The alcobev industry has long been dominated by men, but a wave of change is happening, led by trailblazing women who are redefining what it means to create, craft, and innovate in this space. From distillers to founders to product developers, women are making their mark -challenging norms, introducing groundbreaking products, and proving that there’s no aspect of this industry they can’t excel in.
But while progress is happening, there’s still work to be done to ensure more women have the opportunity to thrive in production roles. In this feature, we speak to the women behind some of the most exciting brands in the industry, uncovering their journeys, challenges, and advice for those looking to follow in their footsteps.
"Women are the fastest-growing consumer segment for alcohol in the country, signaling a shift in both market dynamics and cultural perceptions. This presents a huge opportunity to create products and experiences that resonate with a more diverse audience." - Nidhi Kedia
Kimberly Pereira, Chief Operating Officer, Maya Pistola Agavepura (Pistola)
Q. What inspired you to work within the product space for the alco-bev industry, and what was the journey like to date?
My love for discovering and exploring craft spirits and always seeking something unique, was sparked by travel. Through my Instagram page, @kim.brew.licious, I wanted to bring the knowledge I accrued over all my travels -introducing Indian craft spirits to the world and bringing global spirits insights to India. That passion naturally led me to where I am today, and it’s been a whirlwind of fun and learning since day one!
Q. What unique perspective do you bring to brand development as a woman in this space?
My background in hospitality, combined with the opportunity to travel extensively, has given me unique perspectives on spirits. Visiting distilleries and breweries worldwide helped me develop an understanding of what is the niche or signature element behind a certain brand or liquid—and translate that into finding our own. Whether it’s connecting with consumers or refining production, I bring a global, non-traditional influence to every aspect of brand building and brand development.
Q. What are some of the biggest challenges you've faced in launching or scaling your brand, and how did you overcome them?
Pistola is the first mover in its category, which made developing and educating people about it one of the biggest challenges. But now, having earned its place as the staple name when it comes to premium craft Indian agave spirits—that has been the most gratifying part of the journey.
Q. How do you think consumer expectations are shifting, and how does Pistola meet or challenge those trends?
Consumers are always looking for something unique and standout, which is why we’ve focused on showcasing Pistola’s versatility—appealing to different palates. At the same time, they value consistency in the products they love, and that has been our goal from the start. Whether it was the launch of Añejo and Extra Añejo or Rosa Select, we’ve worked to maintain as much consistency as possible for a craft brand while continuing to innovate. Beyond the liquid itself, we engage consumers through experiences—be it tasting sessions, cocktail masterclasses, or workshops.
Q. What’s been your proudest moment since starting this journey?
My promotion from Brand Ambassador of a crafted brand to its Chief Operating Officer remains the highlight.
Q. What advice would you give to other women looking to break into the operations side of the industry?
Just go for it! You are just as capable as anyone else, so trust yourself and play to your strengths. Surround yourself with a strong, reliable team that not only supports your vision but also helps bring it to life.
Q. What do you think needs to change to make the alco-bev industry more accessible to women in operations roles?
The industry has become a more inclusive and welcoming space – we’re already seeing the shift. A spate of iconic women has paved the way so far, and more continue to join the alco-bev world. While there’s still work to be done, the momentum that’s been built is ensuring more doors are opening every day.
Sakshi Saigal, Co Founder, Third Eye Distillery
Q. What inspired you to create a product for the alco-bev industry, and what was the journey like from idea to reality?
We entered the alcohol industry after seeing an opportunity to showcase India authentically and contextually on the global spirits landscape. Many international gin brands claimed ties to India, yet their origins were elsewhere. This realization prompted us to use gin as a medium to narrate the story of a new India, given its intriguing historical connections to the country. The vast opportunity that India presents further drove us to establish Third Eye Distillery, a house of brands dedicated to spirits for and from India, beginning with Stranger & Sons, an inherently Indian gin that caters to both local and global audiences.
Q. What are some of the biggest challenges you've faced in launching or scaling your product, and how did you overcome them?
