whiskies using Himalayan barley, traditional pot stills, and oak cask aging—meeting global Scotch standards.
Indian Whisky
Modern Indian whisky has evolved far beyond its early molasses-based roots. Premium distillers like Amrut (launched in 2004) and Paul John now craft whiskies using Himalayan barley, traditional pot stills, and oak cask aging—meeting global Scotch standards.
India’s tropical climate accelerates maturation, meaning a 5-year-old Indian whisky can display the depth of a 12-year-old Scotch. Expect rich, spicy, and bold flavors, often with dark chocolate, roasted grain, tropical fruit, and earthy peat (especially from Goa or Bangalore-based producers).
The seasonal extremes—intense summer heat and monsoon humidity—cause rapid evaporation (“angel’s share”), concentrating the spirit and creating powerful, complex profiles. Indian whisky is a rising star, offering big flavor and innovation.