Alcohol is an organic compound in which a hydroxyl group (-OH) is bonded to a carbon atom. The most common type of alcohol used for consumption is ethanol (C₂H₅OH), which is produced through the fermentation of sugars by yeast.

There are several ones but the main ones include:

• Ethanol (C₂H₅OH): The only type of alcohol used in beverages. It is produced by fermenting sugars using yeast.
• Methanol (CH₃OH): Also known as wood alcohol, it is extremely toxic and used in industrial applications. Ingesting methanol can cause blindness or death.
• Isopropanol (C₃H₇OH): Commonly known as rubbing alcohol, used for disinfecting. It is poisonous when consumed.
• Butanol & Propanol: Used as solvents and in industrial applications, not safe for consumption.

An alcoholic beverage is any drink that contains ethanol. It is typically produced through the fermentation of grains, fruits, or other sugar sources.

Alcoholic beverages are categorized into:

• Beers: 3% – 7% ABV.
• Wines: 9% – 14% ABV. (Many craft beers and fortified wines have higher ABV)
• Spirits (Distilled beverages): Starts at around 20%, reaching up to 95% ABV.

The production process for alcoholic beverages is done in the following manner:

• Raw Ingredients:
  The base ingredients are selected depending on the type of beverage.
• Preparation:
  For beer and spirits, grains are malted and mashed to release fermentable sugars. For wine, fruits are crushed to extract juice.
• Fermentation:
  A biological process where yeast or bacteria convert sugars into ethanol and carbon dioxide. (Glucose → Ethanol + Carbon Dioxide)
• Distillation:
  A process that separates components of a liquid mixture based on differences in boiling points. It is used to increase the alcohol content after fermentation.
• Filtration and Finishing:
  The drink is filtered to remove impurities and may be adjusted for taste and sweetness.
• Maturation:
  Alcohol is aged in wooden barrels to develop flavours and remove impurities.
• Bottling and Packaging:
  The final product is bottled, labelled, and prepared for distribution.

Basic equipment includes:

• Fermentation Vessel: Stainless steel tank used to hold and ferment the liquid.
• Airlock: Allows carbon dioxide (CO₂) to escape while preventing contamination.
• Hydrometer: Measures sugar content to monitor fermentation progress.
• Sanitizer: Used for cleaning and sanitizing equipment to avoid spoilage.

• Beer: 1–2 weeks, followed by conditioning.
• Wine: 1–2 weeks.
• Cider: 2–3 weeks.
• Spirits: Few days for fermentation, then distilled for further processing.

Congeners are flavour and aroma compounds formed during fermentation and aging, including higher alcohols (fusel oils), esters, aldehydes, and small amounts of methanol.

In small quantities, congeners add complexity and character to alcoholic beverages. However, in excess, they can contribute to a harsher taste and stronger hangovers.

The device used in the distillation process is a Still, which separates alcohol from fermented liquids by heating and condensing.

• Pot Still: Traditional; used for whiskey, rum, and brandy. Produces richer, flavourful spirits.
• Column Still (Continuous Still): More efficient; used for vodka, gin, and industrial ethanol. Produces higher-proof alcohol.
• Alembic Still: A historical type of pot still, often used for brandy and essential oils.

• Control Alcohol Separation: Taller stills produce purer spirits, shorter stills retain more flavour.
• Allow Reflux: Vapours condense and rise again, refining the spirit.
• Manage Condensation: Lyne arm angle affects flavour:
  • Upward angle → lighter, fruitier spirits
  • Downward angle → heavier, richer spirits

• Ethanol boils at 78.37°C (173°F)
• Water boils at 100°C (212°F)
• Ethanol evaporates first, is cooled, condensed, and collected as liquid alcohol.

