All about making whisky
Produced almost exclusively from barley grown in the fertile plains at the foot of the Himalayas, in order to retain its natural characteristics at bottling Amrut is still not chill filtered. This whisky is similar to Speyside whiskies, fruity on the palate with hints of spice and chocolate which are typical to ageing in casks previously used for bourbon. Proud of its success, the distillery now offers small batches with a natural alcohol content of over 60% to focus greater attention on the finesse and unique character of this single malt. A Peated version, made with Scottish malted barley, has been available for some years, paying testament to its unique expertise. Find out more
An absolute revelation, Amrut single malt is beyond any doubt the most outstanding Indian whisky. A great whisky consumer, this subcontinent is also one of the world’s major producers. However, Amrut is the only whisky with the necessary qualities for it to be marketed in Europe. Founded in 1948, a few months after India’s independence, this company based in Bangalore, in the south of India, began to produce whisky according to the Scottish model. Unique in the world of whisky, the barrel store, which contains mainly bourbon barrels, acts as an “age-accelerator”, thanks to its location about 1000 metres above sea level and the tropical climate.
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