THE INDRI SINGLE MALT SENSATION

 INDRI SINGLE MALT: NECTAR FROM THAR DESERT 

                            THE TRINITY CREATES A TREAT FOR THE SENSES

The evolution of Indian single malts is changing the way the world generally perceives Indian spirits. Moving away from a predominantly Scotch-loving culture, the Indian single malts are breaking barriers and building a reputation for Indian whiskies like never before. Factors such as premiumisation, a growing demand for authenticity and willingness to embrace global trends while celebrating local craftsmanship have influenced the growth of the Indian whisky industry.

The magic of the marriage of three different wood casks comes to its superb splendour when the locally grown malts are matured in ex-bourbon, ex-wine and ex-sherry casks. It embellishes the malt with the finest shade of amber, a whiff of caramelised pineapple, vanilla,  black tea, raisins & citrus and subtle nuttiness. The smoothness and velvety flavour linger long after the glass has been put aside.               Surinder Kumar, Master Blender, Piccadilly Distillery

The seed for the nectar of the gods was sown in the barren Thar Desert in Rajasthan, India. Many millennia have passed since barley bloomed in the inhospitable climate of that sandy western State bordering Pakistan. In the uncompromising quest to create the finest spirits, the traditional Indian six-row barley, which is cultivated using old indigenous practices that rely on organic and sustainable methods, is used. The yields may be smaller but it lends a fruity and floral distinctive taste to the spirits.

ABOUT THE GRAIN: Learning from the forefathers of Malt, the owners take pride in maintaining authenticity to the original recipes and processes of making Single Malt. However, their passion for the process does not let them stop there. At Indri, they believe that the process of making Single Malt is one of recognising new nuances and layers in every step. And with that, they transcend the process with new permutations leading to refreshingly exquisite flavours of Single Malt each time. These little observations make headway for endless discoveries in the way our different Single Malt expressions come to be. An ever-giving process deliberated to experiment for an infinity of unique expressions to come!

FARMING: The story starts with Goda Ram, a barley farmer from Bundi, Rajasthan. In this arid region, farmers remain dependent on natural precipitation, including a timely and abundant monsoon. For the past four generations, Goda Ram’s ancestors and family have grown barley on a modest plot of land. After hand harvesting the crop using the six-row cultivated method, it is sent to expert maltsters at Soufflet and Barmalt who select the best quality.

GERMINATION: Only the finest-quality barley is steeped in water and spread out onto malting floors to germinate. To prevent heat from building up during the germination process, the barley is turned regularly to activate enzymes that will help convert starch into sugar during the mashing process. After about a week of germinating, the barley–now called green malt–goes to the kiln to dry. This halts the germination process. During the roasting process, heat is maintained below 70 degrees C to keep the enzymes active. Peat is added to the fire to impart a smoky flavour.

MASHING: The dried malt is then ground into a course flour called grist. The grist is mixed with hot water in the mash turn in three stages, with temperatures starting at 67 degrees C and rising close to boiling point. Stirring the malt helps convert the starches into sugar. After mashing, the sweet, sugary liquid that results is called wort. The spent drains–known as the draff–are processed into cattle feed.

FERMENTATION: To begin the fermentation process, the wort is cooled to 20 degrees C and pumped into washbacks. Yeast is added, which feeds on the sugars, producing alcohol and small quantities of other compounds known as congeners. During this process, carbon dioxide is produced and the wash froths vigorously. To prevent overflowing, revolving switchers cut the heat of the liquid. After two days, the fermentation subsides. At this point, the wash is about 6-8% alcohol.

DISTILLATION: The shape of the pot has a mysterious, but important influence on the making of malt whisky. In the distillation process, the still is heated to below the boiling point of water as the alcohol and other compounds vaporise and pass over the neck. The distillation passes through a large copper coil immersed in cold running water, where the vapour is condensed into a liquid.

The wash is distilled twice: in the first stage, it is done to separate the alcohol from the water, yeast, and residue. Part of this formulation is also saved for use in animal feeds. The distillate from the wash still, known as low wines, contains about 20% alcohol by volume. This is used for the second distillation. The more volatile compounds and the final runnings called feints (where more oily compounds are vaporised) are both channelled for redistillation when mixed with the low wines in the next batch. Only the pure centre cut, or the heart of the run, which is about 68% alcohol by volume is finally collected in the spirit receiver.

MATURATION: The Stillman tests and judges the distillates. The newly distilled, colourless and fiery spirit is reduced to maturing strength, 63% alcohol by volume. It is then transferred into oak casks which may have previously contained wine, bourbon, or sherry. The maturation process begins, and the whiskey becomes smoother, gains flavour, and colour from the cask. During this phase, some of the higher alcohols turn into esters and other complex compounds, which subtly enhance the whisky’s unique flavour.

BLENDING: Blending is a delicate art. The master blender begins by nosing samples in tulip-shaped glasses at 20% ABV and then carefully selects from a wide palate of ex-bourbon first fill, virgin oak, ex wine and sherry casks. Different malts, both peated and non-peated, are considered in combination and are then left to proverbially marry in casks. Once their union is smooth and natural, the process of bottling begins. This is the final step in the process of making this whisky, which is one of the best single malt blends in India.

DISTILLERY: Piccadily Distillery is the largest independent manufacturer and seller of malt spirits in India. The distillery has six copper pot stills–three wash stills (25,000 ltr) and three spirit stills (15,000 ltr). Together they produce 12,000 litres of malt spirit daily and four million litres annually. The height of the wash stills is 9.7 metres and the spirit stills 5.7 metres. The wash stills resemble a lamp in shape while the spirit stills have an onion head in the cone area to increase the reflux, resulting in a light, floral, fragrant and fruity spirit. The oak barrels are imported from the USA and assembled, cared for, toasted, charred and repaired by expert in-house coopers.

The perception of India is changing globally. India and Indians are breaking boundaries on all fronts be it technology, business, sport or crafted high quality premium products. India was always known for its exquisite and outstanding quality and finer things for hundreds of years and India is getting its magic back and numerous Indians accomplishing milestones like never before. Indian whiskies are not far behind and is playing its part in the India story.