With the magnificent Mysore Palace on its label, and a nose of garam masala, overripe banana, coffee bean, hazelnut, and prune juice, this is definitely an Amrut to experience. Flavors ebb and flow through cereal notes, Agen prunes, raisins, vanilla essence, dried fruits, stewed apple, and dark autumnal fruits, all underpinned by glittering spicy base notes. It finishes with cola-flavored candy, dwindling sweetness, and encroaching leathery notes. (Editors' Choice)

Reviewed by: Jonny McCormick (Summer 2021)

Clean and sweet on the nose, with confectionary aromas of vanilla, coconut, lemon curd, shortbread, and almond halva; there’s also concentrated orchard fruit, milk chocolate, and jasmine. It’s dry and chewy on the palate, with plenty to enjoy—spiced plums, raspberries, incense, milk chocolate—though the complexity flattens out into the finish, which is sweet with vanilla custard, milk chocolate, fresh raspberries, and lingering floral notes. (108 bottles; U.S. exclusive)

Reviewed by: Susannah Skiver Barton (Summer 2020)

Smoked meat, paprika, cumin, peppercorn, and star anise, amid fragrant smoke and maple bacon. The flavors are supremely fruity with tangerine, marmalade, lime zest, and pineapple juice. Among the fruit is a cascade of aromatic spices, before the interjection of a most compelling sour fruit note, and the smokiness takes charge. It’s certainly no Islay mimic, this terrific Indian whisky demonstrates it has the courage of its own convictions.

Reviewed by: Jonny McCormick (Fall 2018)

A whisky to settle down with for the night, with its lavish nose of chocolate, cappuccino, cocoa powder, dried cherry, and toasted spices. Rich and fruity, with initial chocolate and cocoa flavors, the high alcohol is mouth drawing and purses the lips. At cask strength, there are flavors of apple, a spike of clove and pepper, and a finish of plain dark chocolate, but dilute to accentuate the fruity elements. (480 bottles for Whiskey Neat, TX)

Reviewed by: Jonny McCormick (Spring 2021)

Balance, complexity, and surprising maturity for its age -- these are the defining characteristics of the best Indian whisky I have ever tasted. Amrut is doing some great things, and this whisky just elevated them to a new level. Combining Indian malt and Scottish peated malt, this whisky shows a sweet side, but is never cloying, with rich caramel, vanilla custard, and fruit cocktail in light syrup, balanced by vibrant -- almost floral -- dried peat smoke, delicate white pepper, and a hint of tropical fruit (toasted coconut, pineapple). Soothing, lingering smoke finish. I look forward to more great whiskies from Amrut.

Reviewed by: John Hansell (Spring 2010)

Proof, if it were still needed, that Amrut intends to cement its position as the leading innovator in world whisky. Kadhambam is the sweetest of Amruts, as a result of a complex maturation process that has seen peated Amrut matured in local brandy and rum casks. There's a liqueur-like edge to it as a result, but it's a complex malt, with cherry blossom, peppercorn, and apple peel in the mix. Not the distillery's best, but very, very drinkable.

Reviewed by: Dominic Roskrow (Spring 2014)

Amrut is sourcing hidden-gem whiskies to maximize their potential, and Neidhal is packed with aromas of citrus, peach, nectarine, melon, papaya, and vanilla pod cloaked in clean, pungent smoke. The palate is light-textured, with citrus, malt, unsweetened chocolate, dates, prunes, vanilla, and peppery smoke. Stealthily, it slinks through flavors of clove, root ginger, and Brazil nut before a hot, peppery finish with leather, chocolate, and malt loaf. (2,400 bottles for U.S.)

Reviewed by: Jonny McCormick (Summer 2022)

Aged in bourbon casks, then sherry casks, then finished in bourbon casks. An interesting (and original?) approach, but is it worth all the effort? I think so. The sherry notes are clean, not cloying, and there’s plenty of oak resin on the palate for texture, and to balance the sherry’s sweetness. Liqueur-ish fruit (orange, raspberry, cherry, caramelized peach), along with a good peppering of dried spice (vanilla, ginger, cinnamon, anise). Distinctive resin on the finish props up the rest of the flavors.

