. Variations in quality and character were found in a substantial proportion of the micro-plots, leading Casa Silva to investigate whether clonal differences were contributing to what was being observed. That eventually led to a separate Genome Project, in which 72 Carmenère phenotypes from different Chilean valleys were studied. The research involved the University of Talca, Universidad Federico Santa María and Germany's Max Planck Institute.
For a variety that has become synonymous with Chile, this is more than academic curiosity. It is an attempt to understand Carmenère at a level far deeper than simply identifying it on a wine label.
The result is the Casa Silva Microterroir Carmenère, sourced from Los Lingues. It is 100% Carmenère, selected from the best plants across the studied blocks and aged for 15 months in French oak. The winery gives the wine a cellaring potential of around 15 years. For sommeliers, this is where the Casa Silva story becomes particularly compelling: the wine is not merely called Microterroir because it sounds fashionable. It is the commercial expression of a research programme designed to identify precisely which pieces of land and which plants could produce the most distinctive Carmenère.

There are few places in Chile where the influence of Bordeaux is as evident as at Los Vascos, yet there is also a growing sense that this is no longer simply a French interpretation of Chilean wine.
Located in Peralillo in the Colchagua Valley, Los Vascos became part of the Domaines Barons de Rothschild (Lafite) story in 1988, one of the first major French investments in Chilean viticulture. The estate today combines Chilean terroir and traditions with the precision and winemaking philosophy of DBR Lafite. The result is a fascinating wine estate where Cabernet Sauvignon remains central, but where vineyards, soils and increasingly distinct cuvées are beginning to speak more loudly. 
The  vineyard:
Los Vascos sits between the Andes and the Coastal Mountain Range, around 200 km south of Santiago. The property covers approximately 3,600 hectares, of which about 640 hectares are planted with vines. It sits around 150 metres above sea level and approximately 40 km from the Pacific Ocean. The geography creates a significant diurnal range, with hot, dry days and considerably cooler nights. The temperature difference can reach as much as 30°C, conditions that favour slow ripening and the retention of freshness, particularly in Cabernet Sauvignon.
The soils are equally varied. The estate has weathered granite, clay and shale, with alluvial sand and clay and a hard volcanic-ash-derived soil known as tosca in the valley floor. Higher up, the granite soils of El Mirador and Santa Lucia are particularly important for the more complex and age-worthy wines.
The vineyard itself is a mixture of generations. Some plots average around 15 years, others are 40–50 years old, while the oldest vines of the vineyard are around 60 years old. Cabernet Sauvignon dominates the estate, accounting for approximately 68% of plantings, followed by Carmenère and Syrah.

The Lafite influence
The French influence here is not simply a marketing association with Château Lafite Rothschild.
Los Vascos explicitly describes its wines as combining Chilean traditions with DBR Lafite's expertise, with an emphasis on elegance, precision and freshness. Cabernet Sauvignon is naturally central: it is both exceptionally well suited to the estate and the emblematic variety of Château Lafite Rothschild. The winemaking philosophy follows Bordeaux traditions, but the objective isn't to make a Chilean wine taste French. It is to use French experience to express what the Chilean vineyard can deliver. That distinction becomes increasingly interesting as you move up the portfolio.
Le Dix: the Lafite connection at its most classical
Le Dix is the estate's flagship wine and was first produced with the 1996 vintage, marking ten years of DBR Lafite's presence in Chile. Its name—French for ten—is therefore literal history.
The wine is built around fruit from some of Los Vascos' oldest and most prized vineyards. Cabernet Sauvignon comes from El Fraile, the historic vineyard planted more than half a century ago on sand and silt. The Syrah comes principally from El Mirador, the first vineyard planted on the estate's hillsides. The blend is selected from the best grapes of the vintage and is aged for 18 months in Bordeaux oak barrels. For a sommelier, Le Dix is perhaps the most obvious place to examine the relationship between Chilean fruit and Bordeaux methodology: concentration without sacrificing freshness, structure without excessive extraction, and oak used as part of the architecture rather than as the headline.
Cromas: looking at the hills differently
If Le Dix represents the classical side of Los Vascos, Cromas shows how the estate has evolved.
The name comes from the Greek word for colour, and the range emerged from detailed exploration of the estate's hillsides and soils. The team identified areas of ochre-coloured granite with shallow soils and good exposure. These slopes produce naturally balanced vines and fruit with greater precision and definition. The Cromas wines are aged for 12 months in barrel, and the range includes Cabernet Sauvignon, Carmenère, Syrah and Cabernet Franc. The Cabernet Sauvignon comes from the Santa Lucia foothills, where strong day-night temperature contrasts allow slow ripening. Both Carmenère and Syrah comes from the gentle granite slopes in the Coastal Mountain Range.

Chagual: organic, and distinctly Chilean
The estate's organic range is Los Vascos Chagual. Named after Puya chilensis, a native Chilean plant important to the coastal ecosystem, Chagual represents Los Vascos' approach to organic viticulture and biodiversity.
The Chagual Cabernet Sauvignon comes from certified organic plots in Peralillo. The Chagual Sauvignon Blanc comes from the coastal San Antonio area, where granite soils and strong Pacific influence encourage slow ripening and preserve acidity and varietal character.
The broader estate philosophy is equally interesting. Los Vascos maintains sheep, beehives, native vegetation, orchards, forests, ponds and other elements of biodiversity. Plant waste is composted, wastewater is treated through a BioFiltro system and solar thermal and photovoltaic installations contribute to its energy strategy.
The estate is certified under the Wines of Chile Sustainability Code and joined the B Corp community in 2023. This is important because the organic wines aren't being produced in isolation. They form part of a much larger attempt to treat the vineyard as an ecosystem.
Cañetén: a new chapter
Perhaps the most intriguing development is Cañetén. The Cañetén Valley sits about 40 km from the Pacific in a climatic transition zone between Colchagua Entre-Cordillera and Colchagua Costa. Mount Cañetén, rising to around 914 metres, helps intercept moisture from the Pacific, creating morning fog and low clouds before the valley warms and strong south-westerly winds arrive.
The new Cañetén wine is a premium red blend designed to express this particular mesoclimate. Grapes are hand-harvested, individual vineyard sections are vinified separately in small concrete or stainless-steel tanks, and ageing is primarily in 4,000-litre foudres to minimise the aromatic influence of oak. That is a notable departure from the more overtly Bordeaux-inspired model associated with Los Vascos. The focus is increasingly on place, freshness and texture.

 Some wineries are places you visit to taste wine. Others make you want to understand the wine, the landscape and the philosophy behind it. Montes in Apalta belongs firmly in the latter category. Set in the Apalta area of Chile's Colchagua Valley, Viña Montes combines premium winemaking with an elaborate visitor experience. Its gravity-flow winery incorporates Feng Shui principles, its vineyards extend into some of Chile's most cool sites, and its destination restaurant brings the open-fire cooking of Argentine chef Francis Mallmann into the picture. Montes was ranked No. 10 in The World's 50 Best Vineyards 2025.
Apalta and the Colchagua Story
Apalta is one of the distinctive sub-regions of Colchagua, surrounded by hills that create a sheltered environment for viticulture. It has become particularly associated with premium red wines, including Cabernet Sauvignon, Carmenère and Syrah. Marchigüe, also within the broader Colchagua Valley, offers a different expression, with greater influence from the coast. The distinction matters because Colchagua is not a single homogeneous terroir; changes in topography and climate create noticeably different growing conditions within the valley.
Montes has built much of its premium identity around these differences. 
A Winery Built Around Gravity and Feng Shui
The Montes winery is perhaps as interesting as the wines. It's design incorporates Feng Shui principles, with the architecture intended to create harmony between the building and its surroundings. Water, wood, earth, metal and fire are incorporated into the design. The winery's cellar also uses Gregorian chants as part of its distinctive atmosphere. More practically, the winery uses gravity-flow technology. Its design allows grapes and wine to move between stages with the assistance of gravity, reducing the need for mechanical pumping. It is an interesting example of architecture serving both a philosophical and practical purpose.
Pushing Towards the “Outer Limits”
Perhaps the most interesting part of the Montes story is that its exploration of terroir doesn't stop at Apalta. The Outer Limits range comes from vineyards in different, sometimes extreme environments. Most notably, Montes planted in Zapallar in Aconcagua Costa, a coastal area influenced strongly by the Pacific Ocean. The contrast with Apalta is striking. Montes' Outer Limits Sauvignon Blanc comes from Zapallar and is a fresh, crisp, dry, cool-climate expression, with passion fruit, lime and grapefruit notes and pronounced acidity. The Outer Limits Syrah is equally intriguing. The coastal site produces a Syrah with vibrant acidity, red-fruit character and fine tannins rather than the heavy, ripe profile often associated with warmer climates. Montes was an early pioneer in developing Zapallar as a wine-growing site. The vineyards experience strong coastal influence from the Pacific as well as the Cordillera de la Costa. The name Outer Limits therefore makes sense. These wines are an exploration of what happens when varieties are planted outside their obvious comfort zones.

