Sakshi Saigal (L) is co-founder of the quirky and largely successful craft gin brand, Stranger and Sons. The husband-wife team of Aakriti (C) and Raghav Sachdeva have brought Mikiamo limoncello to elevate cocktail experiences. Kasturi Banerjee’s (R) Maka Zai white, gold and jaggery-based rums have broken through the Old Monk ceiling.

A chef for 8 years, specialising in ramen, Maia Laifungbam liked to drink Sake. She noticed a rise in Sake and Soju consumption, but import duties conspired against significant increments in consumption, or to let bartenders freely experiment with it in cocktails.

However, her North-East Indian heritage had exposed her to several local rice-based alcoholic beverages from Manipur, giving her confidence that perhaps Indian rice could be used to make Sake. That epiphany led to a trip to Japan for training. Back in India, she started the country’s first-ever Sake brewery.

At the age of 33, Sonal Holland left her role as director of sales in a Fortune 500 company to reinvent her career and become a wine expert. In the process, she became India’s first ever Master of Wine, one of only 500 globally to achieve this qualification over the last 75 years.

Maia and Sonal are just two of the hundreds of stories of Indian women who have been instrumental in pushing the boundaries in the Indian alcobev and hospitality industry.

From creators to trainers, from brand owners to bar owners – and of course, bartenders – these are just some of the narratives that women have shaped to inspire growth and innovation in one of the world’s most rapidly growing countries.

Influencers all: Sonal Holland’s (L) Mumbai-based SoHo Wines organises India’s largest blind tasting competition. Bengaluru-based Priyanka Blah (C) is Director of Education for Bar Convent Berlin and the Academy Chair for South Asia for the 50 Best Bars. Founder of Drinks and Destinations, Rojita Tiwari (R) is also the India ambassador for Spirits Selection by Concours Mondial de Bruxelles.

The Makers

Maia’s travel to Japan was the result of her being selected to earn the Master of Sake title. On her return to India, experiments with three strains of rice led to her producing Sake that was tasted at a range of restaurants, from Bengaluru’s Naru to Mumbai’s Papa’s, and gave her confidence to set up her own Sake brewery near Mulshi Lake, outside Pune.

“It’s my deep and profound love for food; how it makes you feel when you eat, cook, share and discover it; the people who grow, harvest, hunt, forage, cook and serve it – that is what draws me to this line of work,” she says.

Maia encourages other women who are considering a career in beverage alcohol or hospitality to “not be afraid of being outrageous and pursuing exactly what you want to do without compromise.”

On a recent visit to Kathmandu, I visited the blending facility of Khukri rum. My guided tasting across the variants was led by Anusa, a young female blender in an industry historically dominated by men.

Manipur’s Maia Laifungbam (L) has set up India’s first ever Sake brewery near Pune. Head Brewer Vidya Kubher (C) learnt in top institutes in Chicago and Munich before transitioning from Geist Brewing’s micro-brewery to its distribution brewery in Bengaluru. At the Nepal Distilleries in Kathmandu, Anusa (R) blends Khukri rum and Nepal’s first rice-based vodka.

At Khukri, she has led the blending of Nepal’s first rice-based vodka, Nude Superior vodka, and has also been involved in creating the Khukri limited cask series, for which she also had the honour of hosting the launch event.

“Blending was unlike anything I had imagined. The realisation that my senses (smell, taste and intuition) could shape the identity of a spirit was both humbling and exhilarating,” she gushes. “Blending is not just a profession, it’s a craft.”

Anusa aims to contribute to placing Nepal on the global map of premium spirits, and she is keen to keep challenging boundaries, not only for herself but for every woman who has ever questioned her place in this industry. “Don’t wait,” she exhorts women out there. “Begin where you are, with what you have.”

Changing Tracks

Priyanka Save grew up in the chikoo (sapota) belt of Maharashtra, and her family's agro-based business involved processing mangoes, chikoo and star fruit. Making fruit wine – she created the brand Fruzzante in 2017 – was a happy accident.

Since 2021, she has also taken up the cause for fruit wine from the North-East, working as a fruit-wine ambassador for the state of Meghalaya. Priyanka also operates out of Himachal Pradesh with alcoholic beverages and by-products of fruit waste.

“There is no gender bias in this business,” she says. “Since there are only a handful in the business, being a woman will only improve your visibility!”

For Vidya Kubher, Head Brewer at Bengaluru’s Geist Brewing Co., brewing was an accidental detour. As a software programmer who travelled to Germany and Belgium, she took a close look at the brewing culture there.

She pursued a Master’s brewer programme at the Siebel Institute in Chicago and Doemens Academy in Munich, training at breweries in Europe before returning to India. Moving on from Geist’s micro-brewery to its distribution brewery helped her to work at a whole new scale. “Don’t get caught up in old ideas about physical limitations,” is Vidya’s message to women. “Brewing today is about skills, processes and teamwork.”

