Desi twist | Indian take on world spirits

India’s craft revolution, in the past decade, focused on giving familiar categories of spirits a regional touch. Among gins, Hapusa became the world’s first Himalayan dry gin, Baagh showcases the Nagpur orange, and GinGin and Satiwa use India-sourced hemp as a key botanical. Amrut Bella is the world’s first jaggery-distilled rum, Rahasya vodka uses rice and grains from Punjab, and the acclaimed Godawan artisanal single malt whisky showcases Rajasthan’s produce.As our drinking culture matures, India is crafting niche spirits long defined by other countries. From Mexico’s agave to Switzerland’s absinthe, Italy and France’s vermouth and liqueurs, and Japan’s sake, several interesting liquids now have an Indian expression.“Entrepreneurs have realised that traditional categories are quite tapped out,” says Vikram Achanta, founder & CEO of Tulleeho. “The supply chain for competing international brands in these categories is often subject to vagaries, and they are under-invested in by MNCs or importers. This leaves the door open for Indian substitutes,” he adds.And so we have Maya Pistola’s Agavepura, created from agave grown on the Deccan Plateau. Earlier this year, the country’s first touji or certified sake brewer, Maia Laifungbam, announced her eponymous sake. In the absinthe category, there is La’ Ananta and Paapi, a coffee absinthe. Among liqueurs, distinctive ones include Quaffine (coffee), Yagawilde (herbal), and Indian-born aperitif Quro, made with 36 ingredients..preferred-source-banner{ margin-top: 10px; margin-bottom:10px;}“We wanted it to feel like a genuine attempt at capturing India in a glass,” says Anmol Bansal, founder, Inspired Spirits Pvt. Ltd, creators of Quro. “We experimented with over 200 ingredients before settling on 36. The goal was always a unique, well-rounded drinking experience: from a first bright citrus note, followed by herbs and warm spices, and a pleasant, approachable bitterness to finish,” he says.Globally, vermouth too can be enjoyed chilled, over ice or in simple spritzes. However, in India, the category had not been deeply explored. This changed with Davana Vermouth Indica, the first 100 per cent homegrown creation, made with Indian wine and native botanicals. “Bartenders appreciate its cocktail versatility, while consumers are discovering it as a low-ABV alternative. The flavour complexity of Indian botanicals allowed us to build something layered, aromatic, and genuinely enjoyable neat or with ice, helping make vermouth less intimidating,” explains founder Adarsh Gadvi.What continues to provide impetus to such creations is the Indian consumer, who is today willing to explore premium regional ingredients, products and their expressions in the spirits space. That these liquids hold immense potential to carve a unique Indian flavour niche in the global spirits world is simply the next step forward.- EndsPublished By: Mansi Published On: Dec 6, 2025Must Watch

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Desi twist | Indian take on world spirits

From agave to vermouth, popular world spirits now have an Indian story

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