Here we have an Indian single malt from Amrut, titled Kadhambam, which means ‘mixture’ in Tamil, and you’ll realise why that name was chosen once you hear all about the cask maturation. It’s initially matured in bourbon casks, before being transferred into Oloroso sherry casks, then moved to brandy casks and, finally, into rum casks. Finally, the whisky was bottled at 50% ABV, packed with a pretty unique flavour profile.
Nose: Caramel digestives, fresh malt, apricot jam and cinnamon butter, with oak spice.
Palate: A drizzle of honey alongside very dark chocolate, balanced by sweet notes of vanilla and ginger loaf cake.
Finish: Black pepper appears, with oak char, cigar box and more cinnamon.