Amrut Indian Single Malt Whisky 70 cl

Product Information

It is carefully mashed and distilled in small batches to preserve the natural aroma and matured in oak barrels in a unique tropical condition, at an altitude of 3,000 feet above sea level at Bangalore, the garden city of India.

As the world's first ever Indian whisky distillers to garner international acclaim, Amrut pride themselves in making world-class whiskies. Amrut Greedy Angels 8-year-old 2nd release is another milestone in Amrut Distilleries' innovative exploration of the world of single malt whisky. Missing Wine or cases damaged in transit must be reported to us within 3 days of receipt of advice of dispatch.The guidelines for what constitutes a whisky in India are decidedly lax, in fact 90% of whisky consumed in India is made from molasses and blended malt whisky can contain as little as 4% malt whisky.

Radhakrishna died in 1976, and his son assumed the role of chairman and managing director of the company. On 4 February 2010, Amrut Distilleries held a tasting session in Bangalore to launch their single malt whisky.Bangalore, where the distillery is located, experiences a tropical savanna climate with distinct wet and dry seasons. The company decided against using computers and automation in their distillery in favour of providing more jobs to people.

John Hansell, editor of American magazine Whisky Advocate, wrote that "India's Amrut distillery changed the way many think of Indian whisky – that it was, in the past, just cheap Scotch whisky blended with who knows what and sold as Indian whisky. The company also feels that "the high entry costs and complex excise laws in different states are a deterrent to further expansion in India". Although Amrut was established in 1948, it wasn’t until 2004 that the distillery first produced single malt whisky. Palate better than the nose but there are plenty of single malt scotches and single malt irish whiskies that are better.Nose: Heavy, thickly oaked and complex: some curious barley-sugar notes here shrouded in soft smoke. This whisky is made from selected Indian barley grown at the feet of the Himalayas, nurtured by the waters flowing there and cultivated by old and traditional agricultural practices. From Indian Whisky pioneer Amrut, this expression is the first triple distilled Single Malt from India. Launched in 2009, the following year whisky connoisseur Jim Murray declared the Bangalore Amrut Fusion Single Malt the world’s third-best whisky in that year’s edition of his annual Whisky Bible.

The manufacturing process involves the use of six 10,000-litre stainless steel fermenters, two unique conical 5,000-litre copper Pot stills with copper condensers and new and used ex- Bourbon barrels. The driver will input your year of birth into their device and may then require an ID check to complete the age verification process. In the event of any safety concerns or for any other information about a product please carefully read any instructions provided on the label or packaging and contact the manufacturer. The fraction lost to evaporation during aging, known as the angels' share, is also higher in India, at 11–12% per year, than in Scotland, where the annual evaporative loss is about 2%.To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Distilled in the ‘plant capital’ of Bangalore, each unit is matured in American Oak Barrels and filtered straight into the bottles to sustain its natural flavour and colour. Amrut (अमृत) or amrit is a Sanskrit word which can be translated as "nectar of the gods", [2] [3] "nectar of life", [4] or "drink of the gods". On the nose this spectacular whisky offers up notes of heavy oak, barley sugar and some subtle smoke characters that play ever so well with amazingly complex flavours like custard cream, toffee and dried fruits. Then more like con-fusion as that smoke on the nose turns into warming, full blown peat, but it far from gets its own way as a vague sherry trifle note (curious, seeing how there are no sherry butts involved) - the custard presumably is oaky vanilla - hammers home that barley - fruitiness to make for a bit of a free-for-all; but for extra food measure the flavours develop into a really intense chocolate fudge middle which absolutely resonates through the palate.