The history of whisky in India dates back to the British colonial era when British officers and expatriates introduced the spirit to the subcontinent. Over time, local distilleries began to emerge, adapting traditional whisky-making techniques to suit the Indian palate and climate. Today, India is one of the largest whisky markets in the world, both in terms of production and consumption, with a rich heritage that blends both indigenous and imported influences.
Indian whisky is unique in its approach, often using a blend of malted barley and other grains such as wheat, rice, and corn. The tropical climate accelerates the aging process, resulting in a distinct flavor profile that can be quite different from whiskies produced in cooler climates. Popular styles include single malts, blended whiskies, and even some innovative expressions that incorporate local spices and botanicals. Notable brands like Amrut and Paul John have gained international acclaim, showcasing the quality and diversity of Indian whisky.
There are no stringent regulations governing whisky production in India, unlike regions such as Scotland or the United States. This lack of regulation allows for a great deal of creativity and experimentation among Indian distillers. However, it also means that the term 'whisky' can sometimes be applied to spirits that do not meet traditional definitions, such as those made from molasses. Despite this, the best Indian whiskies adhere to high standards of quality and craftsmanship.