Amrut Naarangi

This will be an unusual one...oranges and sherry, and only 6 years old? Interesting. Nose - Unsurprisingly, orange spice. It actually reminds me of the only time I tasted an orange chocolate and was completely baffled by it. Like, is that what people want? However, with whiskey, I don't seem to have such an immediate aversion. In fact, I'm somewhat intrigued by the absence of an Amrut oak finish on the nose. More surprisingly, I detect some vanilla alongside the chocolate (from the sherry influence?) and definitely orange peels. Taste - Again, orange is very prominent upfront, but then spices and oak emerge, followed by a softening that allows vanilla and perhaps even honey to come through, before returning to oak and rich flavors. The finish almost makes me think there might be some peat in here for a moment. It's a complex mix of bitter, sour, sweet, and spicy notes throughout this dram. This is a complex and truly unique whiskey, so in that regard, I'm a big fan. Would I drink this daily? No. Will I buy another bottle? Nope. Am I reasonably satisfied with it, though? Yes, I'm actually quite pleased. It once again demonstrates Amrut's ability to use oak finishing to balance overly sweet or unusual whiskies. I'm giving it a 3.25 because of its immense complexity, but holding back slightly because I can't quite get past the peculiar orange notes I perceive. I believe Amrut had exceptional potential here, and we ended up with a good whiskey instead.

Nose: Intense orange peel and syrup, similar to mandarin, with cooked bananas, grilled pineapple, a whisper of caramel, and Tajin. With water: Sweetness slightly mellows, but the profile remains consistent. Taste: Without water, it's initially very potent, featuring a strong yet surprisingly balanced orange zest, orange gummies, sweet cooked banana, grilled pineapple, and a subtle metallic note. With water: The initial heat subsides, sweetness decreases slightly, and hints of hot pepper emerge alongside the banana and pineapple. Finish: Unwatered, it leaves a lasting orange hot tingle, a faint metallic trace, grilled bananas and pineapples, and toasted orange rinds. Watered: Largely unchanged, but the mild metallic note is considerably reduced. Score: 84/100 Final Thoughts: This was quite unexpected. Initially, the aroma suggested a sickeningly sweet, syrupy orange concoction. Thankfully, that wasn't the reality. The orange notes persisted from beginning to end without being overly cloying. It's certainly intriguing, though perhaps not an everyday sipper unless for specific cocktails or as a small dessert drink, akin to a port. Adding water definitely tones it down and enhances it. Would I drink it if offered? - Yes Would I specifically order it? - No Would I buy a bottle? - If they offered smaller 200mL bottles, I might consider it for very small servings, similar to port.

I sampled this about a year ago in London from a 6cl sample, so this is based on memory. One aspect I appreciate about Amrut is their inventiveness and willingness to experiment, pushing the limits of what the EU Scotch association defines as legally a whisky. In Hindi, Naarangi means oranges, although Amrut is located in Bangalore, where the dialect is Kannada, so who knows. Anyway, from my recollection, this wasn't what I anticipated. I expected an abundance of orange on the nose, like Compass Box Orangerie, but instead, it was more sherried, with more dried fruits, dates, and figs. Lots of figs. I recall the taste being more orangey then, but still not as pronounced. Mild, light. Still figs. What surprised me most, however, wasn't the lack of a massive orange presence, but that the 6-year tropical aging didn't seem more impactful than its six years. Typically, South Indian tropical climates age spirits much faster than the Scottish climate. I question if this was truly aged in Bangalore. Regardless, the net result is not bad, but certainly not significant amounts of orange. Instead, plenty of 'unjir' (figs in Hindi). This orange rind cask seasoning experiment does make one ponder – what if they explored other spices favorable to whisky, like cloves, ginger, or anise? We could have Amrut Laung (cloves), Adarak (ginger), and Saumf (anise). Yes, Amrut, you can have those concepts. They are all yours.

Amrut consistently innovates to improve the whisky experience for its customers. Naaragi is a single malt aged for three years in a traditional oak cask, then finished for an additional three years in a cask that previously held a mix of oloroso sherry, aged wine, and orange peels. Bottled at 50% ABV, it has a tawny color. On the nose, it's all about oranges: old orange peel, orange caramel, orange spices, BBQ sauce, super citrusy notes, lemon, and tart green apples. The nose follows the same theme: tangerine, lime, limoncello. A second taste brought out burnt paper and raw cereal. The aftertaste is mildly peated, with notes of burnt hay, sulfur, and copper. It's dry and peaty with hints of tobacco ash. Overall, this is precisely what it aims to be: a tribute to everything related to oranges. Naarangi likely means 'oranges' or something similar, as it sounds much like 'naranjas,' the Spanish word for oranges. A citrusy, yet potent dram, my rating is a solid 84 out of 100.

Nose: Sharp notes of dried orange, baking spices like coriander and cinnamon, and fig bars. Palate: A touch sweeter than the aroma, with sherry and fig flavors, followed by a powerful bitter orange peel. The texture is pleasing. Finish: Lingering bitterness from the orange peel. Overall: Lacks complexity, focusing on a flavor profile I dislike. Still, it's reasonably well-made. 82.5/100

From batch 5, this is fantastic. A bouquet of scents and tastes including orange, chocolate, smooth vanilla, cherries, ginger, and pepper, with a long, spicy conclusion.