It’s going to be a long, hot summer. Temperatures along the western coast are already flirting with 40°C, and (ugh) we’re not even halfway through March. But here’s a silver lining—or rather, a crisp, ice-cold pour: Davana Vermouth Indica.
Davana is India’s first homegrown vermouth, recently launched in Goa. And their two introductory variants—Bianco and Rosso—are expected to hit bar counters in Mumbai in a few weeks, promising to bring some much-needed respite from the heat.
A blend of natural herbs, spices, and fortified wine, vermouth’s role in drinking culture can be divided into three phases: its origins as a medicinal tonic, which date back to ancient Greece; its rise as a key cocktail ingredient around the world; and its place as an easy-drinking aperitivo in warm, laid-back cultures.
In India, it has mostly been the second—tucked behind the bar, used to build negronis, martinis, manhattans and other exciting cocktails. But Davana is making a strong case for something different: bringing vermouth out of the mixologist’s arsenal and into the glass, to be sipped and savoured on its own.
Like the French Pastis, a cloudy, anise-flavoured aperitif that can be mixed with water and ice, Davana too requires no bartending skills. With its approachable flavours and easy mixability, it really is the perfect companion for summer evenings. “It’s got familiar flavours of herbs and spices. It’s also very light, so it’s an easy drink. And it’s perfect for the Indian palate,” says Adarsh Gadvi, the founder of Davana.
The brand wears its Indianness on its label, starting with its name (‘davana’ is the Indian word for ‘wormwood’, the key botanical that lends vermouth its distinct dry, slightly bitter edge). Its identity is just as bold, from the Devanagari logo to the intricate label design and the cork-sealed bottle.
