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A single-estate tea grown on a Sikkimese slope.
Established by the Sikkim government in 1969.
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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.
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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.
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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.
India's everyday tea: tea leaves boiled with milk, water, sugar and spices. Every home has its own mix; ginger (adrak) and cardamom (elaichi) are the most common.
The 'champagne of teas': light, floral and muscatel, grown on Himalayan slopes. First flush (spring) is delicate; second flush (summer) is fuller. GI protected.
Strong, malty black tea from the world's largest tea-growing region; the base of most breakfast teas and Indian chai.
Bright, fragrant black tea from the blue mountains of the south; good iced.
Fragrant green tea brewed in a samovar with saffron and spices, topped with crushed almonds.
Salty pink tea from Kashmir; baking soda and long boiling turn it rosy.