Challenging Traditional Whisky Making
The blended Indian whisky leverages the subcontinent’s tropical climate for aging, with final maturation in charred ex-bourbon barrels using the Solera method. This process aims to develop additional complexity in the spirit.“Whisky is a crowded room. The impact of our climate, geography, and aging environment makes this a whisky that can only come from here, redefining India’s provenance in whisky making,” says Rahul Mehra, CEO and co-founder of Third Eye Distillery.
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Breaking New Ground
Mehra emphasizes the importance of establishing India’s own whisky identity: “For too long, Scots have set rules for whisky, and it’s about time India starts writing its own story. We have taken the time to create a whisky that truly puts India front and centre – not just in name, but in representation. Otherside Whiskey isn’t about labels or legacy – India isn’t just ready to lead in whisky, it’s time we stopped following altogether.”Otherside Subcontinental Whiskey is bottled at 40% ABV and has launched in Goa and Maharashtra, with retail prices ranging from ₹2,100-₹3,250 ($24-$37).This launch marks Third Eye Distillery’s latest innovation since its 2018 debut with Stranger & Sons Gin. The company recently expanded its portfolio through collaborations including Aer gin for Four Seasons Hotel Mumbai and a ready-to-drink Filtr Martini with Subko Coffee House.
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