Tito’s hand made vodka has become a successful brand and has catapulted its founder Bert Beveridge into the Forbes top 400 richest men in the world. John McDonnell, Managing Director International, Fifth Generation Inc, shares some of the reasons the brand has become a sensation.

John McDonnell

In 1995, Bert “Tito” Beveridge launched Tito’s handmade vodka with a philosophy “I was raised that if you are going to do something, do it right, do it better than anyone else, and charge a reasonable price.” -Tito. His philosophy has paid handsome dividends and it’s worth billions now, with $190 million in sales already and around 58 million bottles sold in 2017. To put it simply, in a 52-week year, means more than 1 million bottles of Tito’s being sold per week.

Tito’s Handmade Vodka is America’s Original Craft Vodka. It obtained the first legal permit given to one person to distill in Texas and created Tito’s Handmade Vodka. Says McDonnell, we batch distill our corn-based vodka using old-fashioned pot stills and the vodka is naturally Gluten-Free. Tito’s Handmade Vodka is distilled and bottled by Fifth Generation Inc. in Austin, Texas on the very same land where the whole venture started. Mr. McDonnell has been leading the spectacular global expansion for Tito’a Handmade Vodka – growing it in just two years from only a few international locations to 125 countries today, India being one of them. Considered as a man with a golden touch, John McDonnell, in his eight years at the helm of The Patrón Spirits Company aided tenfold increase in sales of Patron and the brand exploded in travel retail.

Vivek Chandramohan, Chief Executive Officer, Grover Zampa Vineyards, outlines the company plans as it expands in India and internationally.

Vivek Chandramohan

What are the new developments happening at Grover Zampa?

We have fortified our capacities and we will continue to innovate and introduce new wines tailored to suit the Indian palate. Also, in the offing is investment on new land to build a state-of-the-art Winery in Bangalore. We have also expanded our international footprint by venturing into newer markets and are exploring newer opportunities. For starters, the recent investment by Grover Zampa’s stakeholders of Chateau d’Etroyes is a matter of great pride for us. We are the first Indian winery to have claimed stake at a French winery, situated in the very heart of France – Burgundy. Our unison aims to bring together the best of both the regions, by combining Burgundy’s traditions of winemaking with India’s fresh wine making approach and unique terroir. With this alliance, we hope to help Indian wine aficionados discover the elegance and sophistication of burgundies while allowing the transfer of knowledge between the nations for their mutual benefit. Furthermore, owing to quality of our wines and our incessant efforts to create unparalleled experiences, we are now associated with Alain Ducasse au Plaza Athénée, a Michelin 3-star restaurant in Paris along with many other Michelin-starred restaurants around the world. In terms of distribution, we are already exported to 22 plus countries and are working vehemently to increase this number.

Is there any new philosophy used for the production of wines?

Our wineries are operated by qualified winemaker Mathias Pelissard with expert consultation given by Michel Rolland and his team and Simon Robertson renowned viticulturist. The philosophy of production of wines in the vineyard remains very focused on adapting and fine tuning each wine during the growing season. We ensure that there is a rigid temperature control for both heating and cooling during all phases of grape processing, wine production and storage. The prime importance is given to the vineyard site. Its location, climate, soil, aspect, drainage, air movement, fog, row direction, training methods and most important the vineyardist’s desire to create quality fruit to make wines which are true reflection of their grape varietal and terroir. Broadly speaking here are the basic steps for making a wine: Harvest the grapes; Crush the grapes; Ferment the grapes into wine; Age the wine and Bottle the wine. During harvesting white grapes are usually picked first followed by red varietals. At Grover Zampa Vineyards, they are hand harvested rather than harvested by a machine. At the next stage, they are hand sorted on sorting tables to ensure we use the best grapes and then destemmed and lightly crushed by a machine. At this stage, the grapes for white wine (most frequently white grapes) are crushed by a press and the juice extracted leaving behind the skin. The juice is then put into tanks to allow the sediment to settle and then racked which means that the sediment is left behind and they are put into a new tank for fermentation. For red wine, after the red grapes are lightly crushed and destemmed they go straight into the tank for fermentation with skins included, which are instrumental in giving red wines their colour, tannins and richer flavour. Yeast is added in the tank for both red and white wines to allow fermentation to take place. Red wines are racked i.e. sedimentation removed after the fermentation has taken place. In terms of ageing the wine, there are multiple options. They can be aged for months or years and can be aged in stainless steel tanks or in a variety of different barrels e.g. French oak, American oak, used, toasted etc. The way that they are aged imparts different flavours to the wine.Once they have been aged, they are bottled. At Grover Zampa, the grapes are processed in a cooling room. We have controlled cellars equipped with modern resources such as temperature controlled tanks and our own bottling lines. This ensures that the quality remains uncompromised throughout the winemaking process. Winemaking is done in different tanks according to the different kinds of grape and the plot of land where the grape has come from in order to respect the specificity of each terroir. Most of the wine processing equipment and tanks are imported, mainly from Italy, which is known for being one of the best manufacturers of stainless steel cellar equipment.

How are the wines faring in the export market?

