AMRUT

According to Indian mythology, when Gods and Rakshasas, or demons, churned the oceans inside Mount Meru (a mythical mountain thought to be the center of physical, metaphysical and spiritual worlds), a golden pot containing the nectar of life sprang out of the mountain. The nectar was called "Amrut," which literally translates into "immortality."Amrut Distillery traces its history back to 1948 when, just one year after India declared its independence from Great Britain, Radhakrishna Jagdale began manufacturing rum and brandy, which he supplied to army canteens throughout India. After his death in 1976, the mantle was passed to his son, Neelakanta Rao Jagdale. When the younger Jagdale became Chairman of Amrut Distillery, he began experimenting with more innovative whiskies.Amrut Cask Strength Indian Single Malt Whisky is made from Indian barley grown at the foothills of the Himalayan mountains in a region known as Punjab (Punjab means "the land of five rivers"). The Himalayan mountain water, along with the cold winters and fiery summers, result in a unique type of barley that is rich in nutrients and flavor. After local Indian farmers harvest the barley, it is carefully mashed and distilled in small batches to preserve the natural aroma of the Indian terroir. The whisky is then aged at an altitude of 3,000 feet above sea level in oak barrels that are laid to rest for a minimum of 4 years. During maturation, the incredibly intense Indian sun causes the whisky and oak to mingle often. In addition, the heat also leads to much greater rates of evaporation approximately 12 percent of maturing whisky evaporates each year in India (this is referred to as the angels share), compared to just 2 percent in Scotland. As a result of the intense temperatures and humidity, whisky ages nearly three times faster in India as compared to Scotland.Amrut Cask Strength Single Malt has an aroma of intense caramel, malt, dark chocolate and oak that gives way to notes of vanilla, espresso beans, smoke and a touch of honey on the palate. The finish is long yet smooth, with hints of mellow charcoal, dried apricots and tobacco. The whisky earned a score of 91 points from the Beverage Testing Institute in 2013."There is demand for our whisky, but we cant service it," says Jagdale, Amruts Chairman. "We cannot accelerate the maturation process. A good whisky can never be a mass product."Try some good whisky today!

According to Indian mythology, when Gods and Rakshasas, or demons, churned the oceans inside Mount Meru (a mythical mountain thought to be the center of physical, metaphysical and spiritual worlds), a golden pot containing the nectar of life sprang out of the mountain. The nectar was called "Amrut," which literally translates into "immortality."Amrut Distillery traces its history back to 1948 when, just one year after India declared its independence from Great Britain, Radhakrishna Jagdale began manufacturing rum and brandy, which he supplied to army canteens throughout India. After his death in 1976, the mantle was passed to his son, Neelakanta Rao Jagdale. When the younger Jagdale became Chairman of Amrut Distillery, he began experimenting with more innovative whiskies.Amrut Fusion Single Malt Whisky is a marriage of whiskies made from peated Scottish barley and unpeated Indian barley. The Indian barley, nourished by the waters of the Himalayan mountains, is grown in a region known as Punjab (meaning "the land of five rivers"), where the cold winters and fiery summers create a unique quality of grain, rich in nutrients and flavor. The malted Scottish barley, which is dried over a peat fire, is imported from Scotland to India.The two barleys are taken to Bangalore where they are mashed and distilled separately. Then, they are individually aged for three to five years before their arranged marriage finally takes place in used, American bourbon casks, where they are aged together. While the intense Indian heat causes whisky to age nearly three times as fast in India as compared to Scotland, it also leads to much greater rates of evaporation approximately 12 percent of the whisky is lost to the angels each year in India, compared to just 2 percent in Scotland.The combination of peated Scottish barley and unpeated Indian barley makes Amrut Fusion an incredibly complex whisky. With subtle notes of peat, vanilla, chocolate fudge and fruit, Amrut Fusion was rated the third best whisky in the world by Jim Murrays Whisky Bible, scoring an incredible 97 points in 2009."There is demand, but we cant service it," says Jagdale, Amruts Chairman. "We cannot accelerate the maturation process. A good whisky can never be a mass product."Try some good whisky today!

