Amrut’s story begins with local ingredients: Indian barley from the northwestern lands of Punjab and Rajasthan, fed by Himalayan waters. The extreme weather creates a grain unique to this land. Malted at Amrut’s own maltings in Jaipur and Delhi, the barley then journeys south to Bengaluru, where it is mashed and distilled at an altitude of 3,000 feet (900 m), accelerating maturation. Aged primarily in bourbon casks, Amrut is known for its complexity, with layers of fruit and delicate spice. Unlike many large-scale distilleries, every bottle is still filled, labeled, and packed by hand on-site. Due to its maturation in a warm climate, Amrut loses more volume to the angels’ share, concentrating its flavors. All Amrut bottles are bottled without chill filtration.