The Spirit Specialist reviews Indri Dru Cask Strength Indian Single Malt Whisky

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In 1994 a hospitality and entertainment business named Piccadilly set up a sugar mill and distillery in a quaint village named Indri, 150 miles North of Delhi and near the base of the Himalayas. India is the biggest consumer of whisky in the world, but the vast majority of ‘whisky’ made in India is actually produced with molasses, making it essentially a rum and meaning it can’t be sold outside of Asia as whisky. However, Indri is the fourth Indian brand to release Single Malt whisky in Europe following Amrut, Rampur and Paul John - as with the latter, Indri uses indigenous 6-row barley which has been grown for hundreds of years in Rajasthan - it produces a smaller yield but arguably more depth of flavour. 90% of their output is unpeated, with one peated run taking place every three months.
Production of Single Malt whisky at Indri first started in 2012 and was eventually overseen by Surrinder Kumar, who is considered by many to be the forefather of Indian Single Malt whisky after serving as Master Distiller and Blender at Amrut from 2006 to 2014. Graeme Bowie, who previously worked with Angus Dundee and was the first distillery manager for Ardnamurchan, joined in 2020 to be involved with the final blending of the initial release and now runs the distillery operations.
The word ‘Indri’ is also a derivation of the Sanskrit word Indris, which denotes the five senses. ‘Dru’ means wood, a tree or a vessel made of wood. In ancient Indian mythology, Dru was a vessel in which a ritual drink called ‘soma’ was collected and offered to the Gods. Indeed, the Celtic word ‘Druid’ stems from the Sanskrit and translates to ‘Immersed In The Oak Tree’.
The first release from Indri - named Trini after the Sanskirt for ‘three’ - was a combination of spirit matured in ex-Bourbon casks along with barrels which had previously held either Pedro Ximenez Sherry or French red wines and bottled at 46% ABV. Indri Dru on the other hand, uses spirit matured solely in selected ex-Bourbon casks and bottled at cask strength. No age statement is given, and it has an ABV of 57.2%.
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[@hordeum-vulgare]

You're right, Ben. When ex-Bourbon oak hits that six-row barley Indian malt spirit then much tropicality ensues. I've loved it in Amruts, Paul Johns, and in the Indri Trini. I'm yet to try the Dru. The only one I had trouble with was the Rampur ‘Select’. Just a bit too much mango skin and this really sets in as an aftertaste.