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Boozpedia :: 116 Gyaans

Vodka – Overproof

Vodka – Overproof refers to vodka bottled at higher-than-standard Alcohol % (ABV) , usually above 50% and often reaching 70–95%. Classified as Strength : High to Very High, it is produced for specialized use rather than casual drinking.
Overproof vodka is designed for bartenders who want to add intensity to cocktails, for culinary or industrial applications, and in some regions for traditional ritual consumption. It is not intended to be consumed in the same volume as standard vodka. In India, overproof vodkas are rare, but imported brands occasionally appear in premium bars and duty-free markets.

Vodka – Herbal

Vodka – Herbal is a flavored vodka subcategory infused with herbs, roots, and botanical extracts. Bottled typically at 35–40% Alcohol % (ABV) , it is classified under Strength : Medium. Unlike sweet fruit-based flavored vodkas, herbal vodkas emphasize earthy, bitter, and spiced notes, appealing to drinkers seeking complexity beyond the neutral profile of plain vodka.
Herbal vodkas often include botanicals such as mint, basil, rosemary, coriander, or anise. In some regions, traditional recipes draw on folk medicine and historical infusions, where herbs were believed to aid digestion and wellness. In India, herbal vodkas are niche, mostly imported or crafted by boutique producers, appealing to adventurous consumers and mixologists.

Gin – London Dry

Gin – London Dry is the benchmark style of gin worldwide, defined by its crisp, juniper-forward taste and strict production rules. Despite its name, it does not need to be produced in London. Instead, “London Dry” refers to a method of distillation that emphasizes natural botanicals, purity, and no added sweeteners. Typically bottled at 40–47% Alcohol % (ABV) , it sits in the Strength : Medium to High band.
London Dry Gin is the backbone of iconic cocktails like the Martini, Gin & Tonic, and Negroni. It represents a refined, versatile spirit that has shaped global cocktail culture for over two centuries. In India, |Beefeater|, |Tanqueray|, and |Bombay Sapphire| lead the premium segment, while imports dominate consumption in metropolitan bars.

Gin – Old Tom

Gin – Old Tom is a historical style of gin that bridges the gap between the heavy, sweet gins of the 18th century and the refined London Dry . Typically bottled at 37–45% Alcohol % (ABV) , it is classified as Strength : Medium.
Old Tom Gin is slightly sweeter than London Dry due to the inclusion of sugar or licorice, giving it a rounder, smoother palate. It was the dominant style of gin during the 18th and early 19th centuries and is considered the “missing link” that allowed gin to transition from rough spirits of the Gin Craze to modern classic gin. Today, it enjoys a revival in craft cocktail culture.

Gin – Plymouth

Gin – Plymouth is a geographically protected style of gin that can only be produced in Plymouth, England. Known for its softer, earthier profile compared to London Dry, it is bottled at 40–42% Alcohol % (ABV) , placing it within the Strength : Medium band.
Plymouth Gin is less juniper-forward, with more citrus, root, and earthy notes, making it smoother and rounder on the palate. Historically tied to the British Royal Navy and maritime culture, it is one of the oldest continuously produced gins in the world. Today, |Plymouth Gin Distillery| (formerly Black Friars Distillery) is the only producer of true Plymouth Gin.

Gin – Genever

Gin – Genever is the original ancestor of modern gin, traditionally produced in the Netherlands and Belgium. Unlike London Dry, Genever is maltier, fuller-bodied, and closer in style to a hybrid of gin and whiskey. Typically bottled at 35–50% Alcohol % (ABV) , it is classified as Strength : Medium to High depending on the expression.
Made from a malt wine base (distilled grains) blended with juniper and other botanicals, Genever offers a distinctive malty sweetness alongside herbal complexity. It remains an iconic spirit in Dutch culture, where it is often consumed neat in traditional “kopstootje” (headbutt) rituals with beer.

Gin – Flavored

Gin – Flavored represents the modern evolution of gin, designed to meet the growing demand for adventurous tastes and easy-to-drink spirits. Unlike traditional juniper-heavy London Dry , Flavored Gin introduces fruit, spice, and herbal infusions directly during or after distillation, resulting in a broad spectrum of flavor profiles. With Alcohol % (ABV) typically ranging from 35–40% and Strength : Medium, this subcategory is lighter and more approachable, often designed to appeal to younger and experimental drinkers.
In India, Flavored Gin is an emerging segment, with local craft brands like |Stranger & Sons| and |Greater Than| experimenting with indigenous botanicals such as gondhoraj lime, tulsi, and spices. Globally, |Beefeater 24|, |Bombay Sapphire East|, and |Tanqueray Rangpur| are well-known flavored variants. The trend reflects a shift in consumer demand for spirits that offer novelty, flavor exploration, and versatility in cocktails.

Gin – Herbal

Gin – Herbal is a distinctive subcategory of gin that emphasizes the use of botanicals beyond juniper, bringing forward flavors of herbs such as rosemary, thyme, basil, sage, lavender, and even regional spices. With an Alcohol % (ABV) typically between 37.5–42%, it falls under Strength : Medium, offering a softer, more aromatic drinking experience than the juniper-dominant London Dry.
Unlike London Dry, which must legally highlight juniper, Herbal Gin embraces a more flexible flavor palette. Producers often reduce the proportion of juniper berries and layer in a range of herbal notes that can make the spirit reminiscent of a botanical liqueur or even a lighter version of Genever. This makes Herbal Gin particularly appealing to those who enjoy nuanced herbal flavors but want something more approachable than intensely resinous gins.

Gin – Flavored

Gin – Flavored is a modern twist on the classic juniper-based spirit, designed to appeal to evolving consumer palates. While traditional London Dry emphasizes piney juniper and restrained botanicals, Flavored Gin embraces a wider spectrum, introducing fruit, spice, floral, and even exotic herbal infusions. With Alcohol % (ABV) typically between 35–40%, this subcategory falls under Strength : Medium.
The allure of Flavored Gin lies in its versatility and playfulness. By integrating flavor directly into the distillate — either through maceration, re-distillation, or post-distillation flavoring — producers reduce the need for separate liqueurs and syrups in cocktail making. This makes it a popular choice for bartenders who want to deliver bold, accessible drinks quickly.
In the Indian market, the category is in its growth phase, driven largely by craft brands that celebrate local botanicals. |Stranger & Sons|, |Greater Than No Sleep| (infused with coffee), and |Jaisalmer Indian Craft Gin| (infused with native herbs and spices) have captured the imagination of consumers seeking more flavor diversity in their cocktails.

Gin – Any

Gin – Any refers to a flexible classification used when a cocktail recipe calls simply for “gin” without specifying a subtype such as London Dry, Old Tom, Genever, or Flavored. This makes it the most open-ended subcategory in the gin family, allowing bartenders and drinkers to select the gin that best matches the context or personal taste.
In terms of Alcohol % (ABV) , it generally falls between 37.5–45%, which aligns with most mainstream gin bottlings, and is classified under Strength : Medium to High. The flavor profile varies depending on the brand or style chosen — from juniper-dominant classics to softer, citrusy, or spiced modern gins.
In India, where |Bombay Sapphire|, |Beefeater|, and |Tanqueray| are widely available imports, many cocktail menus simply list “gin” and let the bar use its house pour. Increasingly, local craft gins like |Greater Than| and |Stranger & Sons| are becoming the default in premium bars, subtly shifting the flavor profile of classic drinks.

