AMRUT Aged 10 Years ARTIST 10TH Anniversary International
Quantity limited to 1 bottle by client.
India, Single malt – 61.8%, 70cl — Single Cask #3521, Ex-Pedro Ximenez Cask Limited edition of 286 bottles — LMDW Exclusive
With a peat content of almost 10 ppm phenols, this “lightly peated” Amrut, aged in an ex-Pedro Ximenez cask, reveals fantastic classicism and purity. Never short of inspiration, note after note, it paints a picture of flavours and aromas whose floral, fruity, spicy, lightly peaty and smoky nuances are closely linked to one other. Once the last brush stroke has been placed, we find ourselves admiring the beauty of the particularly colourful chromatic palate that has no qualms in thickening its line to better bring out an incredible depth of field. A leading Indian single malt for most enthusiasts, Amrut is a pillar of our “Artist International” range.
Rich and unctuous. On the first nose, notes of vanilla and coconut take centre-stage. In their wake, yellow fruits (plum, Mirabelle plum) and other dried fruits (date, fig) follow hot on their heels. Allowed to breathe, a very elegant iodine peat plays hide and seek with sublime floral aromas (hyacinth, lily, iris), while citrus fruits (clementine, orange) bring lots of energy. The aromatic palette then develops beautiful aromas of precious wood (oak, cedar).
Dynamic, complex. Characterized by flavours of salted butter cara- mel, the attack moves slenderly into a wonderfully creamy vanilla/ chocolate and milky (coconut) register. The heady (lavender, lilac) mid-palate gradually becomes very fruity (greengage plum, peach) and honeyed (heather, lime blossom). Noble spices (cardamom, curry, clove) then bring the end of the palate to lands of rare richness (vanil- la cream, cream puffs). Note that very fine tannins gradually contract the taste buds.
Long, silky. At the start of the finish, candied lemon, ripe apricot and mango provide a riposte to very sweet notes of vanilla and chocolate. Delicately peaty and smoky, it is also gently herbaceous (sage, verbena). At the very end of the palate, new dried fruits (cashew nut, almond, chestnut) underscore the influence of Andalusia’s Pedro Ximenez wine. The empyreumatic (beeswax) retro-nasal olfaction is at once roasted (toffee, coffee), mineral (lava) and nobly spicy (saffron). The empty glass is medicinal (benzoin, tiger balm) and creamy, with a light whiff of smoke.