In northern India, near the foothills of the Himalayas, summer temperatures can climb to 50°C and dip below freezing in winter. At Indri, these extreme variations play a defining role in shaping the character of the whisky. Indri single malt whisky takes its name from the village of Indri in Haryana, where its distillery sits in the catchment of the Yamuna River. Its story begins with the land and is shaped by the mastery of Surrinder Kumar, Indri’s master blender and one of the most respected names in global whisky-making.
Shaped by extremes
In consistently cool climates, whisky matures slowly. At Indri, every season leaves its mark on the cask. “These temperature fluctuations significantly accelerate the interaction between the spirit and the oak,” explains Kumar. “As the wood expands and contracts through the seasons, the spirit penetrates deeper into the cask, extracting colour, flavour and structure at a much faster pace than in cooler climates.” The warmer climate also brings a higher angel’s share, which concentrates the spirit left in the cask and enhances its mouthfeel and complexity. The result is richer textures, bolder flavours and greater depth of character in a shorter maturation cycle.
Indri’s distillery and visitor centre in the Himalayan foothills
A taste of place
Terroir is well understood in wine but more debated in whisky. At Indri, it is a real and defining influence, expressed through the region’s extreme climate, the sub-Himalayan air, seasonal shifts and humidity, and the indigenous non-GM six-row barley grown in Rajasthan, which brings naturally sweet, fruity notes to the spirit. “A combination of natural conditions and our craft results in a whisky that could only be made in this part of India,” says Kumar.
Indri's master distiller Surrinder Kumar
A distinguished selection of single malts
This philosophy carries through to Indri’s flagship expression, Indri Trini, India’s first triple-cask-matured single malt. Distilled in traditional copper pot stills, the spirit is matured in ex-bourbon, French wine and Pedro Ximénez sherry casks to bring balance and layered complexity. As the climate speeds up the spirit’s interaction with the wood, the casks are hand-selected and continuously monitored, preserving the spirit’s signature fruity and floral notes. “Rather than relying solely on long ageing, at Indri we focus on how different casks complement each other and build complexity,” says Kumar. “By balancing woods such as bourbon, wine and sherry, we can guide the whisky’s development and create depth, harmony and character.”
The range includes Indri Drú, a bold cask-strength single malt named after the Sanskrit word for wood, alongside the peated Indri Agneya and the award-winning limited annual release Diwali Collector’s Edition series. As Kumar puts it: “At Indri, we don’t see our subtropical climate as a challenge, but as a natural advantage.”
To find out more about Indri’s story and explore its Indian single malts, visit indri.in