Brandy – Anise-Flavored

Brandy – Anise-Flavored is a distinctive subcategory of brandy infused with aniseed and other botanicals that impart a sweet, licorice-like aroma and flavor. Typically bottled at 35–40% Alcohol % (ABV) , this style falls under Strength : Medium, offering a smooth but aromatically bold drinking experience.
In many cultures, anise-flavored spirits are linked to traditions of aperitifs and digestifs, often consumed slowly and diluted with water. Unlike standard grape brandy, which highlights fruity and oaky notes, Anise-Flavored Brandy blends the warmth of grape spirit with the cooling, herbal sharpness of anise, creating a flavor profile that is both aromatic and refreshing.
In India, |Honeybee| and |Morpheus| brandies dominate the mainstream segment, though anise-forward versions remain rare. However, imported labels such as |Metaxa| (Greek brandy with anise influence) and |Pastis de Marseille| (brandy-based anise spirit) find niche appeal among cosmopolitan drinkers.

Brandy – Coffee-Flavored

Brandy – Coffee-Flavored is a rich and aromatic subcategory where the warmth of grape-based spirit meets the roasted depth of coffee. Typically bottled at 30–40% Alcohol % (ABV) , it is classified under Strength : Medium.
This style appeals to those who appreciate the union of the bitter-sweet complexity of coffee with the smooth, fruity depth of brandy. It bridges the gap between after-dinner liqueurs and cocktail spirits, making it an attractive option for both sipping and mixing. In India, coffee-infused spirits resonate strongly with urban millennials who are equally devoted to café culture and nightlife.

Brandy – Fruit-Flavored

Brandy – Fruit-Flavored combines the smooth, grape-based character of traditional brandy with the natural sweetness and fragrance of fruits. Typically bottled at 30–40% Alcohol % (ABV) , this subcategory falls under Strength : Medium.
Producers often use fruits such as apricot, apple, cherry, peach, and tropical varieties. The result is a spirit that retains the warmth and depth of brandy while adding a juicy, aromatic dimension. In India, fruit-flavored brandies have long been popular in local markets, particularly in Southern states where fruit-based infusions — including mango and orange — resonate with local tastes.

Brandy – Herbal-Flavored

Brandy – Herbal-Flavored represents a distinctive twist on the classic grape-based spirit. By infusing brandy with herbs, roots, and spices such as basil, thyme, fennel, anise, mint, or even Indian botanicals like tulsi and cardamom, this subcategory offers a fragrant, complex, and layered experience. Bottled around 30–40% Alcohol % (ABV) , it falls into the Strength : Medium category.
In contrast to Standard Brandy , which emphasizes oak, vanilla, and dried fruit, Herbal-Flavored Brandy highlights savory, earthy, and spicy notes. In India, herbal flavors resonate strongly with cultural traditions rooted in Ayurveda, making this category a promising space for innovation.

Brandy – Regional

Brandy – Regional refers to grape-based distillates that showcase the terroir and traditions of specific countries or localities, outside the strict designations of |Cognac| or |Armagnac|. These brandies are often produced with local grape varieties and methods, resulting in distinctive flavors tied to their place of origin. Typically bottled at 35–45% Alcohol % (ABV) , this subcategory falls into Strength : Medium.
In Europe, regional brandies like |Spanish Brandy de Jerez| or Greek |Metaxa| carry unique cultural weight. In India, regional brandy has historically been among the most popular spirits, especially in Southern states like Tamil Nadu and Kerala, where brands such as |Mansion House Brandy| and |Honeybee Brandy| dominate.

Brandy – Standard

Brandy – Standard refers to traditional grape-based brandy without additional flavor infusions or regional protections such as |Cognac| or |Armagnac|. Bottled between 35–42% Alcohol % (ABV) , it falls under Strength : Medium, offering a smooth, fruity, and approachable drinking experience.
This is the most widely consumed form of brandy across global markets, often associated with affordability and accessibility. In India, Standard Brandy dominates the southern states, where it has long been considered a comfort spirit. Mass-market brands like |Honeybee|, |Mansion House|, and |Morpheus| have made brandy a household staple.

Cognac – Fruit-Infused

Cognac – Fruit-Infused is a modern reinterpretation of the classic |Cognac| style, blending the refined grape spirit with natural fruit flavors such as peach, apple, pear, apricot, or exotic tropical notes. Traditionally bottled at 30–40% Alcohol % (ABV) , this subcategory is classified under Strength : Medium.
While traditional |Cognac| emphasizes oak aging, dried fruit, spice, and floral aromas, fruit-infused variations focus on fruity sweetness and approachable flavors. This makes them ideal for new consumers and cocktail enthusiasts looking for a smoother, fruit-forward alternative.
In India, fruit-infused |Cognac| is a niche luxury product, often available only in premium outlets or imported bars. Globally, brands like |Courvoisier Rosé| (a blend of Cognac and red wine with fruity notes) have found popularity among younger drinkers.

Cognac – Standard

Cognac – Standard represents the classic, regulated form of brandy distilled in the Cognac region of France. Protected by AOC (Appellation d’Origine Contrôlée) rules, it is produced exclusively from specific white grape varieties (primarily Ugni Blanc) and double-distilled in copper pot stills before aging in French oak barrels. Bottled between 40–43% Alcohol % (ABV) , it falls under Strength : Medium to High.
This style is globally regarded as the benchmark of refined brandy-making, symbolizing luxury, heritage, and craftsmanship. In India, |Rémy Martin|, |Hennessy|, and |Courvoisier| represent the standard Cognac market, often priced at a premium and consumed by aspirational urban elites.

Beer – Ale

Beer – Ale is one of the oldest and most diverse subcategories of beer, defined by its top-fermenting yeast that works at warmer temperatures compared to lagers. Typically brewed between 4–7% Alcohol % (ABV) , it falls under Strength : Low to Medium.
Ales are known for their robust, fruity, and often complex flavors, ranging from malty sweetness to hoppy bitterness. They encompass a wide spectrum of styles, from pale ales and IPAs to brown ales and porters. In India, craft breweries such as |Bira 91|, |White Owl|, and |Simba| have popularized pale ales and wheat-based ales, sparking a growing interest among young urban consumers.

Beer – Lager

Beer – Lager is one of the most widely consumed alcoholic beverages in the world, celebrated for its clean, crisp, and refreshing profile. Brewed using bottom-fermenting yeast at cooler temperatures, lagers are generally lighter and smoother compared to ales. Typically bottled at 4–6% Alcohol % (ABV) , this subcategory falls under Strength : Low to Medium.
In India, lagers dominate the beer market, with household names like |Kingfisher Premium|, |Kingfisher Ultra|, and |Budweiser| leading sales. The style’s balance, sessionability, and universal appeal make it the go-to choice for social drinking, casual gatherings, and celebrations.

Beer – Malt Beverage

Beer – Malt Beverage refers to a diverse range of drinks brewed with malted grains (usually barley, but also wheat, rye, or corn) as the primary source of fermentable sugars. While closely related to other beer categories such as |Beer Ale | and |Beer Lager |, malt beverages often include flavorings, sweeteners, or fruit extracts, making them lighter, sweeter, and highly approachable.
Typical Alcohol % (ABV) ranges between 4–8%, placing them in the Strength : Low to Medium range. This category includes a variety of products, from traditional malt-based beers to flavored malt beverages (FMBs) like alcopops, hard lemonades, and modern ready-to-drink (RTD) hybrids.