There was a time when a night out was measured by how many drinks you had. Today, increasingly, it is being measured by how deliberately you drink them.
Enter zebra striping—the practice of alternating between alcoholic and non-alcoholic drinks during a single occasion. A cocktail might be followed by a zero-proof serve, then a glass of wine, followed by sparkling water or an alcohol-free botanical drink. The objective isn't necessarily to stop drinking. It is to drink differently.

1. Why "Zebra"?
The name comes from the alternating pattern: alcoholic, non-alcoholic, alcoholic, non-alcoholic—much like the contrasting stripes of a zebra. It is a simple behavioral change, but one that reflects a much bigger shift taking place in global drinking culture. Consumers are increasingly interested in moderation rather than total abstinence. For many, the choice is no longer binary. There is a growing middle ground where people want the ritual, flavor, sociability, and experience of drinking without necessarily consuming alcohol continuously throughout the evening.
2. It’s Not Quite Dry January
This is what makes zebra striping particularly interesting. Dry January, Sober October, and other alcohol-free challenges are generally about eliminating alcohol for a defined period. Zebra striping takes a different approach: alcohol remains part of the occasion, but it is deliberately interspersed with non-alcoholic options. That makes the behavior far easier to incorporate into everyday social life. A guest might begin with a Martini, switch to a sophisticated zero-proof serve during dinner, have a glass of wine with the main course, and finish with a highball or soda and bitters.The evening doesn't have to become "alcohol-free" to become significantly lower in alcohol.
3. The Opportunity for Bars
This is where the trend becomes relevant to hospitality. For years, non-alcoholic drinks were treated as an afterthought—essentially an apology offered to the designated driver. That paradigm is disappearing. A zebra-striping consumer still expects theatre, flavor, high-grade ice, and top-tier hospitality. They do not want a generic cola or lime soda simply because they are taking a break between cocktails. This creates an opening for bars to build serious zero-proof programs.
 4. The Rise of the "Second Drink"
There is another financial implication for venues. The first drink has traditionally been the easiest to sell, while subsequent orders determine venue spend and guest pacing. Zebra striping changes the standard consumption sequence:

• Traditional Sequence: Cocktail - Cocktail - Cocktail - Beer
• Zebra Sequence: Cocktail - Zero-Proof Cocktail - Wine - Flavored Soda - Highball

For bars, this model can mean fewer overall units of alcohol served, but equal or greater venue dwell time and beverage transactions. The future of drinking may not be about selling fewer drinks—it may be about selling more considered drinks.
5. A Strategic Challenge for Beverage Brands
The trend also creates an interesting dilemma for global alcobev brands. If consumers are alternating between alcohol and zero-proof options, brands must participate in both sides of the occasion. This is already driving the expansion of no- and low-alcohol beers, wines, and spirits.
However, the challenge goes beyond launching a zero-proof line extension.
The broader question is: How does a brand remain culturally relevant when the consumer chooses not to consume alcohol with every order? It requires thinking beyond the bottle and managing the entire social occasion.
6. Moderation Is Becoming Social
Perhaps the biggest shift is cultural. For decades, refusing a drink often required an explanation: "I have an early morning," "I'm driving," or "I'm taking a break."  Zebra striping makes moderation less conspicuous. Everyone at the table can hold a complex, garnishing-rich drink without anyone being singled out as the "non-drinker." Belonging, ritual, and participation remain intact. The emerging consumer doesn't want to leave drinking culture—they want to redefine their place within it.
The Indian Opportunity
India’s cocktail bars, premium spirits, and experiential hospitality sectors are expanding rapidly. At the same time, urban consumers are becoming far more conscious of wellness and pacing.
For Indian bars and restaurants, zebra striping represents a direct menu-design opportunity. Imagine a cocktail menu that explicitly maps out a pairing journey:

• Drink 01: Gin & Tonic
• Drink 02: Kokum & Tonic (0.0% ABV)
• Drink 03: Riesling
• Drink 04: Fermented Pineapple & Ginger (0.0% ABV)
• Drink 05: Whisky Highball

This isn't a compromise. It is a curated drinking journey. 
The Happy High’s Take
The future of social drinking isn't binary—it isn't Drink vs. Don't Drink. The real question consumers are asking is: How do I want to drink tonight? For the beverage industry, that is a far more compelling conversation. The winning venues and brands won't be those that push higher volume, but those that give consumers better reasons to stay engaged—regardless of what is in the glass.

For years, "Irish whiskey" in India was virtually synonymous with a single brand: Jameson.
As the flagship expression for Pernod Ricard, Jameson did the heavy lifting for the category. It built consumer familiarity, occupied backbars, and offered Indian drinkers a smooth, triple-distilled alternative to Scotch and domestic IMFL.
Today, however, the landscape is shifting.
With established labels like Bushmills (Proximo Spirits) and Tullamore D.E.W. (William Grant & Sons) expanding their Indian footprint, alongside craft entries like Teeling, Redbreast, Sexton, and Writer's Tears, the category is moving beyond a single-brand story into a multifaceted spirit movement. The question is no longer whether India will drink Irish whiskey—it is whether Indian consumers are ready to explore Irish whiskey as a distinct category.
​
1. The Numbers Behind the Growth
Global demand for Irish whiskey has surged over the past decade, with international exports surpassing €1 billion. While North America and Europe remain traditional strongholds, India has emerged as the fastest-growing export destination globally for Irish whiskey, recording dramatic volume increases over recent export cycles. 
Key characteristics driving this category expansion in India include:
Protected Geographical Indication (PGI): Irish whiskey holds strict PGI status, ensuring that distillation and aging rules meet high standards.
The "Smoothness" Advantage: Irish whiskey's characteristic triple-distillation process yields a lighter, highly approachable sensory profile with lower peat or smoke influence than traditional Scotch.
Cocktail Versatility: Its approachable profile makes it an ideal base for highballs, Irish Coffee, and modern craft cocktails across India's top-tier bars.
Demographic Shift: Younger Indian drinkers (Gen Z and Millennials) show less brand rigidity, actively experimenting across brown spirits categories including Bourbon, Japanese Whisky, Indian Single Malts, and Irish Whiskey.

