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Amrut Indian Single Malt Whisky 70 cl

£28.125£56.25Clearance
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Made from selected barley grown in the North West of India and nurtured by waters flowing the Great Himalayas, enrobed in wonderful fruity notes. It is marketed without an age statement and has been matured for approximately four years before it is bottled at 46% abv.

Amrut is the first single malt whisky to be made in India, Amrut is a Sanskrit word which can be translated as "nectar of the gods", "nectar of life", or "drink of the gods".

Nose: Almost smells like plain white grape juice, barely getting any alcohol off of it and it is close enough that it is nearly going up my nostrils. Facebook sets this cookie to show relevant advertisements to users by tracking user behaviour across the web, on sites that have Facebook pixel or Facebook social plugin. Please note local Duties and Taxes may be charged by Customs in the destination country and the receiver is responsible for paying them. The smoky peat tastes like barbecued trout and drifts in and out, making smoke rings round the sweet, malty heart.

The guidelines for what constitutes a whisky in India are decidedly lax, in fact 90% of whisky consumed in India is made from molasses and blended malt whisky can contain as little as 4% malt whisky. Apart from the Scottish single malts I was already a fan of Japanese malts, so an Indian malt was interesting when I got it for a Christmas present. Amurt Single malt whisky is made from selected Indian Barley grown in the foothills of the Himalayas.

Amrut presents this product as a humble tribute to the Indian farmer, who has grown this barley with care and affection with which he has tilled the soil. Amrut is an early Sanskrit word translating to “nectar of the gods”, although the original details of what this exact substance was remains unknown – it was believed that those who drank it would be guaranteed immortality! The fraction lost to evaporation during aging, known as the angels' share, is also higher in India, at 11–12% per year, than in Scotland, where the annual evaporative loss is about 2%.

Radhakrishna died in 1976, and his son assumed the role of chairman and managing director of the company. Both unpeated Indian barley and peated Scottish barley are distilled and matured separately in American oak barrels for at least four years before being married together in American oak for a further three months. Due to its location, Amrut enjoys an accelerated maturation of its whiskies (3-4 times that of Scotland) however the Angel’s share can be 15% per year.The climate in India has a real influence on the shape of the product and it is said that 15% is lost each year during maturation, which means that we are unlikely to ever see an Amrut expression beyond 7 or 8 years old. Taking its name from Indian mythology's elixir of life, Amrut Fusion is an Indian Single Malt that brings together east and west to create an award-winning single malt whisky. Please always read the labels, warnings, and directions provided with the product before using or consuming a product. Amrut Distillery in Bangalore, India is one of the great success stories of world whisky and proof that excellent whisky can be produced anywhere in the world if the approach is right. Amrut Triparva, which translates as 'thrice', is distilled from 100% Indian-grown unpeated malted barley.

The city is situated at an altitude of 3000 feet above sea level and usually enjoys a moderate climate throughout the year. Although Amrut was established in 1948, it wasn’t until 2004 that the distillery first produced single malt whisky. Missing Wine or cases damaged in transit must be reported to us within 3 days of receipt of advice of dispatch. Amrut whisky has gained global recognition with a series of awards and accolades and they continue to win over whisky lovers the world over.With low humidity and high temperatures, the whisky matures very quickly in Bangalore and means the rate of e. A single cask bottling of single malt whisky from India's Amrut distillery, bottled exclusively for Europe. The palate has a touch of smoke from the peated barley which develops on to caramel, honey, cereal barley notes with salty minerals.

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