Category: Food & Drinks

How’s innovation helping Indian single malts break barriers

KV Prasad Jun 13, 2022, 06:35 AM IST (Published)

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The Indian single malt landscape is on an upward trend — poised alongside global counterparts. As the global whisky landscape evolves, India’s single malts are transcending conventional boundaries and setting new standards of excellence — take, for instance, the intricacies of liquid profiles striking a delicately harmonious balance between tradition and innovation. Essentially, the signifying factors of the Indian liquid profile comes down to the technicalities of the distiller, the impact of Indian terroir, and of course, the no-age claims. 

The Power of the Distiller

Single malts stand out for their distinct characteristics, deeply rooted in the unique configurations of the distillery’s pot stills, encompassing factors such as shape, form, and the angle of the gooseneck. The expertise of the distiller comes into play here, guiding the extraction of the finest qualities from each pot. In the context of India, marked by diverse geography, ingredients, and terroir, this knowledge becomes especially crucial in order to deliver a distillate which is at its optimum best. 

Take for example, Nashik, home to one of India’s largest distilleries — it underscores the significance of this expertise — a distillery that operates on an industrial scale where mastering the intricacies of pot still operation is paramount. This industrial scale poses distinct challenges, where parameters and controls are not solely in the distiller’s hands, and requires innovation to harmonise multiple variables—ingredients, terroir, environmental conditions, and pot still variations. Thus, the essence of a distillery is intricately linked to the skill of its distillers, shaping the quality and character of India’s single malts.

The Terroir Factor

The impact of terroir on spirits, particularly single malt whiskies, is akin to its influence on wine. Terroir refers to the environmental factors such as climate, soil composition, and geographic location that contribute to the unique characteristics of agricultural products. In the case of spirits, terroir manifests in various ways, especially when considering maturation processes, where the choice of casks plays a crucial role.

Take, for instance, the emergence of terroir-driven single malts, which are increasingly being compared to wines in terms of their regional distinctiveness. Consider the example of Rajasthan, a region not initially associated with whiskey production. However, its extreme temperatures and climatic conditions have unexpectedly proven ideal for crafting unique spirits. Similarly, Nashik which has established itself as India’s wine capital despite differing from traditional wine regions like Spain, the Napa Valley or France, offers its own unique character.

When you bring the influence of terroir on wine and whisky together, the harmonious marriage becomes particularly evident when distilleries utilise wine casks for ageing, as the remnants of the wine’s character within the wood impart nuanced flavours to the spirit.

This showcases, but one example, of the diversity of India’s offerings and underscores the importance of recognising regional characteristics in spirit production.

Despite disparities in climates and altitudes between wine and whisky regions, each factor contributes to the maturation process. A distillery’s distinctive character, combined with environmental influences, culminates in a liquid that reflects the signature style of its origin. This diversity distinguishes India as a hub for innovation in spirit production, with different regions contributing their unique flavours and profiles to the global market.

No Age Statements 

The status of age statements in the world of Indian single malts is undergoing a significant shift, challenging the traditional notion that age equates to premium quality. The fundamental weight behind context comes down to the fact that people have always found an intrinsic ladder in premium offerings through a number, and for Single Malts, that number happens to be the age for which the spirit has matured.  As the spirit spends time in the wooden cradle, at lower temperatures, the wooden barrel transfers beautiful character to the spirit. And therefore, the number of years then becomes a marker of high value and expensive taste.

Unlike Scotch or Japanese whiskies, where age serves as a hallmark of distinction and value, India’s diverse environmental conditions allow for the maturation of exceptional spirits in much shorter timeframes. The sheer difference in temperature, relative humidity and environmental conditions allow for a much more differentiated, pronounced and accelerated kinetics of all the chemical reactions between the spirit and the wood. The right amount of ageing time is determined again by the master distiller and the blender who craft the perfect unison between time and the elements in order to deliver a liquid that belies the conditions and surprises the strongest of critics.

