Traditionally, India was deemed a country of high consumption. But now, it is slowly emerging as a serious producer of high-quality whiskey, particularly single malts that are increasingly recognised alongside Scotch, Japanese and American whiskies. So, what is driving this rise? Also, what has suddenly made Indian whiskies global contenders? Let’s find out.
A new era: From imitation to innovation
The turning point came in the early 2010s. This was when a few Indian distilleries broke away from the industry’s reputation for volume over quantity.
Leading this change was Amrut Distilleries in Bangalore. Their Amrut Fusion gained international recognition in 2010, when whiskey critic Jim Murray named it “3rd finest whiskey in the world.” This marked a key moment, thus challenging assumptions about what Indian distilleries could actually achieve.
Soon after, Paul John Distilleries from Goa made its mark. It won over 300 international awards, establishing itself as one of the most decorated Asian single malt producers.
So, what did these distilleries do differently? They just followed Scotch-making principles. They adopted the traditional distillation methods. However, they introduced local ingredients, unique ageing conditions and regional expertise to the process.
The Indian advantage: Climate and ingredients
India’s tropical climate plays a major role in shaping the identity of its whiskies. For instance, Scotland has a cool, slow-ageing environment. But India has a higher average temperature. This means the whiskey matures a lot faster.
In cooler climates, whiskies often take a decade to mature. But India allows the whiskies to reach a similar depth in just 4 to 5 years. This results in bold, concentrated flavours that are rich with tropical fruit, oak and spice.
The trade-off, however, is evaporation. Known in the industry as “angel’s share,” India sees annual losses of up to 25% per barrel due to heat. But in cooler countries, it is only 2%. Indeed, this impacts the volume, but it also intensifies the whiskey. The result is a richer and more expressive spirit.
Another distinguishing factor is the grain. Indian distilleries often use the six-row barley. And this type is richer in proteins than two-row barley, commonly used in Scotland. This creates a heavier, more textured whiskey with grain-forward notes.
The new wave: Innovation and experimentation
Following the groundwork laid by Amrut and John Paul, newer distilleries are pushing boundaries in both process and flavours. For instance, Rampur, located near the Himalayan foothills, used temperature swings to its benefit. The outcome is a whiskey with floral and fruity profiles – often with notes of rose water and melon.
Godawan, Diageo’s craft whiskey label based in Rajasthan, is taking a different route. It is focusing on sustainable production using desert-region barley and cask finishes that incorporate Indian herbs and spices. It is one of the first to explore such an indigenous flavour profile at scale.
Meanwhile, legacy producers like Mohan Meakin – the makers of Solan No. 1, India’s first single malt. They are reintroducing historic whiskies to a new generation of drinkers.
The future: Redefining global whiskey traditions
The outlook remains strong. Despite regulatory and tax challenges, the Indian single malt segment will continue to grow. The reason: distilleries are investing in innovation. Also, experts continue to explore cask variations, regional grains and sustainable methods. That, too, while remaining grounded in traditional distilling practices.
In short, India is reshaping the expectations of what whiskey can be.
