Amrut Fusion Indian Single Malt Whisky 70 cl 50%

Distillery: AmrutAge: NA Type: Indian Single Malt Whisky Alc. strength: 50% 70 cl.

Amrut Fusion 70 cl. / 50 % Indian Single Malt Whisky Distillery BottlingAmrut Fusion gets its name from the fact that it uses two barleys: Indian and Scottish - with the the latter being peated for good measure.Amrut fusion is the result of fine craftsmanship. This nectar of life fuses single malts from 2 different geographical areas. We are talking about barley originally from the foothills of the Himalayas and smoked barley from beautiful Scotland. The whiskies are distilled separately. They are matured in old and new American oak casks at the Amrut distillery in Bangalore. The whiskies are then blended together to give the exclusive taste, a fusion of East and West, signifying the spiritual value of unity, peace and prosperity. Nose: Very all-round with pure barley, fruity notes (blood oranges), brown sugar, vanilla and very gentle peat.
Palate: Oranges and vanilla, good oak, mocha and peat complement the profile quite well and grow stronger with time Finish: Long, rich, very good balance between sweet, spicy and peaty. A little background:Amrut whisky was "invented" by Rakshit Jagdale, 25 - who stumbled upon the idea while studying single malt in the home of whisky - Scotland. Amrut produced by Amrut Distillers - which has been making brandy, rum, vodka and gin for 55 years. The market share in India for Amrut is already at 5% - with the vast Indian army as one of the major consumers. The production capacity is 2.5 million cases annually.Amrut Single Malt Whisky is made from selected Indian malted barley produced in Punjab and Rajasthan in the north western corner of India. In Punjab, water comes from the Himalayan mountains via the Sutlej River and supplies the country with irrigation water for the Bhakra Nangal Dam. Bhakra Nangal Dam. The cold winters and hot summers create a unique barley quality - rich in flavor. Malting takes place at malting plants in Jaipur and Delhi under the strict instructions of Amrut Distillers Ltd. The malted barley is transported south to Bangalore where it is carefully malted and distilled in small batches. These small batches are important to retain the natural aromas from the barley, water, yeast and distillation.Amrut matures in imported oak casks for more than 3 years under unique tropical conditions in warehouses near Bangalore. Longer aging will completely destroy Amrut - and is equivalent to a Scottish single malt in 10-12 years. According to Jim Murray, there are elements of Amrut flavor that are only found in a Speyside single malt after 35-36 years! The warehouses are about 1,000 meters above sea level, but the temperatures are still extreme. The proportion of angel's share - the whisky that evaporates from the barrels annually - is easily 3-4 times as high as in Scotland and twice as high as in Kentucky, where bourbon is native. To maintain the natural character of Amrut - the whisky is not cold filtered. This means that at low temperatures, Amrut the whisky can develop a "fog" in the bottle. This is normal for whiskies that are not cold filtered. It's all the good stuff in the bottle that comes out. So what do the experts say? We'll leave the original quotes in their native English: Jim Murray, the whisky writer, described the the "sweet richness" of the malt on the palate as a "joy, with boundless energy that pulses through to the prickly, oaky finish" and ranked it as "a good whisky worth trying" in his Whisky Bible 2005 (Carlton Books, 2004).

Whisky Magazine put Amrut to the test in its July 2005 issue. Its comments include: "Ripe and soft, lightly spiced, coconut, peach and malt." "a pleasant spicy fit of energy" "Well made. A good session drink. Have it with ice." "It is ... a delight to report that Amrut, a whisky from India, was one of the most talkedabout products at the [Whisky Live] show. More in a future issue, but what a treat to taste a flavourful product with the maturity of a Scotch 10 year old and then discover that it spent just three years in the cask." Whisky Magazine, April 2005