Highly charged aromatics, with vanilla pod, butterscotch, dried orchard and tropical fruits, orange peel, and rancio, developing notes of stewed fruit, rubbed mint, and early spring florals in time. A melee of stewed fruit, hard candy, citrus peel, toffee, and caramel on the palate, with an accompanying rumble of gentle spices and an interjection of lemon and lime. The fruit fades like an ebbing tide, leaving pepper and clove behind.

Reviewed by: Jonny McCormick (Fall 2019)

Indian single malt distillers like Amrut and Paul John turn out first-rate whiskies that measure up to the most venerable names in scotch. Rampur, a single malt from Radico Khaitan Distillery in the foothills of the Himalayas, is the newest ambassador for this blossoming whisky nation. Indian-grown six-row barley provides biscuity malt aromas that undergird a cornucopia of tropical melon, papaya, and soft yellow jackfruit. The oily palate coats the mouth with cocoa, grilled pineapples, hibiscus blossoms, and tingling spices. With its exceptional, long finish, Rampur may set America on a path to truly appreciating Indian whisky’s style and terroir. Number 5 in the 2017 Top 20 

Reviewed by: Susannah Skiver Barton (Winter 2017)

This is the world’s first Indian wine cask-finished whisky, produced in the foothills of the Himalayas. Anup Barik, Rampur’s master distiller, is in impeccable form here, re-casking mature whisky into Indian cabernet sauvignon barrels and monitoring them judiciously to find the perfect balance. Enticing aromas of damson, black currant, aromatic spices, vanilla essence, and pipe tobacco rise from the glass. The jammy autumnal fruits are immediate and compelling on the palate, developing red cherry, honey, peppery spice, and candied peel notes. Delectable expressions from this nation are flourishing, and with Asava, Rampur has beautifully captured the spirit of Indian whisky. Number 7 in the 2021 Top 20

Reviewed by: Jonny McCormick (Winter 2021)

A deeply satisfying and fragrant whisky finished in Indian cabernet sauvignon casks, producing a nose of damsons, a thick layer of aromatic spices, vanilla essence, pipe tobacco, and black currant. A bounty of autumnal fruits: blackberry, plum jam, and blueberry, plus toffee, pepper, and clove. As the fruit releases its grip, spices, honey, red cherry, and candied peel emerge, leaving a notably dry finish.

Reviewed by: Jonny McCormick (Spring 2021)

The distillery, founded in 1943, lies in Uttar Pradesh in the Himalayan foothills where they have been making whisky for 25 years. Chocolate, coffee, dried cranberry, and dark toffee notes. Across the tongue, chocolate-dipped dried fruit and citrus peel, apple, strawberry, raspberry, malt, and glimpses of cinnamon, ginger, and star anise. Great quality whisky, the flavor plateaus through to a medium-length finish of ginger with bitter cocoa notes.

Reviewed by: Jonny McCormick (Spring 2017)

Blender Anup Barik follows up his No. 5 whisky of our Top 20 of 2017 by deploying a Pedro Ximénez sherry-butt finish to the same winning formula. Reese’s Peanut Butter Cups, tiffin, honeydew, cherry, cinnamon, nutmeg, and hints of vanilla. A mouth-clinging concoction of swirling honeys and caramel, kumquat, redcurrant, banoffee pie, chocolate ganache, and cinnamon, with emerging pepper and clove, highlighting the blender’s enhancement of flavor by the finishing vessel.

Reviewed by: Jonny McCormick (Winter 2018)