Traditionally, whisky makers in Scotland and Ireland have relied on barley, while those in Canada and the U.S. prefer corn, rye, and wheat. India, however, lacks a globally recognized native liquor like Baiju in China or sake in Japan. Instead, the Indian market is filled with locally adapted versions of European spirits, known as Indian-made foreign liquor (IMFL). Each state in India has its own variation of distilled spirits.
Recently, major whisky producers Diageo and Pernod Ricard are turning to unusual grains like millets, Bengal gram, and maize for their whisky, aiming to innovate with local ingredients in India.
Ruchira Jaitly from Diageo India explains that as India becomes more prosperous, there’s a push to explore indigenous resources rather than merely copying global trends. Diageo is experimenting with grains like millets and rice to create unique products suited to India’s diverse climate.
Pernod Ricard, known for brands like Chivas Regal and Glenlivet, is also focused on sustainability by using alternative grains. They hope to reduce water usage and methane emissions while offering new opportunities for farmers. Gagandeep Sethi from Pernod Ricard highlights the environmental and flavor benefits of this approach.
Two years ago, Diageo introduced Godawan whisky, made from locally sourced barley and inspired by Rajasthani techniques. Vikram Damodaran from Diageo India mentions that their ongoing grain experiments include ragi and Bengal gram, which have distinct flavors.
India, the world’s largest producer of millets, is embracing these grains more. The UN declared 2023 as the International Year of Millets, and the Indian government aims to make the country a global hub for these grains. Major brands like Nestle and ITC are already planning to incorporate more millet-based products into their offerings.
The latest report suggests that while premium spirits are becoming more popular in India, they are increasingly reflecting local tastes and ingredients.
