I nonetheless keep in mind making an attempt my first Amrut whisky some fifteen years in the past: Amrut Fusion. I assumed it was very attention-grabbing principally for the thick tropical fruitiness on account of the new Indian local weather and its results on maturation. Additionally Triparva and the Intermediate Sherry have been excellent.
Lately there was a small yearly collection with experimental casks: Amrut Grasp Distiller’s Reserve. On our tasting desk is the 2023 version which matured in a Stout beer cask.
Amrut Grasp Distiller’s Reserve 2018 (50%, OB 2023, ex-Stout cask #4863, 282 btl.)
Nostril: the same old fruity Amrut spirit (orange and mango) will not be solely absent, however it’s overshadowed by a darker, barely musty facet. Hints of chocolate and gingerbread, with some black tea. Mild smoke beneath, making it much more earthy. It might have been a sherry cask at this level, with some latte, nutty hints and delicate black pepper.
Mouth: clearly darker than typical now, with espresso beans, some natural bitters, peaty notes and extra of the darkish chocolate. Extra pepper, in addition to clove and ginger. A lot of the fruitiness is gone now, though there’s a trace of blackberry beneath. Some fairly lively wooden flavours mixing with earthy smoke because it strikes in the direction of the end.
End: medium size and drying, with extra wooden spice and a smoky echo.
Whereas the nostril promised, there’s some woody astringency on the palate that I don’t affiliate with Amrut. The primary time an Indian single malt is completed in a Stout cask, however not a should in any method.
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