• Fermented: Beer, wine, cider (up to ~15% ABV)
• Distilled: Whisky, vodka, rum, gin (35–50% ABV or higher)

• Wooden Barrels (Casks)
• Stainless Steel Tanks
• Glass or Ceramic Containers

• American Oak – vanilla, coconut
• European Oak – spicy, fruity
• Sherry – dried fruit, nutty
• Bourbon – caramel, toffee
• Wine – berry, tannins
• Rum – tropical sweetness

• Absorbs flavours from wood
• Oxygen softens spirit
• Some alcohol evaporates
• Colour deepens to golden or amber

• Charring: Filters impurities and adds smoky flavours.
• Toasting: Adds sweet, caramel, and spicy notes.

Alcohol content is measured by Alcohol by Volume (ABV), which indicates the percentage of ethanol in a beverage relative to its total volume.

For example, a drink with 40% ABV contains 40% pure alcohol and 60% other components such as water and flavouring.

ABV is the standard measure of alcohol content used worldwide. Proof is mainly used in the United States.

Proof is twice the ABV. For example, a drink with 40% ABV is 80 proof. In most other countries, ABV is used without a proof equivalent.

A case of alcohol refers to a box containing multiple bottles or cans of alcoholic beverages. Alcohol is sold in cases because it offers:

• Convenience: Easier shipping, storage, and handling.
• Bulk Discounts: Lower price per bottle when bought in bulk.
• Inventory Management: Efficient stocking for bars, restaurants, and retailers.

The number of bottles in a case varies by beverage type:

• Wine: Usually 12 bottles (750 ml each)
• Beer: Often 24 bottles or cans (330 ml or 355 ml)
• Spirits: Typically 6 or 12 bottles (750 ml each)
• Champagne: Commonly 6 bottles (750 ml each)

It depends on the Blood Alcohol Concentration (BAC). Most countries have legal limits for driving:

• India: 0.03% BAC (30 mg alcohol per 100 ml blood)
• USA: 0.08% BAC
• UK: 0.08% BAC (England, Wales, Northern Ireland); 0.05% in Scotland

Blood Alcohol Concentration (BAC) measures the percentage of alcohol present in a person’s bloodstream.

BAC is commonly measured using a breathalyser, which estimates alcohol levels by analysing exhaled air.

For more accurate results, BAC can also be determined through blood tests or urine tests.

Alcohol yield depends on the sugar or starch content of the raw material, fermentation efficiency, and the yeast used. General estimates are:

• Wheat or Barley (65–70% starch): 0.5 to 0.6 litres of ethanol per kg
• Sugarcane or Molasses: 0.7 to 0.8 litres of ethanol per kg
• Grapes or Fruits (10–20% sugar): 0.1 to 0.15 litres of ethanol per kg

• Alcohol (Ethanol) is lighter than water.
• The density of ethanol is about 0.789 g/cm³ at 20 °C, while water has a density of 1.0 g/cm³.

Whiskey is a distilled alcoholic beverage made from fermented grain mash and aged in wooden casks. The primary types include:

• Malt Whiskey: Made primarily from malted barley.
• Grain Whiskey: Produced from various grains.
• Single Malt Whiskey: Originates from a single distillery using one type of malted grain.
• Blended Whiskey: A mix of different whiskeys from various distilleries.
• Bourbon: An American whiskey with at least 51% corn content.
• Scotch: Whisky distilled and matured in Scotland.

The basic process involves:

• Mashing: Grains are ground and mixed with water to create a mash.
• Fermentation: Yeast is added to ferment the sugars into alcohol.
• Distillation: The liquid is distilled to separate alcohol from impurities.
• Aging: The spirit is aged in barrels, often made of oak, to develop flavours.

Fermentation typically takes 48 to 96 hours. Longer fermentation can lead to fruitier and more complex flavours.

Absolutely. Distillers often use specific yeast strains that produce desirable fruity, floral, or spicy flavours.

Common grains in whiskey production include barley, corn, rye, and wheat. The choice of grain influences the whiskey's flavour profile.

Malted barley provides natural enzymes that convert starches into fermentable sugars during mashing, which is essential for fermentation.

Peated malt is barley that has been dried using peat smoke to impart a smoky flavour. The level of peat is measured in PPM (Phenol Parts Per Million).

Water is crucial in whiskey production and is used in mashing, fermentation, and dilution before bottling. The mineral content and purity of the water can significantly influence the final flavour of the whiskey.