Beer – Stout

Beer – Stout is a dark, rich, and full-bodied subcategory of beer known for its roasted malt flavors, creamy textures, and notes of coffee, chocolate, and caramel. Brewed with highly kilned malts and bottom or top-fermentation techniques depending on the style, stouts are typically bottled at 4–8% Alcohol % (ABV) , placing them in the Strength : Medium to High range.
Unlike lighter |Beer Lager | or |Beer Ale |, stouts emphasize depth, bitterness, and roasted complexity. In India, |Simba Stout| has pioneered this style in the craft beer space, appealing to drinkers who prefer bold and distinctive flavors. Globally, |Guinness| remains the most iconic stout, recognized worldwide for its creamy head and rich, bittersweet taste.

Rum – Aged

Rum – Aged represents one of the most celebrated expressions of rum, matured in wooden casks (often oak) for at least one year and often far longer. During aging, rum develops deep amber to mahogany colors and complex flavors ranging from vanilla, caramel, and dried fruits to tobacco and spice. Typical Alcohol % (ABV) is 37.5–45%, placing it in the Strength : Medium category.
Unlike |Rum White |, which emphasizes lightness, Aged Rum highlights depth and complexity, often consumed neat or in spirit-forward cocktails. In India, premium rums like |Old Monk|, |Hercules Rum|, and newer craft-aged brands are deeply tied to cultural identity and nostalgia.

Rum – Dark

Rum – Dark is characterized by its deep color, rich body, and bold flavors, typically derived from heavy molasses distillation and extended aging in charred barrels. Bottled at 37.5–50% Alcohol % (ABV) , it is generally considered Strength : Medium to High.
Unlike |Rum White | or |Rum Plain |, which emphasize lightness, Dark Rum is intense, with notes of caramel, treacle, spice, and smoke. In India, |Old Port Rum|, |Demon’s Share|, and legacy blends from |Khoday’s| and |Hercules| represent this style.

Rum – Flavored

Rum – Flavored is a playful and versatile subcategory where rum is infused with natural or artificial flavorings, ranging from coconut and pineapple to coffee, vanilla, and tropical spices. Typically bottled at 30–40% Alcohol % (ABV) , it falls into the Strength : Medium range.
Unlike |Rum Aged | or |Rum Dark |, which focus on complexity and barrel influence, Flavored Rums are designed for accessibility, mixability, and fun. They are particularly popular in cocktail culture, where tropical and fruit-forward flavors shine in beach drinks and tiki-inspired creations.

Rum – Overproof

Rum – Overproof refers to rums bottled at higher-than-standard strength, typically above 50% Alcohol % (ABV) , with some reaching 75–80% ABV. Classified as Strength : High to Very High, these rums are not intended for casual sipping but are valued for their intensity, potency, and ability to transform cocktails.
Overproof rums are often associated with Caribbean traditions, fire rituals, and tiki cocktails. In India, overproof rum is niche, with imports like |Bacardi 151| (discontinued globally but iconic) and limited high-strength offerings available primarily in premium bars.

Rum – Plain

Rum – Plain refers to unflavored, unspiced rum that highlights the natural character of distilled sugarcane molasses or juice without significant barrel aging or additive influence. Typically bottled between 35–42% Alcohol % (ABV) , it falls into the Strength : Medium category.
Unlike |Rum White |, which is usually filtered and lighter, or |Rum Aged | and |Rum Dark |, which emphasize maturity and oak influence, Plain Rum delivers a straightforward, versatile profile. It is widely consumed across India, where rum culture is deeply tied to affordable and accessible spirits for everyday drinking.

Rum – Spiced

Rum – Spiced is infused with a blend of botanicals, spices, and sometimes natural flavors such as cinnamon, vanilla, clove, nutmeg, ginger, pepper, and citrus peel. Typically bottled at 35–40% Alcohol % (ABV) , it sits in the Strength : Medium range.
Unlike |Rum Aged |, which develops complexity through cask maturation, Spiced Rum builds flavor through infusion and blending, making it approachable and cocktail-friendly. In India, spiced rums are steadily gaining traction, with craft brands and imports catering to younger audiences looking for bolder, modern expressions.

Rum – White

Rum – White , also called light or silver rum, is a clear, clean-tasting rum that emphasizes freshness, subtle sweetness, and mixability. Distilled from molasses or sugarcane juice and often filtered after short aging to remove color, it is typically bottled at 37.5–40% Alcohol % (ABV) , falling into the Strength : Medium category.
Unlike |Rum Aged | or |Rum Dark |, White Rum is not about depth or heaviness but about versatility in cocktails. Its mild profile makes it the foundation of classics such as the Mojito, Daiquiri, and Piña Colada. In India, |Bacardi Superior| dominates the category, while craft producers in Goa are slowly introducing premium white rums.

Spirit – Agave Spirit

Spirit – Agave Spirit refers to distilled beverages made from the agave plant, native to Mexico and parts of Central America. This category includes Tequila, Mezcal, Raicilla, Bacanora, and Sotol (technically from desert spoon, not agave but closely related). Typically bottled at 35–55% Alcohol % (ABV) , these fall into the Strength : Medium to High range.
Unlike regulated categories like |Tequila | or |Mezcal |, the broader label “Agave Spirit” is often used outside Mexico to describe non-denominational agave-based distillates. In India, agave spirits are emerging in premium bars and niche import catalogs, with limited domestic experimentation.

Spirit – Aquavit

Spirit – Aquavit is a traditional Scandinavian distilled spirit flavored predominantly with caraway or dill, alongside botanicals such as fennel, anise, coriander, and citrus peel. Typically bottled at 37.5–45% Alcohol % (ABV) , Aquavit falls under Strength : Medium.
Unlike neutral spirits like |Vodka |, Aquavit emphasizes herbal and savory flavors, making it culturally unique. While rare in India, it is an essential part of Nordic heritage, consumed during festive gatherings, traditional meals, and celebratory toasts.

Spirit – Cachaça

Spirit – Cachaça is Brazil’s national spirit, distilled directly from fresh sugarcane juice rather than molasses. Known for its grassy, vegetal, and slightly fruity profile, it is typically bottled at 38–48% Alcohol % (ABV) , falling in the Strength : Medium to High category.
Unlike |Rum |, which is often molasses-based, Cachaça has a fresher, more agricole-like character. It is the foundation of Brazil’s iconic cocktail, the Caipirinha, and is increasingly recognized worldwide as a terroir-driven artisanal spirit.

Spirit – Indian

Spirit – Indian represents the diverse range of spirits distilled, blended, and consumed across India. From mass-market molasses-based liquors (IMFL – Indian Made Foreign Liquor) to internationally acclaimed single malts, Indian spirits reflect heritage, resourcefulness, and modern innovation. Typically bottled between 37.5–50% Alcohol % (ABV) , they fall into the Strength : Medium to High range.
Unlike single-origin spirits like |Whiskey | or |Rum |, the “Indian” category is broad — including whiskies, rums, brandies, arracks, feni, and local country liquors (desi daru). It highlights both India’s commercial dominance in global spirits volume and its regional artisanal traditions.