2. Unpacking the Styles: From Blends to Single Pot Still
To build true category depth, consumers must understand that Irish whiskey spans four distinct production styles under its regulatory framework:
Blended Irish Whiskey: A combination of grain, malt, and/or pot still whiskeys. Prominent examples in India include Jameson, Tullamore D.E.W., Bushmills Original etc. They feature a light, balanced profile with notes of orchard fruits and subtle vanilla.
Single Pot Still: Made from a mix of malted and unmalted barley distilled in copper pot stills. Notable examples include Redbreast 12, Green Spot, and Writer's Tears. They offer a rich, mouth-coating texture with distinct spice, dried fruit, and toasted oak notes.
​Single Malt Irish: 100% malted barley distilled at a single distillery. Featured expressions include Bushmills 10/12/16, Sexton etc. Their profile leans floral, honeyed, and elegant.
Single Grain: Produced using corn or wheat alongside malted barley in column stills. Examples like Teeling Single Grain feature light, sweet notes of butterscotch and soft spice.
Understanding Single Pot Still is particularly crucial for India. Made from a signature mixed mash of malted and unmalted barley, it represents Ireland’s historical style—offering a creamy texture and spice profile that aligns exceptionally well with Indian culinary pairings and bold palates.

3. The Trade Factor: How Tariffs Could Accelerate Access
A major structural catalyst for European spirits in India stems from international trade developments.Under the India–EU Free Trade Agreement (FTA) framework, basic customs duties on European spirits—historically pegged at 150%—are set to be reduced down to 40% through a phased approach.  What This Means for Retail & On-Premise;
Portfolio Expansion: Lower import barriers allow global producers to bring higher-tier, aged expressions (such as Redbreast 15/21 or Bushmills 16/21) into state retail channels, rather than restricting imports strictly to entry-level blends.
Reinvestment in Education: Tariff relief gives brand owners financial room to invest in bartender training, brand ambassadors, consumer masterclasses, and tasting activations across major metros like Mumbai, Delhi-NCR, Bengaluru, and Goa.State
Excise Context: While federal customs duties will drop, final consumer pricing will still depend on individual state excise policies, label registration fees, and local distribution structures.

4. The On-Premise Bar as the Category Classroom
For Irish whiskey to transition from a single-brand habit to a broad category, the on-premise sector (bars, hotels, and lounges) will serve as the primary educational engine.
Effective on-premise strategies include:
Whiskey Flights: Offering side-by-side tasting flights comparing a Blended Irish (Tullamore D.E.W.), a Single Malt (Bushmills 12), and a Single Pot Still (Redbreast 12).
Beyond the Highball: Showcasing how the triple-distilled character elevates classic cocktails like the Whiskey Sour, Boulevardier, or an authentic Irish Coffee made with fresh espresso and demerara syrup.
Food Pairings: Pairing Single Pot Still expressions with Indian Cuisine, Cheeses , Chocolates and more.

The Happy High’s Take
Jameson achieved the hardest part of market entry: it made Irish whiskey culturally familiar to the Indian consumer. Now, the arrival of alternative labels, craft distilleries, and distinctive production styles provides the structural foundation for phase two: discovery.
As trade barriers ease and consumer education deepens, Irish whiskey has all the hallmarks of India's next major brown-spirits growth story. The winning brands will be those that look beyond "smoothness" and take the time to teach Indian drinkers why Irish whiskey deserves a permanent place on their palate.

India's spirits industry may be entering one of its most consequential regulatory phases in recent years. The Food Safety and Standards Authority of India's (FSSAI) recent enforcement action against select variants of brands including Old Monk, McDowell's No. 1 Rum, Royal Challenge, Antiquity Blue and Bagpiper has dominated headlines. Yet, beyond the immediate impact on a handful of products lies a much larger question:  How should whisky and rum be defined in modern India? The answer could influence everything from product formulation and pricing to consumer trust and India's growing reputation as a producer of premium spirits.
More Than a Ban
Contrary to many headlines, this is not a blanket ban on these brands. FSSAI's action relates to select variants manufactured at specific facilities and centres on alleged non-compliance with existing food safety regulations. The companies involved have disputed aspects of the regulator's interpretation, with some matters now before the courts.
According to FSSAI, the principal concerns relate to two areas.
First, the alleged use of flavouring substances that recreate the inherent aroma and taste associated with standardised alcoholic beverages such as rum and whisky. The regulator argues that these characteristics should naturally develop through raw materials, fermentation, distillation and maturation rather than by adding flavourings designed to mimic the finished spirit.
Second, FSSAI has questioned certain age-related claims on labels, arguing that consumers should not be misled about the maturity of the spirit contained within the bottle.
Whether the regulator's interpretation ultimately prevails will be decided through the legal process. However, irrespective of the outcome, the debate has already shifted towards transparency and product identity.
The Economics Behind India's IMFL Success
To understand why this issue matters, one must first understand how India's mainstream spirits market evolved. India's Indian Made Foreign Liquor (IMFL) category has historically been built around accessibility and affordability. Producing millions of cases at mass-market price points requires efficient production systems. Extra Neutral Alcohol (ENA), produced from molasses or grain, provides a clean spirit base that can be blended according to individual brand recipes. This approach has enabled companies to produce consistent products at price points affordable to millions of consumers. By contrast, spirits that derive their character primarily through fermentation, distillation and extended oak maturation require significantly higher investment. Distilleries must purchase barrels, maintain warehouses, finance inventory for years and absorb evaporation losses during ageing. This difference in production economics explains why India's value segment looks very different from premium Scotch whisky or Caribbean rum. The current regulatory debate therefore extends beyond flavouring—it touches the commercial foundations of India's largest spirits category.
A Labelling Debate That Could Change Consumer Behaviour
Perhaps the most significant outcome of this episode may not occur inside distilleries but on the bottle itself. If regulators continue placing greater emphasis on product identity and front-of-pack transparency, manufacturers may increasingly need to demonstrate that a product marketed as whisky or rum derives its defining character from recognised production methods rather than external flavour additions. Whether this eventually leads to new product descriptions, reformulation or updated labelling standards remains to be seen. But the discussion itself reflects a broader global movement towards helping consumers better understand what they are purchasing. For decades, branding largely defined the value proposition. Going forward, production methods may become just as important.
A Different Equation for Premium Producers
Ironically, the producers who may benefit most are those already investing in traditional production methods. India's premium spirits sector—including single malts, premium rums and many contemporary craft distilleries—has built its reputation on fermentation, distillation, maturation and ingredient quality. As Indian spirits gain increasing international recognition, greater emphasis on authenticity and transparency could further strengthen confidence in premium Indian products, particularly in export markets where provenance and production methods are increasingly scrutinised.  For premium producers, transparency is not a compliance exercise—it is already part of the brand proposition.
The Operational Challenge Few Are Discussing
Even if manufacturers decide to reformulate products or modify labels, implementation will not be immediate. Alcohol regulation in India operates through two overlapping systems. FSSAI regulates food safety and product standards, while individual State Excise Departments govern product registrations, labels, pricing and distribution. Any significant label change typically requires fresh approvals across multiple states. For companies operating nationally, this can become a substantial logistical exercise involving inventory management, supply chains, packaging revisions and state-by-state regulatory approvals. The commercial impact therefore extends well beyond the production floor.
Three Possible Paths Forward
The industry's next chapter could unfold in several ways.
- Some manufacturers may choose to reformulate products by relying more heavily on naturally developed flavour through distillation and maturation.
- Others may retain existing production methods while adapting labels and product positioning to align with evolving regulatory expectations.
- A third possibility is that ongoing legal proceedings provide greater clarity on how India's Alcoholic Beverages Regulations should be interpreted, resulting in more precise guidance for the industry without fundamentally changing existing manufacturing practices.
Each path carries different implications for production costs, pricing and consumer communication.
A Defining Moment for Indian Spirits
India has spent the past decade establishing itself as one of the world's most exciting spirits markets. Award-winning whiskies, premium rum, craft gin and innovative distilleries have demonstrated that Indian producers can compete on quality as well as scale. Against that backdrop, FSSAI's recent action represents something larger than a dispute over a few product labels. It signals a broader conversation about authenticity, transparency and how consumers understand the bottle they are buying. The industry's biggest challenge may no longer be producing an affordable whisky or rum. It may be explaining—clearly and transparently—how that spirit earned the right to be called one.
The Happy High's Take: Affordability Should Not Become the Casualty
As the industry debates authenticity, transparency and product identity, one reality cannot be ignored—India remains a predominantly value-driven market. While premiumisation has become the industry's favourite growth story, millions of consumers continue to purchase spirits at the entry-level end of the market. For many, affordability is not a preference but a necessity. If tighter regulations ultimately increase production costs through greater use of matured spirits or more traditional production methods, the industry must also consider how it continues to serve this large consumer base responsibly. This is not an argument against higher standards or greater transparency. On the contrary, consumers deserve to know exactly what is in the bottle they are buying. But transparency should not come at the cost of eliminating access to safe, quality-controlled and affordable products. There may well be room for a clearly defined category of entry-level spirits—whatever nomenclature regulators eventually choose—that is honestly labelled, manufactured under strict quality standards and priced for India's mass market. History has shown that whenever legitimate alcohol becomes inaccessible or unaffordable, illicit and unregulated alternatives can become more attractive to some consumers. The objective of regulation should therefore be twofold: improve transparency while ensuring that safe, compliant and affordable products remain available. The challenge for policymakers is not simply to decide what may be called "whisky" or "rum". It is to create a regulatory framework that protects consumers, rewards authentic production and still recognises the economic realities of one of the world's largest beverage markets.