• Scotch: Usually distilled twice, though some Scotch is triple distilled.
• Irish Whiskey: Often distilled three times for a smoother finish, though some are double distilled.
• Bourbon and Rye: Typically double distilled.

Casks, typically made from oak, play a vital role in aging whiskey. They impart flavours, colours, and aromas to the spirit. The type of wood, previous contents, and charring level of the cask all contribute to the whiskey's unique characteristics.

Aging whiskey in wooden barrels imparts flavour, colour, and complexity. The interaction between the spirit and the wood adds notes like vanilla, caramel, and spice, while mellowing harsh flavours. It is estimated that 50–80% of a whiskey's flavour comes from barrel aging.

The angel’s share refers to the portion of whiskey that naturally evaporates from the barrel during aging. It is typically around 2–4% per year.

Cask strength whiskey is bottled directly from the barrel without dilution, often with an alcohol content above 55% ABV.

The location of a distillery influences whiskey flavour through factors such as climate, humidity, and air quality.

The word "whiskey" originates from the Gaelic term "uisce beatha", meaning "water of life". Over time, it evolved into "usquebaugh" and eventually "whiskey".

A standard 1.5 oz (45 ml) serving of whiskey contains about 97 calories, with no carbohydrates, fats, or sugars.

A master blender is an expert responsible for selecting and combining different casks of whiskey to achieve a consistent and desirable flavour profile.

Indian whisky is a distilled alcoholic beverage generally made from a mix of molasses-based spirit and grain-based spirit. Unlike Scotch (100% malted barley) or American whiskey (corn-heavy bourbon, rye whiskey, etc.), many Indian whiskies historically used molasses as a base, which technically classifies them closer to rum by international standards.

Traditionally, many mass-market Indian whiskies used a large proportion of molasses-based neutral spirit blended with some grain or malt whisky. Today, premium and single malt Indian whiskies are made entirely from grains (usually barley, sometimes other cereals).

Ingredients vary by brand and type:

• Mass-market brands: Often use neutral spirits made from molasses, blended with a small portion of grain or malt whisky along with flavouring.
• Premium and single malt whiskies: Made using barley or other grains, which are mashed, fermented, distilled, and aged in oak barrels.

The production process typically includes:

• Fermentation: Grains or molasses are fermented with yeast to produce alcohol.
• Distillation: The alcohol is purified using pot stills (for flavour) or column stills (for volume).
• Blending: Many Indian whiskies are blends of neutral spirit and malt whisky.
• Maturation (optional): Premium Indian whiskies are aged in oak barrels, giving colour, smoothness, and complexity.
• Bottling: Once blended and diluted to about 42.8% ABV (Indian standard), the whisky is bottled.

Molasses is a by-product of India’s massive sugar industry, making it cheap and widely available. It is fermented and distilled to produce ENA (Extra Neutral Alcohol), then blended and sold as “whiskey” under Indian regulations.

Due to India’s hot climate:

• Angel’s Share (evaporation loss) can reach 8–12% per year.

High temperatures accelerate maturation. Roughly, 4–6 years of aging in India can deliver maturity comparable to much older Scotch (often quoted as ~3× in Scotland), though the flavour profile is not identical.

Indian producers commonly use:

• Ex-bourbon barrels (most common)
• Sherry casks
• Wine or rum barrels for finishing (premium variants)

• Chill-filtration is often used to remove cloudiness
• Caramel colouring (E150A) is legal and commonly used to maintain colour consistency, especially in blends

Flavour varies by category:

• Molasses-based blends: Smooth, lightly sweet, easy to drink but less complex
• Grain-based blends: Richer notes of spice, oak, and vanilla
• Indian single malts: Bold flavours with tropical fruit notes and smoky or peaty character, often compared to high-end Scotch whiskies

• Mass-market Blended Whisky: Inexpensive, often molasses-heavy
• Grain Whisky / Premium Blends: Higher-quality blends with grain spirit and malt
• Single Malt Whisky: 100% malted barley, pot-distilled and aged
• Craft / Boutique Whiskies: Small-batch, often aged longer using specialised barrels

Single malt whiskey is a distilled spirit produced from 100% malted barley at a single distillery. The term "single" refers to one distillery, and "malt" indicates that the whiskey is made exclusively from malted barley. This production method often results in a rich and complex flavour profile.

