The whisky with best Indian grain, grown at the foot of the Himalaya, produced according to an old Indian tradition. He is fermented gently and burned in small ranks, to keep the natural flavours.
This won distillate is then stored in oak barrels at unique tropical conditions on about 1000 metres of height in Bangalore, the Indian Garden City, to reach the maturity there.
NOSE: Unusually dry peat; not dissimilar to peat reek absorbed by an old leather armchair; a hint of citrus, too.
PALATE: Despite the nose, the immediate sensation is one of being caressed by molassed sugar and then a ratching up of the peat notes. As they get more forceful, so the experience becomes that little bit drier and spicier, though not without the molasses refusing to give way.
FINISH: You can tell the quality of the distillate and the barrels it has been matured in by the crystalline depth to the finish. Everything is clear on the palate and the butterscotch vanillas wrap the phenols for a comfortable and clean finale.