Like any industry, building a brand comes with its challenges ,especially in the alcobev sector. The prevailing market prioritizes mass liquor production over quality, so from a business standpoint, our approach might seem unconventional, even risky, considering the market norms. However, the response we received and the early adopters we attracted were immensely encouraging. Through our gin, we were able to target individuals aligned with the bold, diverse India of today, crafting a spirit that is a true representation of this vibrant ethos. Today, we've built brands that stand tall among global competitors. At the end of the day, it's about persistence, quality, and the ability to create a brand that people love. And that's exactly what we’re doing.
Q. How do you think consumer expectations are shifting, and how do your products meet or challenge those trends?
India’s growing cocktail culture is proof that Indian consumers are open to trying new, atypical cocktails as well as local, homegrown products, which has, in turn, contributed to the rise of craft producers in the country. ‘Flavoured Gins’ and gin cocktails are gaining popularity amongst the audiences. There also definitely seems to be a rising trend for RTD (Ready to Drink) cocktails and we are seeing both veteran and new-age spirit brands catch up to this trend. Our Perry Road Peru has been widely loved by consumers and even though it was a limited edition drop, it became a product that we have never been able to take off the shelves. Similarly, with Stanger & Sons Sherry Cask Aged Gin which is again similar to an old-fashioned cocktail, we have had people excited to get their hands on it not just from the cities it's available in but from all over India and also from our consumers from countries like USA, UK, UAE, Singapore and more. Our latest drop FILTR –a ready-to-serve espresso martini crafted in collaboration with Subko Coffee exceeded all expectations and sold out within a week.
Q. What advice would you give to other women looking to break into the production side of the industry?
You need to put in the hard work and dedication to hone your craft and not let stereotypical industry “norms” hold you back. Skill goes beyond gender and personally, that’s what I stand for. The spirits industry looks quite different today, with women bartenders, brand ambassadors, brewers, distillers and even distillery owners.
Q. What’s one piece of advice you’d give to a woman looking to create her own product in this industry but unsure where to start?
It takes passion and love for spirits along with the right mix of experience, knowledge, creativity and patience to make it in this industry. Anyone who aspires to join this industry should definitely look at either doing a few relevant courses or getting an internship to gain on-ground experience, go on as many tours as you can and network with the right industry folks. My advice would be to do your research - knowing what you're going to be jumping into will be critical. Most importantly taste, taste and keep tasting some more to train and build your palate!
Vaishali Mehta, Co-Founder, Swa Artisanal Syrups
If you come across sceptics, the key is to ignore the noise. Focus on what moves you forward. If someone is willing to give you an opportunity, take it and make the most of it. Don’t waste energy proving yourself to those who won’t change their mindset. Instead, put that energy into your work, and let your product speak for itself.
Q. What inspired you to create a product for the alcobev industry, and what was the journey like from idea to reality?
Being Gujju, food and beverages have always been a huge part of my life. But the real turning point came when I was in the U.S. and ordered a drink made with fresh Alphonso mangoes. I remember thinking, wait a minute – these mangoes travelled all the way from India before they even reached my mother in Kolkata! Meanwhile, back home, we used artificial mango flavours in beverages instead of the real thing. It just didn’t make sense.
That’s when I started paying attention to what went into our drinks, and I realised how limited our options were for high-quality syrups. We’re surrounded by incredible ingredients in India – Alphonso mangoes, jamuns, Bird’s Eye chillies — but most of the syrups available in the market are loaded with preservatives and artificial flavours.
I knew there was a gap to fill. I didn’t just want to create a better product; I wanted to change how India drinks. Swa is about making real, craft-quality beverages accessible, whether you’re behind a bar, in a café, or just mixing up something at home. It’s about bringing back the authenticity of flavours, using locally sourced ingredients, and proving that convenience doesn’t have to come at the cost of quality.
The journey from idea to reality wasn’t linear. It started with a lot of late nights – testing recipes and figuring out how to get the right balance of flavour and shelf life without adding anything artificial. Then came the challenge of scaling – working with bars and bartenders, tweaking formulations, and ensuring that our syrups were not just flavourful but also easy to use in high-paced service environments. Today, Swa has supplied over 500 F&B brands across India, including Ironhill, SlyGranny, BLR Brewing Co, Prime Golf, etc., helping them craft drinks with real ingredients.