Single malt whiskey is made exclusively from malted barley. No other grains are used, which distinguishes it from other types of whiskey.

• The barley is soaked in water, allowing it to germinate.
• After germination, the barley is dried using hot air or peat smoke in a kiln.
• Peated barley imparts a smoky flavour, often found in Islay single malts.

Pot stills are used to produce single malt whiskey. These traditional copper stills create a richer and more characterful spirit. The shape and size of the still influence flavour by controlling how much copper interacts with the spirit.

Single malts are commonly aged in:

• Ex-Bourbon Barrels: Vanilla, caramel, and oak flavours
• Sherry Casks: Fruity, nutty, and spicy notes
• Wine or Port Casks: Rich and complex fruit flavours

Common flavour notes include:

• Fruity: Apples, pears, or citrus
• Malty: Biscuits or cereal
• Sweet: Honey, caramel, or toffee
• Spicy: Cinnamon or nutmeg
• Smoky: Peat or wood smoke

Single malt whiskeys are often priced higher due to traditional production methods, longer aging periods, and the use of high-quality ingredients. Limited production volumes and the time-intensive nature of crafting single malts also contribute to their higher cost.

No. While Scotch Single Malt is the most well-known, single malt whiskey is also produced in countries such as India, Ireland, Japan, and the United States.

• Fermentation time
• Still shape and size
• Cask type and aging period
• Storage environment (temperature and humidity)

Blended whiskey is a mixture of different types of whiskeys, often combining single malt or single grain whiskeys from multiple distilleries to achieve a consistent flavour profile.

Single malt whiskey is produced from malted barley at a single distillery, while blended whiskey combines various whiskeys—often from multiple distilleries and sometimes different grains—to create a consistent and balanced flavour profile.

• Selection: Master blenders choose single malts from different distilleries.
• Blending: The whiskeys are carefully mixed to achieve the desired flavour.
• Marrying: After blending, the whiskey is left to “marry” in oak casks for several months.
• Bottling: After quality checks, it is diluted to the desired ABV and bottled.

Marrying is the process of allowing whiskey to rest in a cask or vat after blending, giving the different components time to integrate and harmonize. It is a crucial step in producing blended malt whiskey, though it can apply to other whiskey styles as well.

• Flavour Integration: Creates a smoother, more balanced character.
• Consistency: Helps achieve a uniform flavour profile across batches.
• Softening Alcohol Notes: Harsh ethanol notes mellow over time.
• Enhancing Complexity: New layers of aroma and flavour develop.

Blended whiskeys can include a variety of grains such as malted barley, corn, rye, and wheat.

Blending brings together diverse flavours, balancing smoky, sweet, fruity, and spicy notes. Skilled blending can create a more nuanced and approachable whiskey than some single malts.

Before 2009, blended malt whiskey was known as vatted malt. The term referred to mixing different malt whiskeys in large vats. The Scotch Whisky Association later introduced the current terminology for greater clarity.

Not necessarily. While single malts are valued for their individuality, high-quality blended whiskeys can deliver excellent balance, complexity, and consistency.

Blended whiskeys are usually more affordable because they include grain whiskeys, which are cheaper to produce than malt whiskeys. Blending also allows for efficient large-scale production.

Rum is a distilled alcoholic beverage made from sugarcane by-products, such as molasses or sugarcane juice, through fermentation and distillation. The resulting clear liquid is typically aged in wooden barrels.

The main types of rum include:

• Light (White) Rum
• Gold (Amber) Rum
• Dark Rum
• Spiced Rum
• Black Rum

Rum and whiskey differ primarily in their base ingredients and flavour profiles:

• Base Ingredients: Rum is made from sugarcane byproducts, while whiskey is produced from fermented grain mash such as barley, corn, rye, or wheat.
• Flavour Profile: Rum tends to be sweeter with a spicy kick, whereas whiskey often reflects woody, smoky, or grain-forward notes from barrel aging.

