Amrut Neidhal | 700ML

Introduction

Whiskey: Amrut Neidhal | 700ML

Amrut’s first ever independent bottling kicks off a new Single Malts of India range, and new opportunities for this top Indian whiskymaker.

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Size: 700ML

Proof: 92 (46%ABV)

Origin: India

Distillery: Amrut

Amrut’s first ever independent bottling kicks off a new Single Malts of India range, and new opportunities for this top Indian whiskymaker. Distilled at an undisclosed ‘coastal’ distillery, this peated single malt was then matured and finally bottled in 2021 under the watchful eyes of the Amrut team. A total of 12,000 bottles will be available globally with 10% reserved for India itself.
Neidhal is a Tamil term for the seas, oceans and also coastal areas of land, making up one of the five ancient regions of Mother Earth.

Amrut Neidhal | 700ML Tasting Notes

Nose: Notes of tropical fruits, vanilla punctuated by soft phenols and above all sea salt on the nose.

Palate: On the palate, it is fruit cocktail and mesmerising phenols with a touch of iodine.

Finish: The middle ground is an essay in chewability and a finish that is phenolic with a touch of sweet vanilla.

Distillery Information

The Amrut distillery was founded in 1948 as Amrut Laboratories. Established by Shri J N Radhakrishna, the company started blending and bottling various alcoholic beverages. During the 1950s and 1960s, Amrut launched products for the Indian armed forces as well as the general market; products included the dark rum Amrut XXX and Silver Cup Brandy. During the 1970s, Amrut began marketing a grape brandy called Bejois, made from Bangalore blue grapes. It was not until the 1980s that the company began producing malt whisky. The guidelines for what constitutes a whisky in India are decidedly lax, in fact 90% of whisky consumed in India is made from molasses and blended malt whisky can contain as little as 4% malt whisky. Amrut strived to provide a better product that would meet global requirements and employed the help of whisky experts from Scotland to perfect the processes. The barley is specially grown in the foothills of the Himalayas and the whisky is matured at 3,000ft at Bangalore. Due to the tropical conditions, the whisky matures extremely quickly. As much as fifteen percent abv is lost every year to the angels share, thus it is unwise to mature it for much more than a few years, lest the product drops below forty percent abv and ceases to be whisky.