Amrut

Amrut started as Amrut Laboratories in 1948 in Bangalore and, under the guidance of the Jagdale family, evolved from a local liquor producer (brandy, rum, vodka, gin and blended whisky) into a promoter and producer of Indian single malt on the global market. The first international releases of Amrut single malt date to the 2000s, with important launches in the UK and other European markets; the company later expanded the range with editions finished in port, sherry and cask strength releases.

Valuing local raw materials and artisanal techniques, with emphasis on craftsmanship, authenticity and innovation in maturation; combining tradition and experimentation to express a distinctive Indian character in its spirits.

Bengaluru (Bangalore) and production units in the state of Karnataka, India; references to facilities in locations such as Kumbalgodu/Kambipura.

Company and industry sources list international recognitions such as medals and mentions (e.g. acknowledgements at the Bartender Spirits Awards for Amrut Two Indies), positive scores and reviews in specialist publications like Whisky Advocate, and technical awards such as Best Cask Innovation — as cited on official pages and product sheets.

Whisky and gin production primarily uses copper pot stills and traditional washbacks; for some rums Amrut employs distillation from jaggery (unrefined cane sugar) in iron stills followed by blending with aged imported rums. The company practices blending and finishing in various types of casks to achieve specific aromatic profiles.

For whiskies and gin Amrut predominantly uses copper pot stills and traditional washbacks; for some rums distillation is performed in iron stills from jaggery, followed by blending with aged foreign rums.

Maturation in the Indian tropical climate with strong cask/spirit interaction; frequent use of finishing phases in different cask types to create expressions such as Portonova (finishing in port pipes) or preparations with sherry/intermediate sherry.