Spirit – Neutral Spirit

Spirit – Neutral Spirit refers to highly distilled, colorless spirits with minimal flavor, often produced at 95%+ ABV and diluted down to 35–50% Alcohol % (ABV) for bottling. These are classified as Strength : Medium to High.
Neutral spirits act as the foundation for many global traditions: vodka in Europe and Russia, soju in Korea, baijiu in China, shochu in Japan, and arrack in South/Southeast Asia. While each has unique production methods and cultural contexts, they share the characteristic of being clean, versatile, and highly adaptable in cocktails or food pairings.

Spirit – Sake

Spirit – Sake is Japan’s most iconic alcoholic beverage, traditionally brewed from rice, water, yeast, and koji mold (Aspergillus oryzae). Although technically closer to beer or wine (fermented, not distilled), sake is often included in the broader neutral spirit category because of its role as a versatile, clear, high-volume national drink. Bottled at 12–16% Alcohol % (ABV) , Sake falls into the Strength : Low to Medium range. Premium styles may be fortified with small amounts of distilled spirit to adjust body and stability.
Unlike |Shochu | (distilled), sake retains its rice-derived character, offering styles that range from dry and crisp to sweet and aromatic.

Spirit – Shochu

Spirit – Shochu is a traditional Japanese distilled spirit, typically bottled at 25–30% Alcohol % (ABV) , making it lighter than most global spirits and placing it in the Strength : Low to Medium range. Unlike |Sake | (brewed), Shochu is distilled, closer to |Soju | but crafted with a distinctly Japanese emphasis on terroir and refinement.
Shochu can be made from a wide variety of base ingredients — rice (kome), barley (mugi), sweet potato (imo), buckwheat, sesame, or chestnut — each lending a unique flavor profile. It is considered healthier and more sessionable than whisky, sake, or vodka, making it Japan’s everyday spirit of choice.

Spirit – Soju

Spirit – Soju is Korea’s national spirit, traditionally distilled from grains (rice, barley, wheat) or starches (sweet potato, tapioca). Modern mass-market soju is often diluted from neutral spirit (ethanol from sweet potatoes or tapioca), bottled at a lighter strength of 16–25% Alcohol % (ABV) , making it Strength : Low to Medium.
Unlike |Shochu | (Japan), which emphasizes terroir and distinct ingredient flavors, Soju is smoother, lighter, and designed for social drinking rituals. It is the most widely consumed spirit in the world by volume, with brands like |Jinro| leading global sales.

Tequila – Aged

Tequila – Aged refers to tequila that has been matured in oak barrels, allowing the spirit to develop richer, smoother, and more complex flavors compared to Blanco or unaged styles. Typically bottled at 38–40% Alcohol % (ABV) , aged tequilas fall within the Strength : Medium to High range.
This subcategory covers two key types recognized under Mexican law:
Reposado: Aged between 2 months and 1 year.
Añejo / Extra Añejo: Aged for 1 year or more, with Extra Añejo requiring a minimum of 3 years.
Aged tequila is often considered the “sipping tequila,” appreciated neat or in premium cocktails. In India, aged tequilas are limited but increasingly visible in high-end bars and luxury outlets, with brands like |Don Julio|, |Patrón|, and |Jose Cuervo Reserva de la Familia| leading the category.

Tequila – Reposado

Tequila – Reposado represents the “rested” style of tequila, matured in oak barrels for a minimum of 2 months and up to 1 year. Bottled typically at 38–40% Alcohol % (ABV) , it sits within the Strength : Medium to High range.
Reposado strikes a balance between the fresh, herbal notes of Blanco tequila and the richer, oak-driven flavors of Añejo. It is widely regarded as the most versatile tequila — smooth enough for sipping, yet lively enough to shine in cocktails. In India, |Jose Cuervo Tradicional Reposado| and |Don Julio Reposado| are among the most accessible imports.

Tequila – Añejo

Tequila – Añejo is aged in oak barrels for a minimum of 1 year and up to 3 years. Bottled typically at 38–40% Alcohol % (ABV) , it belongs to the Strength : Medium to High category.
Añejo tequilas are smooth, complex, and often compared to fine whiskies or cognacs. They showcase deeper barrel influence, with pronounced vanilla, caramel, dried fruit, and spice notes. Globally recognized as sipping spirits, Añejo tequilas are less common in cocktails but prized in premium bars and by connoisseurs.

Tequila – Extra Añejo

Tequila – Extra Añejo is the most luxurious expression of tequila, aged in oak barrels for a minimum of 3 years. Typically bottled at 38–40% Alcohol % (ABV) , it remains in the Strength : Medium to High range.
This category, only established in 2006, showcases tequila as a collectible and ultra-premium spirit. Known for extraordinary smoothness and depth, Extra Añejo is compared to the finest whiskies and cognacs.

Tequila – Blanco

Tequila – Blanco , also known as Silver, Plata, or White tequila, is the purest form of tequila, bottled directly after distillation or rested in stainless steel tanks for less than two months. Typically bottled at 38–40% Alcohol % (ABV) , it falls under the Strength : Medium to High category.
Blanco is the most agave-forward expression, showcasing raw vegetal, peppery, and citrus flavors. It is the traditional base for cocktails like the Margarita and Paloma, and also enjoyed neat in Mexico. In India, Blanco tequilas such as |Jose Cuervo Silver|, |Don Julio Blanco|, and |Patrón Silver| are the most widely available tequila variants.

Tequila – Flavored

Tequila – Flavored refers to tequila infused with natural or artificial flavors such as citrus, coffee, chocolate, fruit, or spices. Bottled usually at 30–38% Alcohol % (ABV) , it sits in the Strength : Medium range, often slightly lower than standard tequilas.
Flavored tequila is positioned as an approachable, playful alternative to Blanco or Reposado, appealing to younger and casual drinkers. Popular in party culture, it is consumed as shots, flavored Margaritas, or mixed with sodas. In India, flavored tequilas are niche but occasionally appear in premium bars and duty-free markets, with fruit- and coffee-infused varieties being most common.

Tequila – Gold

Tequila – Gold , also known as Joven (“young”) or Mixto, is a blended or artificially colored tequila designed to resemble aged styles while being more affordable and approachable. Typically bottled at 35–40% Alcohol % (ABV) , it falls under the Strength : Medium category.
Gold tequila is usually made by mixing unaged Blanco tequila with caramel coloring, oak extract, glycerin, or sometimes a small amount of Reposado. It is widely consumed in shots, cocktails, and large-volume party serves. In India, Gold tequila is the most common entry-level tequila, with |Jose Cuervo Especial Gold| dominating the category.

Tequila – Overproof

Tequila – Overproof refers to tequila bottled at strengths above 40% Alcohol % (ABV) , often ranging between 50–60% ABV, though some rare editions exceed this. Classified as Strength : High to Very High, overproof tequila is not designed for casual sipping but rather for specialized cocktails, competitions, and niche enthusiasts.
In Mexico, most tequila is regulated at 35–40% ABV for commercial sale, but overproof variants are produced in limited quantities for bartenders, collectors, and traditional rituals. Globally, brands like |Tapatio 110| and |Siembra Valles Ancestral High Proof| represent this style. In India, overproof tequila is virtually absent, appearing only in niche duty-free shops and select luxury bars.

