save favourites, rate & comment
We use your Google name and photo to show your ratings and comments. We never post anything for you.
A fast-growing category, many made in Goa, using botanicals like Darjeeling tea, Goan cashew, tulsi, kokum and mango.
With tonic and a slice of citrus.
For readers of legal drinking age. Please drink responsibly.
Loading…
India's hot climate makes whisky mature much faster than in Scotland, so young Indian malts taste rich and rounded. Indian single malts now win international awards.
Most whisky sold in India is distilled from molasses and blended with a little malt whisky. In Europe it would legally be called a spirit drink rather than whisky.
Brandy is the best-selling spirit category in South India. Most is molasses-based with added grape spirit and flavouring.
India is one of the world's largest rum markets. Indian dark rums are sweet, vanilla-led and often aged several years; rum with hot water is a classic hill-station winter drink.
Goa's heritage spirit with a GI tag. Cashew feni is distilled from the fermented juice of the cashew apple and has a strong, fruity, funky aroma. Urrak is its lighter first distillate.
A traditional Adivasi spirit distilled from the sweet flowers of the mahua tree, with deep cultural roots in central India. Now also made legally as a heritage spirit.
The classic dry gin style: juniper-forward, with coriander, citrus peel and angelica. 'London Dry' is a method (no flavour added after distillation), not a location.
A softer, earthier gin style from Plymouth, the historic gin of the Royal Navy.
A lightly sweetened 18th-century style, between Genever and London Dry; the original gin of the Tom Collins.
The Dutch ancestor of gin, made with a malty grain base, so it tastes a bit like a light whisky with juniper.