Rampur whiskies

History

The distillery was founded in the 1940s and for many years produced mainly alcohol and spirits for the Indian market, which is one of the biggest whisky consumers in the world, although much of what is sold there as whisky is not made from grain. With the rise of quality Indian malts, the house decided to bet on a real malt, matured in the region’s extreme climate, and presented it in 2016. Since then it has released versions with different casks and special editions.

House style

Rampur’s climate, with very hot summers, monsoons and cold winters, makes whisky mature quickly and draw a lot from the cask. Its malts are fruity and spicy, with tropical fruit, honey, vanilla and spice, and a smooth texture. The house combines bourbon casks with European oak and wine finishes. They are malts best appreciated neat or with a few drops of water, and they surprise those who don’t know Indian whisky with their maturity at a young age. The house takes particular care over its presentation, with cloth boxes and designs inspired by traditional Indian art.

Where to start

Start with Rampur Double Cask, the benchmark malt, fruity and balanced. If you like wine finishes, try Asava, finished in Indian red wine casks. Compare them with Amrut and Paul John to see the diversity of Indian malt.

• Rampur Double CaskSingle malt · 45% ABV
• Rampur AsavaSingle malt · 45% ABV