Mezcal – Standard

Mezcal – Standard represents the traditional, unaged form of Mexico’s iconic agave spirit. Unlike tequila (which must be made from Blue Weber Agave in specific regions), mezcal can be produced from over 30 agave species, most commonly Espadín. Standard mezcal (often called Joven or “young”) is bottled directly after distillation, with no oak aging.
Typically bottled at 40–45% Alcohol % (ABV) , Mezcal – Standard is classified under Strength : Medium to High. Known for its smoky, earthy flavor derived from agave roasted in underground pits, it has become a global symbol of artisanal craftsmanship. In India, mezcal is still rare, but brands like |Del Maguey| and |Mezcal Unión| are beginning to appear in luxury bars.

Mezcal – Reposado

Mezcal – Reposado is mezcal aged in oak barrels for 2 months to 1 year, offering a balance between raw smoky mezcal and smoother, oak-influenced expressions. Bottled typically at 40–45% Alcohol % (ABV) , it sits in the Strength : Medium to High category.
Reposado mezcal softens the sharp edges of joven while adding vanilla, caramel, and spice notes. It appeals to drinkers who enjoy smokiness but prefer a rounder, more refined sip.

Mezcal – Añejo

Mezcal – Añejo is aged 1–3 years in oak barrels, producing a richer, smoother, and more complex expression. Bottled at 40–45% Alcohol % (ABV) , it falls in the Strength : Medium to High range.
Añejo mezcal offers deeper wood influence — caramel, chocolate, tobacco, dried fruits — balanced against smoky agave. It is considered a sipping spirit, often compared to whisky or cognac.

Mezcal – Extra Añejo

Mezcal – Extra Añejo is the rarest and most luxurious mezcal category, aged over 3 years. Bottled at 40–45% Alcohol % (ABV) , it fits into Strength : Medium to High.
This ultra-premium style is designed for collectors and connoisseurs, often priced at luxury levels comparable to fine whiskies or cognacs.

Mezcal – Pechuga

Mezcal – Pechuga is a unique, festive subcategory of mezcal traditionally distilled with fruits, spices, and often a piece of raw meat (commonly chicken breast, “pechuga”) suspended in the still during the final distillation. Bottled typically at 40–50% Alcohol % (ABV) , it sits in the Strength : Medium to High range.
Pechuga mezcal is rare, artisanal, and associated with celebrations such as weddings, harvest festivals, and community rituals. The meat (sometimes substituted with turkey, rabbit, or even fruit-only vegetarian variations) is not present in the final liquid, but it imparts texture and complexity. In India, Pechuga is almost unheard of, but globally it has become a prized connoisseur’s mezcal.

Mezcal – Flavored / Infused

Mezcal – Flavored / Infused refers to mezcals enhanced with fruits, herbs, spices, or other botanicals either during fermentation, distillation, or through post-distillation maceration. Bottled usually at 35–45% Alcohol % (ABV) , they fall under Strength : Medium.
Unlike traditional Pechuga, which is ceremonial, flavored mezcals are crafted for experimentation and accessibility. They appeal to modern drinkers who enjoy smoky mezcal softened with fruity, spicy, or herbal twists. In India, flavored mezcal is nearly absent, but in global markets, it is a growing sub-niche of artisanal spirits.

Mezcal – Overproof

Mezcal – Overproof refers to mezcal bottled at higher-than-standard strengths, usually 50–55% Alcohol % (ABV) or more. Classified under Strength : High to Very High, these mezcals are traditionally bottled at “still strength” with minimal dilution.
Overproof mezcal is bold, fiery, and deeply expressive of agave and terroir. While rarely found in mainstream markets, it is prized by bartenders for cocktails, connoisseurs for authenticity, and artisanal producers as a showcase of traditional distilling practices.

Mezcal

Mezcal is Mexico’s ancestral agave spirit, distilled from roasted agave hearts (piñas) in artisanal palenques (distilleries). Unlike tequila, which must be made from Blue Weber Agave in designated regions, mezcal can be produced from more than 30 agave species, giving it diverse flavor profiles.
Typically bottled at 40–45% Alcohol % (ABV) , mezcal is classified under Strength : Medium to High. Known for its distinctive smoky, earthy flavor, mezcal is consumed neat in traditional clay copitas or used in craft cocktails. In India, mezcal is still rare but slowly appearing in luxury bars through brands like |Del Maguey|, |Mezcal Unión|, and |Ilegal Mezcal|.

Cachaça

Cachaça is Brazil’s national spirit, distilled from freshly pressed sugarcane juice. Unlike rum, which is often made from molasses, cachaça is closer to rhum agricole in style, delivering grassy, vegetal, and fruity notes. It is typically bottled at 38–48% Alcohol % (ABV) , placing it in the Strength : Medium to High range.
Cachaça is consumed neat in Brazil but is most famous worldwide as the base of the Caipirinha , Brazil’s iconic cocktail. In India, availability is limited, with |Leblon| and |Ypióca| appearing occasionally in premium bars and duty-free shops.

Indian Spirits

Indian Spirits represent a vast and diverse set of traditional and regional alcoholic beverages produced across India. Unlike global categories (vodka, tequila, rum) defined by narrow rules, Indian spirits reflect local ingredients, climate, and cultural practices. From sugarcane-based arrack to fruit- or flower-based country liquors like feni and mahua, these drinks embody centuries of indigenous heritage.
Typically bottled between 20–45% Alcohol % (ABV) , strengths vary widely, with some artisanal spirits much stronger. They fall under Strength : Low to High, depending on the type and production. While many Indian spirits remain local and artisanal, a growing premiumization trend has brought brands like |Goan Feni| and |Mahua by DesmondJi| into modern cocktail culture.

Neutral Spirit

Neutral Spirit , also known as rectified spirit, extra-neutral alcohol (ENA), or neutral grain spirit, is a highly purified alcohol distilled to 95–96% Alcohol % (ABV) and later diluted to bottling strength. By design, it has little to no distinct aroma, flavor, or color, making it a blank canvas for producing a wide variety of alcoholic beverages.
Classified under Strength : Very High, neutral spirit is the foundation of vodka, gin, liqueurs, aperitifs, bitters, and many RTDs (ready-to-drink products). In India, neutral spirit forms the backbone of the IMFL (Indian Made Foreign Liquor) industry, supplying whisky, rum, vodka, and gin blends for mass markets.

Sake

Sake , often called “Japanese rice wine,” is a fermented beverage made from polished rice, water, yeast, and kōji mold (Aspergillus oryzae). Despite the common “wine” label, sake is brewed more like beer, with starch converted to sugar and then fermented into alcohol.
Typically bottled at 12–16% Alcohol % (ABV) , sake falls into the Strength : Low to Medium category. Its flavor profile ranges from light and floral to rich and umami, depending on rice polishing ratios, brewing methods, and aging. In India, sake remains a niche product, available mainly in Japanese restaurants, premium hotels, and select import stores.

Shochu

Shochu is a traditional Japanese distilled spirit, distinct from sake, with a lower alcohol strength and a remarkable variety of base ingredients. Typically bottled at 25–30% Alcohol % (ABV) , it falls under Strength : Low to Medium, making it lighter than most global spirits.
Shochu can be made from rice (kome), barley (mugi), sweet potato (imo), buckwheat, chestnut, sesame, or even shiso leaves, giving it diverse flavor profiles. While sake dominates globally, shochu is actually more popular domestically in Japan, often consumed daily due to its lower ABV and smoother style. In India, shochu is virtually unknown outside niche Japanese restaurants and luxury hotels.

