Amrut Fusion (East-West Fusion Premium Single Malt)
ヒマラヤの麦とスコットランドの泥炭が交差する！世界を驚愕させた奇跡のウイスキー
Description
Masterpiece single malt (50% ABV) distilling Indian barley (unpeated) and Scotland-imported peat-smoked barley (peated) separately, 'fusing' in oak barrels.
Restaurants serving Amrut Fusion (East-West Fusion Premium Single Malt)
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The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Amrut Fusion(Whisky)
- Mineral water
Instructions
- [For
- Servings/Ingredients] 60ml Amrut Fusion (Single Malt Whisky / 50% ABV), little room-temp mineral water,
- special tasting glasses (or snifter glasses), Dark chocolate (70%+ cacao) or spicy jerky.
- To taste the masterpiece making global whisky lovers groan, prepare
- tulip-shaped tasting glasses gathering aroma.
- From 'Amrut Fusion' bottle, quietly pour 30ml each amber liquid. Due to high 50% ABV, heavy alcohol volatile aroma rises instantly when poured.
- Bring nose close without swirling glass. First, Indian barley-derived 'rich orange, vanilla, honey' sweet aromas spread, from behind which Scottish peat-derived 'faint smoke and sea breeze smell' complexly peeks out.
- Without ice, hold a tiny bit in mouth straight. Right after high 50% alcohol stimulates tongue, aftertastes of dark chocolate, espresso, cardamom-like spices explode heavily.
- Here, drop just 'a few drops' of room-temp mineral water with eyedropper (Twice up). Water/alcohol react opening aroma further, smokiness changing to mild sweetness.
- Bite a piece of rich dark chocolate, completely 'fusing' whisky peat aroma and cacao bitterness in mouth, getting intoxicated in the mellow night nurtured by tropical climate.
Learn more Spice, substitutes, tips
Key spices
None(Spicy/smoky aroma derived from barrel aging and peated malt)
Substitutes at Japanese supermarkets
Johnnie Walker Double Black (as smoky blended sub)
Pairing
Dark chocolate、Cigars、Smoky meat dishes
Trivia
[Hardcore] Legendary bottle acquiring astonishing World #3 (97 points) evaluation in global whisky critic Jim Murray's 'Whisky Bible', making the world know Indian whisky's true power. The concept of 'Fusion' between 'India (unpeated malt)' and 'Scotland (peated malt)', and Bangalore's hot/humid climate's abnormally fast maturation speed birth dense spicy tastes overturning Scotch common sense.
Eating tips & etiquette
[Unique Drinking] Rub just a little 'cardamom powder' on glass bottom, forcibly elevating whisky's spicy aroma Indian-style, licking it straight!
Allergen
None