A Celebration of Barents Creativity & Cocktail Narratives

The second edition of Madhu Mandapam served up a vibrant celebration of alcobev creativity, where 15 bartenders from across the country showcased inventive cocktails that married regional memories with contemporary techniques. Against a crowd of onlookers and a discerning jury, the competitors put Barents Premium Gold Reserve at centre stage, transforming the whisky into drinks that were at once nostalgic, surprising and perfectly balanced.

The alcobev marquee at World Food India 2025 crackled with energy as Madhu Mandapam staged its high-octane cocktail competition. Contestants, a heady mix of up-and-coming talent and working professionals, were given one brief: make Barents the hero. They let their imaginations run wild and presented cocktails that ranged from sweet and savoury to boldly umami, captivating both the audience and a distinguished panel of judges.

The judging panel comprised ace mixologist and entrepreneur Kama KM, Kuldeep Chauhan aka K.D. from the Bar Academy of Doon and Bishan Kumar, Editor-in-Chief of Spiritz Magazine, with the competition conducted by alcobev expert Sarang Kumar. The panel assessed each entry on storytelling, execution, balance, originality and participant’s ability to showcase Barents Premium Gold Reserve.

The Winner

 After an intense round of tastings and performances, Uttarakhand-based bartender Sandeep Kumar took the top prize with a cocktail that read like a short story. He blended Barents Premium Gold Reserve with apricot brine, fresh lime juice and honey, and finished it with homemade chamomile soda, before serving it in a Tibetan-style cup with a garnish of homemade apricot pickle. He won over the judges by the clarity of the concept and the drink’s layered balance.

The apricot brine and pickle conjured preserved mountain fruit, while lime and honey offered sweetness and sharpness. The whisky’s sweet spices, mellow floral toast and nutty, toffee richness from its bourbon cask ageing gave the cocktail warmth and depth. The sparkling chamomile finish provided an elegant, tea-like lift, evoking cups passed around a mountain hearth. Sandeep’s ‘Silent Bloom’ combined narrative and technique to make Barents the emotional and flavourful centre of the drink. He walked away with a cash prize of ₹40,000.

Creative Runners-Up

Second place was awarded to Saurabh Rana for ‘Harshil Morning’, a homage to mornings at his nani’s home in Harshil Valley. Cold brew coffee, apple juice, a cranberry reduction and honey came together with Barents to recreate his day’s gentle arc there: first a steaming cup of coffee in misty light, then wandering through the apple orchards, followed by the hum of honeybee farms.

The judges praised how the whisky’s floral toast and spices embraced cold brew’s roast and cranberry’s tartness, while the bourbon cask finish threaded everything with a gentle smokiness. Saurabh received a prize of ₹25,000 for his art.

Not only professional bartenders, but young talents like Mithra Nishani participated in the cocktail competition and even bagged the position of second runner-up. Her ‘Golden Retriever’, a clean, nostalgic serve of Barents Premium Gold Reserve, lime, vanilla syrup, orange juice and a dusting of nutmeg in an Old Fashioned glass, impressed the judges. The drink’s bright citrus and warm spice complemented the whisky’s inherent toffee and nutty notes that fetched her a cash prize of ₹15,000.

A new addition to the competition, the Jury’s Choice Award, went to Mohit Sindhu for his cold-stirred ‘nǐ hǎo’. Mohit paired Barents, dry vermouth and a milk oolong & honey cordial, finishing the cocktail with a measured dash of toasted sesame bitter and served it in a Nick & Nora. The result was an elegant, tea-leaning aperitivo that amazed the judges with its restraint and textural nuance.

Industry Support

The occasion was graced by Neeraj Agarwal, Vice President-Sales & Marketing at Rock & Storm Distilleries, the parent company of Barents Premium Gold Reserve. He applauded the imaginative ways in which the contestants used the whisky in their cocktails and congratulated the winners and the entire cohort for pushing the spirit in new directions.

The Madhu Mandapam Cocktail Competition demonstrated how a single spirit can be a canvas for a multitude of stories, from orchard preserves and mountain tea to espresso and honey-strewn mornings. Above all, the competition underscored the growing confidence of India’s cocktail scene where bartenders are not just mixing drinks; they are crafting narratives that speak of place, memory and technique.