Amrut Greedy Angels 12 Year Old Chairman's Reserve Indian Single Malt

Amrut Greedy Angels 12 Year Old is an ultra-rare, benchmark expression in the history of world whisky, crafted by Amrut Distilleries in Bangalore (Bengaluru), India. Situated roughly 3,000 feet above sea level with a tropical climate, Bangalore experiences an extreme angel's share evaporation rate of 10% to 12% annually, making long-term maturation extraordinarily difficult. Maturing a single malt for a full 12 years under these climatic conditions resulted in an angel's share exceeding 70%, leaving only a precious fraction of liquid in the casks—hence the name "Greedy Angels." Produced from 100% Indian six-row malted barley grown in the foothills of the Himalayas, mashed, fermented, and double-distilled in traditional copper pot stills, it was matured in virgin American oak and ex-bourbon casks before being bottled at a commanding cask strength (typically around 60.0% ABV) without chill filtration or artificial colouring.

Food Pairing: Pairs magnificently with roasted rack of venison with blackberry reduction, slow-braised short ribs, rich roasted duck, 85% single-origin dark chocolate, decadent sticky toffee pudding, or mature aged blue cheeses like Stilton.

Tasting Notes: An immense, layered, and profoundly rich tropical single malt brimming with deep rancio, decadent dark stone fruits, polished oak, and intoxicating warming spices.

Nose: Profound and dense with aromas of dark raisins, rum-soaked sultanas, dried figs, and caramelized blood orange peel, followed by sandalwood, antique polished oak, vanilla pod, and roasted cacao.

Palate: Viscous, enveloping, and explosive on the palate; delivers a powerhouse of dark chocolate, dried dates, stewed plums, and honeycomb, seamlessly balanced by vibrant tropical fruit sweetness, toasted wood tannins, and warming pot still spices including nutmeg, cinnamon, and clove.

Finish: Monumentally long and complex, fading slowly with notes of dry antique oak, roasted nuts, lingering dark cocoa, sweet baking spices, and a delicate touch of tropical leather.

Serve: Best served neat in a Glencairn glass or tulip tasting snifter. Due to the high cask strength, letting it rest in the glass for 10 to 15 minutes and adding a few drops of soft spring water will open up deep floral and candied citrus layers.