Distillery Thursday: The Rise of the Amrut Whisky Phenomenon Through a Blind Tasting

Thursday, 07 August 2025 at 15:01

It's time for another journey through whisky history. This time we travel to India, where Amrut Distilleries has been making whisky for over 70 years. Did you know that this adventure began with just a few hundred thousand rupees?

Whisky is often referred to as the water of life or the drink of the gods. In the case of Amrut, you can take this quite literally, as the free translation of the whisky's name from Sanskrit is 'Elixir of Life' or 'Nectar of the Gods'.

FAQ

When was Amrut Distilleries founded?
Amrut was founded in 1948, although it didn't have the same name then.
Why does the Indian whisky mature faster?
Because of the tropical climate.
How did Amrut gain popularity so quickly?
Jim Murray rated the Amrut Fusion whisky as the 3rd best whisky in the world.

How Just a Few Hundred Thousand Rupees Started an Adventure

To trace the origin of this Indian nectar, we need to travel back in time to 1948. Whisky connoisseurs will undoubtedly recognize this year. This was indeed the year when India gained independence. This historic event and the ensuing mass migration have found their way into the history books.

What those books won't tell is that soon after this tumultuous year, the largest distillery in India was founded. JN Radhakrishna Rao Jagdale, the founder of Amrut, started his career with just a few hundred thousand rupees in his pocket. A remarkable feat, considering 100,000 rupees amounts to around 1000 euros today.

With this seed money, he set up Amrut Laboratories. The company focused on mixing and bottling various alcoholic beverages such as Silver Cup Brandy, rum, and other spirits.

At this point, there is no talk of international aspirations, or even of making whisky: at least, not whisky as we know it in the West.

Whisky that cannot be called Whisky

Amrut Laboratories, as Amrut Distillery was known back then, enjoyed strong local recognition in the 1960s. During this period, Jagdale decided to venture into making Molasses whisky.

This is a spirit distilled from molasses, a byproduct of sugarcane (often used in making rum). In India, molasses whisky can be sold as 'whisky', but not in the West. Therefore, these spirits were primarily sold locally.

The whisky maker operated under the name Amrut Laboratories until 1972, eventually changing to Amrut Distilleries.

A daring experiment

Despite the warmer climate in India, unfavorable for whisky maturation, Jagdale decided in 1982 to experiment with barley as the base for whisky. The chances of success appear slim.

Whisky matures more rapidly at higher temperatures. Despite the distillery's high altitude location in Bangalore, where temperatures are slightly cooler, whisky still matures faster here. They tested various types of malted barley in an extensive study that ultimately consumed nearly 20 years.

In 2002, the whisky study concluded, and the 'moment of truth' for the distillery proved to be a success. Amrut had found a way to distill spirit and mature whisky in India, under the warmer conditions. They discovered that with a few adjustments, they could create Indian whisky from barley.

The Amrut whisky casks are numbered and regularly inspected

The First Amrut Single Malt Whisky

Amrut's single malt whisky is made from a spirit derived from local barley, grown at the foot of the Himalayas. The barley is processed into spirit at the distillery, which then matures in a variety of barrels.

Amrut utilizes a small bit of Scottish aid for some expressions. For instance, Scottish peated barley is used for Amrut Peated Whisky.

Only one thing stands in the way of unveiling this whisky on the world stage: India's poor reputation as a whisky-making country. Several predecessors had tarnished India's image in the whisky world.

Thankfully, Rakshit Jagdale, the current owner of Amrut, devised a clever strategy to counter this.

What Kind of Whisky is This?

The debut of the whisky took place in Glasgow and was executed rather unconventionally. Through a blind tasting at The Pot Still, the public was asked to identify the whisky being served.

Connoisseurs who tasted the whisky estimated it to be roughly 15 years old and presumed Scottish origin. When it was revealed that this was, in fact, Amrut's first whisky from India, the audience was pleasantly surprised.

The distillery subsequently introduced the beverage to Scotland and the UK through several more blind tastings. In doing so, Jagdale elevated the reputation of Indian whisky to a whole new level.

The Amrut Stills in the distillery shine bright

From a Local Player to a Globally Recognized Brand

Amrut's whisky is highly regarded. Recognition soon arrives from whisky experts such as Jim Murray who provides positive reviews.

Eventually, Amrut Fusion Single Malt whisky is named the third-best whisky in the world. This gives the Indian distillery a significant boost in international recognition.

Today, Amrut is a staple in the global scene. The distillery's divine nectar is renowned for its unique character, full-bodied profile, and notes of tropical fruit with some spiciness.