Diageo World Class India returns for 2026
Johnnie Walker owner Diageo has launched the 12th edition of World Class India, which will include bartenders from Nepal and Sri Lanka for the first time.
The firm said the move ‘comes at a moment when India’s cocktail culture has diversified rapidly’. The nation launched its first Bartender Week last year.
World Class India is said to reflect ‘a more grounded bar culture, one that values consistency over excess and personal point of view over uniform style’.
The competition will centre around education, mentorship, and real-world bar practice.
A key focus for this year’s event is ‘flavour-led thinking’, with dedicated modules exploring the topic through science, memory, and emotion.
Past winners will return as mentors and judges, bringing global exposure back into local bar ecosystems.
The programme kicked off in December 2025, with roadshows in 11 cities, including Mumbai, Bengaluru, Delhi, Goa, Kolkata, Colombo, Kathmandu, Hyderabad, Pune, and Guwahati.
Consumers can also take part in the event through regional showcases, tastings, and masterclasses.
Aanchal Kaushal, vice president of customer marketing for Diageo India, said: “When you step into a great cocktail bar in India today, the difference from a few years ago is clear. Menus are more focused, flavours are intentional, and bar teams are more engaged with guests. World Class has played a big role in shaping this shift.
“The competition brings global standards, training, and exposure into the way drinks are designed and served, translating what happens in the competition into higher-quality bar experiences for consumers.”
The regional finals will be held between 20 and 31 January, with the national finals to take place at the end of March.
The winner of World Class India will go on to compete in the global final, which will be held in September.
Last year, Navjot Singh, from New Delhi’s speakeasy bar Lair, was named World Class India Bartender of the Year 2025.
Felice Capasso of Norway won Diageo World Class 2025.
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