• Fermentation: Sugarcane juice or molasses is fermented using yeast.
• Distillation: The fermented liquid is distilled to concentrate alcohol.
• Aging: The spirit is aged in wooden barrels to develop flavour and colour.
• Blending: Different aged rums may be blended for consistency.

• Molasses: Commonly used for darker, richer rums.
• Sugarcane Juice: Used in agricultural rums like Rhum Agricole and Cachaça, producing fresher, grassy flavours.

Aging allows rum to develop complexity and smoothness. Interaction with wooden barrels adds flavours like vanilla, caramel, and spice, enhancing the overall drinking experience.

• Ex-Bourbon Barrels: Vanilla, caramel, and oak notes.
• Sherry Casks: Dried fruit and nutty flavours.
• Wine or Cognac Casks: Fruity and tannic characteristics.

The Solera system is an aging method where younger rum is gradually blended with older rum across multiple tiers of barrels, ensuring consistency and complexity in the final product.

• Light Rum: Subtle sweetness.
• Gold Rum: Caramel, vanilla, mild spice.
• Dark Rum: Molasses, dried fruit, rich caramel.
• Spiced Rum: Cinnamon, nutmeg, and spices.

Most rums are bottled at 40–50% ABV. Overproof rums can exceed 75% ABV.

Vodka is a clear, distilled spirit primarily composed of water and ethanol, produced from fermented grains such as wheat or rye, potatoes, or other starch or sugar-rich plants. It is known for its purity and clean, neutral character, and is typically bottled at 40% alcohol by volume (ABV).

Vodka has deep roots in Eastern Europe, particularly Russia and Poland, both of which claim to have invented it in the 8th–9th centuries.

The word vodka comes from the Slavic word Voda (Russia) or Woda (Poland), meaning “water.” Vodka is the diminutive form, translating to “little water.”

Vodka is considered a “neutral spirit” because it is distilled to a very high proof, usually 95% ABV (190 proof) or higher. This process removes most congeners—heavy oils and flavour compounds found in spirits like whiskey or rum.

The spirit is often filtered (commonly through charcoal), resulting in a clean, unaged, and smooth profile. Neutral does not mean flavourless—subtle characteristics of the base ingredient may still remain.

Vodka can be made from any starch- or sugar-rich plant, including:

• Grains: Wheat, rye, barley, corn
• Potatoes
• Fruits or sugar beets
• Molasses

• Fermentation: Yeast converts sugars into alcohol
• Distillation: Alcohol is purified by separating vapours
• Filtration: Often through charcoal or quartz
• Dilution: Reduced to 37.5–40% ABV with water
• Bottling: Final quality checks and sealing

Multiple distillations refine vodka by removing fusel oils and impurities, creating a smoother spirit. The goal is balance—purity without losing texture or character.

Water makes up about 60% of vodka. Premium vodkas use highly purified spring, glacial, or mineral water to enhance smoothness and mouthfeel.

• Removes trace impurities
• Smooths mouthfeel
• Refines aroma and finish

Some premium brands use charcoal, silver, platinum, or diamond dust filters.

“Fire water” is an old term describing the strong burning sensation of spirits. Vodka’s clear appearance and high proof made it seem deceptively powerful.

Piccadily Agro Industries Limited (PAIL) is a publicly listed Indian company specializing in the production of alcoholic beverages, malt spirits, ENA, ethanol and sugar. The company values craftsmanship, tradition, and innovation, aiming to create world-class beverages that showcase the best of Indian distilling.

Piccadily Agro Industries Limited was incorporated on March 25, 1994 in India.

The founder of Piccadily Agro Industries Limited is Late Pandit Kidar Nath Sharma, who transformed a family-run enterprise into the diversified Piccadilly Group spanning distilleries, sugar production, and hospitality.

