Johnnie Walker is anchoring India’s evolving Scotch and whisky cocktail scene

Whisky or Scotch on the rocks has always been considered a premium experience, a way to truly savour the spirit. But in urban India, this is slowly changing. “Today’s consumers are more open, expressive, and curious than ever and [opting for] cocktails is a natural extension of that mindset. Globally, the way whisky is consumed is no longer solely neat,” says Tim Philips, mixologist and Global Brand Ambassador for Johnnie Walker, who has worked with the brand to ensure that the whisky shines across drinks—from elevated Highballs to contemporary reimagination of classics, besides exploring Scotch in innovative ways without compromising the integrity of the blend. 

The difference between whisky and Scotch

whisky and Scotch are two spirits that have largely been confused for the other. But there is a significant difference between them, besides the fact that Scotch is produced exclusively in Scotland, mainly from malted barley and matured for at least three years in oak. Philip clarifies: “whisky made outside Scotland follows far more varied production traditions, with different grains, weather, and maturation styles shaping the profile. Scotch carries a sense of heritage that makes its flavour unmistakably layered, balanced, and beautifully structured. Many countries create their own style of whisky in the method of Scotch; none can match the culture and heritage that bleeds into every drop. whisky is a broad category, but Scotch is its most defined expression.”

Philip noticed that Indians tend to gravitate towards bolder flavoured whiskies, with rich caramel tones, warm spice and sweetness, and complex notes in Scotch including subtle smoke, orchard fruit, honey, and oak, which pairs well with most Indian food too. “Sweeter notes like dark fruit, ginger, aromatic spice, vanilla, and toasted coconut are typical in a lot of Johnnie Walker liquids, which resonate with Indian consumers,” he says. 

How Indian flavours are shaping modern whisky drinks

However, achieving a balance when it comes to Indian flavours can often be challenging. Citrusy, herbal, spicy or sweet flavours tend to be bold and expressive, while spirits from other parts of the world may have more subtle flavour profiles.

“Getting that balance requires restraint, thoughtful pairing, and an understanding of how intensity, sweetness, and aromatics interact in a cocktail,” says Philip, who recommends choosing whiskies based on the style of cocktail rather than specific labels for home bartending. “Lighter, grain-forward whiskies work perfectly for Highballs and long, refreshing drinks. Richer, fuller-bodied whiskies suit classics like Old Fashioneds or Whisky Sours, whereas peated or smoky styles add depth to cocktails. If I was to only have one set of whiskies in my drink trolley, they would be the ones from our Black Label collection,” he says.

“There’s something about local craft spirits—the creativity, the regional flair, a sense of discovery. Johnnie Walker is defined by heritage, mastery, and the pursuit of excellence. We’re talking generations of blending expertise and the ability to consistently deliver complexity, balance, and refinement. It offers boldness with depth and consistency. Craft brands keep things interesting and fresh, but Johnnie Walker elevates the standard, providing a premium, world-class whisky experience that is timeless and sophisticated,” says Philip. 

Why younger drinkers prefer Highballs and lighter serves

Most younger consumers in India today are choosing to drink with intention, valuing authenticity, craftsmanship, transparency, and depth of flavour. “whisky and Scotch fit [this demographic] because they have roots, character, and a story that keeps people coming back, generation after generation. Rather than heavy pours, they seek lighter, longer serves, elegant Highballs, low-ABV cocktails, and flavour-driven creations. Johnnie Walker offers a way to enjoy whisky that is modern, refined, and social, without compromising on quality,” says Philip, who predicts lighter, low-alcohol cocktails, crisp Highballs, and gentle fizzy drinks to gain popularity among young Indians. 

Besides, Indian ingredients like kokum, jasmine, regional citrus fruits, Himalayan botanicals, and spices will be used more confidently alongside global spirits such as Scotch to create cocktails that feel distinctly Indian and yet are globally relevant. “India won’t just be following global bar trends, it will be helping define them,” concludes Philip.