Amrut has been producing single malt whisky in Bangalore using the well-known Scottish methods since 2004 and has become a highly awarded and revered single malt whisky globally. 

Amrut uses traditional Indian barley from the foothills of the Himalayas for their unpeated whisky - an ancient strain of barley that was abandoned by the yield-focused whisky producers in Europe long ago. The barley is known as six-row barley and has a much higher concentration of protein in comparison to starch. The yield is lower but gives more flavour and texture. This Indian barley gives Amrut its rich mouthfeel and plenty of cereal notes. Amrut uses peated barley sourced from Scottish malthouses for their peated whiskies, which give the smoky and citrusy flavours. 

These special grains are carefully mashed, fermented and distilled in small batches to preserve the natural aroma and flavour of the barley and matured in oak barrels in a unique tropical condition at an altitude of 3,000 feet above sea level in Bangalore, the garden city of India. The whiskies produced here are subject to intense heat during the maturation due to the sub-tropical climate of the region; this means that the whiskies reach maturity three-to-four times faster than in more temperate climates. However, the angel’s share can be as high as 15% annually.

In order to create the range of award-winning whiskies at Amrut, many different casks are used. Refill American oak and first-fill bourbon barrels are the main focus, as this type of wood is better able to deal with the intense heat of the region. However, many other types of barrels are used to give accent notes and to create fascinating and intricate whiskies that would be unable to be produced anywhere else in the world.