Q. What unique perspective do you bring to product development as a woman in this space?
Coming from outside the industry has been my biggest advantage — I don’t see things the way others do. Instead, I take a straightforward problem-solution approach to product development.
For example, why don’t more bars use jackfruit in cocktails? It’s an incredible ingredient, but it’s a nightmare to prep – sticky, cumbersome, and time-consuming. Take Bird’s Eye chilli, jaggery, or even something as familiar as naariyal paani. These are incredible Indian ingredients, yet they’re rarely used in cocktails because they aren’t bar-friendly. The problem isn’t that bartenders don’t want these flavours — it’s that they’ve never been available in a way that makes sense behind the bar.
That’s where Swa comes in. We do the hard work -sourcing, processing, and making these ingredients easy to use without compromising on quality. Our goal is to make things effortless, consistent, and natural so bartenders can focus on what they do best: creating. I always say we’re just giving them better “crayons” to make their art!
Q. What are some of the biggest challenges you've faced in launching or scaling your product, and how did you overcome them?
One of the biggest challenges in launching Swa was breaking industry norms. When we first introduced our syrups, people didn’t know what to make of them. They were used to syrups being artificially flavoured and overly sweet, with a smooth, pourable consistency. But Swa was packed with real fruit. Some of the ingredients we use are Bird's Eye chillis from Kerala, apples from Jammu & Kashmir, passionfruit and jackfruit from Kerala, etc. so bartenders couldn’t wrap their heads around the idea that a syrup could have actual fruit pulp in it.
Early on, we faced a two-level challenge. First, because we used fresh ingredients, our shelf life was initially low. Then COVID hit, and we had to rework our formulation to ensure longer stability without compromising quality. Once we solved that, the next challenge was getting bars to use it. Many bartenders had spent years working with the same syrup brands, so switching to Swa required unlearning. They were used to adding juice separately because their syrups didn’t have real fruit in them — but ours did.
The turning point came when we worked with industry veterans like Avinash Kapoli and Yangdup Lama. They immediately understood what we were trying to do and started creating drinks that showcased Swa’s potential. That validation helped us educate more bartenders on how to use our syrups as in-house syrup replacements, simplifying pre-batching while maintaining consistency. The more we worked with them, the more we refined our approach — teaching, learning, and proving that a fruit-forward syrup wasn’t just possible but could actually elevate the way bars operated.
Q. How do you think consumer expectations are shifting, and how does your product meet or challenge those trends?
Consumers today are more conscious than ever about what goes into their food and drinks. They’re looking for clean-label products — no preservatives, no artificial flavours — just real, high-quality ingredients. It’s not just about having a drink; it’s about the experience. There’s a growing appreciation for India’s homegrown bounty — Ratnagiri Alphonso mangoes, Northeast Bird’s Eye chilli, Maharashtra’s rich jaggery, Kerala’s vibrant passionfruit, and Tamil Nadu’s refreshing naariyal paani. These ingredients have always been here, but now, people are starting to see their potential in cocktails and beverages.
Swa fits right into this shift. We make syrups that are easy, natural, and packed with real ingredients, so whether you're a bartender looking for consistency or someone mixing at home, you can craft a great drink effortlessly. By bringing India’s incredible flavours into the mix in a bar-friendly format, we’re not just keeping up with consumer expectations — we’re redefining what’s possible in a glass!
Q. What’s been your proudest moment since starting this journey?
One of my proudest moments is when people — completely out of the blue — tell me they’ve tried Swa and are big fans. Whether it’s at a bar, a restaurant, or even at home, hearing that someone has been waiting for a product like ours for years makes everything worth it.
I remember a bartender once telling me how he used to work with artificial syrups and felt stuck with limited options. Then he tried Swa and realised how much better fresh, real ingredients could be. He even mentioned how disappointed he was when he moved to a place that only stocked artificial syrups. That’s when it really hit me: we’ve made a dent in this highly competitive industry. We’ve not only introduced a new way of thinking about syrups but also changed what bartenders expect from their ingredients.
Q. What advice would you give to other women looking to break into the production side of the industry?
If you come across sceptics, the key is to ignore the noise. Focus on what moves you forward. If someone is willing to give you an opportunity, take it and make the most of it. Don’t waste energy proving yourself to those who won’t change their mindset. Instead, put that energy into your work, and let your product speak for itself.
