Indian whisky

India is one of the countries where most whisky is sold in the world, although much of what bears that name there is made from molasses and would not be considered whisky in Europe. In parallel, distilleries such as Amrut and Paul John produce barley single malts that have surprised at international tastings. The tropical climate speeds up maturation and gives intense whiskies with few years.

In the catalogue
12 whiskies
Distilleries and brands
4
Most common type
Single malt
Peated
4 of 12

History, style and where to startIts distilleries on the world map

12 whiskies

Guide to Indian whisky

History

The whisky tradition arrived in British colonial times, and in the 20th century the market filled up with local brands, many based on molasses spirit blended with a little malt. Amrut, a Bangalore company founded at the end of the 1940s, launched the first Indian single malt in 2004, and presented it first in the United Kingdom. Paul John, in Goa, followed its example the following decade. Today other distilleries, such as Rampur and Indri, have widened the category.

What the law says

Indian law allows drinks made from molasses spirit to be called whisky, which is why many Indian whiskies could not be sold as such in the European Union, where whisky must be made from grain, matured for at least three years in wooden casks of up to 700 litres and bottled at a minimum of 40% ABV. The single malts in this catalogue are sold in Europe, so they meet those rules.

Style and flavour

In Bangalore or Goa, heat and humidity make the cask work much faster than in Scotland, and in a few years the whisky picks up vanilla, tropical fruit and spice. In return much more whisky evaporates from the cask, the so-called angels’ share, which is why it is bottled young. Amrut and Paul John use Indian barley and, in some versions, peated barley from Scotland to bring smoke.

Average flavour profile of Indian whisky in the catalogue (12 whiskies)

Sweet
3.4
Fresh fruit
3.1
Ripe and dried fruit
1.2
Floral and herbal
0.9
Cereal and malt
1.7
Vanilla and creamy
2.5
Oak
2.0
Spicy
2.3
Toasted
1.4
Smoky
0.8
Maritime
0.0
Body and intensity
2.9

Where to start

Amrut Indian Single Malt is a good way to discover the style: tropical fruit, vanilla and spice. Paul John Brilliance, unpeated, is smooth and sweet, and Amrut Fusion, which blends Indian barley with peated Scottish barley, adds an elegant smoke.

This text was generated and translated by AI and may contain errors.

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