If there’s one thing that always piques my interest, it’s movies or alcohol – especially whisky! I love diving into the world of whisky, and I even have some epic scenes stuck in my head. Like Keanu Reeves’ character in John Wick, holding a glass of Blanton’s Bourbon while he tends to his wounds after an intense fight, or Harrison Ford’s Deckard sipping on Johnnie Walker Black Label in the sci-fi classic Blade Runner. Whisky has this cool factor that matches the characters who drink it!
Now, when it comes to whisky in India, one name stands out: Amrut. But here's a fun fact - Amrut started as a blending and bottling unit for Indian Made Foreign Liquor (IMFL). It officially became Amrut Distilleries in 1972 and launched its first 100% grape brandy in 1976. Fast forward to 2004, and they introduced their famous Single Malt Whisky!
To dive deeper into the story, the luxury, and how Amrut got started, unsobered got in conversation with Rakshit N Jagdale, who is now leading the family business as the third generation of the entrepreneurial Jagdale family.
In this conversation, we spill the tea on Amrut’s journey, Rakshit’s first drink, some great whisky picks for the monsoon, and much more. So grab a glass and let’s get into it!
Also Read: Amrut Whisky: History, Variants, And More
Amrut, founded in 1948 in Bangalore, India, is renowned for its exceptional single malt whisky, particularly the "Amrut Indian Single Malt." By blending traditional techniques with modern practices, Amrut Distilleries offers a varied selection of craft spirits, establishing it as India's first and most celebrated single malt whisky brand. As whisky expert Jonny McCormick stated, “It is one of the best single malts produced anywhere in the world.” This recognition underscores the brand's commitment to quality and innovation, appealing to whisky aficionados globally. The rich flavors and smooth finish of Amrut's offerings further solidify its reputation within the whisky community, showcasing the artistry and heritage behind each bottle.
Rakshit N Jagdale, who leads Amrut Distillers and is the third generation from the N. R. Jagdale family, described Amrut Single Malt Whisky as the "Rolls Royce" of the whisky world. He explained that when it comes to quality, packaging, and how the category has developed globally, single malt whisky stands out above the rest. In short, single malt whisky is considered the top tier in the whisky category, and people love it for its quality and other characteristics.
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Amrut, now a global name in premium Indian whisky, wasn’t always the internationally acclaimed brand it is today. In fact, between 2004 and 2010, it was only available outside India. This was a conscious decision by the Jagdale family, who believed that to change perceptions about Indian spirits, Amrut had to earn credibility abroad before launching at home.
Rakshit N. Jagdale, the third-generation leader of Amrut Distilleries, traces the origin of the idea back to his MBA days in the UK. “My father suggested I explore the idea of introducing an Indian single malt in the UK, especially through Indian restaurants—just like Indian beers had made their mark there,” he recalls. What began as a thesis soon turned into a blueprint for launching India’s first single malt whisky.
Samples were sent from India, duties were paid, and testing began. The goal was clear: to prove that India could produce a whisky on par with the best in the world. On August 24, 2004, Amrut Single Malt was officially launched at Café India, an Indian restaurant in Glasgow. “It was a historic day - not just for us, but for Indian whisky,” says Rakshit.
But success didn’t come easily. In 2006, after six months of negotiations, a major UK distributor declined to carry Amrut. That night, Rakshit, his father, and colleague Ashok (now Amrut’s master distiller) found themselves at Tavistock Square in London, sitting quietly near the statue of Mahatma Gandhi.
Also Read: Amrut Launches World's First 100% Jaggery-Based Single Rum
“My father stared at the statue and finally said, ‘What’s a few crores more? We must not lose heart.’ That moment gave us the courage to push forward,” Rakshit recalls.
They turned to grassroots strategies—tastings, word-of-mouth promotion, and the strength of the spirit itself. “We were a family-run business without deep pockets. Our whisky had to speak for itself,” he says.