Why one of the beverage industry's most powerful marketing terms remains legally undefined—and why transparency may matter more than terminology.
Walk into almost any bottle shop or cocktail bar today and one word appears with remarkable frequency: Craft.  Craft beer. Craft gin. Craft rum. Craft whisky. Craft vodka.
Over the last two decades, "craft" has evolved from describing a small movement of independent producers into one of the alcohol industry's most valuable marketing terms. Consumers often associate it with quality, authenticity, innovation and local production. Yet despite its widespread use, there is one surprising reality.
There is no internationally recognised legal definition of "craft" beer or "craft" spirits.
While many countries regulate what may be called Scotch Whisky, Cognac, Champagne or Tequila, the word "craft" largely exists outside legislation. Instead, it is shaped by industry practice, consumer perception and marketing.
The United States: An Industry Standard, Not Federal Law
The United States is often regarded as the birthplace of the modern craft beer movement.
However, the Alcohol and Tobacco Tax and Trade Bureau (TTB)—the federal agency responsible for regulating alcohol production and labelling—does not define what constitutes a craft brewery or craft distillery. Instead, the industry's most widely accepted benchmark comes from the Brewers Association, an independent trade organisation.
According to its voluntary definition, a craft brewer should be:

• Produce 6 million barrels of beer or less annually
• Be less than 25% owned or controlled by a non-craft beverage alcohol company
• Hold a federal brewer's permit and produce beer as its primary business

These criteria have become influential worldwide, but they remain industry guidelines rather than legislation.
The United Kingdom: Independence Over "Craft"
The United Kingdom takes a different approach. British alcohol legislation defines products for taxation and duty purposes but does not legally recognise the word "craft."  Instead, the UK's Small Producer Relief provides reduced excise duty for qualifying smaller producers, regardless of whether they market themselves as craft. Interestingly, the industry itself has begun moving away from the term. The Society of Independent Brewers and Associates (SIBA) introduced the Indie Beer certification mark to help consumers identify genuinely independent breweries. The initiative reflects growing concern that acquisitions by multinational companies have blurred the meaning of "craft" in consumers' minds.
Europe: Supporting Small Producers, Not Defining Craft
Across the European Union, excise legislation allows Member States to provide tax relief to small independent breweries. However, these provisions exist for fiscal purposes rather than marketing.
There is still no harmonised EU definition of craft beer or craft spirits, and producers remain free to use the term provided they comply with general consumer protection and labelling laws.
Around the World, Consumers Associate With Almost the Same Thing
Although legislation varies, consumers across different markets tend to associate "craft" with remarkably similar characteristics. They expect products that are:

• Produced on a relatively small scale
• Independently owned
• Made using high-quality ingredients
• Rooted in local identity
• Created with greater involvement from the brewer or distiller
• Innovative rather than mass-produced

These expectations have become part of the craft movement's identity—even though none of them is universally required by law.
When Success Creates Confusion
As craft beverages gained popularity, many successful independent producers attracted investment or were acquired by global beverage companies. Brands that had built their reputation on independence suddenly became part of multinational portfolios. This sparked one of the industry's longest-running debates.Can a  beer or spirit still be considered craft if it is owned by a multinational company? There is no universally accepted answer. Some believe ownership defines craft. Others argue that craftsmanship depends entirely on production methods, ingredients and quality. Because no legal framework exists, both viewpoints continue to coexist.
Beer and Spirits Face Different Challenges
​The craft beer movement was driven largely by brewing innovation. Independent breweries introduced styles such as New England IPAs, barrel-aged stouts, sour beers, saisons, wheat beers and mixed-fermentation ales, encouraging consumers to explore flavours beyond mainstream lagers. The spirits industry presents a different challenge. One distillery may ferment its own grain, distil, mature and bottle every drop on-site—a true "grain-to-glass" operation. Another may purchase neutral spirit, redistil or infuse it with botanicals before bottling it under a premium brand. Both products may be marketed as craft. For consumers standing in front of a retail shelf, the difference is rarely obvious.
Global Examples of Craft in Practice
Around the world, respected producers demonstrate that craftsmanship is often defined by philosophy rather than production volume. Breweries such as Sierra Nevada and Stone Brewing helped shape the modern craft beer movement through innovation and distinctive beer styles.
In spirits, distilleries such as Four Pillars (Australia), Monkey 47 (Germany), Kyrö Distillery (Finland), Cotswolds Distillery (England) and Westland Distillery (United States) have built their reputations through local ingredients, production transparency and regional identity rather than scale alone. These producers differ greatly in size and ownership, yet each has contributed to consumers' understanding of what craftsmanship can represent.
​What About India?
India's premium beverage industry has entered an exciting phase. Craft breweries, Indian single malts, premium gins, artisanal rums and agave spirits are introducing consumers to new flavours and production philosophies. Brands including Stranger & Sons, Hapusa, Segredo Aldeia, Maka Zai, Mohulo and several emerging craft breweries have demonstrated how local botanicals, regional ingredients and authentic storytelling can create distinctly Indian products. Yet, like most global markets, India has no legal definition of craft beer or craft spirits. As the category grows, the opportunity is not merely to use the word "craft"—but to build trust through greater openness
.Perhaps Transparency Matters More Than Terminology
Rather than debating who deserves the word "craft," perhaps the industry should focus on giving consumers more information.
Imagine if bottles voluntarily disclosed:

• Annual production volume
• Independent or corporate ownership
• Whether fermentation and distillation occur on-site
• Origin of the base alcohol
• Batch size
• Production method
• Key ingredients

Consumers could then decide for themselves what craftsmanship means. Such transparency would do more to build trust than any marketing slogan.
The Happy High's Take
Perhaps the industry has been asking the wrong question. Instead of asking, "What is craft?", we should be asking, "What does the consumer deserve to know before buying this bottle?"
Craftsmanship cannot be reduced to rustic labels, vintage fonts or clever storytelling. Nor can it be measured solely by production volume or ownership. The producers most deserving of recognition are often those who are willing to be transparent about how their products are made, where their ingredients come from and who stands behind the brand. Perhaps the future of craft does not lie in creating another definition. Perhaps it lies in creating a culture of transparency.
Because when consumers know who made a beverage, where it was produced, how it was made and who owns it, they no longer need to rely on a single word printed on the label to judge its authenticity.

