Amrut Triparva

Very tropical and dark. Nose: Guava, Cinnamon, Cardamom, Mangoes, Peaches, Almonds, Butterscotch, Milk Chocolate, Mandarins, Acacia Honey Palate: Caramel, Milk Chocolate, Passion Fruit, Mangoes, Brown Sugar, Almonds, Acacia Honey, Mocha, Apricot Jam Finish: Mandarins, Nectarines, Milk Chocolate, Bananas, Rum Raisins, Passion Fruit, Honey, Luxardo Cherries

Nose: excellent and powerful. Cherries and sour cherries, in a fruit salad with ripe peaches, pineapple, mango, papaya, in a spicy wooden bowl. Palate: very liquid, a very particular flavor that mixes exotic fruit with sweet tea and chamomile, toffee and caramel, coffee with milk and creme brûlé. Maybe a few degrees too much, because alcohol dominates a series of wonderful flavors. Perfect finish: it fades into a cream caramel with latte that stays in the mouth for a long time ... An excellent whiskey, which I would have liked to try with 46-48% instead of 50%: its only point that can be improved. 4.50 rating ______________________________________________________ Naso: ottimo e potente. Ciliegie ed amarene, in una macedonia di frutta con pesche mature, ananas, mango, papaya, in una scodella di legno speziato. Palato: molto liquido, un sapore molto particolare che mixa frutta esotica a the dolce e camomilla, toffee e caramello, caffellatte e creme brûlé. Forse qualche grado di troppo, perché l’alcool sovrasta una serie di sapori meravigliosi. Finale perfetto: sfuma in un creme caramel con caffellatte che rimane a lungo in bocca… Un whisky eccellente, che avrei voluto provare con 46% anziché 50%: suo unico punto migliorabile. Voto 4,50

I made a mistake, i did not give a perfect 100 score to this amazing whisky. Amrut is one of my favorite distilleries, their single malts are superb, with lots of flavors and aromas; they are not afraid of high abv and they really have a mastercraft. Having said all that, Amrut Triparva is their first Triple distilled single malt, and it is not only the first triple distilled whisky in India, it might as well be the first one to use this technique in Asia. Actually the word "Triparva" means "Trinity" in hindi. Bottled at 50%abv, solid gold color. On the nose, one of the most fruity and appealing whiskies i have had so far in 2021. Peaches and Tangerine, incredible. Salty. Dim coffee beans, passion fruit. Honey, Lovely tangerine juice; Fresh oranges. Tangerine peel. There is definitively some saltiness; Orange leaf. After the first sip, the aroma revealed... paint?; yes, a recently painted house wall mixed with Orange leaves. Fantastic. On the palate it was great. Caramel, Orange leaf; Salt and pepper, Ginger. Powerful dram, nice. Delicious tangerine. A second sip was much sweeter; super enjoyable. Aftertaste was rewarding, balanced and it kept the tone of everything that happened before. A Dark Chocolate mixed with passion fruit and tangerine; salt, pepper and ginger. Long finish, a little metallic. Amazing. Overall this was an oily, fruity, not too complex but not  simple, amazing dram. The triple distillation help it to have a much lighter spirit, which already had the fruity DNA of Amrut all over. My score system says 96 over 100, but the feeling of it is perfection, i think i should have given it the hundred points, it was a lovely experience. Made my day. Slàinte.

I really enjoyed this sample from @PBMichiganWolverine: juicy flavors of peaches and oranges. A triple-distilled label always makes me a bit anxious that the whisky will be “smooth” and inoffensive, but in this case it’s taken Amrut on a trip into Paul John territory.

Amrut Triparva, which means “ consisting of three” in Sanskrit, is India’s first triple distilled whiskey. Outside Ireland, I’m not sure if others triple distill. Auchentoshan might be the only other one. This one is only 5400 bottles worldwide, and I think it might be a one-off. I’m not a huge fan of triple distill, so I only bought a small 3cl sample. One thing for sure—-whether you love or hate Amrut—-they have a panache for out of the box innovative thinking. Take for example their 007. They made a cask with 7 different woods, and aged their whiskey in it. That experiment worked out really well, as bottles flew off the shelf and secondary prices soared. Likewise, their intermediate Sherry was matured in Sherry, then bourbon, then back to Sherry. That too was quite good, and now unfortunately discontinued. So this one here—-it’s light. Not to be unexpected, with the 3 distillation process. Visually, it’s pale gold. Aroma—-It’s not young by India standards, I’m not getting that youth burn. I’m getting a light sawdust smell to it, which is unusual for Amrut. Taste isn’t quite what I expected as well. Very bread-y, oak profile, with slight citrusy taste. More on just sourdough bread and malt. Missing is the cardamom which I loved in all other Amrut. So...if you’re a fan of triple distillation, this might be right up your alley. Personally for me, it’s missing the key two calling cards —hefty body and cardamom. When one asks me “what makes an Indian whiskey Indian?”, I automatically think of hefty feel and cardamom ( for Amrut) or sandalwood (for Paul John). This is missing those two. I love the experimentation, but this one is just not for me.