Today, Amrut is sold in over 60 countries and has earned praise from top whisky critics, including being named among the world’s best by Jim Murray. “Now, our focus is on innovation, scaling our premium segment, and taking Indian whisky even further,” says Rakshit, with quiet confidence.
Let’s take a stroll down memory lane: Amrut started making waves in the UK, but the real turning point came in 2010 when it finally launched in India.
By that time, word about Amrut had spread like wildfire, even without any advertising. People in India were eager to get their hands on it, and thanks to a surge in disposable incomes post-IT boom, more people could afford it. Air travel became cheaper and more accessible, meaning more Indians were exploring the world and their tastes!
An interesting twist? People in India have developed a remarkable knowledge of premium alcohol. Sharing his two cents on this Rakshit adds, "Sometimes, the questions we get at whisky exhibitions leave us stumped!" It’s amazing how much consumers know now compared to the '80s and '90s, when a trip abroad meant bringing back a couple of standard bottles like Chivas Regal or Black Label.
Fast forward to today, and it's common to see someone showcasing a prized single malt or premium rum alongside those classics! Drinking habits have evolved, now, it’s all about enjoying and sharing quality spirits with friends and family. Who would've thought we’d get here?"
From grain to glass, Amrut is proudly 100% Indian. The journey of every bottle begins in the fertile fields of northwest India - specifically Punjab, Haryana, and parts of Rajasthan, where high-quality barley is sourced. The barley is then malted near Delhi before making its way to Bangalore, the heart of Amrut’s operations.
Bangalore isn’t just a logistical choice, it’s a strategic one. As Rakshit N. Jagdale, explains, “Bangalore is unique. It sits at an altitude of 750 to 900 meters above sea level and enjoys a stable climate for most of the year, apart from two and a half warm summer months between March and May.”
This consistent weather, coupled with Bangalore’s altitude, creates a microclimate that accelerates whisky maturation. “In tropical conditions like ours, whisky ages faster compared to temperate climates like Scotland,” says Rakshit. One key factor is the angel’s share- the amount of whisky lost to evaporation during aging. “In Bangalore, the angel’s share averages 9 to 10%, which is high, but far lower than coastal or northern parts of India, where it can rise to 13-15% due to extreme heat and humidity.”
These climatic conditions not only affect maturation speed but also the intensity and complexity of flavors. And while Amrut whiskies are known for their rich notes of spice, fruit, and honey, distinctly Indian in their depth—these aren’t the result of additives. “We don’t use any artificial flavors. The magic happens inside the cask,” Rakshit explains. “When we fill the whisky, it’s completely transparent—what we call new make spirit or moonshine. All the flavor and color come naturally from the cask.”
Amrut uses a mix of ex-bourbon barrels, new American oak, and European oak, each imparting distinct characteristics. “The wood and the aging environment shape the final profile,” he adds.
Also Read: Amrut Launches India’s Oldest And Most Expensive Single Malt Whisky, 'Expedition'
To help consumers understand this intricate process, Amrut also offers guided distillery tours in Bangalore. Much like how Nashik has positioned itself as India’s wine capital, Amrut is placing Bangalore firmly on the global whisky map - educating Indian and international audiences alike about the craftsmanship behind Indian single malts.
We understand how and why Amrut is what it is, so at unsobered, we asked Rakshit for his favorite Amrut recommendation and how to enjoy it, his early drinking memory and more.
When asked about his first drink, Rakshit smiles and recalls the moment with clarity. "I was 21,” he says. “My father was very clear about one thing—you should never drink on your father’s money. You should have your first drink only after earning your own salary. That principle really stuck with me.”
True to his word, Rakshit waited until he was financially independent before having his first taste of alcohol. “My first drink was Mackintosh Premium Whisky - one of our own brands at Amrut,” he says. While many people start with beer or lighter beverages, Rakshit took a different route. “People often ask me how I jumped straight to whisky without going through the usual beer-drinking phase,” he says with a laugh. “But honestly, I never took to beer, even today, I don’t particularly enjoy it. Spirits, on the other hand, I do.”
