It is widely believed that there are certain things the Indians do very well: curry, yes; cricket, yes; films, yes... but exportable malt whisky?
But that’s set to change. For Amrut Distillers is preparing to sell whisky to the 28,000 curry houses within the United Kingdom starting with Glasgow.
And the whisky’s not to be sneezed at, having impressed experienced whisky tasters at a blind tasting recently.
Aged in oak barrels in Bangalore, the whisky is made from barley grown in the northern Punjab and Rajasthan states.
The cold winters and fiery Indian summers accelerate the maturation process dramatically. As much as a third of the total volume is lost as the angel’s share in under four years, compared to just three per cent a year typically experienced in Scotland.
The characteristic notes of the whisky, we are told, are fruit and chocolate, laced with spices. In fact, in blind taste tests the whisky has shown remarkable similarities to 10 year old Speysides.
Amrut will be hoping to emulate the success of beer brands such as Cobra and Kingfisher, which have successfully entered the British market.