matching cocktail programmes, as well as Agave-focused bars is indicative of the fact that at some point in the future, Agave will start to make a mark for itself that will sustain the category for years to come. “Globally, there is a flattening of the curve for gin and steep increase for agave spirits, mostly tequila,” says Keshav Prakash, founder-curator of fine spirits platform, The Vault. Birthing a trend It all started with a margarita. Desmond Nazareth was known for making good margaritas, when he was living in the US. On his return to India in 2000, he found it difficult to make his signature drinks because of the unavailability of ingredients. He set out to rectify that. In 2007 came the craft distillery and company, Agave India, and in 2011, two products — a 100% Agave, a 51% Agave. The agave used here comes from a blue green Agave plant, grown in the Deccan Plateau, with a history going back to the Columbian Exchange. As is often repeated when talking about Nazareth, he was ahead of his time. He is the pioneer for agave spirits in India. “This interest in agave is an offshoot of the general surge in agave spirits worldwide, a trend that has recently washed over India and shows no sign of receding,” he says.“The simple thing is we have been besieged by people for our agave spirit for the past year and a half. We are selling every drop of agave we make.” Another homegrown brand is Maya Pistola Agavepura or Pistola (they used the spirit from Agave India). Rakshay Dhariwal of Passcode Hospitality launched the brand during the pandemic because he noticed a “lot of whiskey drinkers and gin drinkers were moving to drinking tequila”. Pistola now offers different expressions: Joven, Rosa, Reposado, Añejo and Extra Añejo’ in addition, there is the limited edition Rosa Select and the collector’s edition, Phoenix Añejo. “The main growth comes from the premium segment, with 100% agave. We see a huge growth for these spirits in my restaurants…it is the third largest selling spirit. It’s doing better than vodka and rum,” he adds. Tequila is considered to be a ‘healthier’, lower-calorie spirit, with a lower chance of getting a hangover (especially for quality spirits made without additives). Prakash calls it an “exciting drink”, with a character that goes well with Indian food. He further adds that he is glad that people have stopped shooting tequila and are moving to sipping tequilas. Anggel’s Share, an import and distribution firm, has seen a dramatic increase in imports of tequila, and mezcal. “This is a global phenomenon which hit India two to three years ago. Top bars are putting tequila and mezcal cocktails forward too,” says Nikhil Agarwal, sommelier, and partner. A niche market “Tequila’s international recognition, availability, and appeal make it an attractive addition, catering to a wide, cosmopolitan clientele,” says Sunny Sara, co-founder, The Ribbon Room Bar & Tequileria, Mumbai. It is this reason that compelled them to focus on a bar that highlights this spirit. “The interest and demand for agave-based drinks reflects a broader trend in the exploration of unique and complex flavours, as consumers seek innovative and refined taste experiences beyond traditional options.” India’s booming culinary space is seeing a rise in the number of restaurants and bars dedicated to agave spirits, and/or tequila. Goa has Barfly, which launched in August with an exclusive agave bar. “The consumer is becoming more adventurous and experimental in terms of spirits and we saw a demand for tequila and mezcal cocktails,” says co-founder, Karrtik Dhingra. He, too, has moved from drinking whiskey to tequila because “the drinking experience is better. I don’t feel heavy and bloated, and it feels like a ‘healthier option’”. Over in Pune is a tequila bar, Juju. “High-quality, aged tequilas are appealing to connoisseurs and those seeking a more refined, culturallyrich drinking experience,” says co-founder Karan Khilnani. In Delhi, Agave Hospitality began their journey with tequila many years back with Arriba, a Mexican Grill & Tequileria. They call it ‘Delhi’s first tequila bar’, and followed it up with the Mexican restaurant, Miss Margarita (in Delhi and Goa). “Over the past year, tequila and agave have taken the Western world and Europe by storm, becoming one of the most highly desired spirits for customers and mixologists,” says Noah Barnes, head chef and co-Founder, Miss Margarita.“Just as the gin revolution reshaped the cocktail scene, we are currently witnessing a Tequila Revolution.” Going beyond shots One of the biggest misconceptions linked to tequila is that it’s only meant for shots. Not anymore. Mixologists and bars are having fun with this versatile spirit, creating exciting and innovative drinks. Juju’s menu pairs tequila with spicy mole, cucumber, ancho peppers, taco mix, even absinthe. The Ribbon Room has drinks like Guyaba Punch (tequila with guava) and El Mango (mezcal and mango). Barfly’s agave bar has ten cocktails on the menu Margarita Combo, Mezcalita, Mumbai Oaxacan Treasure Los Cavos Barfly Pistola, Phoenix Añejo 16|LUXEBOOK|NOV/DEC 2023 NOV/DEC 2023 |LUXEBOOK|17
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