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NDTV
12-07-2025
- Entertainment
- NDTV
How Old Monk Became One Of India's Most Beloved Rum And Why It Still Reigns
Old Monk, in Indian homes, evokes pure nostalgia. It is not just a rum; it is a sentiment shared across generations. Whether you remember sipping it by the bonfire with college mates, sneaking it into hostels on chilly winter nights, or gifting it in brown paper bags to your favourite uncle, Old Monk has seen it all. Its sweet, spiced warmth is familiar, like a long-lost friend who shows up just when you need them. Despite its modest label and complete absence of advertising, Old Monk became a legacy poured from generation to generation. So, on this World Rum Day, we raise a toast to the stories, the winter nights, the laughter, and to this 71-year-old rum that never tried to be cool, but always was. Also Read: Rum Butter To Mojito: 6 Rum-Based Recipes You Must Try History And Origin Of Old Monk: It All Started In Colonial India Old Monk's roots date back to the mid-19th century, high up in the hills of Kasauli. In 1855, a Scotsman named Edward Dyer (father of General Dyer, 'infamous' for the Jallianwala Bagh massacre in 1919) set up a brewery to supply cheap beer to British soldiers stationed in the region. As time passed and the tides of independence rolled in, the brewery changed hands and eventually became Mohan Meakin, led by N.N. Mohan, who gave it a distinctly Indian soul. But the game changer came in 1954, when his son, Ved Rattan Mohan, a retired army colonel, created Old Monk. According to food historians, the name was inspired by the peaceful, contemplative lives of Benedictine monks he admired during his travels abroad. After Ved Mohan's passing, his brother Kapil Mohan, the name most closely associated with Old Monk today, took charge and turned it into the country's largest-selling liquor brand. It is a drink that never shouted, never advertised, yet found its way into homes, hearts, and brown-paper-bag gifts across India. Also Read: The Rum Ball - Among Kolkata's Many Sweet Obsessions (Recipe Inside) A Rum That's Truly Indian With A Global Appeal Today, Old Monk is crafted across six production units located in various cities across India, including its birthplace Kasauli. While rooted deeply in Indian drinking culture, the brand's influence stretches across Asia, America, and parts of Europe, quietly earning devoted fans. Aged for seven years in oak barrels, Old Monk's flavour is bold and comforting. Notes of vanilla, caramel, chocolate, and spice come together in every sip. Whether you mix it with cola, pour it over ice, or enjoy it neat, this rum delivers a warmth that lingers long after the glass is empty. According to each bottle is handmade from start to finish, maintaining its artisanal charm and unmistakable character. The website also notes that since 1982, Old Monk has received multiple gold medals from Monde Selection, an international award for excellence in quality. Also Read: 13 Top Rum Brands You Must Have In Your Collection Netaji And The Gumnami Baba Theory: A Curious Twist One of the most debated theories around Old Monk suggest that the name was actually a tribute to Netaji Subhas Chandra Bose, who, according to some historians and curious minds, lived in disguise as a spiritual recluse known as Gumnami Baba in Uttar Pradesh. As per this theory, Colonel Ved Rattan Mohan met Gumnami Baba in the 1950s and was so moved by his presence that he named the rum "Old Monk" in secret homage to Netaji's ascetic post-independence life. But to be clear, there is no verified evidence supporting this claim and the official story remains grounded in European inspiration. Still, the rumour thrives on social media, pub debates, and nostalgic conversations, adding a layer of intrigue that Old Monk almost wears like a badge. So, the next time you reach for a bottle of Old Monk, take a moment. You are not just drinking rum, you are sipping on history, memory, and maybe even a dash of mystery. Disclaimer: This article is meant to share the story and cultural significance of the spirit. It does not encourage or promote alcohol consumption. If you choose to drink, please do so responsibly and only if you are of legal drinking ag e. Advertisement About Somdatta Saha Explorer- this is what Somdatta likes to call herself. Be it in terms of food, people or places, all she craves for is to know the unknown. A simple aglio olio pasta or daal-chawal and a good movie can make her day. For the latest food news, health tips and recipes, like us on Facebook or follow us on Twitter and YouTube. Tags: Old Monk Rum History Of Old Monk World Rum Day India's Iconic Rum Popular Indian Rum Show full article Comments
RTÉ News
12-06-2025
- Business
- RTÉ News
Tesco's Irish and UK sales growth accelerates in first quarter
Tesco has reported a pick-up in underlying sales growth in its first quarter and won market share from rivals, saying improvements in value, product quality and service had chimed with consumers. The group, whose share of Britain's grocery market has grown this year to 28%, a level not seen since 2016, said today its UK like-for-like sales rose 5.1% in the 13 weeks to May 24, having been up 4.3% in the previous quarter. Its Irish sales rose by 5.5% to £772m and it said it continued to see growth in market share to reach 23.3% - which marked 40 consecutive four-week periods of share gains. Tesco said its Irish food sales rose by 5.8%, with volume growth supported by continued investment in its fresh proposition. Its Irish fresh food range received 10 Monde Selection awards, it added. The retailer said it saw growth across all channels in Ireland, led by online with sales up 19.8% on the back of the launch of same-day Click & Collect and home delivery last year Tesco said its group sales were £16.4 billion, up 4.6% on a like-for-like basis. "Our continued commitment to delivering great value, quality and service for our customers has contributed to like-for-like sales growth across all parts of the Group," CEO Ken Murphy said. But he cautioned that the market "remains intensely competitive". Tesco said it still expected to report adjusted operating profit of between £2.7 billion and £3 billion in the year ending February 2026, down from the £3.13 billion achieved in 2024/25. The group said in April it expected profit to fall in its 2025/26 year as it set aside cash to deal with a step up in the "competitive intensity" of the UK grocery market. This marked a reference to a pledge of sustained price cuts from Asda, Britain's third biggest supermarket group, which has been losing market share. Most analysts think Tesco's strategy of matching the prices of discounter Aldi on hundreds of key items, together with heavy promotion of its Clubcard loyalty scheme, which provides lower prices for members, is working well. Tesco is also becoming increasingly digital, stepping up personalised engagement with customers and developing growth avenues such as its online Marketplace platform and retail media. Shares in Tesco are up 27% over the last year.
