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Express News Service It’s 2019, and the Indian liquor industry has never seen better days. Across the sub-continent, new homegrown alcohol brands are being brewed, distilled, and beyond, by a new generation of Indian vintners, brewers, and distillers. Meanwhile, something else is brewing in a foreign land, where in a sniffle becomes a sneeze that becomes a pandemic, and suddenly all these brave new brands, relying on a burgeoning Indian economy, and an increasing millennial demographic with disposable income, have been gutted. Everything changed overnight, muses Rohan Khare, founder of Bad Monkey Beer. “With in-shop branding not possible and on-trade (bars) closed, we pushed ourselves to interact with consumers totally through the digital medium. The events, offline campaigns, tasting sessions etc were all replaced by online interactions, contests and feedbacks last year in the lockdown and subsequent opening, he says. ....
The ultimate guide to mulled wine and winter elixirs for your stay-at-home party As Grover Zampa rolls out its unique spices-infused mulled wine-in-a-can and breweries offer DIY kits with pre-cocktail mixes, we put together a guide to making winter’s favourite elixirs at home from bartenders and brand ambassadors of spirit brands. “Mulled wine is to December what chilled rosé is to the dog days of summer: a delicious and highly Instragrammable way to kick off cocktail hour,” I remember reading this requiem to mulled wine by Shinya Yamao, head bartender of Michelin-starred Piora in New York’s West Village while browsing through a book on winter drinks sitting somewhere in Germany. ....