We have wines of various quality, styles and price points to satisfy the diverse demands of the Indian and International patrons of our wines. Our vision has always been to be known as the finest winemaker of India, which is translated into the efficacious wine making processes undertaken by us to ensure that our wines are always of top quality. Currently, our wines are exported to over 22 countries with the biggest markets being France, Japan, USA, Germany and UK. As a result of this commitment to quality, Grover Zampa Vineyards won 111 international grand awards for 13 wines, from 7 competitions, across 3 continents. In 2017 alone, Grover Zampa Vineyards won 21 awards at many prestigious events including the Decanter Asia Wine & Spirits Awards and the Hong Kong International Wines and Spirits Fair.

What is the total production premium wine per annum?

Grover Zampa has seen a tremendous growth in super premium and premium wines as people trade up within the category. This is a trend consistent with other alcohol categories where, for example in whisky, single malts have been seeing much higher growth then their cheaper blended counterparts. Super premium wines (wines priced at around `2000 and above) have seen around a 45% growth rate in the last year alone and continue to grow at a higher pace this year. The volume of premium wine in India currently stands at around 25 million bottles according to IWSR data (2015-2016), with Indian wine making up 75% of this volume although imported wines are gaining share. Within this category red wine dominates making up over 60% of the volume sold – being more suited to the rich and aromatic Indian cuisine. Unlike other alcohol categories, wine is bought equally by men and women, perhaps as a result of the widely held belief that wine is a healthier and more sophisticated option to other beverages. And contrary to popular belief the 25-34 age group are picking up wine as frequently as other age groups – again perhaps the result of wine’s prominence in popular culture. As of now, Premium wine is seeing good growth rates of around 10%, the highest growth of any alcohol category, but there are huge opportunities to increase this even further by exposing a youthful emerging middle class to wine and its many benefits. The total Wine production according to ASSOCHAM has reached 21 million litres from 17 million litres.

How do you view the Indian market’s prospects?

The wine industry in India has witnessed an upward progression in terms of both sales and popularity (between 10 and 15% per year). This growth has been fostered by factors such as the country’s growing affluence and increase in abroad travel that has invariably exposed Indians to the international wine scene. Of this growth, Grover Zampa Vineyards hold a significant share as the second largest winery in India and the most highly regarded brand in terms of qualitative, premium wines. Most recently, there has been a visible spike in growth of super-premium wines in India – those priced at around `2000 and above, as people trade up. According to our statistics, this category has grown by 45% in the last year which is great news for us as we focus mainly on premium wines and have two wines that fit in this category. Chêne Grande Reserve priced at around `1900 and Insignia – our single vineyard wine – which is priced at `6000 for a magnum and is only available to buy at our vineyards or to select private customers. While there was a slow-down last year because of the highway ban, the outlook this year seems robust and should continue on either 15% or higher growth rates overall.

Have you considered getting into brandy?

At this point we will stay with wine production.

What style of wines are most popular in India?

When talking of wines that are most popular I would say that the super premium wines are gaining popularity, rose is seeing growth as well. But when it comes to the growth in sales most of the premium wine sells in the Art Collection range. Prosecco and similar style of wines are also making inroads and growing rapidly in sparkling wine category. Keeping that in mind Grover Zampa will be launching something very unique in the sparkling wine range this year.

After spending decades as the leader of India’s biggest spirit company, Vijay Rekhi is ready for a new innings with an investment in a new company Unibev, a joint venture with Globus Spirits Limited.

How was Unibev born and what is the equity structure of the company? Unibev was born out of the striking gap in the premium Indian whiskies market in India that was deluged with me-too products with cosmetic packaging differentiators. Every now and then international research throws up the premiumisation silver lining for the industry that has mostly grown at its belly. But no player including international players in India took up the challenge to create a highly differentiated and aspirational blend. We spotted this opportunity and conceived Unibev Limited as a platform for Premium Spirits offerings. Unibev is a start up in collaboration with Globus Spirits Limited where I have a stake of 10% in the venture.

What kind of investment you are making to develop these brands? And what is the expected gestation period? Investments to meet brand needs for development, placement and promotions are planned for different phases of launch. In Phase -1, Unibev is focused on the Southern Indian States for its whisky and brandy portfolio. We have identified high throughput outlets to ensure quick placement and movement of stocks. Southern Indian launch operations are funded through internal accruals. We hope to sell 100,000 cases by the end of year 1 in the market.

What synergies do you expect to attain from Globus Spirits? Globus Spirits is led by a highly experienced team in the beverage alcohol industry. The company has the largest grain based distillery in India which augurs well for Unibev’s premium brands portfolio. Globus is growing 25% year on year. The company is cash positive. Unibev will draw from Globus financial stability.

Which are the brands that you have launched and do you have more in the pipeline? Also what are the price points of your brands?  In Phase -1 we have launched two Premium Whiskies and one Premium Brandy. Governor’s Reserve infused with 12 YO Scotch in Semi Premium whisky category is priced cross lined to Royal Challenge and Royal Stag Barrel Select. Oakton Barrel Aged whisky infused with 18 YO scotch is priced cross lined to Blenders Pride and Signature Premier. L’Affaire Napoleon Premium Grape Brandy infused with 3 YO French Grape Spirit is priced cross lined to Morpheus and Kyron brands. We will also be launching whiskies with higher aged Scotch shortly. Premium Rum and Premium Vodkas are in the pipeline.