Moreover, ageing for long periods in India can lead to higher amounts of angel’s share, which unfortunately, is a high price to pay for the beautiful sensorial experiences the spirit offers. In order to move away from the age-centric approach, there needs to be an understanding that achieving optimal sensory performance does not necessarily mean prolonged maturation. India’s environmental conditions can allow for the crafting of a spirit with an outstanding sensory performance in a third of the time as compared to the conditions of Scotland or Japan. 

Therefore, many Indian single malts steer clear of age claims. While some exceptions exist, most Indian distilleries prioritise the essence of their spirits over numerical labels, even believing that putting a number can belittle what the spirit stands for. We’re also witnessing this trend on a global level. There are hardly any bourbons from the United States that parade age labels. Similarly, there is an increasing number of Scotch whisky producers releasing expressions without age indications to stay in sync with consumer preferences. 

Non-age statements are now gaining more acceptance, especially for aficionados who understand the world of single malts — knowing that it is not just numbers that deliver a rich sensorial experience, but rather the complex and holistic nature of whisky making that does. 

The dynamic landscape of Indian single malt whisky is a testament to the collaborative efforts of various entities within the industry. From longstanding smaller companies, innovative startups, niche high-end artisanal offerings, and behemoth brands, each contributes uniquely to the rich tapestry of Indian single malts.

It’s clear that building a robust and consistent platform for high-quality Indian single malts requires collective expertise and dedication of diverse players in the field. This collaborative spirit not only elevates the quality and diversity of Indian single malts but also accelerates India’s position on the global single malt stage. As these groups continue to work together, we can expect to witness further innovation and excellence, solidifying India’s reputation as a single malt powerhouse.

—The author, Vikram Damodaran, is Chief Innovation Officer at Diageo India. The views expressed are personal. 

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Forget coffee beans: Now, start your day with an AI-generated coffee blend of your choice

KV Prasad Jun 13, 2022, 06:35 AM IST (Published)

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An artisan roastery based in the Finnish capital of Helsinky has introduced a coffee blend developed by artificial intelligence (AI) which it hopes will ease the workload on the sector that prides itself on manual work.

Helsinki-based Kaffa Roastery’s “AI-conic” blend was launched recently in Finland that consumes the most coffee in the world at 12 kg per capita annually, with a population of 5.6 million people, according to the International Coffee Organization.

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Crafted through a collaboration between Kaffa Roastery and a local AI consultancy Elev, this new blend can captivate the palates of coffee enthusiasts, pushing the boundaries of conventional flavour profiles.

Svante Hampf, managing director and founder of Kaffa Roastery, told AP about exploring the intersection of AI and artisanal coffee roasting. By providing the AI with detailed descriptions of their coffee varieties and flavour profiles, Hampf and his team sought to challenge established norms and unlock new dimensions of taste.

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Despite initial surprises, list the AI’s decision to incorporate four types of coffee beans, subsequent tests and blind tastings confirmed the new blend’s preference. Remarkably, the tech-assisted blend required no human adjustments, showcasing the AI’s adeptness in the realm of flavor innovation.

Antti Merilehto, spokesperson for Elev, emphasised that “AI-conic” symbolises a fusion of tradition and innovation, offering both seasoned professionals and coffee aficionados a fresh sensory experience. Kaffa Roastery views this trial as a catalyst for future dialogue within Finland’s vibrant coffee community, bridging the gap between artisanal craftsmanship and technological advancement.

As Hampf reflected on the project’s outcomes, he underscored the potentialee of AI to enhance the roasting process and redefine the parameters of taste exploration. With a nod to the AI’s skill in crafting detailed taste descriptions, Hampf expressed optimism about the myriad possibilities AI holds for the future of coffee roasting.

In essence, the “AI-conic” blend serves not only as a testament to Finland’s rich coffee heritage but also as a harbinger of transformative possibilities at the nexus of tradition and technology. Through this pioneering collaboration, Kaffa Roastery envisions a future where AI augments, rather than replaces, the artisanal craft of coffee roasting, enriching both the industry and the consumer experience.