Forbes
29-04-2025
- Business
- Forbes
Climate Change Serendipity: A Bordeaux Grand Cru Winery Makes Authentic Japanese Soy Sauce
From the left: Toshio Shinko of Yuasa Soy Sauce, Adrien David Beaulieu and Madina Querre of Château ... More Coutet. A 400-year-old Grand Cru winery in Bordeaux is making traditional Japanese soy sauce. This is not a joke. Château Coutet in Saint Emilion, France started soy sauce production in 2023. Its products turned out to be so outstanding that when they were released in May 2024, the entire batch of 9,000 bottles was sold out within 3 months. Top French chefs have been using the soy sauce in their kitchens like ONOR by Thierry Marx in Paris, Michelin-starred Maison Nouvelle and Restaurant LALIQUE, both in Bordeaux. The story began when the David Beaulieu family of Château Coutet started to notice the impact of climate change in its surrounding areas. While the wine quality remained unaffected, heavy rains over the past three years lowered the production level. A section of its vineyards was particularly impacted by the unusual weather patterns and had no harvest. The family had to come up with some solutions to cope with the uncertainty of the future. Meanwhile, Toshio Shinko, the fifth-generation owner of Marushin Honke, the 144-year-old traditional Japanese fermented product maker in Wakayama, Japan, visited Bordeaux to attend the award ceremony of the prestigious Monde Selection. He was curious about wine-making and spoke to local winery owners. 'I realized that soy sauce and wine production have so much in common. I instantly started thinking about making soy sauce in Bordeaux.' To Shinko, making soy sauce in a world-class wine region is not an outrageous idea at all. He is known for being a groundbreaker. When he joined the family business at 20, he decided to revive the declining soy sauce business of his hometown Yuasa, the birthplace of Japanese soy sauce. In 2002, he established a separate company Yusasa Shoyu to focus on producing premium soy sauce with time and labor-consuming cedar barrels, which others thought was financially insane. Now his products have won numerous awards both in Japan and abroad. Also, he came up with the idea of soy sauce factory tours, which no one offered back then, now attract over 100,000 visitors a year. 'If people go to the right, I go to the left because there is no one to stop me,' he laughs. In 2020, a mutual friend connected Shinko and the Château Coutet family. Adrien David Beaulieu, winemaker and Madina Querre, his partner, and Shinko exchanged ideas and they immediately hit it off. Luckily, the Japanese government granted them a subsidy to promote Japanese products in France, which facilitated the project to come to life. Shinko, Querre and their assistant celebrate the completion of Shinko Blanche's fermentation ... More process. But how do they make Japanese soy sauce at a traditional winery in France? 'Right from the beginning, the only thing I brought from Japan was koji mold. We managed to get everything else at the winery. For example, instead of a Japanese cedar barrel, we use a 2,500-litter oak wine barrel from Chateau Coutet. To ferment koji, we altered wooden wine boxes to substitute classic cedar boxes in Japan. Our soybeans and wheat are organically grown locally and salt is mineral-rich fleur de sel from Île de Ré,' says Shinko. The makeshift setup sounds a little precarious for producing premium soy sauce but Shinko was actually well-prepared. 'Before I went to France, I imported wine barrels from Bordeaux and aged soy sauce in them. The results far exceeded my expectations. They added a beautiful red color and an elegant floral scent. The oak seems to have a property to bring out the flavors of ingredients naturally with new dimensions,' he says. Shinko Noire and Shinko Blanche. The team produces two types of organic soy sauce. One is Shinko Noire and the other is Shinko Blanche. Noire is the most common style of dark-colored soy sauce called Koikuchi. Aged for 12 months in the wine oak barrel, its color is clear and deep amber. The taste is highly rich in umami with subtle sweetness and a light finish. Shinko Blanche is the Shiro-shoyu style, which is often used at Kaiseki restaurants for its much lighter shade to showcase the colors of ingredients. 'Both go perfectly well with French food. I recommend pairing Noire-flavored dishes with red wine and Blanche with white wine,' says Shinko. The ambitious French-Japanese project seems to be quite successful so far. What was the biggest challenge for the team to get there? Querre says, 'When we started, understanding the production process was extremely difficult because of the language barrier. It took time for us to communicate, reflect, observe, listen and repeat—and get to know each other. But Mr. Shinko was always remarkably patient.' Shinko says, 'We never argued. Since we share the same mindset of creating something from scratch through the natural process of fermentation, we have unspoken mutual understanding and respect.' The soy sauce project has already made a positive financial impact on Château Coutet. 'The most negatively affected vineyard by the climate change was Notre Sainte Terre where we now make soy sauce. Soy sauce production is way more resistant to climatic fluctuations than wine-making and has become a key part of our business,' says Querre. The soy sauce is distributed not only in France but various other countries all over the world, including Belgium, Germany, Switzerland, Malta and soon in Cameroon, Ivory Coast and Singapore. Shinko says, 'Having heard about this project, people from all over the world have sent me inquiries about soy sauce production in their countries, including the U.S., Spain, Canada, Turkey, Russia and China. This is truly an exciting time for Japanese soy sauce.' Toshio Shinko (second from the left) and his team standing before authentic cedar barrels at his soy ... More sauce brewery in Japan.