The market is crowded in all the segments, how are your brands different from those in the market place?  IMFL whiskies blended with 12 YO and 18 YO aged Scotch have never before in the history of Indian alcohol industry been offered to the consumers. IMFL Brandy with aged grape spirit is an equally rare phenomena for connoisseurs in India. We have had very encouraging response from retail and consumers wherever we have launched the products.

What is the distribution plan for your brands and when are you likely to be pan India? In Phase -2 we plan expansion in North, East and Western markets in a gradual and calibrated manner. We will look at 2020 window for national distribution.

What are the key objectives/targets for the company? Our vision is to offer aspirational Super Premium and Premium blends and brands cross lined to price and brand leaders in the market place to evolved and responsible consumers. To this end, we will continue to innovate and explore ramping up our portfolio with different IMFL and imported spirits categories

The market is highly regulated as well as competitive, what kind of challenges you are likely to face to push these products? Having insights of the spirits market and regulations, we will be compliant with all that is needed. As far as competition is concerned, in a growing market of Premium Spirits there is enough room for additional premium brands where consumers have a choice. Therefore, we will be in a position to meet challenges from competitors.

Quality is the name of the game for the Accord Group.

With its sales in beer and brandy growing by leaps and bounds, the Chennai based Accord Group of Companies has been bolstering its presence in the alcobev industry in Tamil Nadu. Valued at `10,000 crore (2 billion USD), the group had made its advent with stainless steel and leather, and is expanding its horizons by delving in to education, information technology, reality, health care and hospitality and alcoholic beverages.

Elite Distilleries Private Limited, the company’s foray into the liquor industry, has recorded sales of 7.4 lakh cases per month, along with a 16% market share. “The success of our brands is mainly because of quality,” says PK Das, Group CEO of Chennai based Accord Group. “It has been always the endeavor of the company to give value for money to its consumer. Company has stringent policy and practices to maintain the consistency in the quality of blends, Company believe in spending more money on the blends, (which is actually consumed) than on lavish packing and packaging.

All the premium brands of the company are blended with cognac and imported special spirits.” “In Tamil Nadu, companies get orders each month based on an average of the last three months sales,” Das points out. The company, known for its penchant for brandy, manufactures Indian made foreign spirit near Kanchipuram, with a capacity to manufacture one million cases per month. The company’s forte is its premium brandy brand, Hollandas, which is reportedly a market leader in the economy, coupled with being one of the top brands in Tamil Nadu. Das, who has been in the alcoholic beverages industry for more than two decades, has been instrumental in expanding the business to the union territories of Pondicherry and Goa, besides overseas markets. The company is now set to expand its brands to the neighbouring states of Kerala, Andhra Pradesh and Telengana. It is his concerted efforts that has catapulted Hollandas and the company’s other premium product, Royal Accord, as some of the most sought after liquor brands in Tamil Nadu. The company’s other brands include Age de Oak (Premium), Missionary Monk, Royal Accord Gold, Blender Magic, King Nap, Accord French, Wonderland, Accord No. 1, and Evening Walker. This liquor unit’s turnover is about `18 billion (USD 280 millions), reportedly one of the most profitable liquor units of Tamil Nadu. The distillery is valued at `700 crore (USD 1.1 million). The group has also recently purchased a liquor unit styled Fortune Distillers and Vintners Private Limited in Goa in order to sell liquor to Kerala, Puducherry, Andhra, Telengana, Orissa, besides the local sales. This unit is exporting liquor and is also licensed to manufacture wine, which will be taken up shortly. Tamil Nadu marks a sale of 45 lakh cases every month, marking its presence as one of the major markets for liquor companies. The sales volume for these companies, according to sources in TASMAC, have gone up by eight per cent as against last year. However, overall market has remained flat for most of the companies except Elite, SNJ and KALS. The growth by TASMAC is due to increase in prices and increase in rental of the shops. While most companies have capacity constraints, especially older distilleries, Elite, SNJ and KALS are underutilized. After taking over the Imperial of Coimbatore, KALS has excess capacity in beer as well as liquor. TASMAC procures Indian made foreign spirits, beer and wine from 11 IMFS manufacturing units, seven beer making plants, and one winery functioning across the state. Currently, TASMAC has 5700 retail vending shops depending on these breweries and distilleries. The beer industry in Chennai has shown a growth of almost 60% in sales in 2018 as against 2017, from 19.5 lakh cases to a whopping 30.8 lakh cases. Of this, strong beer constitutes 88%, and 12% of light beer is available across the 5,700-odd outlets in the state. So, it only follows that the company’s ripples in sales are not limited to brandy alone. AM Breweries, also owned by the group, is a 300 HL automatic brewery, complete with modern technology that has been installed from Meura of Belgium. It was further integrated into a full process house primarily with Ziemann Technology of Germany, and modified to Indian requirements by Praj Industries of India. Armed with a market share of 11% in Tamil Nadu, it has been growing at 20% rate year on year. Out of AM Breweries’ market share of 11% in Beer in Tamil Nadu, 6% is its own beer and the rest 5% is of Elephant, the brand owned by Carlsberg for which the group has been bottling in Tamil Nadu. Of late, they have started producing Tuborg and it has also applied license for the export. The unit can produce million cases per month and has an exclusive tie-up with Carlsberg of Denmark, to produce and sell their brands like Tuborg and Elephant in Tamil Nadu and to export them to other states of India. “Nearly one lakh cases of Carlsberg products are sold each month. We have only started marketing last month and the response has been very good,” says Das. AM Breweries’ brands include 10,000 Volts in the Super Strong category with about 6% market share, and Royal Accord Super with two per cent market share. The unit is currently capable of producing 1 million hectolitres per annum, which translates to 1 million cases per month. With the addition of further Mash Vessels and Unitanks for fermentation, the unit can reach 1.50 million HL per annum, which is 1.5 million cases per month. However, beer capacities in Tamil Nadu are underutilised by around 40% and the government has now permitted companies to export beer to other states, Das points out. Das has been the key factor in setting up the group’s one Million Hectolitres PA Brewery with modern technology and achieving exclusive tie ups with Carlsberg, Denmark, to produce and sell products in Tamil Nadu, apart from exporting them to the other states of India. The Bottling Hall has been equipped with machineries from German Principals like KHS, Krones, harmonised with an imported conveying system and Indian Pasteurisation system with auto PU controls. The unit is currently valued at around 500 crore, equivalent to USD 75 million. Apart from its investment in the alcobev industry, the group has carved a niche in education, and it also owns medical and engineering colleges, hospitals and the like. They have also diversified into software, print and broadcast media. Plans to undertake several projects of pharmaceuticals, thermal power and hospitality industry are also underway.

