Who doesn’t appreciate a good, smooth glass of whisky in this world? Anyone who loves to clink a glass or two on some days would know how the beauty of this spirit lies in the patience with which it is created, and thus it deserves the appreciation it gets worldwide. Often termed as a gentleman’s drink, whisky is known to be one of the most popular drinks across bars. Perhaps the reason it has a day dedicated to it. Every year, on 27 March, International Whisky Day is celebrated.
To commemorate the day, whisky lovers around the globe celebrate it with tastings, events and gatherings. And what better time to do that than the weekend? If you are someone who hasn’t yet acquired the taste of whisky, don't blame you, but it can definitely help you get the hang of it through some expert advice.
How India Is Rethinking Whisky Culture
Now, the art of drinking whisky can be tricky for some, while others may not be familiar with the different types of whisky – single malts, single cask, and blends. Some may not be used to the taste and may not like it straight up. As an amateur whisky aficionado, if you want to educate your palate this week, here are a few things you should know about the evolving drinking culture.
Somewhere between old-school habits and new-age validation, India’s whisky story is quietly rewriting itself without really changing how it’s poured. “For all the talk about how whisky culture in India has evolved, one thing has remained unchanged: most people still drink whisky in the way that feels natural and familiar to them. That could be with soda, water, ice, or neat — and frankly, that was always the Indian way,” shares Hemanth Rao, Founder - SMAC India - A whisky appreciation club set up in 2011.
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He goes on to say that what is fascinating is that the same habits once criticised are now being repackaged as sophistication. Indians were once told they were ‘killing’ whisky by mixing it. Today, the highball is celebrated, signature whisky cocktails are promoted by premium brands, and accessibility has become part of the conversation. So the real change is not always in how people drink whisky, but in how the industry chooses to validate it.
“So the real change is not always in how people drink whisky, but in how the industry chooses to validate it. The social side, however, has changed quite a bit. Earlier, whisky itself was often the heart of the gathering and the discussion. Now, especially among younger consumers, it is part of a larger experience where venue, food, music, and mood all matter. But alongside that, there is also a growing number of people who are developing a real appreciation for good malt whisky — on their own terms. That, to me, is the most meaningful evolution of all,” explains Hemanth Rao.
Choosing Experience Over Rules
Step behind the bar today, and you’ll see a clear generational shift where curiosity often replaces convention and Arka Das of Conversation Room, he simply says, “From behind the bar, the shift is very clear. The older generation approached whisky with tradition and ritual—neat pours, a splash of water, and deep respect for age and legacy, valuing familiarity and consistency. Today’s drinkers come with curiosity and openness; they explore whisky through cocktails, tastings, and even social media, focusing more on experience—flavour, storytelling, presentation, and vibe—than rigid rules. More importantly, this new generation is not chasing quantity, but choosing quality. They don’t just drink; they experience, explore, and experiment.”
He explains that they’re also more mindful of details—water quality, pairings, and especially ice, which has become a key element rather than an afterthought. As a bartender, it’s exciting because it pushes us to be more creative while keeping whisky approachable yet respectful of its depth. It’s not about abandoning tradition, but expanding it—because today, it’s not about how much you drink, it’s about how well you drink.
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As whisky drinkers evolve, so do the spaces that serve them, transforming whisky lists into something far more thoughtful than just a collection of labels. All the way in Four Seasons Mumbai, asking Sajal Sharma, Director of Restaurants & Bar, in hospitality today, whisky menus are becoming wider and more curated. From your perspective, what does a good whisky programme in a hotel or bar truly look like, he told Slurrp, “A great whiskey programme today is less about the number of bottles and more about a curated library of flavors. We’ve seen a massive shift in guest behaviour; people are incredibly well-traveled and arrive with a deep understanding of peat levels, cask finishes, and terroir. They aren't just ordering a drink; they’re seeking an origin story.”
“For us, a balanced menu is a global map. We curate by characteristic rather than just price point, ensuring every style—from delicate Japanese oak finishes to the bold, spicy ryes of North America—has a place. But the most exciting movement right now is the rise of Indian Single Malts. The 'hype' is backed by genuine, world-class quality.” These home-grown spirits have become essential pillars of any serious bar. Its essential to champion the incredible liquid being distilled right in our own backyard.
The Art Of Mindful Sipping
Asking Virelu Dukru of Yuki, with so many styles - Scotch, bourbon, Japanese, Indian - which is the most approachable for someone starting to drink whisky neat? “At Yuki, we believe approachability is defined more by flavour than origin. For someone new to drinking whisky neat, lighter and more balanced expressions tend to be the easiest starting point. Toki is a great introduction, with its crisp, clean profile and subtle citrus notes that feel easy and refreshing on the palate.” For those who prefer a slightly sweeter, more familiar flavour, shares that Jack Daniel’s is often a comfortable entry, offering soft notes of vanilla and caramel. The idea is to begin with whiskies that are smooth and approachable, before gradually exploring more complex or intense styles as your palate develops. When Slurrp asked him if there’s a ritual or pace one should follow to truly understand whisky, he kept it refreshingly simple. ‘At Yuki, we always encourage slowing down,’ he said. ‘Start with the aroma—it sets the tone. With something like Hibiki, you’ll notice delicate, layered notes even before the first sip.’
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He went on to explain that whisky should be savoured, not rushed. ‘Take a small sip and let it rest on your palate. A whisky like Woodford Reserve reveals a journey—from gentle sweetness to a slightly spiced finish. And sometimes, just a few drops of water can open it up beautifully.” For him, there’s no strict ritual, just a mindset. ‘Pacing makes all the difference. It’s about engaging with the whisky, appreciating its nuances, and letting each sip unfold at its own pace.’
Back in the day, options were limited, and the most readily available brands were Black Label and Chivas. Single malt is not an old category of whiskies and it started to pick up in the sixties with Glenfiddich being the first brand from Scotland to be taken outside of the country. Today the younger consumer is spoilt for choices; from artisanal gins, Indian whiskies and a variety of tequilas or rums. People are cognizant of sustainability, curious about the use of ingredients and know how they want to have their drink. One can’t pinpoint whether millennials or Gen Z are drinking only single malts or a particular type of gin. Think of the world of spirits as a big pie with everyone having their share!