India’s first premium craft rum that launched in Goa this January is now pouring in Mumbai. We took a sip
Kasturi Banerjee has launched Maka Zai in two avatars, White and Gold
If this thandi season, you are planning to rekindle your love for rum, Kasturi Banerjee, founder of Stilldistilling, has a plan for you.
ADVERTISEMENT
The former banker from Mumbai launched Maka Zai, India’s first homegrown premium craft rum, from Goa in January this year. Available in two avatars—White and Gold—it is now available in Maharashtra. The tipple has created a buzz largely through word of mouth, and we first tried it in Gurugram when a friend brought it in from Goa earlier this year. The gold edition had us whiskey lovers take notice. The dark golden hue, suffused with honey, caramel, and vanilla notes, and a woody, leathery smooth finish made us sip the drink without ice or additions.
The rum is blended and bottled in Goa, but she procures molasses spirit from Maharashtra and aged sugarcane spirit from Punjab to make the rum which is 42.8 ABV (alcohol by volume).
Despite launching in the pandemic, the brand has managed to get a noticeable foothold in the market. “We are in 140 retail shops in Goa and 40 food outlets, including five-stars that are stocking our product. We also tapped the local market because we realised our audiences were open to premium spirit,” she shares. In Mumbai, the products are available in 80 retail outlets and on the Living Liquidz and Craft Liquors apps.
Last week, we took the offer for a virtual tasting for the two rums. By now, we’ve mastered the art of formalities and socialising on the screen, and even dodging bad internet connections.
We poured about 20 ml of white rum in a goblet and gave it a soft swirl to release the flavours. Past the alcohol, we got a floral, grassy nose. We took a small sip first to clean the palate. A larger sip paved the way for spices like white pepper and cinnamon on the palate. The spices were gentle. Personally, we’d sip this minus the mixers.
“The white edition is made for cocktails, and our recommendation is lime and ginger ale or even coconut water and soda,” says Banerjee, who has conducted some food and cocktail pairings in Goa. “We do a mango and gunpowder drink, and a Sundowner with turmeric, ginger and honey. This [rum] pairs well with prawns and even margherita pizza or mushrooms.”
We pour a few drops of water in the glass, and sense herbaceous grassy notes, with floral flavours and a bit of coriander.The interesting bit is that the spirit doesn’t burn the throat in the aftertaste.
The second tasting is Gold, and the sight of gleaming liquid under the light inevitably reminds us of whiskey. The whiff is of honey, caramel, vanilla and cinnamon. Aged in an American oak cask, it has a slight woody aroma. Like Speyside whiskies, which are aged near the sea, there’s a hint of a medicinal aftertaste. “Every spirit matures itself, and it responds to the terroir. Goa and its humidity adds a gentle saltiness,” she explains. We add a few drops of water, and the nose unfurls into nutmeg, fig, dates, and a hint of leather. “This one steers towards cognac,” she suggests, adding that a tasting is a personal experience and everyone’s taste buds are unique.
Being a whiskey drinker, we confess there are similarities. “Ageing brings texture and complexity to a drink. India has 92 per cent whiskey drinkers, and that is the audience we are looking at. Our smooth finish makes us stand out.” Gold, we realise, is complex of the two and deserves a few sittings. Honey notes are evident, and Banerjee insists they don’t add sugar. The sugarcane makes up for it. “You’ll get notes of figs, dates, and a nuttiness like hazelnuts.” What we liked about the rums is that they aren’t a spirit blast, and leave us warm in the chest like after having received a bear hug.
Subscribe today by clicking the link and stay updated with the latest news!" Click here!