The earliest mention of alcohol is found in records made about the Harappan Civilisation in 3000 B.C. Interestingly, alcohol says as much about Indian culture and customs as Indian costumes, food or rituals. It is found that drinking was a vital feature of the cultural landscape and that locally brewed rice beer; palm wine and distilled country liquor were the so-called Indian Made Foreign Liquor (IMFL) in those days. So lets trace the local spirits of India over time.

Each spirit is identified with particular segments of society and setting in the various communities in India. In a world dominated by Western and urban studies, research clarifies features of alcohol availability, use and acceptance in a neglected rural area of India. Alcohol use is, in large measure, a culturally patterned feature of both secular and sacred life in most societies. India is a large country with diverse socio-cultural and historical patterns of drinking. There are special alcoholic drinks brewed by the locals, which can scintillate your senses. Here are 10 of them:

Apong

Rice beer made by tribes in Assam (alcohol content- 18-25%) It is a locally fermented rice beer famous in the states of Assam and Arunachal Pradesh. This rice beer is famed to have been made of a fairy’s breast milk. This rice is roasted until it turns black, then it is allowed to ferment. It takes about 3 months to prepare Apong and the process includes drying the rice, smoking it, fermenting and filtering and then finally pouring it into a tall bamboo shoot. This rice beer is made of almost 30 different kinds of tree leaves, creepers, and grass. Ashes of bamboo and banana leaf are also used in the process along with rice. It is preserved with Bhoot Jolokia peppers, one of the hottest chilies in the world. Apong is served at room temperature, and it is sweet, malty, spicy and quite potent. It is sort of the party alcohol for the tribes and batches of Apong are especially made during annual festivals, weddings and happy occasions. Folklores have said that the people of the ‘Mising’ tribe came together to drink the ceremonial beer to put an end to all their communal conflicts and restore peace and harmony. Apong is considered a cultural heritage of the indigenous tribes of North- East India. The alcohol content believed to be 18-25% ABV, however, it is said to be pretty intoxicating.

Zawlaidi

The love potion from Mizoram (alcohol content- 13-18%) Commonly known as ‘Love Potion’ in the state of Mizoram, it is a premium variety of Lubrusca grape wine. Zawlaidi is believed to possess the power to enable anyone who used it to make another person fall in love with him/her. The winery is present in a small village Hnahlan in Champhai district of Mizoram. Zawlaidi ranges in strength from 13-18% alcohol content by concentration. After the prohibition on alcohol and spirits was partially lifted, this intoxicant hit Tripura with a thunder.

Feni

A drink made from cashew apples in Goa (alcohol content- 43-45%) This drought is made of cashew nut apples and coconut sap, which tells us the story of the Goan ingenuity. Feni is strong smelling liquor from Goa. The Portuguese brought the Cashew nut trees to Goa, and the folks discovered a way of converting the fruit into spirit. The juice produced through the extraction process is known as ‘neero’ and is refreshing to drink, however it is not used in the fermentation process generally for making Feni. It is classified as ‘country liquor’ and thus only sold in Goa, where it is produced. One can drink Feni straight, or use it as a flavoring agent in cocktails, or with soda; it is fruity and nutty, and pale yellow in colour. Those with low-tolerance are suggested sticking to the fruit. The double-distilled alcoholic drink has about 43- 45% alcohol content.

