After my Amrut Triparva assessment I picked up a whole lot of good suggestions and maybe a renewed curiosity from whisky lovers who hadn’t tried Amrut whisky in a very long time.
I made a decision to select up just a few additional samples, together with the Amrut Madeira End, matured in ex-bourbon casks and given fairly a prolonged end in Madeira casks sourced from cooperages in Portugal and Spain.
Not too long ago one other pattern ended up on my desk of an Amrut 2015 single cask bottled solely for Kirsch Import in Germany. This too was a an ex-Madeira cask however a peated spirit. A sister cask #4710 was launch in Taiwan not so way back.
Amrut Madeira End (50%, OB +/- 2018, 4800 btl.)
Nostril: good begin on almonds and brown sugar, combined with spiced honey and candied ginger. Orange peels, peaches, mild hints of mango. There’s a barely sharp winey edge however apart from that, that is quite balanced. Some vanilla and mint too.
Mouth: fairly candy and oily. Mango syrup, orange sweet, juicy mirabelles and cooked apples. Barely tropical however the fruits rapidly make place for drier components. Ginger cake, resulting in roasted / nutty flavours, earthy spice (a little bit nutmeg and liquorice) in addition to tobacco leaves. Walnuts. Nonetheless some honeyed sweetness within the background.
End: lengthy, candy and spicy, with loads of nutty dryness.
As a primary Madeira experiment this works out rather well, though I ought to add that the standard (typically tropical) fruits are pushed apart and the oak spice is taking middle stage. Nonetheless obtainable from The Whisky Alternate as an example, though it appears loads cheaper on mainland Europe.
Amrut 6 yo 2015 Ex-Madeira Peated (60%, OB for Kirsch Import 2021, cask #4711, 200 btl.)
Nostril: a barely musty begin, like worn leather-based and outdated casks in a cellar. Some charcoal and barbecue ashes within the background. Additionally meaty notes, like smoked ham or a simmering beef stew. Dried mushrooms. Then it turns into barely extra basic, with loads of nuts, cinnamon and darkish chocolate.Not solely freed from sulphur both.
Mouth: actually punchy. A number of peat smoke, with medicinal notes, dried herbs and tobacco. It turns into more and more sizzling, beginning with black peppercorns and ending with chilli and curry spices. Hints of burnt rubber. We discover hints of chocolate and prunes however none of thee unique fruits which are so typical for Amrut.
End: lengthy, with deep smoke, drying leather-based and hints of bitter herbs. Nonetheless too peppery.
The jury continues to be out. It tries to indicate a pressure-cooked smoky character (Islay model), but it surely pushes apart the innate fruity character of the spirit and likewise the Madeira sweetness to a sure extent. Imagine it or not, I believe the final Madeira End is extra balanced. Accessible in Germany for round € 160. Rating: 83/100