• Managing Director: Sh. Harvinder Chopra
• Whole Time Director: Mr. Dharmendra Kumar Batra
• Director: Mr. Rajan Talwar
• Director: Sh. Jai Parkash Kaushik
• Director: Ms. Heena Gera
• Director: Mr. Rajeev Kumar Sanger

• Master Blender & Distiller: Surender Kumar
• President (Distillery): Mukesh Kumar Sharma
• President (Operations): Dipin Kapur
• CEO (IMFL): Praveen Kumar Malviya
• CFO: Natwar Aggarwal
• Head (Marketing): Shalini Sharma
• Head (International Sales): Madhu Kanna
• Sr. GM (Domestic Sales): Prabhkaran Singh Hundal

• Indri, Haryana – Main distillery and sugar plant
• Patiala, Punjab – Distillery operations
• Bawal, Haryana – Distillery unit
• Mahasamund, Chhattisgarh – Upcoming greenfield distillery
• Portavadie, Scotland – Upcoming international malt whisky distillery

• Alcoholic Beverages: Single malts, blended whiskies, cane juice rum
• Distillery Products: Malt spirits, ENA, ethanol, CO₂ gas
• Sugar Products: White crystal sugar, molasses, bagasse

• Farming: Sourcing six-row barley
• Malting: Barley steeped, germinated, kilned to produce malt
• Mashing: Milled malt mixed with water to extract fermentable sugars
• Fermentation: Wort fermented using yeast to produce alcohol
• Distillation: Fermented wash distilled in copper pot stills
• Maturation: Spirit aged in ex-bourbon, ex-wine, PX sherry casks
• Bottling: Matured whisky diluted to desired strength and bottled

• Barley for malt whisky
• Sugarcane for sugar and molasses
• Molasses for ethanol and ENA
• Bagasse for power generation

• Six Scottish-style copper pot stills: 3 wash stills (25,000 L), 3 spirit stills (15,000 L)
• Traditional double distillation for purity and character

• Indri – Single Malt Indian Whisky
• Camikara – Cane Juice Rum
• Whistler – Blended Malt Whisky
• Cashmir – 7x Distilled Vodka

Indri is crafted from six-row Indian barley and matured in a combination of ex-bourbon, French wine, and PX sherry casks. This triple cask maturation imparts a complex flavour with notes of dried fruits, spices, and vanilla. Distilled in traditional Scottish-style copper pot stills emphasizing artisanal production.

• Indri-Trini: Flagship triple cask expression
• Indri-Dru: Cask strength variant matured in ex-bourbon casks
• Indri Agneya: Lightly peated, matured in sherry and bourbon casks
• Travel Retail Exclusive: Duty-free triple cask edition
• Diwali Collector’s Edition 2023: PX-sherry peated special release
• House of The Dragon Exclusive Edition: Limited edition inspired by series
• The City Series – Bengaluru Duty Free Edition
• Indri Founder’s Reserve 11-Year-Old: Matured in ex-Bordeaux red wine casks

• Whiskies of the World Awards 2023 – Best in Show, Double Gold (Diwali Collector’s Edition 2023)
• World Whiskies Awards 2024 – Best Indian Single Malt (Indri Dru)
• VinePair Awards 2024 – Best New World Whiskey (Indri-Trini)
• Miami Global Spirit Awards 2025 – Best New World Whiskey
• Las Vegas Global Spirits Awards 2025 – Best New World Whiskey (Diwali Collector’s Edition 2025, Marsala Cask Finish, 99.1/100)

Camikara is India’s first rum distilled from pure sugarcane juice, unlike traditional molasses-based rums. The name comes from Sanskrit meaning “liquid gold.” Double distilled in pot stills and aged in ex-bourbon barrels, it has a rich, complex flavour profile.