Karnataka's Distillery Tourism Policy Could Spark India's Micro-Distillery Revolution. 
For decades, India's excise policies have largely revolved around taxation, licensing and regulation. Tourism has rarely been viewed as part of the alcohol industry's growth story.
Karnataka's latest excise reforms may be about to change that. As part of a broader package of reforms aimed at modernising the state's liquor industry—including pricing reforms, digital licensing, longer operating hours for breweries and distilleries, and streamlined approvals—the Karnataka government has opened the door to distillery tourism by allowing licensed distilleries to establish Distillery Factory Outlets. Under the framework, visitors will be able to take guided tours of distilleries, participate in regulated tastings with samples capped at 30 ml, and purchase sealed bottles of 375 ml or larger through the Karnataka State Beverages Corporation Limited (KSBCL) supply mechanism. The rules also prescribe licensing requirements and infrastructure standards for these outlets. At first glance, this appears to be a tourism initiative. In reality, it could become the catalyst for India's next generation of micro-distilleries.
Tourism Is a Business Model
Across Scotland, Kentucky, Ireland,  and Australia, many successful craft distilleries do not depend solely on distribution. Their business model combines production with tourism. Visitors pay for guided tours, curated tastings, exclusive distillery releases, merchandise, cafés and educational experiences. The result is a stronger connection with the brand and a revenue stream that extends well beyond bottle sales.  For small producers with limited marketing budgets, tourism is often the difference between surviving and thriving.
Goa Has Already Demonstrated the Potential
If one Indian state has shown how tourism and spirits can complement each other, it is Goa.
Progressive excise policies, a tourism-driven economy and comparatively accessible licensing have helped create one of India's most vibrant craft spirits ecosystems. Boutique producers have flourished alongside established brands, making Goa a destination not just for beaches but also for premium spirits. One of the best examples is Cazulo Feni, where visitors can explore orchards, learn about traditional cashew and coconut feni production, interact with producers and experience a spirit deeply rooted in Goan heritage. Goa is also home to Paul John Whisky, whose purpose-built visitor centre has set one of the highest benchmarks for whisky tourism in India. Guided tours through the distillery, maturation warehouses and tasting rooms demonstrate that Indian spirits can deliver world-class visitor experiences comparable to many international distilleries. These examples prove that consumers increasingly want to experience where a spirit is made—not simply buy a bottle off a retail shelf.
Karnataka Can Build an Entire Ecosystem
Unlike Goa, Karnataka's opportunity lies in scale. The state has a mature hospitality sector, a large domestic tourism market and a growing appetite for premium spirits. Rather than creating one flagship destination, Karnataka has the opportunity to develop an ecosystem of distilleries that welcome visitors under a clearly defined regulatory framework.
Imagine weekend distillery trails connecting whisky, gin, rum and emerging craft spirit producers across Bengaluru, Mysuru, Coorg and other parts of the state. Such experiences could become as much a part of Karnataka's tourism offering as its coffee estates or heritage sites.
Why Micro-Distilleries Matter
Large distilleries excel at efficiency and consistency. Micro-distilleries excel at innovation.
Working in small batches allows them to experiment with regional grains, botanicals and fruits that would be commercially challenging for large-scale producers. India's biodiversity offers remarkable possibilities. Tourism provides the perfect platform to tell those stories directly to consumers.
The Next Step
Karnataka's reforms are an important beginning, but the long-term opportunity extends beyond visitor centres. India still lacks a dedicated regulatory framework for micro-distilleries. In many established spirits-producing countries, proportionate licensing has enabled small producers to innovate without facing the same regulatory burden as industrial-scale manufacturers. If future reforms build on Karnataka's tourism initiative by creating a more enabling environment for small craft distillers, India could witness the emergence of a truly regional craft spirits movement.
The Happy High's Take
Karnataka's distillery tourism policy is about more than opening factory outlets. It signals a broader shift in how states may begin to view premium beverages—not merely as products to regulate, but as experiences capable of generating tourism, education and economic value.
Goa has already demonstrated what thoughtful regulation and immersive visitor experiences can achieve. Karnataka now has the opportunity to take the next step by creating a framework that encourages many more producers to open their doors to consumers. If that happens, this policy may ultimately be remembered not just for promoting distillery tourism, but for laying the foundation for India's micro-distillery revolution.

Few would have predicted that jamun—the dark purple fruit sold in paper cones with black salt by roadside vendors during the Indian monsoon—would become one of the country's most commercialized spirit flavours. Yet within two years, the black plum has transformed from childhood nostalgia into a primary flavor driver for India’s largest beverage conglomerates. This shift highlights an important industry evolution: India’s alcobev market is looking inward for culinary identity.
The Market Context: Why Flavoured Vodka is Booming
India’s vodka market is estimated at over $3.1 billion and is projected to expand at a CAGR of 6.5% to 8.5%. While non-flavoured vodka still dominates absolute volumes, flavoured vodka represents the fastest-growing segment across urban centers. As younger consumers—primarily Millennials and Gen Z—embrace cocktail culture and home entertaining, demand has shifted away from classic spirits toward approachable, flavor-forward options.
The rapid adoption of jamun across multiple competing portfolios underscores a genuine market trend:

• Radico Khaitan: Launched Magic Moments Jamun SpicyMint as part of its 'Flavours of India' series (following Alphonso Mango and Thandaai). Radico Khaitan—which produces India's top vodka brand selling over 7 million cases annually—backed the fruit as a major volume driver.
• Diageo India: Introduced Smirnoff Minty Jamun, positioning it directly at younger social drinkers seeking a local twist on fruit-flavoured vodka.
• More.... : Romanov Jazzy Jamun Mint (Inbrew Beverages), OneMore Next Twisty Minty Jamun (Alcobrew), and Blue Moon Minty Jamun (NV Group).
• Craft & Boutique Spirits: Artisanal brands like Samsara (Enchanted Jamun & Pink Salt Gin) have incorporated jamun into premium craft gins, showing that the fruit's appeal extends beyond entry-level vodkas into luxury mixology.

Why Jamun Works: Flavor Profile & Visual Appeal
Several structural factors explain why jamun succeeded where standard international fruit profiles fell short:

1. Inherent Flavor Structure: Jamun offers a natural balance of sweetness, sharp acidity, and gentle astringency. When combined with mint or a pinch of salt/spice, it provides a built-in cocktail base that mixes easily with soda, tonic, or ginger ale.
2. Distinctive Visual Identity: The deep purple hue gives drinks a striking visual appeal, making it naturally suited for social media-driven consumer culture.
3. Cultural Resonance: Unlike green apple, cranberry, or blue curaçao, jamun carries an immediate sensory memory for Indian consumers, bridging emotional connection with commercial positioning.

The Broader Shift: From Global Clones to Local Terroir
For decades, Indian commercial spirits relied on imported flavor playbooks—lemon, orange, peach, and berry. The rise of jamun signals a strategic pivot similar to global beverage movements:

• Mexico built international spirit identity around Agave.
• Japan elevated Yuzu, Sansho pepper, and Cherry Blossom (Sakura) into world-class cocktail staples.
• India is beginning to tap into its regional botanical heritage.

If consumer acceptance holds, jamun could pave the way for other indigenous fruits and botanicals—such as kokum, phalsa, raw mango, gondhoraj lime, bael, tamarind—to enter mainstream production lines.
The Happy High’s Take
Every market reaches a threshold where it moves from imitating global trends to defining its own.
For Indian spirits, jamun is a clear indicator of that transition. It demonstrates that commercial success in India's modern alcobev landscape no longer requires looking abroad—the next breakthrough flavor may already be growing in local soil.

The Era of the 300-Label Wine List Is Over and that’s good news for diners and restaurants alike. For years, the hallmark of a luxury restaurant was an encyclopedic wine list. Leather-bound and intimidating, these heavy volumes often featured hundreds of labels from across the globe. The logic was simple: the bigger the list, the greater the perceived prestige.
Today, that philosophy is quietly changing. Across many of the world's leading restaurants, wine lists are becoming shorter, sharper, and more thoughtfully curated. Rather than offering 300 or 400 labels, many top establishments now present 80 to 150 wines tailored to their cuisine, philosophy, and clientele. It isn’t about offering less—it is about offering better.
The Financial & Operational Reality
Sprawling wine cellars tie up significant working capital. while slower-moving bottles can languish unsold for years. In an industry where margins are under constant pressure, streamlining inventory without compromising guest experience makes sound business sense.

