TOASTING INDIA

The Indian spirits industry is currently going through an ‘Aha’ moment; rather late, considering it is one of thelargest consumers of spirits globally. Despite that overwhelming factoid, India’s own produce has been remarkably underwhelming, until recently. This newfound-glory is rather neoteric, and goes back a dozen years ago when Indian single malts stunned global palates. Even though, India is a predominantly whisky market, our gins are in their adolescence, rums yet to shine, and wines only slowly warming up to the chase. Through this still-nascent evolution though, our drams are altering, becoming increasingly eclectic and versatile, and we are now crafting elixirs that are unprecedented and equally exciting. These drinks of the future demand your attention and will command space on your shelves in the times to come. So here’s your chance to dive in. Bottoms up!

- GAGAN SHARMA

PATIENCE AND PERSEVERANCE

If ‘what goes around comes around’ was a rum, it’d be Camikara. India took sugarcane to the world centuries ago, and we may have created rum’s early renditions as well, found in our Sanskrit text under a loosely-clubbed word ‘Shidhu’. After missing the rum boat ages ago, we’re finally waving its flag in the country with a handful of labels to pick from. Camikara, from the creators of Indri Whisky, is a 12-year-old rum, made purely from cane juice, aged in ex-Bourbon casks, of which only 1200 bottles could be retained for Indians. Bottled at 50% ABV, 94 per cent of all the liquid that was put to cask back in 2009, was swallowed by the unforgiving sultry summers of India’s tropical ageing. So while it’s a dozen years old, in true sense, it might actually be half a century wise! This is because India’s proximity to the equator ages our spirits four times faster than that in Scotland.

Inspired from the Sanskrit text ‘Chamikara’, meaning ‘liquid gold’, it has a Cognac VS colour, dense and opulent. The rum is layered with fruity, floral, citrus, tertiary, and oxidative notes. The mellow, velvety palate is finely integrated, and with its high proof allowing sip-ability it compels you to hold it on the palate endlessly. I’d relish it neat, against ceremonially tempering it with water, which puts Camikara among a rare breed. But is it just a rare, one-hit, wonder? Nope. There’s a younger, 8-year-old sibling that releases early February that will remain a constant offering for the Indian palate, which too will be an unprecedented feat. Available in Gurgaon at ₹6,200

COFFEE FEVER