(With inputs from AP)

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Mahavir Jayanti on April 21: Vasai Virar Municipal Corporation bans meat slaughter on Sunday; fish sale allowed

KV Prasad Jun 13, 2022, 06:35 AM IST (Published)

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The Vasai Virar Municipal Corporation has declared a ban on meat slaughter on Mahavir Jayanti, which falls on Sunday (April 21). A notification Issued by the solid waste management department, outlined the prohibition on mutton, chicken, beef and pork slaughter with an exception for fish sale.

This is the first such ban on Mahavir Jayanti that the civic body has implemented since its inception in 2009. The move follows a request made by the Jain community, the notification read. According to a Times of India report, meat vendors have stressed that they will face potential revenue losses as Sundays traditionally witness heightened demand for meat.

Mahavir Janma Kalyanak or Mahavir Jayanti, is one of Jainism’s most-cherished festival that commemorates the birth anniversary of Lord Mahavir, the 24th and final Thirthankara of Jainism.

Lord Mahavir, revered as a teacher who propagated Dharma within Jainism, is believed to have entered the world on the Trayodashi (the 13th day) of the Shukla Paksha (the bright half) of the Hindu month of Chaitra, which traditionally falls in March or early April according to the Gregorian calendar.

Observed with fervour by Jains worldwide, Mahavir Jayanti is characterised by religious processions, prayers, chants, and sermons, serving as a day of celebration and introspection as devotees recommit themselves to the teachings of Lord Mahavir.

Mahavir Jayanti 2024: Date and Time

As Jains mark the 2622nd birth anniversary of Lord Mahavir this year, festivities will commence on April 20 at 10:41 pm and conclude on April 22 at 1:11 pm, according to the Panchang. Udaya, or daybreak, of Mahavir Jayanti will be observed on April 21, 2024.

So far the BMC has not implemented any such ban in Mumbai.

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Everest Fish Curry Masala recalled in Singapore over ethylene oxide concerns

KV Prasad Jun 13, 2022, 06:35 AM IST (Published)

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The Singapore Food Agency (SFA) has initiated a product recall of Everest Fish Curry Masala imported from India. This action follows a notification from the Centre for Food Safety in Hong Kong regarding the presence of ethylene oxide in the product, which it said “exceeded permissible limits”.

The importer, Sp Muthiah & Sons Pte. Ltd., has been directed by the Singapore Food Agency to recall the implicated products, and the recall process is currently underway.

Ethylene oxide, a pesticide unauthorised for use in food products, was detected in the masala, the SFA said. “Ethylene oxide is a pesticide that is not authorised for use in food. It can be used to fumigate agricultural products to prevent microbial contamination,” the SFA said in a release.

While Singapore’s food regulations permit its use for spice sterilisation, its presence in food products raises health concerns. Although immediate risks from low levels of ethylene oxide are minimal, prolonged exposure can lead to health issues, the agency noted.

Consumers who have purchased Everest Fish Curry Masala (50g) with the best-before date of 09/2025, originating from India, were advised not to consume it.

Those who have already consumed the product and have health concerns were urged to seek medical advice promptly. For further inquiries, consumers were advised to contact their point of purchase.

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Cocoa soars above $11,000 a ton as processing pace holds up

KV Prasad Jun 13, 2022, 06:35 AM IST (Published)

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Cocoa futures hit a new high in New York — topping $11,000 a metric ton — as the pace of processing in chocolate factories holds up even in the face of a global supply crunch and record prices.

Figures released Thursday showed so-called grinds — where cocoa is turned into butter and powder used in confectionery — fell only about 2% in Europe and inched lower in Asia during the first quarter from a year earlier. Processing in North America ticked up nearly 4%. That comes even as futures prices have more than doubled since the start of 2024.

The grindings numbers are “nowhere near the deterioration we needed to end this rally,” said John Goodwin, a senior commodity analyst at ArrowStream Inc. “It’s crazy how resilient those numbers were.”

New York futures rose as much as 11% to a record high of $11,126 a metric ton, the biggest intraday jump in over a month. The most-active contract in London also surged nearly 11%.

The market is watching processing data to get an idea of whether the rally is starting to hurt demand and how hard it’s becoming for chocolatiers to obtain beans, though the data risks becoming a less reliable gauge of demand as shortfalls make it more difficult to source cocoa.

