đ usncan Note: Indian Single Malt Is Underrated. This Affordable Whisky Shows Why
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Indri Single Malt
Indri Single Malt
Whisky fans are almost always looking for the next big thingâor rather, for those under-the-radar pours that are set to become the next big thing. In an era of staying ahead of the curve, drinkers may want to start looking to one of the worldâs most underrated countries of origin for single malt whiskies: India.
Iâve covered Indian single malt before for Forbes, and based on traffic alone, itâs clear the category garners interest (and page views). But thatâs not just a flash in the pan, nor is it because of superlative drams from a single distiller. Indeed, while there are many up-and-coming producers in the globeâs most populous nation, a number have been churning out deliciousâand even budget friendlyâexpressions for some time.
One such producer is Indri, a name derived from the Sanskrit word Indriya, indicating the five senses. (The distillery is actually named for its town of Indri, located in the state of Haryana state.) Their bottlings have quietly been racking up numerous accolades, from the New York International Spirits Competition to the World Whisky Awards.
Today, weâre looking at Indri Triniâor âThe Three Woodââa consumer-minded bottling that retails for between $55 and $60 in the United States. Itâs distilled from 6-row Indian barley and aged across three different types of casks: ex-bourbon, ex-French wine, and ex-sherry. The expression is the entry-level in Indriâs line and is bottled at 46% ABV.
After a taste test, I think itâs an accessible (and dare I say refreshing) single malt more folks should pay attention to, flavorful enough to hold its own internationally while still expressive of its region and grain pedigree.
The nose hits early with a bright fruit cocktail, and while I admit itâs not the most high falutin tasting note, the early scents remind me of a syrup-sweetened mix of diced peaches, pears, and cherries. Sherry builds to a moderately pronounced degree and intermixes with the fruit scents, which gradually get more tropical with time. Dried pineapple and ripe persimmon come to mind, along with spiced white tea and blackcurrant jam.
At first sip, the whisky is lightly sweetenedâin this case very much not a knock againstâin the realm of passionfruit custard. Hints of Chinese five spice, fermented white grape, and the tiniest bit of seasoned wood develop along the midpalate. The mouth feel, while not especially viscous, does just enough to allow flavors to linger across multiple quadrants of the tongue.
Like the midpalate, the finish is light to moderate in intensity, but not lacking in complexity; more fruity custard sticks around, along with syrup-sweetened cherries and orchard fruit.
Indriâs âThree Woodâ whisky isnât marketing itself as an ultra-premium pour. But itâs got enough flavor and depth to hang with similarly priced global single malts (and may very well eclipse the majority in a blind). And itâs memorable enough to once again pique my interest in Indian single malt whiskiesâa category drinks around the world should probably pay more attention to.
