Indian-Origin Whisky: How Local Ingredients And Production Impacts The Spirit
A spirit with deep character and complex flavour notes, premium malt whisky is a nuanced liquor which captures the flavours of the regions in which it is produced. Be it the smoky Scotch whisky with peaty notes of the Highlands or the Irish whisky with its earthy flavours embodying the region’s robust character, local ingredients and production processes seep into the liquors produced in specific regions. So too is the case with Indian origin whiskies, such as the stellar Godawan Single Malt Artisanal Whisky.
One of the finest single malts to come out of Indian regions, this whisky is characterised by the flavours of the desserts of Rajasthan, where it is produced. An ode to the godawan or the Great Indian Bustard, this whisky takes flight from the sandy dunes of the bird’s natural home and undoubtedly carries the depth and complexity coming from this geographical landscape.
Warm Temperatures
An interesting way in which a whisky such as the Godawan is influenced by local landscapes is temperature. This liquor is a stark departure from the single malt that is generally produced in cold weather. Godawan comes from the warm temperatures of Rajasthan’s desert where inevitably the sun evaporates some of the liquor each year, leading to more concentrated flavours. The high temperatures of this water-deficient geographical region enable the development of well-formed, complex flavours in the liquor.
Indian Botanicals
Where Indian liquors stand out is in the addition of local botanicals that are complete with regional flavours. These infuse in a spirit such as the Godawan a rich and smooth profile. The Godawan single malt is finished off in casks curated with Indian botanicals which also have a role to play in enhancing the spirit’s overall character. Botanicals build more depth into the liquor while also imbuing into it those aromas which invoke local flora.
Local Ingredients
What plays one of the more significant roles in the making of such local, artisanal liquor is the produce cultivated in a region. The terroir or the soil composition of the area, along with humidity and temperature have a role to play in the distillation process. In warmer regions, maturation of a whisky is accelerated, leading to the development of more robust flavours.
Indigenous barley, cultivated in the water-deficient geography of Rajasthan forms the base for Godawan. Evidently, the distilled spirit carries the character of the six-row barley that thrives in the warm climes of the desert. Such a single malt not only embodies depth but also an excellent golden, yellowish hue that comes from maturation influenced by the warm temperatures of the region.
Ageing And Maturation
Local weather and ageing processes also influence the flavours, aroma and character built into a single malt. For its part, the Godawan, finished off in aromatic casks, experiences the development of rich flavours that become more pronounced as the whisky matures. The Godawan single malt then produces two expressions of whisky, one of which contains a rich and rounded full-bodied flavour with a deep golden-brown hue, while the other is a pale yellow liquid with spicy, fruity notes balanced by a tinge of creamy vanilla.
Local craftsmanship and production methods tend to vary in Indian regions so they remain in tune with natural rhythms that have a role to play in whisky making. Godawan, produced by paying keen attention to the weather patterns and the local produce of Rajasthan’s desert, no doubt is indicative of the regional flavours, aromas and character embodied in the spirit.
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