Paul Joules, an analyst at Rabobank in London, said the grindings figures are “an indication that for now demand is holding up despite current pricing,” adding that “demand destruction will come, but clearly it’s taking longer to filter into grind data than the market was anticipating.”

But the small drop in European grinds also suggests that processors in the region tried to cover for closures in West African facilities, said Judy Ganes, president at J Ganes Consulting. That means global processing in the first quarter could still have been level or lower.

“Definitely can’t say it is bullish,” Ganes said of the European grindings figures. “It does not mean that use is not affected by the higher prices.”

The International Cocoa Organization in February estimated that global grindings will fall almost 5% this season, driven by a 7% drop in African processing. A severe cocoa shortage and the ensuing price spike has forced some processors to halt production intermittently or pay premiums to book beans from minor growers to secure supplies.

The pace of grindings could “remain subdued into 2025” as strong first-quarter data suggest that processors will need to replenish stockpiles of beans at higher prices, Bloomberg Intelligence analysts Diana Gomes and Ignacio Canals Polo wrote in a Thursday note. Consumer demand will also stay under pressure as recent cocoa price increases trickle down to retail shelves, the analysts said.

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India on the rocks: How homegrown single malts have outpaced global giants with 53% market dominance

KV Prasad Jun 13, 2022, 06:35 AM IST (Published)

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In recent years, India has witnessed a transformative wave in its whisky landscape, redefining what it means to savour a glass of elite Indian single malts. We are in the era where the likes of Indri, Amrut, Rampur, and Paul John are not just names on bottles, but are symbols of pride and craftsmanship.

As 2023 ended, figures from the Confederation of Indian Alcoholic Beverage Companies suggest a tipping point, where Indian single malts hold over 53% share in the domestic market.

Around 345,000 cases of the  675,000 cases sold in India in 2023, came from Indian distilleries.

One highlight of Indian whisky brands skyrocketing is that the Indian liquor scene has put the names of small towns on the global map. Imagine Rampur, Jodhpur, Jaisalmer, Indri, all the small towns of India are now competing with global giants like Pernod Ricard, Diageo and Macallan that have long dominated the global liquor segment.

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The story of Indri, which alone commands a 30% market share in India, encapsulates this seismic shift. With an astounding growth rate of 599%, Indri’s ascent is not just a business success; it’s a cultural phenomenon reflecting a broader surge in national confidence and a newfound appreciation for homegrown excellence.

The rise of these brands is part of a larger cultural renaissance. The bottles themselves tell a story of India’s heritage and aspirations. Indri’s labels, adorned with gold Devanagari script, and Paul John’s bottles, embellished with elephant motifs, speak of a land rich in history and artistry.

Rampur’s logo, framed by two swords, evokes images of regal Rajput traditions. And the sentiment is not just for Indian brands. Take for example, the Jodhpur Gin by Spanish group- Beveland Distillers, that has a blue bottle that perfectly represents the city it is named after.

This surge aligns with the emergence of a more affluent, globally aware Indian consumer. Surinder Kumar, a whiskey enthusiast and industry veteran who has sniffed whiskeys like Amrut to Indri to perfection notes that its not just the whiskey that’s evolving in India, the pallates of the consumers and their lifestyles are also evolving. They’re well-traveled, informed, and passionate about their choices and proud of their Indian roots.”

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Long before Indri poured its first dram, Amrut Distilleries set the stage in 2004, challenging the notion that fine single malts could only come from Scotland. Though initially launched abroad, Amrut found its footing back home, paving the way for others like Paul John, which tapped into the same vein of quality and authenticity. Piccadili’s launch of Indri in 2021 marked a strategic shift—targeting the Indian consumer first. This home-first approach paid dividends, securing a base of loyal supporters charmed by its quality and unabashed Indianness.

Surinder Kumar, now the master distiller at Indri, says that the shift in single malt industry is a proud moment for India but the growth has just started. “I believe the market has enough room for global and domestic brands and a 30% YOY growth is easily possible in the segment,” Kumar said.