• 12-Year-Old: Flagship expression, known for depth and complexity
• 8-Year-Old: Balanced profile with matured characteristics
• 3-Year-Old: Younger variant with vibrant and fresh notes

• Rum & Cachaça Masters 2024 – Gold Medals (12YO & 8YO)
• IWSC 2023 – Gold Medal for Camikara 12YO
• Spirits Business Awards 2025 – Global Rum Brand of the Year
• Rum & Cachaça Masters 2025 – Gold Medal for 3-Year-Old

Whistler is a blended malt whisky combining malt spirits aged in ex-bourbon and wine oak barrels. It offers a harmonious blend of fruity and spicy notes for a smooth, flavourful experience. In 2025, Whistler Barrel Aged Blended Malt Whisky was relaunched with refined blend & new packaging.

• Barrel Aged: Emphasizes oak maturation
• Triple Gold: Premium blend with enhanced smoothness and richness

• Spiritz Selection Awards 2021 – Gold (Packaging), Silver (Liquid Tasting)
• Barleycorn Awards 2025 – Latest award for excellence (add specific details)

Launched in May 2025, CASHMIR Vodka is India’s first premium organic vodka, crafted from rare heritage grain Sona Moti and pristine Himalayan glacial water.

Sona Moti ("Golden Pearl") is a 2000+ year old heritage winter wheat. Organic grain with higher fibre, starch, and nutrients, providing a distinct flavour and the soul of Cashmir Vodka.

Sourced from the pristine springs of the Kashmir Valley, the glacial water ensures radical purity and a smooth profile for Cashmir Vodka.

Yes, Cashmir is India’s first premium organic craft vodka. The entire process—from Sona Moti cultivation to bottling—is 100% organic and adheres to the highest purity standards.

• 7X Distillation: Refines liquid by removing impurities gradually
• 5X Artisanal Filtration:
  • Activated Carbon – initial harshness removed
  • Mango Charcoal – subtle natural smoothness, heritage touch
  • Precious Metals (Platinum, Gold, Silver) – removes micro-impurities, adds body & velvety finish

Yes. Cashmir is Non-GMO, organic, non-hybrid, zero sugar, and 100% vegan. Designed for mindful consumption, ensuring highest integrity in every drop.

Radical purity comes from using only two high-integrity ingredients: organic Sona Moti grain and pure Kashmir glacial water. The base spirit is so clean it requires no additives, masking agents, or artificial flavours.

Cashmir is "craft" due to its patient, small-batch approach, meticulous attention to detail, and focus on the unique character of heritage Sona Moti grain.

• Vodka Masters 2025 by Spirits Business – Gold in Organic category
• Spiritz Conclave & Achievers Awards 2025 – Gold in Vodka Product of the Year

A state-of-the-art facility in Indri (Haryana), offering an immersive journey into the art of single malt whisky making.

• Guided Distillery Tours – Learn whisky-making first-hand
• Exclusive Whisky Tastings – Sample various whisky expressions

To promote whisky culture in India, providing enthusiasts and newcomers a deeper understanding and appreciation of single malt whisky, reflecting Piccadily's heritage, innovation, and engagement.

Operates in agricultural regions like Karnal, Haryana, partnering directly with farmers for sugarcane and barley sourcing, providing steady income, employment, and strengthening the agrarian economy.

• Follows all regulatory advertising norms
• Labels products with clear health and safety warnings

The exact licenses required can vary by state and the nature of the business but generally include:

• Manufacturing License
• Wholesale License
• Retail License
• Bar License

It is important to note that establishing an alcohol-based business can be difficult, as it may require obtaining numerous permits and licenses.

The regulation of the alcoholic beverage industry in India is primarily under the jurisdiction of individual state governments. Key regulatory authorities include:

• State Excise Departments: Oversee licensing, taxation, and enforcement related to alcohol within their respective states.
• Food Safety and Standards Authority of India (FSSAI): Sets standards for labelling and packaging to ensure consumer safety.

Direct advertisements of alcoholic beverages are prohibited. However, some companies historically use surrogate advertising, promoting non-alcoholic products under the same brand name to circumvent restrictions.