Bangla

The intoxicant offered to Goddess Kaali (alcohol content- 60-75%) Bangla is traditional spirit from West Bengal. It is the intoxicant offered to Goddess Kaali. This alcohol can prove to be a little dangerous to consume because of the spurious contents. Country liquor is made in a distillery from low-grade molasses, which is often used as cattle feed. Yeast is added to the molasses and fermented, and the brew is then distilled in a covered pot. Water or Soda maybe added to reduce the alcohol concentration from 60-75% to 40- 50%. Bangla is sold in bottles or by the glass in polythene sachets. The heavy drinkers typically take Bangla also known as Chullu regularly, but others choose to drink it only on special occasions. Chullu, country liquor also serves as a currency in social rituals and as a payment in transactions.

Sekmai Yu

A drink of rice from Manipur (alcohol content- 5-15%) In Manipur from time immemorial, both fermented and distilled beverages are being prepared by fermenting different kinds of rice. The local liquor Sekmai Yu is prepared in different communities of Manipur, but restricted to the Scheduled Castes and Scheduled Tribes. In the preparation of the local liquor the quality and quantity are major factors. It is controlled by the use of tasty rice, which produces good quality Sekmai Yu. On completion of the arduous task of processing this rice wine, it tastes as smooth as vodka. The amount of alcohol content produced increases with the increase in the quality of Hamei, up to a certain limit. Hamei is a major ingredient in the making of the spirit. The poor health condition of women due to irregular menstrual flow, infertility factors, obesity, loss of appetite, low nourishment of foods is regulated through this beverage. Often compared to the Japanese Saki, this drink has 5-15% percent alcohol level.

Arak

The fiery, much-coveted Ladakhi whisky (alcohol content- 50-70%) Arak/ Araq is an alcoholic spirit. It is a clear, colourless, unsweetened anise-flavoured distilled alcoholic drink. The Persian version of Arak does not contain anise, as it is usually produced from raisins, dates and/or sugarcane. Arak is the traditional alcoholic beverage in Ladakh. Arak can also be distilled from coconut palm sap, sugarcane, coconut and red rice. Arak ranges in strength from 50-70% alcohol content. Because many varieties of Arak are completely unregulated, they often end up being the strongest and cheapest drinks available in an area. Distillation begins with the vineyards, and the quality grapevines are the key to making good arak. For a quality arak, the finished spirit is aged in clay amphorae to allow the angel’s share to evaporate and thus the remaining liquid is the most suitable for consumption.

Kiad

A local Spirit in Meghalaya (alcohol content- 70%) Kiad is another rice based alcoholic drink that tastes sweet. This popular local beer is an integral part of the social and cultural life of the ‘Pnar’ tribe of Jaintia hill district. Meghalaya’s own take on this local beer contains 70% of alcohol and is triple distilled. It is served in tall bamboo tumblers with a charcoal piece at the bottom to preserve its tart. It was introduced around the 1800s as a medicinal remedy for cuts and wounds. Due to its medicinal properties, the alcohol liquor is considered to be a powerful magical potent. The people in Meghalaya drink Kiad during naming ceremonies and babies are feed few drops too. The ritual comes out of the belief that by doing so, the infant grows to be healthy and strong.

Chuwarak

Versatile Tripuri Whiskey (alcohol content- Langi 6-8%) Chuwarak is a distilled and versatile whiskey from the state of Tripura. This intoxicant is produced through an elaborate process. Its versatile nature allows for a variety of raw materials to be used like rice, pineapple, jackfruit and local ingredients like ‘tokhiseleng’ leaves and ‘thakotor’ leaves. It is said that Tripuri alcohol is the safest in the world, as no death due to its consumption has been recorded or reported. The preparation of Chuwarak is a tedious process, and it takes almost 24 hours for preparation. One has to be very sincere and attentive during the process. There are several taboos that must be observed. Langi a variety of Chuwarak has the least alcohol content of 6-8%. It is usually drunk on social occasions of any Tripuri ceremony as a ritual.

Raksi

Important part in Sikkimese marriages (alcohol content- 5-7%) Raksi is Sikkimese liquor and has a very important part in marriages. Limoo priests consume this concoction before participating in the process of possession of souls. Drinking of locally fermented beverages and distilled alcoholic drinks is the social provision among many ethnic Himalayan people. It is clear distilled liquor made after fermenting and distilling cereals. Raksi is a stimulator alcoholic drink, which has both social and medicinal importance in the food culture of the people from the Himalayan region.

Gudamba

The local beverage of Hyderabad (alcohol content- unknown until experienced) Gudamba is a local beverage of Hyderabad. It is said to be illicit liquor made of sugarcane. It is important for one to exercise caution in procuring it because of the high chances of bogus and unauthentic content. The main ingredient in Gudamba is the infamous Black jaggery, which is a byproduct and the most impure form of jaggery. The alcohol content is quite high and one must be vigilant before its consumption.

The Oasis Group has leveraged its experience in the alcobev busines to grow its IMFL business.

