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Tilaknagar launches Monarch Legacy in Karnataka
Tilaknagar Industries Ltd. has announced the launch of its premium Monarch Legacy Edition Brandy in Karnataka, marking the brand’s fourth market after Maharashtra, Goa and Puducherry.
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Grey Goose Altius unveil 2nd edition of Cocktail Couture
Grey Goose Altius unveiled the second edition of Cocktail Couture, this time in collaboration with Indian couturier Amit Aggarwal.
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Quiche Story with Saffron Soul
Grand Label’s blended malt brings ceremonial warmth as Chef Balendra Singh’s Whisky-Glazed Confit Jackfruit Tarts, smoky-sweet and bite-sized, bloom under Mixologist Sanjay Belwal’s saffron-laced ‘Saffron Soul’ where citrus and salted caramel soften long whisky echoes into regal comfort.
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Premium liquor outlets likely to open in Delhi
The Delhi government is in the process of drafting a comprehensive new excise policy aimed at transforming the liquor retail landscape in the national capital.
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Spicy Symphony with Soorahi
That clarity deepens into Soorahi’s travel-tinted whisky narrative. Chef Dhruv Oberoi’s Bhangjeera Chutney and Punjabi Whisky-Dressed Chicken become a map for Mixologist Kuldeep Chauhan’s tamarind-pineapple ‘Spice Confluence,’ Soorahi’s apricot and smoke guiding tangy, tandoori-inflected layers.
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Pune gets its first wine bar
Pune has got its first dedicated wine bar, The Third Place, that also blends speciality coffee, wood-fired pizzas, sustainable design and curated fashion under one roof.
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Brockmans Gin expands travel retail with Avolta
Brockmans Gin has officially launched its partnership with Avolta at Toulouse Airport, marking a key milestone in the brand’s growing presence in global travel retail.
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BeeYoung clinches accolades at Asia Beer Challenge
India’s craft beer brand, BeeYoung, has once again made its mark on the international brewing map, clinching two major accolades at the Asia Beer Challenge 2025.
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Umami-Laced Tequila Ode with Mutton Affair
From coastal tang we move into the oaky, caramel warmth of 1800 Tequila Añejo. Chef Ashish Bhasin’s Bhuna Ghee Roast Mutton — slow, aromatic, and richly spiced — finds its echo in 14 months of French-oak ageing, while Mixologist Santanu Chanda’s ‘Stock It Up’ repurposes kitchen frugality into barroom poetry with Szechuan pepper, clove, sea-salt whispers and radish brine.