• Tech-Driven Efficiency: Preservation systems like Coravin have transformed by-the-glass offerings. Restaurants can now serve premium wines without the risk of oxidation, allowing them to showcase a dynamic, high-end selection without stocking redundant vintages in every price bracket.
• Empowered Service Staff: A concise list allows sommeliers and floor staff to truly master the inventory. Instead of navigating an overwhelming catalog, staff can tell the stories behind individual producers and make confident, tailored pairing recommendations.

Curing Consumer "Decision Fatigue" & imposing "less is more" wine programs
A carefully curated list is easier for sommeliers and service teams to master. Staff can confidently tell the story behind each producer, recommend pairings and guide guests based on preferences rather than simply pointing to a lengthy catalogue. Knowledge has become a greater luxury than sheer volume. Consumer behaviour has evolved too. Today's diners, particularly Millennials and Gen Z, are looking for guidance rather than abundance. They are more curious than previous generations, willing to explore lesser-known grapes, regions and producers, but they also value authenticity over prestige. Faced with hundreds of unfamiliar labels, many experience decision fatigue. A concise, well-structured wine list removes that barrier, encourages discovery and gives guests the confidence to try something new, whether it's a Franciacorta, an Indian Chenin Blanc or a Greek Xinomavro This shift also reflects a broader change in how luxury is perceived. Consumers are less impressed by excess and more appreciative of thoughtful curation and storytelling. They would rather hear why a particular wine earned its place on the list than simply choose from an overwhelming catalogue. This doesn't mean that the grand cellars of the world's finest restaurants are disappearing. Landmark establishments with deep collections will always have their place. But for most luxury restaurants, success is increasingly measured by the quality of the curation rather than the quantity of labels. A modern wine list should feel like a conversation, not a catalogue. 
In the end, a wine list should be judged not by its length, but by its ability to help every guest find the right bottle for the right moment. That may well be the greatest luxury of all.

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For decades, natural wine has thrived on philosophy rather than legislation. Ask ten winemakers what constitutes a natural wine and you're likely to receive ten different answers. Minimal intervention, native yeasts, organic farming and low sulphur additions are often cited, yet there is no globally accepted legal definition. That may soon change.
Wales, an emerging wine region better known for its rolling countryside than vineyards, is attempting something that could reshape the conversation around natural wine. A group of Welsh producers has proposed a Protected Geographical Indication (PGI) for "Natural Wine of Wales"—potentially making it the world's first legally recognised geographical indication dedicated specifically to natural wine.

Key Fact-Checks

• The Proposal : A group of Welsh winemakers, led by Paul Rolt of Hebron Vineyard, submitted an official application to the UK's Department for Environment, Food and Rural Affairs (Defra) to establish a Protected Geographical Indication (PGI) for "Natural Wine of Wales".
• Proposal Status: The article accurately frames this as a proposed PGI that is currently under review by regulators rather than an already finalized or active law.
• World's First PGI Claim: While France introduced the "Vin Méthode Nature" certification label in 2020 to define natural wine parameters, Wales' application is unique because it seeks to bind natural wine standards directly to a Protected Geographical Indication (PGI). If approved, it would indeed be the world's first geographical indication dedicated explicitly to natural wine.
• Proposed Criteria: The principles listed in the text (spontaneous fermentation with native yeasts, 100% Welsh-grown organic/regenerative grapes, no synthetic chemicals, minimal processing, and strict limits on added sulfites) accurately reflect the requirements submitted in the application.

A Shift in Thinking
The proposal raises an interesting question. Should "natural wine" remain an ideology that encourages experimentation, or should it evolve into a legally protected category with clearly defined standards?
For producers, regulation could offer greater credibility and protect genuinely low-intervention wines from misleading marketing claims. For consumers, it may finally provide clarity in a category that has often been confusing. At the same time, codifying natural wine also risks excluding producers whose philosophies differ slightly but whose wines embody the same spirit of minimal intervention.
Why Wales?
The idea may seem unexpected. After all, Wales is hardly the first country that comes to mind when discussing fine wine. Yet over the past two decades, it has quietly emerged as one of the United Kingdom's most exciting wine regions.
Commercial viticulture in Wales only began to gain momentum in the late twentieth century, with the first modern vineyards planting in the 1970s and 1980s. What started as a handful of experimental vineyards has grown into an industry of around 50 vineyards spread across South and West Wales.
The country's cool maritime climate, once considered too challenging for grape growing, has become increasingly favourable as growing seasons have lengthened. Combined with diverse soils and careful site selection, Welsh producers are now crafting award-winning still and sparkling wines from varieties including Chardonnay, Pinot Noir, Pinot Meunier, Solaris and Seyval Blanc.
Unlike many of Europe's historic wine regions, Wales has had the advantage of building its identity without centuries of tradition. Its producers have embraced sustainability, experimentation and innovation from the outset. That spirit makes Wales an unlikely yet fitting contender to champion what could become the world's first legally recognised geographical indication dedicated specifically to natural wine.
Could This Influence the Rest of the World?
If the proposal succeeds, it could become one of the most significant regulatory developments in modern wine. Regions in France, Italy, Spain and even New World producers may begin asking whether natural wine should continue to exist as a philosophy or evolve into a protected category with measurable standards. For consumers, this would represent a welcome shift. The term "natural" has often been used without clear parameters, making purchasing decisions difficult even for experienced wine enthusiasts.
The Happy High's Take
Whether the application succeeds or not, Wales has already achieved something remarkable—it has forced the global wine community to confront a question it has long avoided: should "natural wine" remain a philosophy, or is it finally time to define it? The answer could shape not just the future of Welsh wine, but the future of natural wine itself.

Walk into almost any luxury hotel in India today and one thing is immediately apparent—the beverage programme has never looked stronger. There are Japanese whiskies locked behind glass cabinets, rare single malts commanding five-figure price tags, wine lists that stretch across continents, and cocktail menus inspired by local ingredients, forgotten classics and molecular gastronomy. Then you ask for a beer !
More often than not, the choices become surprisingly ordinary. For an industry that prides itself on offering curated luxury experiences, India's finest hotels continue to treat beer as an afterthought. Not because consumers aren't interested, but perhaps because the industry still are looking at cases and schemes more than the liquid itself. Luxury has never been about price alone. It has always been about scarcity, craftsmanship, provenance and storytelling. By that definition, craft beer checks every box.
A barrel-aged stout matured for twelve months, a Gose with kokum, or a limited-release IPA brewed with fresh seasonal hops involves as much technical precision and creative intent as many premium wines or spirits. Yet while sommeliers have become central to luxury hospitality, beer continues to occupy the last page of the menu.
This isn't simply about adding more labels.
It is about recognising that beer has evolved while hotel beverage programmes have not.
The irony is that India's craft brewing industry has arguably matured faster than the hospitality industry's perception of it. Cities such as Bengaluru, Pune, Goa and Gurugram have produced breweries capable of creating beers that would not feel out of place in respected international taprooms. Brewers are experimenting with barrel maturation, mixed fermentation, indigenous ingredients and small-batch releases—concepts that luxury hotels enthusiastically celebrate in wine and whisky.  Yet those same beers rarely make it into five-star restaurants. Instead, hotel buyers often default to familiarity. The logic is understandable. Beer is seen as a high-volume category driven by recognisable brands rather than guest discovery. But luxury hospitality has never been built around the safest choice. It has been built around offering experiences guests cannot easily recreate elsewhere. That is precisely where craft beer excels. Imagine pairing a Goan witbier with oysters, a smoky imperial stout with chocolate dessert, or a farmhouse ale with a chef's tasting menu. These are not radical ideas. They have become standard practice in some of the world's leading restaurants. Michelin-starred establishments across Europe and North America have embraced beer pairings alongside wine, recognising that beer's diversity often makes it the more versatile partner at the table. India, meanwhile, continues to ask whether beer belongs in fine dining.
The Challenge Isn't Demand. It's Distribution.
To be fair, luxury hotels aren't entirely responsible for craft beer's absence. India's excise framework makes it exceptionally difficult for independent breweries to scale. Unlike wine or spirits, craft beer is often produced for local consumption and, in many states, cannot move freely across state borders because of excise restrictions, licensing hurdles and high logistics costs.
As a result, a brewery in Bengaluru cannot simply supply a hotel in Mumbai, nor can a Goa-based brewer easily reach Delhi. Every state operates under its own excise regime, making nationwide distribution expensive and, in some cases, practically impossible. This means hotels in certain cities genuinely have fewer options.
But that explanation only goes so far.
India's major metropolitan markets—including Bengaluru, Mumbai, Pune, Gurugram, Hyderabad and Goa—already have thriving craft brewing ecosystems. These cities are home to breweries producing fresh lagers, hop-forward IPAs, Belgian-style ales, wheat beers and experimental seasonal releases that are more than capable of meeting luxury hospitality standards. Ironically, these breweries often enjoy greater visibility in neighbourhood gastropubs than they do in five-star hotels located just a few kilometres away. The limitation, therefore, is not simply one of supply. In many of India's largest hospitality markets, it is equally a question of perception.
Luxury hotels have invested heavily in educating guests about wine, whisky and cocktails. Craft beer deserves the same thoughtful curation—not because every property should stock dozens of labels, but because where quality local breweries exist, they should be viewed as partners in creating authentic, destination-led beverage experiences rather than as alternatives to mainstream beer.

