Step into any decently stocked bar and you will begin to see a trend. It’s not just about drinking what everyone has been drinking all along or the classic category. What you will see is more bartenders gravitating towards bottles that can offer something fresh to the mix whether it’s an unusual element, a strong link to its heritage or even a tale worth sharing.
The fascinating thing about these drinks is how fast they transitioned from being unheard-of to finding a place at the table. They aren’t substitutes, they’re talking points.
Let’s take a look at five of those spirits that have made that transition.
- Six Brothers Mahura | Discovering The Indigenous Spirit Of India
Among the most fascinating spirits entering the contemporary bar scene today is Six Brothers Mahura, a luxury spirit produced by South Seas Distilleries and introducing Mahua back to modern palates.
Made from the flowers of the Madhuca longifolia tree, Mahura is a traditional spirit from Indian’s drink history. However, until now, it was mostly forgotten. With Six Brothers, that is about to change. As its name suggests, the spirit becomes India’s first luxury expression made using Mahura flowers, thus putting an indigenous ingredient onto the contemporary bartender’s map.
The unique character of this product, which is sweet and floral yet earthy and robust, is becoming a favorite among bartenders due to its versatility in cocktails and uniqueness when used on its own. In addition, with its flagship expression costing ₹1,02,000, the spirit represents a new era of premiumization among spirits of Indian origin.
However, more than anything else, it marks a greater trend towards the use of Indian products in bars around the world.
- Mezcal – The Smoky Drink That Found Its Place
An item that was once deemed a specialty product is now a staple among the drinks served in many establishments. The success of mezcal can be attributed to its distinctive smoky taste and the craftsmanship in the distillation process used to produce it.
It has been appreciated by bartenders for the smokiness it brings to the cocktail, being used in place of tequila on some occasions.
- Japanese Gin | Accuracy and Popularity Combined
While gin has long been a bartender’s best friend, Japanese gin has developed a niche for itself in more recent times. With the introduction of botanicals like yuzu, sakura, and green tea by brands like Roku Gin, there is something fresh yet familiar about this gin.
With its balanced nature and complex flavors, this gin can be easily mixed into cocktails.
- Pisco | The Silent Comeback
Despite being produced for centuries, it’s only in recent times that Pisco has found its way to more and more cocktail menus in places outside South America.
It’s light and fragrant with a versatile taste that makes it suitable for both old and new cocktail recipes.
- Premium Tequila | From Quick Shots to Fine Drinking
Perhaps no spirit has changed its image as much as tequila recently. Where once tequila was primarily consumed in quick shots, today’s premium tequilas receive the same reverence as top-notch whiskies or Cognac.
Bottles such as Don Julio 1942 have helped to foster this reputation, with their complex character lending them to both drinking neat and mixing into cocktails. This is reflective of the overall rise in the status of tequila itself.
Why Is This Transition Happening?
This transition from being on the shelves to becoming a focal point does not happen by accident. The reason for this change is due to changing tastes and the growing popularity of authenticity and flavor.
Bar owners are no longer serving drinks. They serve experiences. In doing this, they always search for spirits that offer something new and unique.
Examples include spirits like Mahura from India and mezcal from Mexico, which show that the bar is changing. It changes its focus from the well-known to the worthy.