Soju

Soju is Korea’s national spirit, traditionally distilled from grains or sweet potatoes, though modern mass-market soju is often diluted neutral spirit flavored with sweeteners. It is typically bottled at 16–25% Alcohol % (ABV) , making it part of the Strength : Low to Medium range.
Famous for being smooth, affordable, and versatile, soju is the most-consumed spirit in the world by volume, with iconic brands like |Jinro| selling billions of bottles annually. In India, soju is still niche, but flavored sojus (peach, green grape, apple) are slowly appearing in Asian restaurants and premium liquor stores.

Baijiu

Baijiu is China’s national spirit and the most consumed liquor in the world by volume, though little known outside East Asia until recently. Distilled primarily from sorghum (but also wheat, rice, barley, millet), baijiu is typically bottled at 35–60% Alcohol % (ABV) , classifying it as Strength : Medium to Very High.
Baijiu is celebrated for its intense aroma and complex flavors, ranging from fruity and floral to savory, earthy, and umami-rich. In China, it is the traditional toast for weddings, business banquets, and festivals, deeply embedded in social and political culture. Globally, baijiu is now making inroads into fine dining and cocktail bars.

RTD

RTD (Ready-to-Drink) refers to pre-mixed alcoholic beverages packaged in bottles, cans, or tetra packs, designed for immediate consumption. These include flavored alcopops, canned cocktails, spirit sodas, hard seltzers, and pre-batched classics like Gin & Tonic.
Typically bottled between 4–12% Alcohol % (ABV) , RTDs fall under the Strength : Low to Medium range. They are especially popular with younger drinkers and casual consumers due to their convenience, affordability, and wide flavor options. In India, RTDs like |Bacardi Breezer| and newer entrants like |Jimmy’s Cocktails| or |Simba Strong Seltzer| have grown rapidly.

American Whiskey

American Whiskey represents the diverse family of whiskies distilled in the United States. Bottled generally at 40–50% Alcohol % (ABV) , it sits within the Strength : Medium to High range. Unlike Scotch or Irish whiskey, American whiskey includes multiple distinct sub-styles such as Bourbon, Tennessee, Rye, and Corn whiskey. Each is defined by specific mash bills, aging rules, and geographic identities. In India, American whiskey is widely imported, led by |Jack Daniel’s|, |Jim Beam|, and |Maker’s Mark|.

Bourbon Whiskey

Bourbon Whiskey is America’s most iconic whiskey style, legally defined as being made from a mash bill of at least 51% corn, distilled to no more than 80% ABV, and aged in new charred oak barrels. Typically bottled at 40–50% Alcohol % (ABV) , it sits within the Strength : Medium to High range. Bourbon is known for its sweet, rich flavor profile with notes of vanilla, caramel, and oak. In India, brands like |Jim Beam|, |Maker’s Mark|, and |Wild Turkey| are most recognized.

Tennessee Whiskey

Tennessee Whiskey is a distinct American whiskey style produced exclusively in Tennessee. Like bourbon, it must be made from at least 51% corn, aged in new charred oak barrels, and bottled at 40–50% Alcohol % (ABV) . What sets it apart is the Lincoln County Process — filtering the spirit through sugar maple charcoal before aging, which imparts smoothness and mellowness. It sits within Strength : Medium to High. In India, |Jack Daniel’s| dominates the category, followed by |George Dickel| in select premium outlets.

Rye Whiskey

Rye Whiskey is an American whiskey style made with a mash bill containing at least 51% rye grain. Bottled typically at 40–50% Alcohol % (ABV) , it falls within the Strength : Medium to High range. Rye imparts a spicier, drier character compared to the sweeter, corn-rich bourbon. Once nearly forgotten, rye has resurged in global cocktail culture, especially in classics like the Manhattan and Old Fashioned. In India, imported ryes like |Bulleit Rye| and |Sazerac Rye| are available in select premium outlets.

Corn Whiskey

Corn Whiskey is the least-known but historically significant style of American whiskey. By law, it must use a mash bill of at least 80% corn. Unlike bourbon, it does not require aging in new charred oak barrels — often it is unaged or aged in used/neutral barrels, which keeps flavors lighter and more grain-forward. Typically bottled at 40–50% Alcohol % (ABV) , it falls into the Strength : Medium to High category. Corn whiskey is sometimes called the ancestor of bourbon and remains a niche but authentic American spirit. In India, |Mellow Corn| is the most recognized label, though rarely available.

Scotch Whisky

Scotch Whisky is whisky produced in Scotland under strict legal regulations. To qualify as Scotch, it must be distilled in Scotland from malted barley or other grains, aged in oak casks for a minimum of 3 years, and bottled at no less than 40% ABV. Typical bottlings fall between 40–46% Alcohol % (ABV) , placing it in the Strength : Medium to High category. Scotch is globally renowned for its variety, spanning smoky Islay malts, rich Highlands, delicate Lowlands, and blends that dominate worldwide sales. In India, |Johnnie Walker|, |Chivas Regal|, and |Glenfiddich| lead the category.

Irish Whiskey

Irish Whiskey is one of the world’s oldest and smoothest whiskey traditions, produced exclusively in Ireland under strict regulations. It must be distilled and aged in Ireland for at least 3 years in wooden casks and bottled at a minimum of 40% ABV. Typical expressions are 40–46% Alcohol % (ABV) , placing them within the Strength : Medium to High range. Known for its light, smooth, and approachable character, Irish whiskey has regained global popularity in recent decades. In India, |Jameson| dominates the category, alongside |Bushmills| and |Tullamore D.E.W.|.

Japanese Whisky

Japanese Whisky is a refined style of whisky crafted in Japan, inspired by traditional Scottish methods but adapted with meticulous Japanese precision. Typically bottled at 40–48% Alcohol % (ABV) , it falls within the Strength : Medium to High category. Known for its elegance, balance, and harmony, Japanese whisky ranges from delicate floral blends to bold, peated single malts. In India, imports like |Suntory Hibiki|, |Yamazaki|, and |Nikka| cater to premium consumers.

Indian Whiskey

Indian Whiskey is both the world’s largest whiskey market by volume and one of the most diverse. Bottled typically at 40–42.8% Alcohol % (ABV) , it is classified under Strength : Medium. The category includes both IMFL whiskies (molasses-based spirits blended with grain) and premium single malts crafted from Indian barley. India’s tropical climate accelerates maturation, giving its single malts unique richness compared to Scotch or Irish counterparts. Brands like |Amrut|, |Paul John|, and |Rampur| have earned global recognition, while domestic labels like |McDowell’s|, |Royal Stag|, and |Blenders Pride| dominate sales.

Wine

Wine is one of the world’s oldest alcoholic beverages, produced by fermenting grapes and other fruits. With an alcohol content usually ranging from 8–16% ABV , it falls within the Strength : Low to Medium category. Wine is deeply tied to culture, religion, cuisine, and social life, making it more than just a drink — it is a global heritage. In India, imported wines are gaining momentum, while local vineyards such as |Sula|, |Grover Zampa|, and |Fratelli| have put Indian wine on the map.