This trend extends beyond aesthetics. The whiskies themselves offer complex, spicy, and uniquely Indian profiles that were once unfamiliar to the local palate but have now become a point of pride. This evolution reflects a deeper societal change, where premiumization isn’t just a trend but a shift in lifestyle and values.

As Indian single malts continue to outpace their international counterparts, the future seems as rich and promising as a well-aged whiskey. The 144% surge in market growth from 2021 to 2022 is just the beginning. With each pour, Indian distillers are not only capturing market share but also hearts, crafting spirits that stand tall on the world stage while firmly rooted in Indian soil.

The world’s eyes are on India and this sentiment is totally echoed in the single-malt and premium alcohol space. Pernord Ricard, the brand that dominates the global alcohol space with beverages like Chivas Regal, Absolute and Beefeater, recently launched their first Indian Single Malt called the Longitude 77, named after the meridian 77° that goes through India.

With each passing year, it becomes increasingly clear that Indian single malts are here not just to compete, but to lead. This isn’t just a shift in consumer preference—it’s a cultural shift, a statement of identity, and a celebration of Indian craftsmanship coming into its own.

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Fasting for Navratri? Avoid these six food groups while you abstain from eating

KV Prasad Jun 13, 2022, 06:35 AM IST (Published)

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Chaitra Navratri is celebrated with much fervour and devotion, marked by fasting and abstinence from certain foods for the devotees. While fasting during Navratri can be a spiritually enriching experience, it’s essential to prioritise your health by making informed dietary choices.

Being mindful of food choices during fasting is crucial for maintaining nutritional balance, stable energy levels, and digestive health. It helps prevent abrupt changes in diet that can lead to digestive discomfort and supports weight management goals by avoiding overeating.

Additionally, mindful eating promotes overall health, supporting immune function, gut health, and vitality. For many, fasting is accompanied by spiritual or mental practices, and mindful food choices can enhance these benefits, promoting a sense of mindfulness and awareness.

By avoiding certain food groups and opting for healthier alternatives, you can ensure that your Navratri fasting is spiritually uplifting and beneficial for your overall well-being.

1. Highly processed foods

Foods like instant juices, packaged snacks, and sugary beverages should be avoided during Navratri fasting. These foods are high in unhealthy fats, sugars, and additives, which can harm health. Instead, focus on whole, unprocessed foods to support your overall well-being.

2. Deep-fried foods

Lots of deep-fried foods like chips, puris, and more should be avoided during Navratri fasts due to their high-fat content. Consuming too many fried foods can lead to weight gain and increase the risk of heart disease. Choose baked or roasted alternatives to reduce the amount of fat in your diet.

3. Food with excessive Himalayan pink salt

While a moderate amount of salt is essential for health and Himalayan pink salt or Sendha namak comes to the rescue in this situation, an excessive amount of it should be avoided. Large amounts of any kind of salt, including the Himalayan pink salt, should be avoided, especially during fasting. High salt intake can lead to bloating, blood pressure fluctuation, and other health issues. Use rock salt in moderation to flavour your food during Navratri.

4. Artificial Sweetener

While it’s important to limit refined sugar intake during Navratri, it’s also wise to avoid artificial sweeteners. These sweeteners can disrupt the gut microbiota and may have negative long-term health effects. Instead, opt for natural sweeteners like honey, or jaggery in the sweets you’re planning to consume.

4. Heavy dairy products

While dairy products like milk, yoghurt, and paneer are allowed during Navratri fasts, it is advisable to consume them in moderation. Heavy dairy products can be difficult to digest, especially during fasting when the digestive system may be more sensitive. Always opt for lighter dairy foods or dairy alternatives if you experience digestive discomfort.

6. Excessive tea or coffee

When you are changing your eating pattern, you’re likely to consume more tea or coffee to retain your energy and fill the gaps between two meals. However, too much tea, coffee, or any caffeinated beverages can have dehydrating effects on the body. During fasting, it’s essential to stay hydrated and avoid beverages that can further deplete water levels. So, choose herbal teas or infused water to stay hydrated and support detoxification.

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KV Prasad Journo follow politics, process in Parliament and US Congress. Former Congressional APSA-Fulbright Fellow