Amrut Peated Single Malt Whisky

Amrut Peated Single Malt Whisky

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 Peated 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), and peated malt sourced from Scotland. 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% of maturing whisky evaporates each year in India (this is referred to as the angel's share), compared to just 2% in Scotland. As a result of the intense temperatures and humidity, whisky ages nearly three times faster in India as compared to Scotland. Pick up your bottle today!