Reviewed by: John Hansell (Spring 2011)

A deeply intense whisky, with prunes, molasses, black grape, peppercorn, black mustard seed, and allspice notes, then a waft of burnt heather twigs. The palate is a dense concoction of brown sugar, stewed fruit, pepper, oxidized apple peels, bramble, oak tannins, clove, and hints of savory juices. Water tames the tannins, flushing out a softer, fruiter side, but this sophisticated profile is still quite an acquired taste. (216 bottles for the U.S.)

Reviewed by: Jonny McCormick (Fall 2021)

Two Continents refers to the fact that this is matured in India and then Europe. But Amrut has tweaked the winning formula of the first edition, taking the alcoholic strength from 46% to 50% and using bourbon instead of grain casks for European maturation. The changes are immediately noticeable. The nose is honeyed, with key lime pie, and strawberries and cream. The taste is spikier, spicier, and feistier than before, with dark cherry, blood orange, and unripe banana.

Reviewed by: Dominic Roskrow (Fall 2011)

Made from Indian barley, the nose is soft, fruity, and spicy. There’s cooked apples in crème anglaise, ripe apricot, sweet barley, nectarine, fresh mango, sticky cotton candy, and dry oak spices. Creaminess continues on the palate, with apple, aromatic spices of pepper, ginger, and aniseed, with passion fruit, clementine, and zested limes. This should be your starting point for exploring Amrut’s whiskies.

Reviewed by: Jonny McCormick (Fall 2018)

The first of three Iron Dram single cask Amrut whiskies released for the European market. The Pedro Ximénez cask certainly has the upper hand here. Black cherry, dried cranberry, blueberry, and mixed peel mingle with apple peelings, baked pear, thick-skinned sultanas, and chocolate frosting. Tart piquancy to the fore on the palate, but it melts to show glacé cherry, baked apples, pear, and ground almonds. Water brings the childhood sweetness of old-fashioned Kola Kubes. Oodles of character. £77

Reviewed by: Jonny McCormick (Summer 2014)

We can thank Bangalore’s climate for the arrival of this 2009 distillate. Honeycomb, vanilla shortbread, crispy tart shells, graham crackers, and malt extract make for an attractive proposition. It tiptoes onto the tongue, but within seconds you get the thundering sense of its full strength approaching. Dried fruits, wood spices, malt loaf, chewy caramels, shortbread biscuits, with Horlicks malted milk on the finish. A dash of water triggers a sensation of plump raspberries dipped in chocolate. £59

Reviewed by: Jonny McCormick (Summer 2014)

Good balance between ripe barley, rum-like sweetness, and damp kiln smoke. Dried oak spice, bourbon char, brine, and anise add complexity, peaking on the finish. An interesting contrast to the other Amrut whiskies. This whisky could pass for a youthful Islay malt.

Reviewed by: John Hansell (Fall 2009)

Amrut ingeniously flavored an oloroso cask with wine and orange peel for 3 years before finishing this highly innovative whisky in it. A warmth and richness exudes, the citrus intensity of peel and orange oils develops the longer you resist temptation. Dried fruits, apricot, heather, ripe mango, triple sec, with a slight mustiness. Syrupy, soft orange pulp with zested limes makes it quite nippy. Finish of gum and wood notes after a spicy start. Whatever you do, drink it neat. (Europe, Canada, and Asia; 900 bottles) £75

Reviewed by: Jonny McCormick (Winter 2015)

Full port maturation has been tried by distilleries great and small. What does the cask contribute to the spirit beyond being soaked in port? Empress plums and bramble jelly meet smoke in the form of snuffed candlewicks and smoldering cedar sticks. At cask strength, it’s sharp and puckering but after the plummy opener fades there is rosehip, licorice, zested lime, and a squirt of lemon. Water keeps the licorice, but bottoms out the sweetness for a mouth-filling dram. £82

Reviewed by: Jonny McCormick (Summer 2014)

Similar to the standard Amrut, except that it's drier and spicier, with suggestions of bourbon. Not as creamy as the standard expression, but a bit more sophisticated.

Reviewed by: John Hansell (Fall 2009)

A mouth-coating whisky, and oily in texture. Ripe vanilla malt, peaches & cream, polished oak, roasted nuts, and a hint of coconut cream pie. Soothing, creamy finish. A pleasant “anytime” dram. Bottled at 46% to better display its fine textures and subtle nuances.

Reviewed by: John Hansell (Fall 2009)