The Oasis Group of Companies started with a humble beginning by estabtishing its first distilleryry unit near Indore in the year 2001 and. since then, The Group has had a remarkable growth and. has emerged as one of the fastest growing liquor companies with five ‘State of Art’ grain based distilleies and. five bottling units of its own with a collective grain spirit productian of approximately 20 crores bulk litres per annum. The core strength of the Group is its international quality grain neutral spirit and its Indian Made Foreign Liquor Brands which have won a number of international accolades, recognitions and awards. Promoted by the Malhotra Group its founder Chairman Late Shri Omprakash Malhotraji was a visionary and an entrepreneur with a sound foresight and his only son and the present ‘Chairman Emeritus’- Mr. Deep Malhotra carries with him rich expeience coupled with sharp commercial acumen, aggression and in-depth understanding of the alcohol industry. Mr. Deep Malhotra takes keen interest in mentoring and guiding the Senior Management and it is his zest and zeal, which has helped the organisation to reach the dizzy heights. A popular entrepreneur from Punjab Mr. Deep Malhotra in his pursuit to contibute to his home town Faridkot, entered politics and was elected from the Faridkot Constituency as MLA from 2012 to 2O17. A number of welfare measures and corporate social responsibility activities were carried out during his tenure in his constituency. While Mr. Malhotra is the guiding spirit of the business, his two sons Gauravh Malhtora and Gautam Malhotra infuse fresh energy into the business and helps him in the day to day running of the company. Today the Oasis Group is a growing conglomerate having diversified business operations in the field of distilleries, hospitality, exports, government contracts and diamond jewellery.

Mr Gauravh Malhotra -The eldest son of Mr. Deep Malhotra assists his father in the Punjab retail, wholesale. and distillery operations, while his younger brother assists his father in the Delhi and Haryana operations. Both Gauravh Malhotra and Gautam Mathotra take active interest and participation in new product launches, developing new markets, marketing and advertising and social media.

Mr. Satish Sood, a childhood associate of Mr. Deep Malhotra and Mr. Trilochan Singh both Directors of the company take active participation in the day to day affairs of the company and helps the company reach its organisational goals and key result areas.

Mr. Anit Vanjani – Chief Executiue Officer of the Group is a Chartered Accountant, Cost Accountant and Company Secretary by profession with more than 29 years of financial and commercial expertise, contributes to explore new and innovative areas and is the key person in the turn around of the Group. Mr. Vanjani has been instrumental in carrying the organisation to a.’New High’.

Mr. C.S. Biju Vasudevan – Group President is a post graduate in Management (Frorn IIM) and Economics and carries with him more than 29 years of liquor experience. He has been with the Group since its inception and is a strong pillar of the Group. He has been instrumental in conceptualising, designing and introducing a. number of international quality brands. He has an in-depth understanding about the pan India IMFL markets and is in close pursuit in making All Seasons Whisky a national brand.

In recognition of the Group’s commitment for exports especially to the African region, the Association of Chamber of Commerce and Industry in India (ASSOCHAM) has recently recognised and awarded two prestigious awards for the most outstanding achievememt in food processing and the second award for the top performing SME in India – Africa food processing sector.

According to Mr. Deep Malhotra, the production of ENA will also form an important part of the business because of the Indian government’s initiative to blend petrol with ethanol for economic and eco friendly reasons. Frorn a target of 5% blending the government has raised the bar to 2O%. This underlines a huge demand for ethanol in future. Mr. Deep Mahotra also adds that while the government is giving a fair price to the ethanol manufacturers, it would also save and protect the sugar mills from financial distress. Oasis Group has also received permission to set-up an ethanol plant using molasses. We are awaiting the environmental clearance and shall immediately proceed to commission the plant at the earliest.

The Group has recently launched its flagship brand All Seasons Connoisseurs Collection Reserve Whisky, OPM Triple Distilled Luxury Spirited Russian Vodka and Oasis London High Triple Distilled Luxury English Vodka. OPM Triple Distilled Spirited Luxury Vodka has already won 19 international awards and is fast catching up to be a leader in its segment. All Seasons Whisky is blended out of Imported ‘Vatted Malt Scotch’ sourced from Scotland, and has been a run away hit in all the markets it has been launched. Presently these brands have been launched in Delhi, Punjab, Chandigarh, Haryana, Himachal, Rajasthan, Uttar Pradesh and is in the process of being launched in Madhya Pradesh, Chhatisgarh, Andhra Pradesh, Telangana and Kerala in the coming few months.

Within a short peiod of three years, the Oasis brands have established itself amongst the top three IMFL brands in Kerala and last year the company has achieved a sale of more than 1.2 million cases. Last year the Group started supplying whisky and rum to the prestigious Canteen Stores Department for supply to its esteemed Indian Armed Forces.

The group has a judicious mix of technocrats and management experts who steer the company professionally.

GROWTH DRIVERS: Expansion and constant modernisation with an eye on operational efficiencies, which has helped to reduce power and fuel consumption, improve fermentation and distillation efficiency, international quality grain neutral spirit and value for money grain based whisky, vodka, brandy, gin and rum.

CORE STRENGTHS: Pan India distribution network concentrating on high quality products, delivery and consistency. Export of grain neutral spirit worldwide, undivided focus on key business areas and has a judicious mix of short and long term business plans.

