Mizoram’s whisky goes global: a small distillery’s journey from Aizawl to Amsterdam

The craft distillery outside Champhai began as a bet on Mizoram’s rice surplus: distil the excess paddy into a clean, floral spirit with a name that travels.

Two international awards later, the distillery’s bottles have crossed the border to Amsterdam and Tokyo, and a visitor room has become a stop on the district’s tour circuit.

The founders are careful about scale: ‘We are not in a hurry. A spirit is like a story — it needs time.’