India’s food safety regulator, the Food Safety and Standards Authority of India (FSSAI), has prohibited the sale of select variants of popular whisky and rum brands manufactured by United Spirits Ltd. (Diageo India), Inbrew Beverages and Mohan Rocky Springwater after laboratory tests allegedly detected the use of artificial or “nature-identical” flavouring substances.
According to Reuters, the regulator found that certain manufacturing units were adding “whisky flavour” to whisky and “rum flavour” to rum instead of allowing the beverages to develop their taste and aroma naturally through fermentation, distillation and ageing.
The affected products include select variants of Antiquity Blue Whisky, Royal Challenge Whisky, McDowell’s No. 1 Rum, Bagpiper Deluxe Whisky, Old Cask Deluxe XXX Rum and Old Monk Rum produced at specific facilities, although FSSAI has not clarified whether the prohibition extends nationwide or only to particular manufacturing units.
The regulator described the products as “sub-standard”, stating that whisky and rum are expected to derive their flavour from natural ingredients and maturation rather than added flavouring agents.
United Spirits has said its products comply with applicable labelling regulations, argued that the issue concerns the wider industry rather than a single company, and confirmed that it has approached the courts over the order concerning McDowell’s No. 1 Rum while engaging with FSSAI on the matter.
Inbrew Beverages and Mohan Rocky Springwater had not publicly responded at the time of reporting. Importantly, the regulator has not indicated any immediate health risk to consumers, with the issue centring on manufacturing standards and product authenticity rather than food safety concerns.
Why FSSAI Took Action
The action follows laboratory examinations conducted by FSSAI that reportedly detected the use of flavouring substances labelled as “rum flavour” in rum and “whisky flavour” in whisky.
According to the regulator, internationally accepted manufacturing practices require these spirits to develop their distinctive aroma and taste naturally through carefully controlled production methods, including fermentation, distillation, ageing in wooden casks where applicable, and the use of raw materials such as malt, molasses and grains.
FSSAI argued that introducing external flavouring agents changes the identity of the beverage and does not align with the prescribed standards for whisky and rum.
Many media reporters reported that the order affects products manufactured at select facilities in states including Madhya Pradesh and Maharashtra. However, the regulator has not clarified whether identical products manufactured elsewhere are also covered by the prohibition.
This uncertainty has prompted questions across the alcoholic beverages industry regarding the scope of the order and its implementation. United Spirits, India’s largest spirits manufacturer and the Indian arm of global beverage giant Diageo, acknowledged the regulator’s observations in a stock exchange filing relating to McDowell’s No. 1 Rum.
The company maintained that its product labels comply with existing legal requirements and described the issue as an industry-wide matter rather than one affecting only its brands. It also confirmed that it has challenged the regulator’s order before the courts and is engaging with FSSAI to resolve the matter.
Reporters further reported that the company may pursue legal remedies concerning the whisky-related directives as well. Neither Inbrew Beverages nor Mohan Rocky Springwater had issued a detailed public response when the report was published.
Although the regulatory action has attracted widespread public attention because it involves some of India’s most recognised liquor brands, FSSAI has not alleged that the products are unsafe to consume. Instead, its observations relate to whether the manufacturing process complied with prescribed food standards governing the identity and composition of whisky and rum.
Industry Debate And Consumer Impact
The development has sparked a broader debate over manufacturing practices within India’s alcoholic beverages industry. While FSSAI has taken the position that flavour should develop naturally through production and ageing, industry executives quoted by reporters suggested that the use of certain flavouring substances has been practised for years under existing Indian labelling norms.
This difference in interpretation is now expected to be examined through regulatory discussions and legal proceedings, with the outcome likely to influence manufacturing practices across the sector.
At the centre of the controversy is the distinction between flavour created during the natural maturation process and flavour introduced through added compounds. Nature-identical flavouring substances are chemically synthesised ingredients designed to replicate flavours found in nature.
While they are permitted in several categories of food and beverages, FSSAI’s position suggests they should not be used to replicate the defining characteristics of products such as whisky and rum, whose flavour profile is expected to emerge from fermentation, distillation and ageing.
The order also comes amid a broader push by FSSAI to strengthen compliance across India’s food and beverage sector. In recent months, the regulator has tightened oversight of product labelling, misleading marketing claims and quality standards across multiple categories, including packaged foods and caffeinated beverages.
The latest action signals that alcohol manufacturers may also face increased scrutiny over production methods and adherence to product identity standards. For consumers, the issue is primarily one of authenticity rather than immediate health implications.
If the regulator’s interpretation is upheld, manufacturers may need to reformulate certain products, revise labelling practices or adopt different production processes to comply with FSSAI standards. The ongoing legal proceedings are expected to determine whether the regulator’s interpretation becomes the benchmark for the industry going forward.
What Experts Recommend
Food safety and beverage industry experts say consumers should avoid drawing conclusions about product safety based solely on regulatory action related to manufacturing standards. They advise checking official updates from regulators and manufacturers rather than relying on rumours or social media claims.
Experts also emphasise that quality standards, transparent labelling and adherence to approved manufacturing practices are essential for maintaining consumer trust. They note that manufacturers should strengthen quality control systems, regularly review compliance with evolving regulations and clearly disclose ingredients and production methods where required.
For consumers, the best approach is to purchase alcoholic beverages only from licensed retailers, verify that bottles carry mandatory labels and excise markings, and stay informed through credible sources as the regulatory process and any legal challenges unfold.
The Logical Indian’s Perspective
Consumers deserve confidence that the products they purchase match the standards and descriptions printed on their labels. Regulatory oversight plays an important role in maintaining that trust, but equally important is ensuring that enforcement is transparent, evidence-based and applied consistently across the industry.
As this matter moves through regulatory consultations and judicial scrutiny, all stakeholders including regulators, manufacturers and consumers should have access to clear information explaining what standards apply and why they matter.
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