For decades, matcha has been almost exclusively associated with Japan. From traditional tea ceremonies to modern cafés serving vibrant green lattes, Japanese matcha has become the global benchmark for powdered green tea. But a new chapter is beginning much closer to home.
In July 2026, Assam became the first Indian state to commercially produce matcha, marking a significant milestone for the country's tea industry. The inaugural batch, produced at Chota Tingrai Tea Estate in Tinsukia, was sold through the Guwahati Tea Auction Centre, fetching ₹3,000 per kilogram. The achievement followed nearly a decade of collaboration with Japanese tea experts and investment in specialised processing technology.
Why This Matters ?
India is the world's second-largest tea producer and Assam is renowned for its bold black teas. Yet until now, virtually all matcha consumed in India has been imported from Japan, with some supplies also coming from China and Vietnam. Import costs, duties and freight have kept prices high, making matcha a niche product for many consumers. Domestic production has the potential to change that. If quality can be maintained, Assam-grown matcha could make this premium beverage more affordable for cafés, restaurants and home consumers while reducing dependence on imports.
More Than Just Powdered Green Tea
Authentic matcha is not simply green tea ground into a powder. The tea bushes are shaded for several weeks before harvest, increasing chlorophyll and L-theanine while softening bitterness. The youngest leaves are then steamed, dried, processed into tencha, and finally milled into an ultra-fine powder. Because the entire leaf is consumed rather than infused, matcha delivers a concentrated flavour profile along with naturally occurring antioxidants, caffeine and L-theanine.
Successfully producing matcha requires specialised cultivation, processing equipment and technical expertise—one reason commercial production has taken time to reach India.
Will Assam Matcha Replace Japanese Matcha?
Probably not—and it shouldn't try. Japanese regions such as Uji and Nishio have centuries of expertise and will continue to define the highest expressions of ceremonial-grade matcha. Assam matcha should instead be viewed as an opportunity to expand the category rather than compete directly with Japan. Just as coffee lovers appreciate beans from Ethiopia, Colombia and India, and wine enthusiasts celebrate different terroirs, matcha can also develop regional identities.
The Bigger Picture
The significance of Assam matcha extends beyond a single product launch. It demonstrates how Indian agriculture can evolve to meet changing consumer preferences while creating higher-value opportunities for tea growers. If producers continue to invest in quality, education and consistency, Assam matcha could do more than lower prices—it could introduce thousands of new consumers to authentic matcha and encourage cafés, bartenders and hospitality professionals to embrace the category. For India's beverage industry, this is more than a new tea. It could be the beginning of a new chapter in specialty tea culture, where Japanese tradition inspires Indian innovation without compromising authenticity.

Indian single malt whisky has come a long way in a remarkably short time. Once viewed as an emerging category, it now stands shoulder to shoulder with some of the world's most respected whisky-producing nations, regularly earning top honours at international competitions. As the category continues to mature, the launch of the Indian Malt Whisky Association (IMWA) Certification Mark represents one of the most significant developments in its history.At first glance, the hologram may appear to be just another label on a bottle. In reality, it represents something much more important—a collective commitment by India's leading single malt producers to define, protect and promote the authenticity of Indian single malt whisky.
Why Was the Certification Introduced?As Indian single malts become increasingly visible in domestic and international markets, consumers are faced with more choices than ever before. While many buyers understand what "single malt" means, there has never been a widely recognised industry certification dedicated specifically to Indian single malts.
The IMWA Certification Mark seeks to address this by providing a clear and transparent standard. It offers consumers confidence that the whisky inside the bottle has been produced according to recognised industry principles rather than simply carrying the words "single malt" on its label.
For producers, it strengthens the integrity of the category. For retailers and importers, it provides additional assurance. Most importantly, it helps establish a consistent identity for Indian single malt whisky on the global stage.
What Does the Certification Represent?
The IMWA Certification Mark is awarded only to whiskies that comply with the association's production standards. To qualify, a whisky must:

• Be produced from 100% malted barley.
• Be distilled at a single distillery located in India.
• Be distilled using copper pot stills.
• Use only malted barley, water and yeast during production.
• Be matured in oak casks with a capacity not exceeding 700 litres for a minimum of three years.
• Complete every stage of production—including mashing, fermentation, distillation, maturation and bottling—within India.
• Contain no molasses spirit, neutral alcohol or added flavourings.

These standards focus on authenticity rather than flavour. They do not dictate how a whisky should taste, nor do they rank one producer above another. Instead, they ensure that every certified whisky has been produced according to a common set of recognised principles while allowing each distillery to express its own character and style.
Who Is Behind the IMWA?
Established in 2024, the Indian Malt Whisky Association (IMWA) brings together several of India's leading whisky producers with a shared objective of protecting and promoting the category.
The founding members include:

• Amrut Distilleries
• John Distilleries (Paul John)
• Radico Khaitan (Rampur)
• Piccadily Distilleries (Indri)
• Diageo India
• Alcobrew Distilleries (GianChand)

These companies may compete fiercely in the marketplace, but through the IMWA they have recognised that strengthening the reputation of Indian single malt whisky benefits the industry as a whole.
Why It Matters ?
Consumers today increasingly want to know where their food and beverages come from and how they are made. Whether buying wine, olive oil, cheese or whisky, authenticity has become as important as quality. The IMWA Certification Mark helps answer those questions by offering a recognisable symbol of production integrity. It does not guarantee that every certified whisky will suit every palate—taste will always remain subjective—but it does confirm that the whisky has been produced according to established standards for Indian single malt. As exports continue to grow and Indian whiskies receive worldwide acclaim, such transparency will become even more valuable.
Looking Ahead
The introduction of the IMWA Certification Mark is more than a branding exercise. It is a statement that Indian single malt whisky has reached a stage where protecting its identity is as important as promoting its success. For consumers, it simplifies buying decisions. For producers, it safeguards years of investment in quality and craftsmanship. For the global whisky community, it signals that India is serious about defining and preserving what makes its single malts unique. Awards may win headlines, but standards build lasting reputations. The IMWA Certification Mark is therefore not simply a hologram on a bottle—it is a symbol of an industry that has come of age and is confidently shaping the future of Indian single malt whisky.