Red Wine

Red Wine is produced by fermenting dark-skinned grapes with their skins, which impart tannins, color, and complexity. With typical Alcohol % (ABV) of 12–15%, it falls within the Strength : Low to Medium range. Known for its bold flavors, structure, and ability to age gracefully, red wine is the most widely consumed wine style worldwide. In India, |Sula Rasa|, |Grover La Réserve|, and |Fratelli Sette| represent domestic quality labels, while |Cabernet Sauvignon|, |Merlot|, and |Shiraz| dominate imports.

White Wine

White Wine is produced by fermenting green or yellow-skinned grapes, or by fermenting dark grapes with skins removed early to avoid color transfer. With typical Alcohol % (ABV) of 11–14%, it is classified as Strength : Low to Medium. Known for its refreshing acidity, floral and fruity aromas, and versatility with food, white wine ranges from bone-dry Sauvignon Blanc to sweet Riesling and rich oaked Chardonnay. In India, |Sula Chenin Blanc|, |Grover Art Collection Sauvignon Blanc|, and |Fratelli Chardonnay| represent the domestic market, alongside imports from France, Italy, and Australia.

Rosé Wine

Rosé Wine is crafted by fermenting red grapes with limited skin contact, giving it its signature pink color. With typical Alcohol % (ABV) of 11–13%, it is placed under Strength : Low to Medium. Known for its refreshing, fruit-forward style, rosé has surged in popularity worldwide as a versatile, casual, and food-friendly wine. In India, labels like |Sula Zinfandel Rosé|, |Grover Rosé|, and |Fratelli Shiraz Rosé| represent domestic offerings, while Provence rosés dominate imports.

Sparkling Wine

Sparkling Wine is wine that undergoes a secondary fermentation to produce natural carbonation, giving it its signature effervescence. With typical Alcohol % (ABV) of 11–13%, it is classified under Strength : Low to Medium. Known for celebration and luxury, sparkling wine spans from French Champagne to Italian Prosecco, Spanish Cava, and New World bubblies. In India, |Sula Brut|, |Grover Zampa Soirée|, and |Fratelli Noi| lead domestic production, while |Moët & Chandon| and |Prosecco DOC| are popular imports.

Fortified Wine

Fortified Wine is wine to which distilled spirits (usually brandy) have been added, raising its alcohol content and altering its flavor profile. Typically ranging from 16–20% Alcohol % (ABV) , it belongs to the Strength : Medium to High category. These wines are richer, more robust, and often sweeter than standard table wines. Globally, styles such as Port, Sherry, and Madeira are the most iconic. In India, fortified wines are available through imports, while domestic labels are still rare.

Liqueur

Liqueur is one of the most diverse and creative categories in the world of alcoholic beverages. Unlike base spirits, which are usually distilled to be enjoyed neat or mixed, liqueurs are spirits enhanced with flavors, botanicals, fruits, herbs, spices, cream, or sweeteners. Typically bottled between 15–30% Alcohol by Volume (ABV) , they fall into the Strength : Low to Medium category, though some fortified or spirit-based liqueurs can exceed 30%. With their smooth textures, vibrant flavors, and wide mixability, liqueurs play a central role in cocktails, desserts, and celebrations.

Cream Liqueur

Cream Liqueur is a decadent fusion of dairy cream and distilled spirits, often sweetened and flavored with chocolate, vanilla, coffee, or fruit. With an Alcohol % (ABV) typically between 15–20%, it falls under the Strength : Low to Medium category. Its silky mouthfeel and dessert-like flavor profile have made cream liqueurs a global favorite, equally enjoyed neat, over ice, or as a luxurious addition to cocktails and desserts.

Coffee Liqueur

Coffee Liqueur blends the deep, roasted flavor of coffee with the sweetness of sugar and the warmth of distilled spirits. With an Alcohol % (ABV) of 20–26%, it falls into the Strength : Low to Medium category. Known for its bittersweet richness, coffee liqueur is a staple in both classic cocktails and modern café-inspired creations, bridging the worlds of coffee culture and mixology.

Fruit Liqueur

Fruit Liqueur represents one of the most vibrant and versatile families within the liqueur category. Typically ranging from 15–30% Alcohol by Volume (ABV) , they are classified under Strength : Low to Medium. These liqueurs capture the essence of fruits — from citrus to berries to tropical flavors — in a sweetened, spirit-based format. Loved for their bold aromas, vivid colors, and palate-friendly profiles, they are key drivers of cocktail culture and are often used to add freshness, sweetness, and color to drinks.

Herbal Liqueur

Herbal Liqueur is a broad family of liqueurs infused with botanicals, roots, barks, flowers, spices, and natural extracts, often sweetened to balance their sometimes intense flavors. With a typical Alcohol % (ABV) ranging from 20–35%, they fall under the Strength : Medium to High category. These liqueurs are prized for their complexity, depth, and ability to add aromatic layers to cocktails or to be enjoyed neat as a digestif.

Nut Liqueur

Nut Liqueur brings the warm, toasty, and nutty flavors of almonds, hazelnuts, walnuts, and other nuts into a sweetened spirit base. Typically bottled at 20–28% Alcohol by Volume (ABV) , they fall under the Strength : Low to Medium category. Nut liqueurs are beloved for their balance of sweetness and depth, often enjoyed neat, with coffee, or in cocktails like the Amaretto Sour or Nutty Russian.

Chocolate & Dessert Liqueur

Chocolate & Dessert Liqueur combines the indulgence of cocoa, chocolate, vanilla, cream, and dessert flavors with a sweetened spirit base. With an Alcohol % (ABV) of 15–25%, they fall into the Strength : Low to Medium category. These liqueurs are decadent, rich, and often paired with desserts or used to create after-dinner cocktails that blur the line between drink and confection.

Specialty Liqueur

Specialty Liqueur represents hybrid creations that bridge the gap between base spirits and flavored liqueurs. Unlike cream, fruit, or herbal liqueurs that rely heavily on sweetening and flavoring, specialty liqueurs are often spirit-forward, showcasing tequila, whiskey, or whisky as their base while softening them with added sweetness, spices, or flavor infusions. With an Alcohol % (ABV) of 25–40%, they sit in the Strength : Medium to High range, offering a bolder option for those who want character and complexity without the intensity of neat spirits.

Wine

Wine is one of humanity’s oldest and most celebrated alcoholic beverages, created by fermenting grape juice or, in some cases, other fruits. Known for its cultural significance, ritual importance, and culinary versatility, wine spans a wide spectrum of styles, grape varietals, and flavor profiles. With an Alcohol % (ABV) usually between 9–15%, it sits in the Strength : Low to Medium band. Whether enjoyed casually, paired with gourmet meals, or raised in toasts during celebrations, wine has been an enduring symbol of conviviality and sophistication.

Sparkling Wine

Sparkling Wine is defined by its effervescence, created through natural fermentation or carbonation. Known for celebration and luxury, sparkling wine ranges from crisp and dry to sweet and fruity. With an Alcohol % (ABV) typically between 11–13%, it falls into the Strength : Low to Medium category. Whether it’s French Champagne, Italian Prosecco, or Indian sparkling labels, these wines are synonymous with festivities, toasts, and special occasions.