Yoginee Budhkar was pursuing a PhD in bio-technology when she was introduced to mead, a fermented, honey-based alcoholic beverage. Already fascinated by honeybees since childhood, she joined forces with Ashwini Deore, a longtime friend, to set up Cerana Meads in 2019.

“Mead is the oldest alcoholic beverage in the world,” she says. In India, it is still a new and largely unexplored category. “The thrill is in reviving this heritage drink with sustainable practices, high-quality ingredients, and innovative flavours!”

A high point for Yoginee was setting up the Cerana taproom in Nashik – not just a place to taste and serve meads, but also an immersive destination with panoramic views and even a medieval castle-themed villa for overnight stays.

“In industries like beverage alcohol and hospitality, creativity, resilience and the ability to connect with people are invaluable,” she says, “As a woman, you bring a unique perspective to any industry you enter.”

The Influencers

At Mumbai-based SoHo Wines, Sonal Holland curates a variety of wine and spirits events that allow drinkers to experience beverages in fresh and exciting contexts. SoHo also organises India’s largest blind tasting competition, the India Wines and Spirits Challenge, now in its 9th edition.

Most recently, Sonal also launched her dream project: the Holland House, a luxury mansion in the heart of Nashik’s vineyards which blends immersive wine experiences with refined living and travel. “Use your knowledge and skills to create a meaningful impact on the industry,” Sonal advises women considering a career in this industry.

Founder of Drinks and Destinations, Rojita Tiwari is also the India ambassador for Spirits Selection by Concours Mondial de Bruxelles. As one of India’s first female drinks journalists, Drinks and Destinations has been a long-standing goal to create a multi-faceted platform for the drinks industry in India.

“What keeps me hooked to this industry is its sheer diversity – from terroir to technique, from storytelling to science. Every brand, every glass, has a story, a place and a purpose!”

This industry is no longer a boys’ club, says Rojita. “Your gender is not a limitation, it’s your edge. When you rise, remember to hold the door open for others too,” she adds.

Bengaluru-based Priyanka Blah’s primary focus is education in the beverage world. Her recent appointment as Director of Education for Bar Convent Berlin brings her another step closer to making a meaningful and lasting impact in the industry. Priyanka is also the Academy Chair for South Asia for the 50 Best Bars and has been a frequent member of the prestigious Bar World 100 list released by Drinks International annually.

“Always hold yourself accountable,” she says, “Remember that once you have a seat at the table, you have a responsibility to put your best foot forward and create a safe environment for others to follow in your footsteps.”

Of honey and fruits: Yoginee Budhkar and Ashwini Deore (L) have set up their Cerana Meads taproom in Nashik. Priyanka Save (R) not only created the Fruzzante brand for fruit-based wines in coastal Maharashtra, but she is also fruit wine ambassador for Meghalaya and operates out of Himachal Pradesh.

Brand Builders

Sakshi Saigal is a co-founder, along with Vidur and Rahul, of quirky craft gin brand, Stranger and Sons. It quickly saw an exciting brand portfolio emerge, ever since that time in 2013 in Barcelona, where the founders saw a gin boom in progress in Europe.

Her Third Eye Distillery hasn’t stopped at gin – The Other Side, a new whiskey, is out and about too. “It’s always been about telling a story, one that’s rich, layered and distinctly Indian,” she says. “It’s exciting to see more women behind the bar, in the distillery, and at the helm of brands.”

In 2018, Kasturi Banerjee left a 16-year career in the financial services industry and decided to change the Indian rum game. It’s not easy to upgrade a consumer who’s hit the Old Monk ceiling to get them to pay three times the price to sip a rum. Yet, Kasturi achieved this with Maka Zai, a craft rum brand, available now in white, gold and jaggery-based variants.

Her career as a banker taught her the value of building a strong ecosystem. Her message to women out there contemplating a career as a brand creator? “Don’t let the fear of the unknown hold you back.”

Of late women entrepreneurs are opening up new categories, from aperitivos to absinthe. The husband-wife team of Aakriti and Raghav Sachdeva have brought Mikiamo limoncello to elevate cocktail experiences that international liqueurs can bring. Several more liqueurs are in the pipeline for the Indian market.

“Liqueurs are more than just spirits,” Aakriti says, “They carry stories, heritage and craftsmanship from different parts of the world.” Th e alcobev industry, like many others, has traditionally been male dominated. “But that only means there’s even more room to bring fresh perspectives, creativity and innovation,” she feels.

Minakshi Singh’s (L) journey includes internationally acclaimed bars across Delhi, Gurugram and Kathmandu. She is co-founder of India’s first platform for the bar industry, the India Bartender Show. Interior designer Vanshika Wadhwa (R) was drawn into her family-run business and now runs bar-centric ventures, Kamei and the Fio Table, in Delhi.

