How TGCC Turned July Into A Masterclass In Flavour With Gin Stories, Whisky Trails
July 2025 at The Good Craft Co. (TGCC), Bengaluru, was less about big bang events and more about intimate, thought-provoking sessions that encouraged deeper appreciation for spirits—especially whisky and gin. With every seat filled by connoisseurs, curious newcomers, or community regulars, TGCC delivered a quieter, more contemplative month—perfectly in sync with the monsoon’s pensive rhythm.
What unfolded was a flavour-forward curation of curated tastings, spirit-deep dives, and storytelling sessions that elevated the month into something far more memorable than expected.
Whisky Trails: A Masterclass in Evolution, Memory & Flavour
What makes whisky so memorable? Is it the smoke, the sherry, or the stories we link to each sip? Satyakam Sudarshan’s whisky session at TGCC tackled this with rare nuance. Held on 12th July, the single-day session focused on the evolution of Indian Single Malts and how far they’ve come—both in craftsmanship and in public imagination.
“Close your eyes. What does this remind you of? A family kitchen? A rainy day? Your grandfather’s cupboard?” — Satyakam challenged the room to experience rather than analyse.
Participants were encouraged to trust their senses: to break down aromas, mouthfeel, and aftertaste without industry jargon. The session—featured vividly in TGCC’s social media videos—highlighted the vast potential in a dram of whisky.
The bottom line was: You don’t need to be an expert—you need to pay attention. This event wasn’t about gatekeeping whisky knowledge. It was about democratising flavour, dismantling tasting fear, and celebrating the personal nature of spirit appreciation.
Gin Keeps Its Spotlight
While whisky stole July’s thunder, gin remained very much in focus at TGCC. Continuing June’s spirited exploration of gin styles, a Spirit in Focus session returned in July, offering attendees a chance to taste and compare botanical-forward styles—from sharp citrus London Drys to modern spice-laden gins.
What made this session unique was its pairing with local ingredients and mixers, encouraging participants to explore how flavours unfold in curated tastings. Each table experienced guided flavour layering, where bitter, sweet, and herbaceous notes were showcased through thoughtful combinations.
This curated exploration reaffirmed TGCC’s commitment to engaging education—where community meets creativity.
Also Read: Spirited Away: The TGCC Experience You Should Not Miss
Feni Rising: The Next Chapter In Indian Spirits
While July focused heavily on global spirits, the quiet introduction of feni to the TGCC conversation on social media signalled a shift towards something more rooted in Indian terroir. In two posts, the TGCC team began to unpack the story, scent, and soul of Goa’s most iconic spirit. It’s not just about what feni is—it’s about where it comes from, who makes it, and why it matters.
One of the posts comes across as a deep-dive into cashew feni as its anchor. Another post, hinted at something bigger: a larger Feni-focused series or sessions on the cards for August 2025. Plans may include spotlight tastings, feni-based cocktail builds, and panel conversations with Goan distillers and bartenders who are reshaping the narrative around this traditionally hyperlocal spirit - truly something to look forward to.
TGCC’s positioning of feni not as a novelty but as a craft spirit worth knowing intimately sets a strong precedent—not just for the bar industry, but for the evolving Indian drinker who’s ready to embrace origin, tradition, and flavour in one sip.
The Month Of Quiet Mastery
July at TGCC leaned into allowing flavours, memories, and stories to take centre stage. The sessions weren’t rushed; conversations lingered, debates flowed, and notebooks filled up with aromatic descriptors and story cues.
With August promising a deep dive into Indian craft spirits—starting with feni’s complex and often misunderstood narrative—TGCC seems poised to strike that sweet balance between the global and the hyperlocal. Where whisky and gin led the conversations in July, the next chapter will be written in cashew and coconut orchards, copper pots, and salty sea breezes from Goa.
And just like that, TGCC continues to be the space where India’s beverage story unfolds—sip by carefully curated sip.
*Drink Responsibly. This communication is for audiences above the age of 25.