Q. How can mentorship and community support help more women step into product development, and have you had any key mentors along the way?
Mentorship and community support are everything when developing a product. It’s like building a minimum viable product in tech — you don’t just launch once; you iterate constantly.
When we started, our first version was cold-pressed juices which then evolved into shrubs. We took it to bartenders, chefs, and café owners, testing and tweaking at every stage. From their dream combinations to the ingredients they wished they had, their feedback shaped our product into what it is today – 100% natural syrups. Without that community, Swa wouldn’t be what it is.
People like Karthik Kumar, Neil Alexander and Robert Hospet gave us invaluable input. Some of them were brutally honest — which pushed us to keep improving. We took every bit of criticism, went back to the drawing board, and refined our syrups until they fit seamlessly into a bartender’s workflow. That’s the power of mentorship and community: it’s not just about support; it’s about sharpening your product until it truly works.
Q. What’s one piece of advice you’d give to a woman looking to create her own product in this industry but unsure where to start?
Start small but start. You don’t need a perfect business plan or a huge manufacturing setup on day one. Begin with prototypes, test your product, get feedback, and refine it as you go.
Nidhi Kedia, Co Founder, Nisaki
Q. What’s been your proudest moment since starting this journey?
The most satisfying part of this journey lies in the moments of genuine joy and connection it creates. Whether it’s celebrating a successful marketing campaign with my team, seeing our product resonate with customers, or receiving heartfelt feedback at an event, these experiences reaffirm our purpose.
One of my greatest joys is empowering my team -helping them discover their strengths, nurturing their growth, and watching them evolve into leaders in their own right. Every small win, from a campaign going viral to a consumer sharing a special moment with our product, feels like a validation of the hard work we put into building this brand.
That said, my proudest moment was undoubtedly the launch of Nisaki Gin. After months of meticulous planning, creative ideation, and overcoming industry challenges, seeing our vision come to life—and more importantly, seeing the appreciation and love from the market—made every late night and obstacle worth it. Watching people experience Nisaki Gin for the first time, mesmerized by its experiential nature, was the ultimate reward. It was a reminder that we’re not just selling a product; we’re creating memories, conversations, and a community around it.
Q. What are some of the biggest challenges you've faced in launching or scaling your product, and how did you overcome them?
Building a successful business in the spirits industry comes with its own set of challenges. The ever-evolving regulatory landscape and the need to stay ahead in a fiercely competitive market demand constant adaptability and resilience. But for me, the most significant -and often personal -challenge has been breaking stereotypes in a traditionally male-dominated industry.
Being a woman in alco-bev often means not being taken seriously in boardrooms, negotiations, or even casual industry conversations. There’s an unspoken expectation that women should stick to creative or marketing roles rather than leading business, sales, or strategy. Challenging these biases takes persistence, grit, and the confidence to claim your space where you're often underestimated.
The alco-bev industry in India is at a pivotal moment, with exciting opportunities for innovation and growth. Women are the fastest-growing consumer segment for alcohol in the country, signaling a shift in both market dynamics and cultural perceptions. This presents a huge opportunity to create products and experiences that resonate with a more diverse audience.
Beyond consumption trends, having more women at the helm brings a fresh, much-needed perspective to product development, branding, and storytelling—allowing for deeper, more authentic connections with consumers. As more women step into leadership roles, they are not just redefining industry norms but also paving the way for others to follow, creating a more inclusive and dynamic alco-bev space.
I’m incredibly proud to be part of this evolving landscape, where homegrown brands are making their mark on a global stage, and where every bold step forward helps shape a more progressive, innovative future for the industry.
As these incredible women show, the alcobev industry isn’t just for those who have traditionally dominated it. It’s for those willing to push boundaries, innovate, and bring new perspectives to the table. While challenges still exist, their stories serve as proof that the landscape is changing, and with more support, mentorship, and visibility, even more women will step into these roles in the years to come. Whether you're an aspiring producer, an entrepreneur, or simply someone who believes in a more inclusive industry, the message is clear: there’s space for you here, and the future of alcobev will be all the better for it.
