August At TGCC Shed Light On Feni, Fermentation, And The Nuances Of Gin
As the monsoons painted Bengaluru in shades of grey and green, August at The Good Craft Co. (TGCC) unfurled its own rainbow in the form of curated sessions into spirit exploration. With audiences eager to gain a deeper understanding of the art of craft spirits and their infinite potential, the month was marked by intimate gin sessions, one of a kind feni masterclass and a playful weekend of fermentation mastery.
From all over the country, novices and spirit connoisseurs poured in to expand their horizons through thoughtful, expert-led workshops, tasting sessions and spirited discussion.
Gin: A Spirit In Focus
Across two Saturdays in August, the team at TGCC explored once again why gin has been one of India’s most talked about spirits for well over a decade. In these sessions guests were invited to analyse the nuances of gin in its many forms, as they sampled and decoded the different botanicals at play.
But at TGCC you’re never too far from innovation and while attendees sipped through London Drys and Indian expressions, they were also invited to experience how gin pairs with local ingredients and mixers, all crafted in house to showcase the wealth of India’s native botanicals in sessions that celebrated their dedication to craft.
Feni’s Flavour Journey With Hansel Vaz
Though August was coming to an end, TGCC’s adventures definitely weren’t. On the 30th, they opened the floor to Hansel Vaz, founder of Cazulo Feni. Living up to his moniker of the Feni Doctor, the session was a deep dive into Goa’s native spirit, the stories that are woven into its past and its journey into the future.
Rooted in centuries-old distillation traditions and expressing the unique terroir of Goa, feni is a spirit with profound heritage that's now being reimagined through innovative craft practices. Guests were encouraged to sample ingredients with all their senses, and connect with how the texture, aroma, and taste of each contributed to feni’s distinct character..
Sipping from traditional glassware, Hansel led attendees through feni’s many expressions including the bold original avatar with Cashew, a smooth Coconut, earthy Dukshiri, spiced Alem and a coffee-led Café Conserva. The session was rounded off by a cocktail showcase by Neil Alexander featuring two signature creations. The first, Finding Feni, was a tangy, herbaceous serve with basil, chilli, tirphal, and lemon. The second, a Serradura Martini cocktail, was a silky, dessert-inspired blend of coconut feni, biscuit crumble, condensed milk, and salted toffee. Both cocktails were emblematic of Goa’s culinary heritage and the creative potential of feni.
Fermentation At Play With Payal Shah
The month ended on a high note as craft met science with Payal Shah bringing fermentation to life at The Good Craft Co. through a weekend of workshops that united curious beginners and seasoned professionals from Bangalore, Goa, and Coimbatore in a celebration of flavour. Even though she had hosted many successful online workshops in the past, Payal believes that fermentation is best experienced in person. This weekend offered attendees a chance to get hands-on with the craft.
Sunday morning saw an Intro To Fermentation (Level 1) session where participants got to grips with the foundations of the science and techniques, leading to a hands-on exploration of the 'Living Wall Of Ferments'. While the world of fermentation can be an intimidating one at first sniff, Payal’s expert guidance quickly allayed apprehensions and encouraged guests to explore the potential of the technique on their own terms.
The afternoon session turned up the heat as the Hot & Spicy Masterclass (Level 2) delved further into how to build upon flavors during an interactive session. Attendees selected from the many colourful ingredients at hand to concoct their own vibrant ferment to take home.
The trio of sessions wrapped up with a F&B Professionals Masterclass on Monday, which drew culinary experts from across fields for an advanced deep dive into fermentation. The masterclass included demonstrations, tastings, interactive troubleshooting sessions, and a ‘Bring Your Own Ferment Session’ where home-crafted creations were tasted and refined as a collective.
August showcased a measured balance between honouring the storied heritage of India's native spirits and exploring the creative possibilities they hold. September continues this journey, weaving together hyperlocal traditions and global techniques through Neil Alexander's savoury mixology session and an exploration of Mahua, India's complex, fragrant native spirit that, much like TGCC, celebrates centuries of craft in a modern context.
*Drink Responsibly. This communication is for audiences above the age of 25.