Wine

Wine is one of the most ancient and revered alcoholic beverages in human history. Produced primarily through the fermentation of grape juice, and occasionally other fruits, wine represents both a cultural symbol and a culinary companion. With an Alcohol % (ABV) typically ranging from 9–15% (higher for fortified wines), it falls into the Strength : Low to Medium category. From casual sipping to grand celebrations, wine occupies a central place in social, religious, and gastronomic traditions across the world.

Red Wine

Red Wine is the most iconic and widely recognized style of wine, produced by fermenting dark-skinned grapes along with their skins to impart color, tannins, and depth. Typically ranging from 12–15% Alcohol % (ABV) , red wines fall into the Strength : Medium band. Known for their robust character, complexity, and age-worthiness, red wines are celebrated across the globe — from casual table wines to some of the most prized bottles in history.

White Wine

White Wine is crafted primarily from green- or yellow-skinned grapes, though red grapes can also be used if their skins are removed before fermentation. With a typical Alcohol % (ABV) of 9–14%, it falls under Strength : Low to Medium. Known for its refreshing acidity, floral aromas, and citrusy brightness, white wine is a cornerstone of global dining, often paired with lighter dishes such as seafood, poultry, and salads. Its versatility makes it equally suitable for everyday sipping and fine dining occasions.

Rosé Wine

Rosé Wine is celebrated for its delicate pink color, refreshing taste, and versatility. Produced by limiting the contact between grape skins and juice during fermentation, rosé captures some of the fruit and body of red wine while retaining the crispness of white wine. With an Alcohol % (ABV) typically between 11–13%, it sits in the Strength : Low to Medium band. Known as the perfect summer wine, rosé is gaining worldwide popularity for casual sipping, outdoor dining, and brunch occasions.

Fortified Wine

Fortified Wine is a style of wine that has been strengthened by adding distilled spirit (usually brandy) during or after fermentation. This process increases the alcohol level and often preserves sweetness, giving fortified wines their signature richness. With an Alcohol % (ABV) typically 16–20%, they sit in the Strength : Medium to High category. Known for their deep flavors, long aging potential, and traditional role as aperitifs or digestifs, fortified wines remain a vital part of global wine culture.

Whiskey – Flavored Whiskey

Flavored Whiskey represents a modern evolution of traditional whiskey, infused with additional flavors such as honey, cinnamon, apple, maple, cherry, or even exotic spices. Typically bottled between 30–40% Alcohol % (ABV) , flavored whiskeys fall into the Strength : Medium range. While classic whiskey emphasizes grain character and oak aging, flavored whiskey prioritizes approachability, sweetness, and versatility. In India, brands like |Jim Beam Honey| and |Jack Daniel’s Tennessee Apple| have appeared in premium outlets, while domestic flavored spirits are marketed under whiskey-based blends.

Whiskey – Moonshine

Moonshine refers to unaged, high-proof whiskey historically produced illicitly, often from corn mash or other grains. Bottled anywhere between 40–80% Alcohol % (ABV) , it falls into Strength : High to Very High. Unlike traditional whiskey, moonshine skips barrel aging, resulting in a raw, fiery spirit with pronounced grain character. In modern markets, legal “moonshine” products are sold as novelty or heritage spirits, typically clear and packaged in mason jars. In India, moonshine is not a mainstream product but is echoed by local home-distilled spirits.
Canadian Whisky is known for its smooth, light, and approachable character, typically bottled at 40–45% Alcohol % (ABV) . Classified as Strength : Medium, it is often produced from a blend of corn, rye, wheat, and barley spirits, aged at least 3 years in oak. Canadian whisky has a reputation for versatility, making it a popular base for mixing, though premium labels are also enjoyed neat. In India, Canadian whisky is primarily available through imports in duty-free and premium retail outlets.

Whiskey – Japanese Whisky

Japanese Whisky is admired globally for its elegance, balance, and meticulous craftsmanship. Typically bottled at 40–48% Alcohol % (ABV) , it falls under Strength : Medium to High. Inspired by Scottish traditions but refined through Japanese precision, Japanese whisky is often smooth, floral, and subtly smoky. In India, availability is limited to premium outlets and duty-free, where brands like |Yamazaki|, |Hibiki|, and |Nikka| are positioned as luxury spirits.

Whiskey – Standard Whiskey

Standard Whiskey refers to broadly produced, mainstream whiskies that form the core of the global whiskey market. Typically bottled at 40–43% Alcohol % (ABV) , these whiskies fall into the Strength : Medium range. Standard whiskey is designed for consistency, affordability, and mixability rather than premium aging or craft distinction. In India, domestic whiskies like |Royal Stag|, |Imperial Blue|, and |McDowell’s No.1| dominate this segment, while imported labels such as |Johnnie Walker Red Label| and |Ballantine’s Finest| are globally recognized.

Whiskey – Blended Whiskey

Blended Whiskey is a combination of different types of whiskies — typically a mix of malt and grain whiskies — designed to create a consistent, approachable flavor profile. Bottled at 40–43% Alcohol % (ABV) , it falls under Strength : Medium. Blends dominate the global whiskey market, offering affordability and balance compared to single malts or straight whiskies. In India, blended whiskies are the most consumed spirit category, from mass-market IMFL brands to global labels like |Johnnie Walker| and |Chivas Regal|.

🍷 Wine – Fruit Wine

Fruit Wine is made by fermenting fruits other than grapes, such as apples, pears, plums, berries, or tropical fruits. With Alcohol % (ABV) typically ranging from 6–14%, Fruit Wines are placed under Strength : Low to Medium. They are often sweeter, lighter, and more aromatic than grape wines, making them approachable for new drinkers. In India, fruit wines made from mango, strawberry, jamun, and chikoo (sapota) are produced by boutique wineries in Maharashtra, Goa, and Karnataka.

Vermouth – Bianco

Vermouth Bianco is a semi-sweet, aromatized fortified wine that sits between dry and sweet vermouth styles. Bottled typically at 15–18% Alcohol % (ABV) , it falls under Strength : Low to Medium. Known for its pale golden color, Bianco vermouth combines white wine with botanicals like chamomile, vanilla, citrus peels, and herbs, offering a smooth, lightly sweet profile. In India, Bianco vermouth is used mostly in cocktails such as spritzes and martinis, available through imports like |Martini Bianco|.

Vermouth – Blanc

Vermouth Blanc is a French style of semi-sweet, white vermouth. It closely resembles Italian Bianco but often has a drier, crisper edge with floral and herbal nuances. Typically bottled at 15–18% Alcohol % (ABV) , Blanc vermouth falls under Strength : Low to Medium. Known for its pale, almost clear color and balanced sweetness, Blanc vermouth is popular in France as an aperitif and in cocktails. In India, imports like |Dolin Blanc| are found in select premium bars and wine stores.

Vermouth – Dry

Vermouth Dry is the most famous style of vermouth, characterized by its pale color, herbal bitterness, and crisp finish. Bottled at 16–18% Alcohol % (ABV) , it sits in Strength : Low to Medium. Known as the key ingredient in the Martini cocktail, Dry Vermouth is less sweet than Bianco or Blanc, with sugar content typically below 5%. In India, Dry Vermouth is available mainly through imports like |Martini Extra Dry| and |Noilly Prat Dry|, making it a staple in international-style bars.

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