Amrut blended two 7 year old casks for this release, filled in 2002 and 2003. These are the oldest casks that were ever bottled at Amrut distillery.

While it may seem young, Amrut says it’s unlikely that they will be able to produce such an aged whisky again in the Indian climate. The casks were filled with 360 liters of spirit and the end result was a mere 159 liters. Moreover, the strength went up from 62,5% to 69,8%. That’s the kind of evaporation they have to deal with.

Nose: a rich, honeyed profile with loads of vanilla pods and creamy cake. Also quite floral, mainly buttercups. There’s plenty of fruits: pineapple candy, pink grapefruit, banana, caramelized apples… Apple pie. Hints of sweet oak and barley sugar. Just excellent – it’s like a Speyside grandpa with the vivacity of a youngster.

Mouth: more of the same (yay). A liquid fruit salad with papaya, kiwi, mango and pineapple, lifted by notes of lime. So much fruit, so much body, so much roundness. Again a coating of vanilla and powdered sugar. Subtle spices.

Finish: long and fruity. Delicate oak with cinnamon and very light pepper.

The best Amrut so far for me, no doubt about that. But I’m afraid this is also where it stops: it’s probably impossible to gain more complexity in a natural way. In the end the effect of time can’t be beaten, even when your spirit is as perfect as this one.