70cl. - 50% alc.
Amrut has always been about uniting the traditions of Europe with the best ingredients of Asia. This approach has created the golden single malt which we now love. Throughout this international partnership, Amrut Distilleries has pushed the boundaries, introducing innovate – and imaginative – maturation techniques to produce award-winning malt whiskies. Now, Amrut has returned to one ofits early successes and is issuing a second edition of the highly popular Amrut Two Continents Single Malt Whisky.“The demand and appreciation from the consumers after the First Edition led us to go for the Second Edition,” says Ashok Chokalingam of Amrut Distilleries Ltd, which is releasing the new whisky in October 2011.Using the finest barley from India’s fertile North West provinces, the single malt whisky is created at Amrut’s distillery in Bangalore, the vibrant city which sits at 3,000 feet above sea level in the tropical heat of Southern India. Four casks of Amrut Single Malt Whisky were shipped from Asia to a secret location in the temperate climate of Europe and matured for a further period of two years. Very much a product of the two continents, this whisky captures characteristics from the contrasting climates of both tropical Bangalore and the temperate European lands. The Second Edition, however, is not just a replica of the first: different casks have been used for the maturation. Instead of ex-grain casks, second-fill bourbon casks have been used this time. The Amrut Two Continents Second Edition has also been bottled – in individually numbered bottles – at 50% abv, not 46% abv.“The changes are immediately noticeable,” notes Dominic Roskrow, the Editor of International Spirits Magazine. “The nose is honeyed, with key lime pie and strawberries and cream. The taste is spikier, spicier and feistier than of old, with dark cherry, blood orange and unripe banana.” Danish whisky blogger Steffen Brauner agrees the Second Edition is “quite different”. He explains: “There’s a lot more of India than Europe in this. I would describe this as vanilla infused Amrut.”
