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Amrut Fusion

Indian Cream Soda

4 1488

@RianCReview by @RianC

24th Mar 2018

1

  • Nose
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  • Taste
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  • Finish
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  • Balance
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  • Overall
    88

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Distribution of ratings for this: brand user

Heard great things about Amrut so been wanting to have a try of this for a while. This is from a 2/3 full bottle that's been open a month or so.

Nose neat: There's rich, fruity barley, oak, spice and a tangy peat note emerges with some persistent sniffing.

Taste neat: This is rich and concentrated. Effervescent barley and sour fruit.

Finish: Med - long. Chewy sour fruit syrup and some faint peat.

I don't think I've ever split a review into neat and then with water but this one is worthy of the extra effort. It doesn't need water, and it's one you can play about with quite a lot, but it definitely improves the experience. The happy place for me is about a 1/4 tsp to a 30-35 ml pour. I'll let that sit for a little while . . .

Nose: That's better! Fruits, lots of them. I've spent over a year in India, all visits combined, and this does take me back. Lychees and a similar fruit that I only remember the Thai name 'glop-jai' for. Mango? yes , I think so - overripe, woody ones. There's a lovely American cream soda sherbet note (could eat that stuff by the lb as a kid). Much more peat and barrel char type smoke coming out now. Sour notes have the upper hand but sweetness is there. Dusty barley.

Taste: Sweet arrival that hints at fruit but then unwinds into the cream soda. Then a note like a wooden fruit market stall bench after a long day in the Indian sun develops. Woody, sweaty and overripe. Some baking spices; clove, hints of cardamom and some cinnamon.

Finish: This is so much better with water added. Longer with a beautiful mild peat, sweet liquorice tang along with the fruit syrup but less concentrated and lighter, sweeter. Less sour and the cream soda makes a final appearance.

Overall, really good and given my experiences with 'molasses whisky' this is in a whole different league. The cream soda note is so unusual but a delight and the quality of both barley and production very evident. Also interesting to see a malt matured in a hotter climate. You can sense the youth but there's complexity with it.; not masses, but enough. .

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14 comments

@Nozinan
Nozinan commented

I hate to disagree with you, but visually, according to your picture, the nose with water would be more like Longans than Lychees.

Nice review. This was my first Amrut. I haven't tasted it in years. I have one put away. Maybe I should open it.

3 months ago 1Who liked this?

@RianC
RianC commented

@Nozinan - Ah! The picture is what I think are called glopjai in Thailand. Just Googled Longans and yes, same thing - so similar to lychees but different. Same same but different . . . (an old backpacker joke) Had never heard them called longans before!

3 months ago 0

@Nozinan
Nozinan commented

Very different in flavour from Lychees. I prefer good Lychees but we get better Longans here in Ontario

3 months ago 0

@casualtorture
casualtorture commented

I love lychees. One thing I miss about living in Asia. Interesting review. I really want to try the Amrut Intermediate Sherry.

3 months ago 0

@Hewie
Hewie commented

lychees and longans are lovely - but mangosteens are my favourite! Gret review @RianC . An interesting combo of tropical fruits and peat.

3 months ago 1Who liked this?

@BlueNote
BlueNote commented

Give me a good fragrant Durian any day.

3 months ago 1Who liked this?

@Nozinan
Nozinan commented

@BlueNote I will...the distance between BC and Ontario is just right (with the Durian in BC...).

3 months ago 0

@BlueNote
BlueNote commented

@casualtorture Tastes great if you can get past the stink. But, yes, I agree: yech!!

3 months ago 0

@Hewie
Hewie commented

Sorry to continue with the off subject comments, but I tried some high grade durian last time I was in Singapore and it was amazing - so creamy in texture. Definitely tastes better than it smells. I just love how whisky tasting can evoke such a range of flavour memories.

3 months ago 0

@RianC
RianC commented

@Hewie - Purple mangosteens! Fruit of the Gods! We don't often get many SE Asian tropical fruits bar the usual pineapple, mango and bananas over here and I do miss them. The array of smells and tastes really is fascinating in whisky - It's as if flavour angels reside in locales and the distilling process captures some of the deity and maturing slowly imparts its essence over time . . .

OK, I'll lay off the 60's hippy literature for a bit but we are talking Indian whisky . . . smile

3 months ago 1Who liked this?

@RianC
RianC commented

@Nozinan - I loved the longans along with the slightly alien looking rambutan, although the latter are less juicy. Closest we'd get here are lychees that I'd guess are from Pakistan or India?

As for durian . . . not as bad as it smells is about as far as I'd go. Texture's like cheese strings!

3 months ago 0

RikS commented

Nice review. I've tried the peated CS and liked it quite a bit, wanna try this now. Though, I'm a bit concerned about your recurring references to 'sour' in the review... not sure whether I'll take to that.

3 months ago 0

@Nozinan
Nozinan commented

The peated CS is for me the best Amrut I've ever had (one of the top whiskies as well), with the Bourbon single casks I've opened very close behind.

3 months ago 0

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