Introducing Charnelle Martins, a trailblazing Head Distiller at Stranger & Sons, whose expertise in alcohol biotechnology and distillation has set new standards in the Indian spirits industry. With a robust background that includes stints at the Scotch Whisky Research Institute and Diageo India, Charnelle combines scientific rigor with a passion for innovation. She’s been instrumental in crafting the unique gins that have propelled Stranger & Sons into the spotlight, all while championing the inclusion of women in the traditionally male-dominated world of distilling. Let’s see what she has to say about the industry.

Can you share more about your journey from studying Food and Alcohol Biotechnology to becoming the Head of Distillery Operations at Stranger & Sons? 

Spirits have always intrigued me and I was extremely passionate to forge a career around the same. Through extensive research and a barrage of college applications, I found my way to Scotland where I pursued an MSc in Food and Alcohol Biotechnology. After I graduated with distinction, I secured an internship with the Scotch Whisky Research Institute (SWRI) in Edinburgh. This experience unveiled the fascinating world of Scotch and whisky to me, and I was hooked. There, my evenings and weekends were spent exploring every distillery I could, delving into the intricacies of the spirits and the science behind it. My journey then took me back to India, where I joined Diageo, applying my expertise to the creation of Indian malt and grain spirits. After five years immersed in the whisky realm, I ventured into the burgeoning field of Indian craft gin with Stranger & Sons at Third Eye Distillery in 2018 and it’s been an upwards journey here ever since! 

As one of the few women in the distilling industry in India, what unique challenges have you faced, and how have you overcome them? 

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. Today there are so many women shaking up the world of liquor, all while proving gender is irrelevant when it comes to crafting the perfect libation. 

Could you tell us about some of the exciting projects you have worked on at Third Eye Distillery and share any upcoming projects or products that you are particularly excited about? 

All the spirits we have worked on so far have been extremely exciting in their own right, starting with introducing Strange & Sons – a contemporary style gin, followed by our innovation in 2020, Perry Road Peru – India’s First Distilled cocktail made with fresh guavas crafted in collaboration with The Bombay Canteen that garnered immense appreciation from the audience in India and abroad. Another exciting collaboration we worked on in 2022 was the cross continental collaboration we did with Four Pillars Australia to launch Trading Tides and Spice Trade gins. Our most recent launch, the limited edition Stranger & Sons Sherry cask Aged Gin, has been rested in ex Amontillado and Oloroso sherry casks for over a year after distillation, giving the spirit notes of spice, dark fruit, vanilla and raisins. The gin has also been infused with wild honey and cascara (the dried husk of coffee cherries). While our Sherry Cask Aged Gin has been widely appreciated too, it’s been also particularly loved by whiskey drinkers as it’s also almost akin to sipping an Old Fashioned cocktail. In 2022, Third Eye Distillery also introduced a new brand called Short Story, under which we introduced a portfolio of 3 white spirits – Grain Vodka, White Rum and Dry Gin. This was also the first time in the country that a brand released 3 spirits together under one name. We will continue to work on more such innovations at Third Eye Distillery, keeping our consumers excited and engaged as always. There doesn’t go a day when someone from the team isn’t trying to one up what we are doing or have already done. There are so many things that we’re working on at the moment when it comes to innovation and new product releases, no thought goes untested and no idea wins without a fight! 

How do you see the gin culture evolving, especially with the resurgence of classic gin cocktails? What trends do you predict will shape the future of gin in India and globally? 

Although gin consumption styles in India are evolving, we believe that the journey for gin in India has just begun. Though its presence in its current form is limited to the metro cities, gin is going through an extremely exciting phase and still transcending into the mainstream. There aren’t just new consumers every day but new gins too! A growing number of brands attempting to address India’s flourishing gin market does say a lot about gin’s present popularity in India compared to other alcoholic beverages. India’s growing cocktail culture is also 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. 

What sets Stranger & Sons Gin apart from other gins in the market? How do you ensure quality and consistency across different batches of gin? 

Stranger & Sons is as we call it ‘The spirit of India in a spirit from India’. We are a brand that represents the spirit of India, using inherently Indian botanicals to capture the essence of the sub-continent in every bottle. Our gin celebrates a contemporary India and its strange peculiarities, a country that is both rooted as well as progressive. Our country is so complex and intriguing where there’s always something new to uncover and where nothing is as it seems, thus demanding you look again, which is what inspires our gin. The brand celebrates India’s diverse, nuanced, and eccentric culture, drawing inspiration from the country’s agricultural wealth, entrepreneurial spirit, and wonderfully strange traditions. Stranger & Sons is a three-dimensional gin that is a fitting representation of a bold and layered India and our gin also makes for an exceptional foundation for cocktails, inspiring the signature drinks of our award winning cocktail program – the Gimlet and Gibson. To ensure consistency we use an iStill which is fitted with multiple sensors that allow us to carefully monitor distillation and make consistently accurate cut points. We work closely with our vendors to understand each botanical, given the fluctuating temperature and humidity in India, we mitigate the risk of flavor degradation and contamination by procuring botanicals on a weekly or monthly basis as required, thus avoiding prolonged storage. Our dedicated botanical storage room is equipped with temperature and humidity controls to ensure optimal preservation conditions. We do stringent quality tests for every botanical and batch distilled. Every batch of gin that is blended is approved by me before it heads to bottling, which is my most important task as it puts my palate to the test! 

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Can you walk us through the production process of Stranger & Sons Gin, highlighting any unique techniques or ingredients used? 

Stranger & Sons is a contemporary-style gin crafted with 9 inherently Indian botanicals. It features a robust blend of warm spices, including black pepper, mace, nutmeg, and coriander, that are rounded off by an emphatic freshness of citrus; The citrus peel mix consists of Indian Bergamot, Nimbu (Indian Limes), Nagpur Oranges, and Gondhoraj, each representing different parts of the country and integral to local cuisines, delivering a unique three-dimensional flavor that reveals new layers with each sip. The spices and spirit are added to our still and distilled with the single-shot method—a laborious technique that requires fresh botanicals for every batch and a hands-on process. This extra effort helps our gin stay true to the botanical flavors. Demineralized water is added to cut our gin to bottling strength before it is left to rest for 5 weeks. This long period of rest allows the flavors to marry and settle into a cohesive spirit. Stranger & Sons is crafted in Goa, where our distillery is surrounded by our own botanical plantations and lush jungle expanses, which have influenced our label. 

What is your favorite way to enjoy Stranger & Sons Gin after a long day at work? What food would you recommend pairing with it? 

My favorite drink to unwind after a long day has to be a Strange G&T with Svami’s light tonic water and garnished with a slice of fresh ginger. It’s delicious, refreshing and easy to make and goes with almost any food dish! 

What advice would you give to young professionals, especially women, who are interested in pursuing a career in distilling? 

Earlier, distilleries in India were for the longest time a male dominated space. However, the spirits industry looks quite different today, with women bartenders, brand ambassadors, brewers, distillers and even distillery owners. One of the things I love about this industry is the support you receive from other distillers and industry professionals. 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! 

How important is it to have a background in science for a career in distilling, and what other skills or experiences do you think are crucial? 

A background in science ie chemistry, engineering etc is definitely an added advantage as the job is indeed quite technical. But that shouldn’t be a limiting factor or deter you from pursuing a career in distilling. You will find distillers from different backgrounds who found their way into distilling because of their love and passion for the product. It’s all about putting in the hardwork and honing your skills.