In New York’s East Village, celebrity chef Vikas Khanna’s restaurant, Bungalow, showcases an array of Indian single malt whiskies—a testament to the growing popularity of Indian whisky in the US. Although India has long been the world’s largest whisky market, its offerings were traditionally blends, often made from molasses-based distillates. Now, Indian single malts are not only available internationally but also receiving critical acclaim. Brands like Amrut and Indri have claimed top awards, capturing the attention of whisky aficionados worldwide.
The shift began with pioneering brands such as Amrut, which launched its first single malt in 2004, followed by Paul John in 2012 and Rampur in 2016. New players like Indri and Godawan have recently joined, with each brand using India’s unique six-row barley, known for its robust, slightly sharp flavors. Indian distillers often note tasting notes like cardamom, ginger, and orange, along with hints of sandalwood and incense-like spices. Distilleries across the country are leveraging India’s hot, humid climate, which accelerates aging—an Indian whisky aged for 10 years can have the depth of a 40-year-old Scotch due to the rapid maturation process and higher “Angel’s Share” (evaporation).
Indian whisky is quickly carving out a place in the American market, where well-heeled Indian-Americans and adventurous whisky lovers alike are embracing it. For some restaurants and bars, like The Flatiron Room in Manhattan, Indian single malts represent an exciting novelty, while other renowned spots like Junoon and Semma have fully embraced these whiskies, incorporating them into cocktails or showcasing them as premium spirits.
With demand growing, 24 Indian distilleries now produce single malts, and six more are under construction, including a massive new distillery from Pernod Ricard. The US remains the largest export market for brands like Amrut, and as tariffs on Scotch loom amid global trade uncertainties, American consumers may increasingly turn to Indian whisky as a high-quality, cost-effective alternative.
In a cross-cultural twist, Kentucky-based Bardstown has even started finishing American whiskeys in used Amrut barrels, introducing a subtle layer of Indian smoke and spice to its blends. “It’s Bengaluru to Bardstown,” says Bardstown’s master blender Dan Callaway, emphasizing the unique fusion of flavors this process offers.
As Indian whisky gains traction and more brands enter the market, the US is poised to become a key audience for this emerging category, following in the footsteps of Japan’s rise to prominence in the global whisky scene.
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