According to Indian mythology, when Gods and Rakshasas, or demons, churned the oceans inside Mount Meru (a mythical mountain thought to be the center of physical, metaphysical and spiritual worlds), a golden pot containing the nectar of life sprang out of the mountain. The nectar was called "Amrut," which literally translates into "immortality."Amrut Distillery traces its history back to 1948 when, just one year after India declared its independence from Great Britain, Radhakrishna Jagdale began manufacturing rum and brandy, which he supplied to army canteens throughout India. After his death in 1976, the mantle was passed to his son, Neelakanta Rao Jagdale. When the younger Jagdale became Chairman of Amrut Distillery, he began experimenting with more innovative whiskies.Amrut Single Malt Whisky is made from Indian barley grown at the foothills of the Himalayan mountains in a region known as Punjab (Punjab means "the land of five rivers"). The Himalayan mountain water, along with the cold winters and fiery summers, result in a unique type of barley that is rich in nutrients and flavor. After local Indian farmers harvest the barley, it is carefully mashed and distilled in small batches to preserve the natural aroma of the Indian terroir. The whisky is then aged at an altitude of 3,000 feet above sea level in oak barrels that are laid to rest for a minimum of 4 years. During maturation, the incredibly intense Indian sun causes the whisky and oak to mingle often. In addition, the heat also leads to much greater rates of evaporation approximately 12 percent of maturing whisky evaporates each year in India (this is referred to as the angels share), compared to just 2 percent in Scotland. As a result of the intense temperatures and humidity, whisky ages nearly three times faster in India as compared to Scotland.Amrut Single Malt has an aroma of oak, milk chocolate and dried apricots that gives way to notes of maple syrup, honey and milk chocolate. The whisky earned a score of 93 points from Jim Murrays Whisky Bible. In addition, it was named one of the 101 Whiskies to Try Before You Die by Ian Buxton."There is demand for our whisky, but we cant service it," says Jagdale, Amruts Chairman. "We cannot accelerate the maturation process. A good whisky can never be a mass product."Try some good whisky today!

According to Indian mythology, when Gods and Rakshasas, or demons, churned the oceans inside Mount Meru (a mythical mountain thought to be the center of physical, metaphysical and spiritual worlds), a golden pot containing the nectar of life sprang out of the mountain. The nectar was called "Amrut," which literally translates into "immortality."Amrut Distillery traces its history back to 1948 when, just one year after India declared its independence from Great Britain, Radhakrishna Jagdale began manufacturing rum and brandy, which he supplied to army canteens throughout India. After his death in 1976, the mantle was passed to his son, Neelakanta Rao Jagdale. When the younger Jagdale became Chairman of Amrut Distillery, he began experimenting with more innovative whiskies.Amrut Single Malt Whisky is made from Indian barley grown at the foothills of the Himalayan mountains in a region known as Punjab (Punjab means "the land of five rivers"). The Himalayan mountain water, along with the cold winters and fiery summers, result in a unique type of barley that is rich in nutrients and flavor. After local Indian farmers harvest the barley, it is carefully mashed and distilled in small batches to preserve the natural aroma of the Indian terroir. The whisky is then aged at an altitude of 3,000 feet above sea level.During maturation, the incredibly intense Indian sun causes the whisky and oak to mingle often. In addition, the heat also leads to much greater rates of evaporation approximately 12 percent of maturing whisky evaporates each year in India (this is referred to as the angels share), compared to just 2 percent in Scotland. As a result of the intense temperatures and humidity, whisky ages nearly three times faster in India as compared to Scotland.Amrut Intermediate Sherry Single Malt Scotch Whisky is first aged in ex-bourbon barrels before being transferred to an intermediate sherry cask, where it rests briefly before being placed back in ex-bourbon barrels to finish its aging. This innovative new sandwiching technique allows the sherry flavors to burn in as the whisky continues to age in the ex-bourbon casks, and imparts a beautiful nose unto the whisky filled with aromas of port, candied cherries, vanilla and strawberry jam. The palate is equally as enthralling, with notes of cinnamon and nutmeg mingling with orange peel and anise before leading to a long, dry and oaky finish.Amrut Intermediate Sherry Single Malt Scotch Whisky is bottled at a punchy 114.2 proof.Pick up this innovative Indian whisky today!

According to Indian mythology, when Gods and Rakshasas, or demons, churned the oceans inside Mount Meru (a mythical mountain thought to be the center of physical, metaphysical and spiritual worlds), a golden pot containing the nectar of life sprang out of the mountain. The nectar was called "Amrut," which literally translates into "immortality."Amrut Distillery traces its history back to 1948 when, just one year after India declared its independence from Great Britain, Radhakrishna Jagdale began manufacturing rum and brandy, which he supplied to army canteens throughout India. After his death in 1976, the mantle was passed to his son, Neelakanta Rao Jagdale. When the younger Jagdale became Chairman of Amrut Distillery, he began experimenting with more innovative whiskies.Amrut Old Port Deluxe Rum is distilled, aged, and bottled at Amruts facility in Bangalore, India using 100 percent Indian cane sugar. During maturation in a combination of ex-whisky and new oak barrels, the incredibly intense Indian sun causes the rum and oak to mingle often. In addition, the heat also leads to much greater rates of evaporation (approximately 12 percent of maturing whisky evaporates each year in India, compared to just two percent in Scotland). As a result, Amrut Old Port Deluxe Rum has a bright copper color and aromas of pistachios, peanut brittle and vanilla ice cream. The palate is dry and slightly fruity, with additional notes of tobacco and butterscotch. The rums long finish is accented with ginger, nutmeg and caramel.Amrut Old Port Deluxe Rum was awarded 91 points and the Excellent, Highly Recommended designation at the 2014 Ultimate Spirits Challenge. Pick up a bottle today!