Bar Keepers

In the growth of India’s fast-growing and world-class bars, a slew of women has been leading the charge, not just in the metros but also bringing cocktail culture to cities not previously known for such drinks.

Minakshi Singh’s journey in hospitality began 20 years ago by bartending at private parties. Fast forward to being a partner in internationally acclaimed bars across Delhi and Gurugram – and now in Kathmandu – and co-founder of India’s first platform for the bar industry, the India Bartender Show.

“Do not be afraid to dream, and go with your intuition,” she tells aspiring women in the industry. “The hospitality industry is passion-driven; and if you feel the love day in day out, then this is it!”

Apart from being the sole founder of Rare Ideas, a brand consulting business specializing in food and beverage, Vijeta Singh is a partner in a hospitality group that owns and operates a slew of outlets in Pune, including Elephant and Co., Cobbler and Crew, Juju and Gather.

For Vijeta, it’s deeply satisfying to know that she’s part of something that positively impacts many lives. “A mentor once told me she didn’t want me in any room just because I’m a woman, but because of the value and knowledge I bring,” she recalls. “Focus on being really good at what you do and let your work speak for itself.”

Vanshika Wadhwa, an interior designer, found herself drawn into Fio, her family-run restaurant. She realised how powerful hospitality is in helping shape a city's culture and stayed on to learn the business under her father’s mentorship.

The year 2024 saw her take a bigger leap with Kamei and the Fio Table, both bar-centric ventures. Vanshika’s focus is on building spaces that are thoughtful, distinctive and rooted in storytelling.

“It’s a challenging space. You’re going to need a balanced cocktail of gumption, grit and curiosity. But as a woman, there is a special power of detail and grace that we hold, and that is the secret sauce you need through it all,” she adds.

Vijeta Singh (L) does brand consulting for F&B and operates Elephant and Co., Cobbler and Crew, Juju and Gather in Pune.  Simran Kaur’s (R) ambition is to put Jaipur on the world cocktail map through her Native and Primitive bars.

In Jaipur, Simran’s journey into the cocktail verse also began during the Covid-19 pandemic, where the family’s heritage hotels had to halt operations as the business relied on tourism. They conceptualised Native as Rajasthan’s first cocktail speakeasy bar, followed by Primitive this year.

Today, 90% of their beverage sales come from cocktails. Simran’s ambition is to put Jaipur on the world cocktail bar map through Native and Primitive. “Hospitality offers huge potential and the chance to dream big,” she says.

Behind The Bar

Minakshi Singh’s outpost in Kathmandu is called The Old House, and the head bartender there is Rituza. At the age of 18, fresh out of high school and completely new to independence, she left Kathmandu for Australia, with just the gift of conversation.

That opened a door for her as a host in an Indian restaurant, to waitressing, and ultimately to a path that took her behind the bar itself. A decade of experience in diverse venues sharpened her creativity, resilience and understanding of people. She returned to Nepal in 2025 with a head full of ideas.

“Bartenders are part therapists, part entertainers and part artists,” she says. “Hospitality comes naturally to women. This underscores how essential women are to this industry.”

Sarbani is the lead bartender at Conversation Room, Kolkata’s new cocktail destination. Her early attempts at joining the bar were met with discouragement. Sarbani’s goal is to open her own bar where everything will be designed and run entirely in her own style.

At Bengaluru’s Muro Bar, Debdyuti Majumder (L) is the point of contact for every guest shift, to take care of the visiting bartenders’ requirements. Rituza (R) at The Old House in Kathmandu, says bartenders are part therapists, part entertainers and part artists.

“One day you’ll walk in and know it’s mine, without even looking at the signboard,” she throws us a challenge.

At Muro in Bengaluru, Debdyuti is the point of contact for every guest shift to take care of the visiting bartenders’ requirements. This role comes with immense responsibility, but one she handles with aplomb.

Bartending for her is the ability to create a space where people feel heard and comfortable enough to share their stories. “Have a toddler’s curiosity, keep learning, and don’t let anyone dim your light,” she advises.

A recent trip to the North-East took me to Shad Skye in Shillong, where I met Emi, one of the lead bartenders. Starting in 2016, her journey across the country finally took her back to her roots in Meghalaya, where she’s now excited at the prospect of bringing the flavours of her home to the world.

Guest shifts across the country see her showcasing a signature cocktail made using bamboo shoots, an occasion not just to showcase a drink, but a deliberate expression of her identity, a commitment to sustainability, and a celebration of creativity through curated beverages.

“Own your space, it’s your story to tell, you have a voice,” is her message to women on the brink of joining the industry. She signs off with “Khublei Shibun!” (Thank You, in Khasi language).

In Kolkata’s Conversation Room, lead bartender Sarbani (L) aims to open her own bar designed and run entirely in her style. In Shillong’s Shad Skye, lead bartender Emirinika Suiam (R) wants to bring the flavours of her home to the world.