Choosing Mackintosh Premium as his first drink wasn’t just a personal milestone - it was also a way of connecting with the family legacy. “It felt meaningful to start with a product we made ourselves,” Rakshit reflects. “There was a sense of pride in that moment, and it made the experience more memorable.”
This early introduction to the industry didn’t just mark the beginning of Rakshit’s personal relationship with spirits - it also echoed the discipline and values his family had long held at Amrut.
With the onset of the monsoon season, it’s an ideal time to explore Amrut whiskey or simply enjoy it. The combination of whiskey and rain is often regarded as perfect, and if you’re looking for a recommendation, Rakshit suggests trying the Amrut Fusion. This whiskey beautifully blends imported smoked peated barley with Indian barley, resulting in a rich flavor profile featuring notes of chocolate, vanilla, and a subtle hint of smoke. It's a delightful choice to savor during the rainy season here in India.
When asked which Amrut whisky he’d recommend to someone trying the brand for the first time, Rakshit offers a clear answer - though he admits it’s hard to pick a favorite. “I know it’s like choosing among your children,” he laughs, “but if I had to recommend one, it would be the Amrut Indian Single Malt Whisky.”
This variant, he explains, recently earned a Double Gold at the prestigious San Francisco World Spirits Competition and was recognised as one of the best whiskies globally. “It’s a perfect introduction to our range,” he says. “It’s light, extremely smooth, and beautifully balanced.”
Rakshit describes the flavor profile as having soft floral and fruity notes, layered with hints of vanilla and chocolate fudge. “Even though it’s bottled at a slightly higher strength, 46% ABV, it goes down very smoothly,” he adds. “It’s approachable, yet complex enough to give new whisky drinkers a real sense of what Amrut is all about.”
Whether you're just starting your single malt journey or expanding your palate, this flagship expression offers a perfect first sip into Amrut’s world of fine Indian whiskies.
When asked where he sees Amrut in the next five years, Rakshit N. Jagdale paints a vision that is both ambitious and rooted in innovation. “We’ve always believed in crafting spirits that are not just Indian in origin, but world-class in quality,” he says.
Amrut’s journey beyond whisky has already begun, particularly with its limited-edition rums. “We have two very unique offerings in the rum space. One is Two Indies, a fusion of our in-house rum and Caribbean rum. The other is Bella, which is incredibly special to us - it’s made from jaggery,” he explains. “To my knowledge, we’re the first distillery in the world to produce rum from jaggery at scale. Bella was first launched in Bangalore last year and has now made its way to Gurgaon. It’s priced at a premium almost like a single malt and it’s doing well.”
And it doesn't stop there. Amrut has also ventured into the world of gin. “We’ve launched a gin called Nilgiris, named after the hills where most of the botanicals are sourced,” Rakshit says. “Except for the juniper berries, which we import from the UK, everything else - tea leaves, spices, even betel leaf—comes from the Nilgiris. We also use a special orange peel that adds a citrusy, spiced note. It’s a truly Indian gin with a very distinctive profile.”
Looking ahead, the brand has its sights set on expanding its luxury spirits portfolio. “We’re working on new special whisky variants, exploring luxury brandy, and growing our presence in both domestic and international markets,” he shares. “The goal is to elevate Indian spirits to a global platform and do it with authenticity and pride.”
For anyone looking to enter the alcohol industry in India, Rakshit offers honest and grounded advice. “There are no quick fixes in this business,” he says. “You have to be in it for the long haul.” He emphasizes that the journey is not just about creating a great product - it’s also about navigating a regulatory environment that can be frustratingly outdated. “Some of the alcohol laws in India are extremely archaic and vary from state to state. It tests your patience,” he admits.
But despite the challenges, he believes the industry holds great potential - if you're willing to stay the course. “You need to have the patience of a whisky maturing in a cask,” he says with a smile. “Only with time can something truly exceptional emerge.”
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