Skip to main content
Our Story

The Beginning

In 1953, K.N. Sharma started a company named Kedar Nath and Sons in Doraha, then in undivided Punjab. The company soon expanded and owned all the liquor contracts in the state. After Punjab was partitioned, the company focused its operations in Punjab and Himachal Pradesh.

In addition to alcohol distribution, the company also launched a restaurant in Chandigarh called “Picadili Resturant and Bar,” which was the only standalone bar in Chandigarh for more than 35 years. Charmed by the bustle of London’s Picadilly circus, Pt. K.N. Sharma sought to bring the same spunk and energy he witnessed there to Punjab.

​The remarkable success of Picadili restaurant led to more restaurants in Chandigarh, the opening of Picadilly theaters in 1972 in Amritsar and Jalandar.

​In 1975-1976, the family launched Picadilly hotel in Chandigarh, and soon their hospitality business expanded to other cities: Manali, Raipur, Lucknow, Delhi, Gurgaon, and Ludhiana.

In 1994, the family purchased a sugar mill and distillery and proudly entered the alcohol manufacturing and distillery business.

Milestones

1953

The inception of Kedar Nath & Sons; entered liquor distribution business

1967

The Piccadily brand is launched

1972

Piccadily enters the movie distribution business

1973

Piccadily Hotels Pvt. Ltd.(PHPL)is incorporated starting their Hotels division in Chandigarh

1975

Piccadily hotel Chandigarh comes into operation

1982

Piccadily launched it's hotels in Manali (HP) & Lucknow (UP)

1993

First Sugar mill and distillery is set up in Patiala, Punjab.

1994

Second sugar and distillery is set up in Indri, Haryana

2008

Piccadily is the first company to be granted permission for producting alcohol from cane juice.

2009

The company imports oak barrels from United States and begins distilling spirits from cane juice

2010

Piccadily envisioned the creation of a distillery at par with those of Scotland. It commissioned Raj Industries to build what eventually became one of India's largest malt plants.

2018

Third distillery is set up in Bawal, Haryana. The company embraces a new philosophy towards producing premium, high-end spirits that adhere to EU and scottish standards of production while phasing out the molasses-based whisky of the past.

2020

Whistler Blended Whisky is launched.

2021

Indri Single malt whisky is launched.

2022

Camikara rum, India's first sipping rum, is launched.

2023

Indri: Dru - Cask strength expression launched in the international market.

Our Sustainable Practices

Renewable Power

No fossil fuels are burned during the making of our spirits. Instead, the distilleries rely on the chaff from the barley and rice for energy. This results in a production process that operates on 100% renewable energy. We are proud to export 3 megawatts of renewable energy to the grid.

Six Row Cultivation Method

Described in the ancient Hindu texts called the Rig Vedas (1500 BC), barley has been grown for hundreds of years in the inhospitable Rajasthani desert climate. For the production of the finest spirits, Piccadilly only uses barley that is cultivated using an indigenous six-row method, which relies on organic and sustainable principles. Six-row cultivation brings smaller yields than other cultivation methods, and it lends a fruity, distinctive taste to our spirits.

Sustainable Farming

No groundwater is extracted and no chemical fertilizers are used during the farming process. Farmers re-use and recycle barley seeds every year. The leftover material from the spirit manufacturing process is not wasted but reused for cattle feed.