- Single Malt
- Distillery Bottling
- Bottling serie
- Sherry Matured
- Bourbon / Sherry / Bourbon
- Number of bottles
- 57.1 % Vol.
- 700 ml 750 ml
- Bottle code
- Batch 01
- Added on
- 24 Sep 2010 11:19 am
25 × in wishlist
426 × member ratings
717 × in collection
Whisky Reviews for Amrut Intermediate
55 users have left a review for this whisky and scored it an average of 86.25 points
- The spastic Indian cousin of Kavalan Solist Sherry.
- In no way a great whisky.
Over exposed and extreme.... I like extreme, so a few points scored. The rest is for ompf and spice attack.
Quite dark in color.
Heavy sherry notes, wet and slightly sulphoric wood.
Hint of oranges. Some more crisp red berry notes emerging over time.
Alc is a bit "in your face" but then again it is 57,1% however it contributes towards a feeling of a volatile liquid.
Hot, peppery spice,
Buckets of thick bitter prune juice.
These two notes actually over power whatever else there may be.
Starting of on the burnt substance feeling that is getting rather unpleasant.
Ends on a slightly better dark bitter chocolate note.
- I'm baffled at how much this whisky remind me of eating Indian cuisine. Passed this one blindly to my father without telling where it's from, he said why does it taste like chicken jalfrezi lolol.
Spicy and sharp on the nose. Smell a bit like turpentine. Blood orange zest, filer for food rubbing on the outer skin. This is what it smells like. Very strong alcohol smell, like said, turpentine.
Hot, spicy, peppery Indian curry in whisky form. I'm tasting cardamom, black pepper, turmeric, fried garlic, methi, jeera, salted fried Chili.
Order a black pepper rasam at an authentic Indian restaurant and this is exactly like that. Sweet, sour, salty, spicy and slight bitterness.
Sweet-ness comes from vanilla.
Sour-ness from the rasam like combination of herbs and spices.
Spicy-ness from the pepper and salt stuffed Chili
Salt as above.
Bitterness from turmeric.
Dry and long. Feels like I've just ate msg or Ajinomoto. Some sour plum like taste. The dry feeling and sour residue from eating preserved plums.
- Quite a deterrent without water. With patience and water, he shows idiosyncratic corners and edges. Interesting, but somehow confused.
Undiluted, I first find an irritating mineral note, paint and a lot of sulfur. Much more pleasant with water. Orange and clear sherry.
Another charge of sulfur. The funny mineral note from the aroma on the palate, even with water is not pleasant. Is this part of the character of the distiller? The alcohol is very present. In addition, some sharpness, reminiscent of pepper, and bitter oak. A little vanilla.
Pretty dry sherry notes. Black pepper. Bitter oak stays on the palate for a long time.
Heavy in sour plum and prunes, old and dusty books in a dusty room. Dried fruit sweetness, Chinese traditional oinment, milk chocolate, biscuits. After some time, strong Chinese herbs (Dong Guai), or some root based plant. The Spanish oak is very prominent, some reminiscent of the old, good sherry casks.
Sweet, strawberry jam, lots of dried fruits. Thick and dense. Full bodied. Vanilla.
Long, biscuity, dried fruits again. Quite dry as well.
- Wonderfully strong sherry with an orangey/Cointreau tang in the mouth. For something only in a sherry cask for a period between other woods it has oodles of taste. Very strong sulphur note makes it quite a standout.
The thing that is wrong is the name: I know the sherry is intermediate to the other maturations but it does not exactly scream at you from the shelves with a name like that.
Pungent. Lemon quark with mint. Honey, a little bit of embers. A touch of orange peel. Dishcloths.
Light honey, some pepper. Cornflakes. Warm mineral water. Slight sharpness.