FUTURE PLANS: Foraying into untapped domestic and overseas markets, doubling production capacity with the addition of a new State of the Art distitlery in U.P. and expansions at its Punjab, Haryana and. Madhya Pradesh distillery units, thereby doubling its spirit capacity and production of country liquor and IMFL.

GOAL: Increase the market share of its IMFL brands and double its turnover in next three years. Introduction of a ‘Value Scotch bottled in origin’ for its connoisseurs, pan India. The Oasis Group is all confident in taking a giant leap forward and face the challenges with its in-depth understanding of the markets and its confidence on its world class Indian Made Foreign Liquor brands by offering its connoisseurs value for money both in terms of quatity, price, and delivery.

Prasanna Natarajan, Founder, HipBar recounts his foray into Ecommerce after his stint of marketing his own brands in the IMFL segment.

How would you describe the Wallet for your drinks? HipBar is an RBI authorised mobile wallet that is intended for use by the legal permissible age consumer. Due to the nature of the digital currencies, it naturally lends itself to value additions in terms of remote identity and age verification, which are critical for the corollary payment and delivery services offered to liquor retailers. The fungibility of the digital currency, make it possible for HipBar to orchestrate a wide range of online collaborations and the opportunity for brands to participate in interesting consumer engagements in a digitally connected world.

What has been the progress made on the Hip Bar project till now? HipBar has made decent progress, since incorporation in 2015. After being in stealth mode for over two years, HipBar launched services in a small way in Bengaluru and Chennai. We have made advance developments in the non-consumer facing back-end technologies, and many of which is yet to hit mainstream. We are commercialising some of the solutions in the coming months.

What has been the response to Hip Bar from the industry and users? We have a fair share of the industry’s support by virtue of having over 75% of the relevant brands in the market being part of our platform. We are looking to engage and welcoming the remaining brands also. On the customers side, we have over 200,000 patrons who use HipBar in the markets we operate in and we are talking only about the pilot scale in which HipBar is functioning currently. On the fulfillment side, we have over 150 retailers who are part of our payment network. In addition, we have 200 riders delivering delight and drinks to customers in the city of Bengaluru.

What are the major problems faced from the State’s excise department? There are no major problems. Since the concept is new to India, it takes time for excise departments to process the information and start taking decisions. In any case, alcohol home delivery is not a priority area for them, but we present governments with a compelling use case. We believe in shaping their views to the reality of what’s going on around us in terms of digitisation and helping them to take the decision to support a concept like HipBar and make them feel reassured about it.

What is the nature of your tie-up with Diageo? Diageo India is an investor in HipBar and they hold 26% in the company. Diageo brands will be the first amongst equals on the platform. All brands which pay the platform fee will have access to the slots in the application and receive a bouquet of services from HipBar. Diageo India has committed to a certain volume of business independent of the investment, as an outcome of the volume commitment, they will be entitled to receive certain beneficial rates. Free market principles will apply for business conducted on HipBar. It is a platform of skill and not might. Every brand will have the same set of levers to drive business, and as such no unfair advantage is handed to Diageo India on the platform.

With Diageo’s involvement, will they be monopolising sale of their products Hip Bar? Not at all. There is no basis for such an apprehension. Diageo India understands technology, and have been gracious to understand our business and the need for it to be independent as a market place. They have world class brands, have a great franchise in India and don’t need to block anyone to win. All our brand partners who we work with us for over a year, know us to be fair and equidistant. We will continue to be just the same way.

Do you see the Hip Bar venture as the beginning of E-commerce in the alcobev space? E-commerce in the conventional sense is not possible for the category given the trade structure in India and that most governments are themselves a part of the food chain. As a business, the team at HipBar is building a healthy channel through which the industry (including the retailers) and consumers can come together for commerce and engagement in a safe and secure manner. We are creating the digital infrastructure for the industry to use for the last mile delivery and nothing more. We only want to bring in better efficiencies through technology and this enablement has a proven track record of bringing savings and dividends to those who adopt it.

How effective is the app likely to be in terms of actual sales on the ground? I don’t have a direct answer right now. In the technology world, ‘scale’ is the harbinger of all things good. After scale comes effectiveness and without it, there is no reason to exist. We are right now focussing on building scale, which is the logical first step. Effectiveness of the channel is yet to be quantified and can only come later.

How do you envisage the future of Hip Bar? We have taken the path of helping India drink wiser. We have said this before, and I say this again that our business interests will always be subservient to how HipBar is performing in the social sphere and if it is indeed bringing the intended benefits of technology to normalise the category and help people drink responsibly. It’s not good enough for us to see higher transactions bereft of positive social impact. We wish to grow carefully and diligently and hopefully play a meaningful part in the digital transformation of the beverage alcohol industry.

Global Malts Ambassador for Diageo, Donald Colville, explains the nuances of Scotch and especially those of Diageo Malts.

Donald Colville, Diageo Global Scotch Ambassador – Malts, on his first visit to India is a man on a mission. Given the task of supporting the development of all of Diageo’s Single Malt Scotch Whiskies – The Singleton, Talisker, Cardhu, Lagavulin, Caol Ila and Oban, while managing the Global PR and Influencer strategy for Diageo Scotch Whiskies, he also overlooks the Diageo Scotch Whisky Education courses worldwide. He is an expert on all of Diageo’s 28 single malt distilleries and

related sites.

