Amrut is (with Paul John) the driving force behind Indian malt whisky. The distillery, which is located in Bangalore in southern India, has been making single malts since 2004. It exports them to around 20 countries.
The Amrut touch is found in its geographical location: it uses (in part) barley grown at the foot of the Himalayas, and its cellars are located at an altitude of 1000 meters, which increases the "angel's share" and accelerates the aging of whisky.
The Amrut tasted here is the Fusion. It is so named because malted barley is made from a mixture of barley harvested from the fertile plains of the Himalayas and barley from Scotland. Both barley are malted, distilled and aged independently. They are assembled after four years of maturation.
Its color degraded from amber to yellow, which has pale gold reflections is quite original. On the nose, hints of oranges and coffee beans emanate, followed by a floral scent (roses) and a touch of caramel.
The palate is balanced. It has a very distinctive loose texture. I find notes of citrus (orange), exotic fruits (pineapple, mango) and dried fruits. It gives off a beautiful heat.
The finish is rather smooth, on wood with hints of strawberry. The retro-olfaction is carried on the coconut.
So here is a rather original whisky! It feels like the climate of southern India has been locked in this bottle. This Amrut is much more complex than it looks. A second dram would not have been too much to better understand this very singular single malt.