Whisky Experiments Across Delhi: Three Top Bars Showcase The Versatility Of Johnnie Walker Black Label

Whisky in India is undergoing a dramatic transformation in 2025. Where once it was all about convention, now mixologists are making way for innovation. For the latest edition of Bar Chronicles in Delhi, cocktail enthusiasts made their way through three of the city’s most premium bars to discover what the future of whisky can hold with Johnnie Walker Black Label. 

Hosted by Aneesh Bhasin, drinkspreneur and co-founder of Svami, Whisky Experiments, Delhi proved that whisky needn't be confined to traditional serves or neat pours. Instead, through three distinct venues and a series of boundary-pushing cocktails, the evening revealed Johnnie Walker Black Label as something far more versatile than convention might suggest, a canvas for innovation that bartenders are only beginning to explore fully.

The first stop introduced guests to Coming Up Roses, a clarified and lightly carbonated cocktail that seemed to defy categorisation. Built on Johnnie Walker Black Label and layered with curry leaves, watermelon, and basil, the drink underwent a milk wash for softness and clarity before being force-carbonated. The final flourish came from a delicate rose and vetiver spray that added an aromatic dimension that perfumed every sip.

The result was a drink with floral aromatics and soft sweetness, balanced by subtle smoke and savoury undertones, a fizzing introduction to whisky that felt more like champagne than spirits. "It's an experimental drink. We've tried to play with different flavours,  it's unexpected," explained Sandesh, Sidecar's head bartender and innovation lead. The cocktail's smoothness and unexpected flavour combinations challenge everything you assume about whisky, demonstrating that the spirit’s ability to be approachable, sophisticated, and genuinely surprising.

The second venue held particular significance for host Aneesh Bhasin. Once a quiet favourite known to barely 50 people in Delhi, Hoots remains one of his most cherished bars in the city, making the return especially meaningful. Here, William's Sour took centre stage. A light serve featuring tart sorrel alongside bright orange and citrus notes, all balanced by the gentle smoke inherent to Johnnie Walker Black Label. The cocktail embodied Hoots' philosophy of modern experimentation grounded in classical technique. Tripur, the bar's owner and head of operations, articulated the approach driving the evening's creations. "When I think of Black Label, I think floral with a modern twist, something that invites you to play."

Bhasin elaborated on this philosophy, explaining that Whisky Experiments centres on experiencing whisky beyond convention, through cocktails that actively push boundaries. With Johnnie Walker Black Label, he noted, his instinct leans towards floral notes and unique combinations, allowing the whisky to express itself in unexpected ways. The idea, Tripur added, is to enjoy whisky reimagined through inventive cocktails. With Johnnie Walker Black Label, the focus shifts to floral notes and experimental pairings, giving the classic spirit a modern twist.

The final destination, Lair, presented a distinct interpretation showcasing a new dimension of what Johnnie Walker Black Label could achieve in cocktail form. The Espresso Martini emerged as perhaps the evening's most surprising revelation. Rich and layered, it combined deep coffee intensity from ristretto and enhanced coffee liqueur, softened by nutty orgeat and subtle herbal complexity, all anchored by the whisky's smoky depth.

Bhasin highlighted this drink as particularly unexpected. "An Espresso Martini made with whisky has been a big surprise for me. It began in Mumbai, where Johnnie Walker Black Label was used in a cocktail with miso. It was savoury, made whisky taste incredible, and hit all the right notes. In an Espresso Martini, it adds a whole new layer of complexity and makes the drink far more fun."

When asked why Johnnie Walker is focusing on cocktails at this particular moment, Bhasin's answer was straightforward. Whisky has always been inherently suited for mixed drinks. "It brings together all the elements that work exceptionally well in cocktails, a fruity side, distinct floral notes, freshness, and a touch of smoke, making it remarkably versatile behind the bar," he explained. "It's surprising to me that this movement hasn't happened earlier."

What made the Whisky Experiments particularly compelling was how it functioned as both education and entertainment. Guests weren't simply tasting cocktails; they were witnessing a live demonstration of whisky's potential when approached with curiosity rather than convention.

The progression through three venues created a journey that moved from the delicate and unexpected at Sidecar, through the exploratory at Hoots, to the complex and layered at Lair. Each stop built upon the last, expanding the conversation around what whisky could be and challenging assumptions about how it should be consumed.

As Delhi's cocktail scene continues its evolution, evenings like Whisky Experiments suggest the city isn't simply following global trends, it's developing its own distinctive approach. The willingness to clarify and carbonate whisky, to pair it with curry leaves and watermelon, to showcase it in espresso martinis and aperitif-style serves demonstrates confidence in local creativity.

*Drink Responsibly. This communication is for audiences above the age of 25.