Donald joined Diageo in 2008 and was appointed as Diageo’s Global Scotch Whisky Ambassador – Malts in December 2010.

Growing up in Scotland’s historical whisky capital, Campbeltown, Donald has deep roots in whisky distilling as his great-grandfather previously operated the Dalintober Distillery, a supplier to the

Johnnie Walker blends.

There are six Scotch regions Speyside, Highlands, Lowlands, Islands, Campbeltown and Islay. The Highlands is the largest of the whisky producing regions in Scotland and generally produces more

full-bodies whiskies with deeper notes of peat and smoke. Lowlands is located at the southernmost part of Scotland, and is a flat region with no mountains. Scotch from this region are generally considered

as the most light bodied of the Single Malts. Speyside, is the center for whisky in Scotland. More than half the distilleries in Scotland are located in Speyside. Although geographically part of the Highlands, its unique characteristics the waters of the river Spey, which distilleries use straight from the river Spey in their production process, make the Speyside scotch the country’s most complex, and known for their

sweetness and elegant flavors and aromas. Campbeltown was once the whisky capital of Scotland. The Scotch here is peaty, and has a salty hint and a briny character. Islay, pronunced “eye-luh”, scotch is considered to be the smokiest and strongest-flavored Scotch of the single malts. Their strong flavor is believed to be due to the region’s exposure to the high winds and seas of the west coast. Island – considered by all as a region of its own, produces Scotch that can be described as a milder version of

Islay whisky (sort of like a hybrid between Highland and Islay whiskies).

Malts, responsible f Talisker, Cardhu, Lagavulin, Caol Ila and Oban, to name a few. Some of the classic

single malts in the Diageo repertoire include:

Lagavulin 16 YO Aged in oak casks for at least sixteen years, this much sought-after that’s typical of southern Islay, but also has a beautiful complexity that offers hints of sweet and malty notes.

Oban 14 YO A combination of rich sweet orange notes with a gentle smoky dryness and appetising spice distinguishes this lovingly-matured Highland malt.

Caol Ila Malt 12 YO A smoky, sea-fresh aperitif, this one comes with beautiful notes of citrus and malt from remote Island of Islay.

Talisker 10 YO Made by the sea, this is the classic stalwart of the Talisker family. A rich dried-fruit sweetness, clouds of smoke, strong barley-malt flavours, warming and intense, this one.

Singleton of Glen Ord 12 YO A fruity, well-composed liquid that manages to be both light and smooth without compromising any depth of flavour or fullness of palate. Savour the good taste.

Many of the whiskies from Diageo’s repertoire are appropriately paired with Indian food. “There is Talisker which is from Scotland with a smoky flavour which combines well with the chillies in the Indian food. There is also Glenmore which is a complex whisky and goes well with richer, spicier food that is the norm in India. In India there is a wide variety of breads and Glenmore is apt for them too,”

says Colville.

He is also the judge at the Diageo Reserve World Class Comp part of the competition are the seminars

and the training sessions that are held to improve the skills in the industry.” He also adds that there has been an unbelievable improvement in the skills of the bartenders as compared to past years. “I can see that there is a staggering difference in the learning and understanding of flavours, in the use of new modern techniques and the use of spices among the bartenders in India now,” says Colville.

IMFL. In the first six months of 2016, India emerged as the third-biggest export market for Scotch, The average age of the whisky drinker too is coming down, says Colville. From being a drink of the middle age and elderly men, there is an expanding of the net. It has now become age neutral.” It has

also helped that whiskies now come in a number of flavours and a wide variety of cocktails can be concocted which appeal to a diverse audience.

Whisky, which Colville describes as age- and gender-neutral, accounts for almost 60% of the IMFL. While India remains the whisky capital of the world, Scotch remains the world’s favourite whisky,” says Colville.

“Using single malt in a long drink or a cocktail is another way to popularise the drink,” says Colville. The idea of using a Lagavulin, a Talisker or a Cardhu in a cocktail might sound incongruous to the

whisky connoisseur but Colville says it can be a platform for creating a wonderful drink. “If you taste a Talisker Old Fashioned and a generic Old Fashioned, there is a marked difference, and that could be a start of a journey.”

Colville shows a preference for blended Scotch whiskies because they are blend of many good single malts. Our biggest-selling brands in India are Black Dog and Johnnie Walker Black Label. In single malt, it would be Talisker.” People can try different things. One has to be open to experimentation. So, the best way to consume single malt — any way you want.”

Diageo operates 28 malt distilleries, accounting for nearly one-third of the industry’s total capacity, along with Scotland’s largest grain distillery at Cameronbridge. Of these 14 are for single malts and 14 are for blended Scotches. The company’s leading brand is Johnnie Walker; the best-selling blended Scotch in the world, but it boasts other high-ranking blended brands such as J&B and Bells, along with an array of respected single malts, including Cardhu, Talisker, Mortlach and The Singleton.

There are 118 licensed distilleries in Scotland. Ninety three percent are for blending and seven percent are for single malts.