The history of Amrut Distilleries is as old as the history of independent India itself. In 1948, as India was taking its first steps as an independent nation, Amrut Distilleries entered the field of spirits production. Today’s global success has only been made possible by the resolve of successive generations of the Jagdale family who still oversee every aspect of Amrut’s production.
Some of Amrut is made from carefully selected Indian barley and its peatier whiskies from malted Scottish barley from malthouses in Scotland. The Indian barley is grown in the foothills of the Himalayas, nurtured by the waters that flow there and cultivated by old and traditional agricultural practices. From the north of India, the barley is transported south to Bangalore where, at an altitude of 900 metres, it is carefully mashed and distilled in small batches and matured in unique, hot, tropical conditions. To retain the natural characteristics of the oak, Amrut single malt whisky is non-chill filtered.
To create Fusion, both unpeated Indian barley and peated Scottish barley are distilled and matured separately in American oak barrels for more than four years. Amrut Fusion is then blended and ‘married’ in American oak barrels for an additional three months. Non-chill filtered and bottled at 50% ABV, it is lightly peated with a complex flavour profile. This whisky was named Third Finest Whisky in the World by acclaimed whisky writer Jim Murray in 2010.
Closed at first, but the whisky slowly opens up in the glass: heavy and spicy, with black pepper and raisins bolstered by barley sugar, toffee, oaky spice, a whiff of smoke and a thick umami richness
Intensely flavoured and complex, with layers of fruit, spice and smoke – at first there is almost too much going on. Thick vanilla sweetness is tempered by smoky peat, and chocolate fudge is complemented by grapes and spicy oak. A drop of water makes things clearer, adding layers of vanilla cream, spiced biscuits and fruit.
Long and lingering, with rich dried fruit and gentle, savoury smoke.
A whisky with many layers, which reveal themselves over time. At first there is some sensory overload, but patience and a drop of water reveal fruit, smoke, cream and a complexity that justifies the wait.