Penalties vary by state and offense but may include:

• Fines
• Imprisonment
• License Suspension or Revocation

In India, FSSAI mandates the following labeling requirements for alcoholic beverages:

• Statutory Warning (e.g., “Consumption of alcohol is injurious to health”)
• Declaration of Alcohol Content (% ABV or proof)
• Standard Drink Information (mandatory format per FSSAI)
• Allergen Declaration where applicable (e.g., sulphur dioxide in wine)
• FSSAI Logo and License Number
• No nutritional information or health claims are allowed

The distribution of alcoholic beverages varies across Indian states in terms of wholesale, retail, and market type:

1. What is the legal drinking age in India?

   The legal drinking age varies by state:

   • Delhi: 25 years (considering lowering beer age to 21)
   • Goa: 18 years
   • Punjab: 25 years
   • Haryana: 21 years
   • Maharashtra: 18 years for Beer and Wine, 25 years for Spirits
   • Kerala: 23 years
   • Telangana: 21 years

   Always check the latest local laws as ages may change with new state excise policies.

2. Are there states in India where alcohol consumption is prohibited?

   Yes, total prohibition is imposed in:

   • Bihar
   • Gujarat
   • Nagaland
   • Mizoram
   • Lakshadweep (except Bangaram resort island)
3. Can I buy alcohol online in India from a foreign company?

   No, direct imports from foreign websites are not allowed. Some Indian states permit app-based local delivery from licensed retailers, but cross-border imports are heavily restricted.

4. How much alcohol can I bring into India from abroad duty-free?
   • Duty-Free Allowance: Typically up to 2 liters per person.
   • Exceeding Allowance: Requires declaration and applicable duty payment under the Customs Act.
5. Are there restrictions on carrying alcohol across state borders?
   • Some states require permits to transport alcohol.
   • Quantity limits may apply depending on the state.
6. How can I check if an alcoholic beverage is safe for consumption?
   • Verify Licensing
   • Check Labels
   • Purchase from Reputable Sources
7. What is the permissible limit to carry alcoholic beverages on domestic flights in India?
   • Allowed only in checked baggage.
   • Up to 5 litres per person for 24–70% ABV spirits.
   • Bottles must be unopened and in proper retail packaging.
   • For beverages ≤24% ABV, the 5-litre limit does not apply.

1. What licenses are required to manufacture, distribute, or sell alcohol in India?
   • Manufacturing License
   • Wholesale License
   • Retail License
   • Bar License

   Obtaining these licenses can be challenging as it may require multiple permits depending on state regulations.

2. Which authorities oversee the alcohol industry?
   • State Excise Departments – licensing, taxation, and enforcement within states.
   • FSSAI – sets labelling and packaging standards for consumer safety.
3. Is advertising alcohol allowed in India?

   Direct advertising is prohibited. Surrogate advertising for non-alcoholic products under the same brand is sometimes used.

4. Penalties for violating alcohol regulations:
   • Fines
   • Imprisonment
   • License suspension or revocation
5. Health warnings required on alcohol labels:
   • Statutory warning (“Consumption of alcohol is injurious to health”)
   • Alcohol content declaration (% ABV)
   • Standard drink information (mandatory format)
   • Allergen declaration (e.g., sulphites in wine)
   • FSSAI logo & license number
   • No nutritional info or health claims allowed

1. Legal Drinking Age: Varies by state. Examples:
   • Delhi: 25 (considering lowering beer age to 21)
   • Goa: 18
   • Maharashtra: 18 (Beer/Wine), 25 (Spirits)
   • Punjab: 25
   • Haryana: 21
   • Kerala: 23
   • Telangana: 21
2. States with prohibition: Bihar, Gujarat, Nagaland, Mizoram, Lakshadweep (except Bangaram)
3. Buying alcohol online: Cross-border purchases generally not allowed; some Indian states permit licensed app-based delivery.
4. Duty-free alcohol allowance: Up to 2 liters per person. Exceeding requires declaration and duties.
5. Transport across state borders: Some states require permits and impose quantity limits.
6. Domestic flights: Checked baggage only:
   • Up to 5 liters for 24–70% ABV
   • Bottles must be unopened and in proper retail packaging
   • For ≤24% ABV, 5-liter limit does not apply
7. Checking beverage safety: Verify licensing, check labels, and buy from reputable sources.