Behind the Scenes at Our Flavour Lab

The Flavour Lab is where we stop following the rulebook and start writing our own. We believe that a cocktail is only as good as its individual components, so we make almost everything in-house.

The Science of Flavour

Our team uses advanced techniques like milk-washed clarification and sous-vide infusions to create textures you won't find anywhere else. Milk washing pulls out the harsh tannins from spirits, leaving behind a crystal-clear drink with a silky mouthfeel that is complex but incredibly easy to sip. Our sous-vide process allows us to control the exact temperature to extract deep, warm notes from ingredients like vanilla or coffee without the bitterness of traditional heat-steeping.

Fermentation & Shrubs

Why buy a generic sour mix when we can make a custom shrub? We ferment our own fruit shrubs, like pomegranate or raw mango, to balance sweetness with acidity. These are not just mixers; they are the backbone of our drinks, adding a distinct layer of tartness and depth. You might taste a Ginger Limoncello or a Khus Vermouth Negroni, both bottled right here and ready for your glass.

Why It Matters

This approach means every visit to our bar offers something different. Our menu keeps shifting based on what we are currently tinkering with in the lab. If you are visiting our Gurugram location, do not hesitate to ask the bartender what is currently being aged, infused, or clarified. We love talking about the process, the origin of our spices, and the specific mood each ingredient is meant to evoke.