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In 1994 a hospitality and entertainment business named Piccadilly set up a sugar mill and distillery in a quaint village named Indri, 150 miles North of Delhi and near the base of the Himalayas.
India is the biggest consumer of whisky in the world, but the vast majority of ‘whisky’ made in India is actually produced with molasses, making it essentially a rum and meaning it can’t be sold outside of Asia as whisky. However, Indri is the fourth Indian brand to release Single Malt whisky in Europe following Amrut, Rampur and Paul John - as with the latter, Indri uses indigenous 6-row barley which has been grown for hundreds of years in Rajasthan - it produces a smaller yield but arguably more depth of flavour. 90% of their output is unpeated, with one peated run taking place every three months.
Production of Single Malt whisky at Indri first started in 2012 and was eventually overseen by Surrinder Kumar, who is considered by many to be the forefather of Indian Single Malt whisky after serving as Master Distiller and Blender at Amrut from 2006 to 2014. Graeme Bowie, who previously worked with Angus Dundee and was the first distillery manager for Ardnamurchan, joined in 2020 to be involved with the final blending of the initial release and now runs the distillery operations.
The word ‘Indri’ is also a derivation of the Sanskrit word Indris, which denotes the five senses. Trini is Sanskrit for ‘three’, and this refers to the three types of cask used to stimulate those senses - ex-Bourbon casks, ex-red wine barriques and ex-Pedro Ximenez Sherry barrels.
Due to the extreme climate, Indian distilleries can lose up to 15% of each cask annually through evaporation, but because of the increased interaction between spirit and wood there is an argument to say maturation is more impactful despite the shorter time spent in cask. No age statement is provided for Indri Trini but it is believed to be a marriage of casks around 5 to 7 years old. No colour is added, no chill-filtration takes place and it is bottled at 46% ABV.
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