Instagram story viewer> @mohnish.mehta> Tagged

Mohnish Mehta

@mohnish.mehta

963

followers

1124

following

Founder @drink.bodega

POSTS STORIES REELS TAGGED

What does it take for a place to survive for more than 150 years?

In collaboration with Bodega’s Last Call, we step inside Vithal’s Family Restaurant and Bar; a drinking institution whose story began in 1875, when the family first sold bhel in Bombay.

Today, Vithal’s stands in a very different Mumbai, carrying with it generations of regulars, familiar faces and traditions that have refused to disappear. We spend a day inside, talking to the family, staff and regulars about the people, memories and rituals from chaknas to decades-old drinking stories that have kept the place going.

And perhaps the most telling part? What hasn’t changed.

Episode 1: Vithal’s Family Restaurant & Bar, serving Bhel & Beer since 1875.

Now live on YouTube. And this is just the beginning.

#mumbaibars #bodega #mumbaifoodie #mumbaiculture #lastcall

499

30

129

21

FROM MEXICO TO INDIA | EP. 02

What happens after the spirit comes off the still?

For Bodega Reposado and Añejo, the answer is patience.

In Episode 02, Mohnish heads into PFA’s barrel room with Venancio Zaragoza, where around 11,000 barrels of tequila are quietly ageing.

Each ex-Tennessee whiskey American oak barrel holds 200 litres, filled with 190 litres of tequila. Here, time in the barrels does the work, adding warmth, depth and complexity while the character of the agave remains at the core.

But ageing is only part of the story. We also get a look at how the Consejo Regulador del Tequila (CRT) keeps a watchful eye on production. Barrels are sealed and can only be opened by CRT.

Production batches are scrutinised against previous years, with consistency and quality held to a standard that leaves very little room for compromise.

Because making tequila isn’t just about what goes into the barrel. It’s about what comes out of it and whether it meets the standard.

145

11

FROM MEXICO TO INDIA | EP. 01

Before there is tequila in a bottle, there is agave in the ground.

In the first stop of our journey through Productos Finos de Agave in Jesús María, Mohnish goes behind the scenes with Venancio Zaragoza to follow Bodega from piña to spirit.

We start with the cooked agave coming into the distillery, before it is shredded and pressed for its juice. From there, the juice is cooked, fermented and finally distilled through column stills, transforming the plant into the spirit that becomes the foundation of Bodega Suprema No. 5.

No barrel. No ageing. Just 100% Blue Weber Agave and a process designed to let its character come through.

This is where Bodega begins, and what makes Bodega Blanco special.

176

21

FROM MEXICO TO INDIA 🇲🇽 → 🇮🇳

Every bottle of Bodega goes on a journey.
Ours starts in the Highlands of Jalisco, Mexico, where 100% Blue Weber Agave becomes tequila, and ends with a spirit crafted specifically for India.

Over three episodes, Mohnish (@mohnish.mehta), Founder & CEO of Bodega Tequila, takes us inside Productos Finos de Agave in Jesús María, Jalisco, alongside Venancio Zaragoza, to see what actually goes into making Bodega.

From cooking the piñas and fermenting the agave, to barrel ageing, bottling and the strict standards that stand behind every batch.

And finally, into the tasting room, where more than a year of work goes into answering one question: what does the perfect tequila taste like for India?

Three episodes. One journey. From Mexico to India. Coming soon.

174

32

Just when you thought you’d chosen your go-to tequila, enter Bodega Suprema No. 5.

An Indian founder, 100% Blue Weber Agave from Jalisco, three expressions, some very clever crates and a Blanco that has us planning our next Toreador.

Oh, and there was Floor Is Lava. We had a few.

Want to know more about Bodega Suprema No. 5, and why we think it could find a very comfortable home behind the bar?

The full story is now live at perfectserve.in.

Link in bio. 🍸

52

6

Bodega Nights debut at Bandra Born

Some evenings are best experienced with one course, one cocktail, and one pour at a time.

We brought a few friends together at Bandra Born for their first taste of Bodega, starting with Cantaritos poured into our copitas before settling in for an evening built around 100% Blue Weber Agave tequila from Jalisco, Mexico.

Across four courses, Bodega Blanco, Reposado and Añejo found new expressions in the hands of the team at Spill It (@spill_it) and Bandra Born (@bandraborn), from the floral brightness of the Lady Maravilla to the smoky depth of Floor is Lava, the unexpected savoury notes of Mariachi and a final Nightshift pairing Blanco with coffee and agave. A tequila launch with no picantes in sight. Yes, we did.

On the plate, Chef Gresham (@greshamfernandes) and the Bandra Born team took us from green pea hummus and podi butter bread to smoked duck, mushrooms, prawn, and a Dulce de Leche caramel custard.

Different flavours. Different expressions. One delicious evening around the table.

A first taste of Bodega, the way we like it best: poured generously, eaten slowly, and shared with good company.

Thank you @bandraborn and @spill_it for helping us make a night of it.

113

28

FIFA World Cup Challenge! 🇪🇸⚽️

We asked some of the Spain fans at @hammerandsong to say the following:

Cucu-Cucurella, se come una paella,
Cucu-Cucurella, se bebe una Estrella,
Argentina, tiembla, que viene Cucurella

Learn Spanish with native teachers at Acing Languages!

#learnspanish #fifaworldcup2026 #españa #spain #football

3

14

Home ✨🧚🏻

📸 @eshantrajuphotography @khushbooguptaoguri

3

12

And just like that, they’re married (again) 🫶🏻🧚🏻

@yashvitabhasin @apoorv1234

143

5

This and yap 🌼❤️‍🔥

131

7

Haldi done right 💛🌼

📸 @namanverma
🌼 @floralartbysrishti
Outfits @dhruvvaish , custom by @sam.khurana23
Decor by @discoveryevents

192

2