Walk into many of India's newest cocktail bars today and you'll often find an entry-level employee introduced as a Bar Back. The title has become fashionable, borrowed almost wholesale from some of the world's leading cocktail bars. But is it appropriate for the Indian hospitality industry? Or are we blindly adopting Western terminology without considering the very different educational and professional landscape that exists in India?
Where the 'Bar Back" Comes From?
The role of a bar back has its origins in Europe and North America. Traditionally, a bar back supports the bartender by replenishing ice, stocking bottles, polishing glassware, cleaning workstations and ensuring the bar runs efficiently during busy service.  In many countries, the role also serves another purpose—it provides a legal and practical entry point into the industry. A young person with little or no formal hospitality education can begin as a bar back, observe experienced bartenders, learn on the job and gradually progress to making drinks. It is a system built around apprenticeship.
India's Reality Is Different
India's hospitality ecosystem follows a different path. Many aspiring professionals spend three or four years studying hotel management, followed by specialised bartending or beverage courses before entering the workforce. They graduate with knowledge of food and beverage service, wines, spirits, cocktails, hygiene, costing, customer service and responsible alcohol service.These graduates are not entering the industry with no foundation. They have already invested years in developing professional skills. Assigning the title of bar back to every fresher may unintentionally overlook the value of that education.
Titles Shape Perception
Job titles influence how employees see themselves and how guests perceive them. Someone introduced as a Bartender Trainee, Junior Bartender or Associate Bartender is immediately recognised as someone learning the craft while already belonging to the profession. The title bar back, on the other hand, often implies that the individual is there primarily to carry ice, polish glasses and replenish stock. While these tasks are essential and every bartender should perform them when required, they should not define a graduate's professional identity.
Every Great Bartender Should Learn the Basics
None of this suggests that new bartenders should avoid foundational work. Learning mise-en -place, maintaining cleanliness, preparing garnishes, managing inventory and supporting the team are invaluable lessons. These responsibilities build discipline, speed and respect for operations.
The question is not whether graduates should perform these tasks. The question is whether these tasks should become their job title.
Respecting Both Tradition and Talent
The Western bar back model has served its purpose in markets where many professionals enter hospitality with little formal training. Our industry increasingly attracts graduates who have spent years studying hospitality and then chosen to specialise further in bartending. They deserve opportunities to continue learning from experienced professionals, but they also deserve titles that recognise they are beginning a professional career—not simply assisting one.
As India's cocktail culture evolves, perhaps the industry should do more than import international bar menus and techniques. Perhaps it should also build a distinctly Indian approach to developing the next generation of beverage professionals—one that values apprenticeship, respects education and recognises that great bartenders are built through both classroom learning and experience behind the bar.
The Bar Back position can work in India ??
Rather than merely importing the title, India has an opportunity to embrace the true philosophy behind the Bar Back role. It could become a genuine apprenticeship pathway for young adults who possess the passion, work ethic and curiosity to build a career in hospitality but may lack the financial resources to pursue a three- or four-year hotel management degree or a professional bartending course. Under the guidance of experienced bartenders, they could learn the fundamentals of mise-en-place, bar operations, guest interaction and beverage service before progressing naturally into bartending roles. Such a model would not only create meaningful employment and improve social mobility but also restore the Bar Back title to its original purpose—a stepping stone into the profession, rather than a designation assigned to graduates who have already invested years in formal hospitality education. If adopted thoughtfully, this approach could widen the talent pool, make the industry more inclusive and create opportunities for aspiring bar professionals who might otherwise never have had the chance to enter the trade.

The world of cocktails has never been more exciting. Premium spirits, craft cocktails and innovative techniques have transformed bars into destinations where drinks are as thoughtfully prepared as the food. Along with this evolution has come a change in terminology. Today, words such as barman, bartender and mixologist are often used interchangeably, but do they really mean the same thing?  The answer lies in history, hospitality and the changing expectations of the modern beverage professional.
The Origins of the Barman
Long before cocktail bars became fashionable, the term barman was widely used, particularly in Britain, Europe and many Commonwealth countries. A barman was literally the man behind the bar responsible for serving drinks, maintaining the bar, handling payments and ensuring guests enjoyed their experience.  The female equivalent was often called a barmaid, although today the gender-neutral term bartender has become the preferred professional title worldwide.
While the terminology has evolved, the essence of the role remains unchanged—delivering exceptional hospitality through beverages.
The Rise of the Bartender
The term bartender gained prominence in North America during the nineteenth century and gradually became the industry's global standard. The bartender's responsibilities extended well beyond pouring drinks.
A professional bartender is expected to:

• Welcome and engage guests
• Recommend drinks based on preferences
• Prepare cocktails accurately and consistently
• Understand spirits, wines, beers and non-alcoholic beverages
• Maintain hygiene and safety standards
• Manage inventory and stock
• Work efficiently under pressure
• Deliver memorable hospitality

Many legendary cocktail pioneers, including Jerry Thomas, Harry Craddock and Ada Coleman, would simply have identified themselves as bartenders.
The Cocktail Renaissance and the Birth of the Modern Mixologist
Although the word mixologist first appeared in print during the late nineteenth century, it remained relatively uncommon for decades. Its popularity surged during the cocktail renaissance of the 1990s and early 2000s, when bartenders around the world rediscovered forgotten classics, embraced fresh ingredients, premium spirits, house-made syrups, bitters, infusions and modern techniques. As bars became increasingly experimental, the media began using mixologist to describe professionals who specialised in cocktail development and beverage innovation.
Today, the title often reflects a person's creative focus rather than a completely different profession.
Bartender vs Mixologist: Is There Really a Difference?
The distinction is subtle rather than absolute. A bartender is responsible for the complete guest experience—from greeting customers and understanding their preferences to preparing drinks, managing operations and ensuring responsible service.
A mixologist, meanwhile, often concentrates on the creative side of the profession:

• Designing cocktail menus
• Researching ingredients
• Experimenting with flavour combinations
• Clarifying juices
• Creating infusions and tinctures
• Developing signature drinks
• Exploring modern techniques

In reality, every accomplished mixologist is also a bartender. However, not every bartender chooses to specialise in cocktail research and development.
The Biggest Myth in the Industry
One of the greatest misconceptions is that a mixologist is somehow "better" than a bartender.
This perception overlooks the most important ingredient in any successful bar--hospitality.
Guests rarely return simply because a drink was technically flawless. They return because they felt welcomed, understood and genuinely cared for. A perfectly clarified cocktail served with indifference will rarely outperform a well-crafted drink delivered with warmth, confidence and personality. The world's finest bars understand that hospitality always comes before ego.
Which Title Should You Use?
There is no universally correct answer. Barman remains familiar in many parts of the world and reflects the traditional roots of the profession. Bartender is the most widely accepted international title and represents the complete hospitality role. Mixologist highlights expertise in cocktail development and beverage innovation. Increasingly, professionals also use terms such as Bar Professional, Beverage Professional, or Drinks Professional to reflect a wider understanding of wines, spirits, cocktails and hospitality.
Beyond Titles
Whether you call yourself a barman, bartender or mixologist, your success will never be defined by your job title alone. It will be measured by your knowledge, your professionalism, your ability to create memorable guest experiences and your willingness to continue learning. At The Happy High, we believe the industry's future belongs to well-rounded beverage professionals—individuals who combine technical excellence, creativity and genuine hospitality. After all, great cocktails may impress guests once, but exceptional hospitality is what keeps them coming back.
Thinking of Becoming a Bar Professional?
If you're passionate about cocktails, spirits and hospitality, investing in professional training is one of the best ways to build a rewarding career. The Happy High's Bar Pro Bartending Course equips aspiring bartenders with practical skills, beverage knowledge and the confidence to succeed in modern bars, restaurants and hotels. Whether your ambition is to become a bartender, mixologist or beverage consultant, your journey starts with mastering the fundamentals.