International Whisky Day is here and like every other global occasion India has added its unique tweaks on it. While the world enjoys whisky neat or on the rocks, we’ve decided to turn whisky – a drink once synonymous with aristocracy – into a full-fledged cultural phenomenon. Forget tradition. Indians have mastered the fine art of mixing whisky with… anything but whisky.
The ‘Whisky Soda’ Revolution
In India, no glass of whisky is complete without soda. Why sip whisky the traditional way when you can dilute it with a fizzy concoction? Lime soda, lemon soda, cola and even sugary, orange Fanta – they all serve as mixers to our prized malts. If you’re fancy enough to have a Glenfiddich, don’t worry, it’ll soon be swimming in a glass of bubbly soda. To the uninitiated, it may seem sacrilegious, but to the Indian whisky drinker, it’s an essential experience – one that ensures the whisky’s true ‘spirit’ is not the only thing getting diluted.
Picture this: you’re in a trendy Delhi bar, surrounded by tech elite sipping whisky mixed with the fizziest of sodas. The rich oaky notes of the whisky are no longer the star. Instead, it’s the burst of sugar, bubbles and an Instagram-ready moment.
Whisky and Chai: The New Breakfast Special
But why stop at soda? Welcome to the next frontier: whisky chai. Yes, you read that right. In India, whisky isn’t just for the evening – it’s now a breakfast drink.
Now, imagine a long, exhausting morning and someone suggests, “Add a shot of whisky to your chai?” The chai-lover in you may pause, but the Indian innovator inside will shout, “Why not!” Because why settle for regular chai when you can balance your caffeine and alcohol intake in the same cup? Is it the best way to taste whisky? Absolutely not. But it’s a culture-defining move that blends our love for strong flavours with indulgence.
The Liquid ‘Status Symbol’
India’s whisky market is an intriguing paradox. On one hand, we’re fascinated by import of rare brands like Glenlivet, Macallan and Balvenie. On the other hand, we rarely drink them in traditional sense. Instead, these bottles serve as status symbols. They sit proudly on bar shelves, often there to be photographed, not actually tasted.
In the land of vibrant street food and spiritual awakenings, whisky is more about flaunting labels than appreciating flavour. Walk into any swanky bar and you’ll find people mixing Glenlivet 12-year-old with cola while live-streaming their social hour to 200 followers. They’re not sipping for taste; they’re sipping for clout. And let’s not forget the ever-growing obsession with the next influencer campaign promoting “exclusive whisky tasting events” that probably only involve more Instagramming than actual tasting.
Influencers and Whisky FOMO
In the age of social media, whisky has become the latest token of FOMO (fear of missing out). Whisky influencers are everywhere, offering their ‘expert’ opinions on the ‘right’ way to drink whisky. But what they often forget is that most of us are more concerned about getting the perfect shot of our whisky cocktail than truly savouring the complexity of its flavour.
But who needs a neat whisky glass when you can have a “whisky fusion cocktail” garnished with jalapenos, a cherry and maybe a little extra lime? The more outlandish, the better! Whisky cocktails have become the latest trend, but they’re not about the drink. They’re about the experience – the Instagrammable moment that says, “Look at me, I’m living my best life, one overpriced cocktail at a time.”
Whisky: The Indian Style
As International Whisky Day rolls in, let’s raise a glass to India’s ability to take something as sacred as whisky and turn it into a cultural experience like no other. We’ve mixed it with everything from cola to chai, turning it into a symbol of both status and creativity.
So, the next time you pour yourself a drink of whisky, remember that it might not be enjoyed the right way, but it’s certainly enjoyed the Indian way. Here’s to whisky – Indian style – a drink that defies tradition and embraces the wonderful chaos of our culture.
Cheers!
-Written by Hridaya Mohan (hridayamohan@yahoo.co.in)
About the Author:
Mr. Hridaya Mohan is a regular Columnist with a renowned Indian daily “The Hitavada” since 1911 and some other newspapers / magazines internationally. Superannuated as Executive Director, Steel Authority of India Ltd. (SAIL), he is Senior Adviser, Metallon Holdings Pvt. Ltd. presently. He headed SAIL office at Beijing as Chief Representative (China & Mongolia) for six years. He has published and presented seventeen papers globally. Recipient of “Sir M Visvesvaraya Gold Medal” for one of his papers, “Benchmarking of Maintenance Practices in Steel Industry” from The Institution of Engineers (India), he was awarded with “Scroll of Honour” for the excellent contributions to Engineering fraternity from IE(I), Bhilai, “Jawahar Award” for leadership excellence in SAIL and “Supply Chain Leader – 2017” award from IIMM.
