By Richard Thomas
Rating: B-
Picadilly Distillers traces its roots to a liquor distribution company started in 1953 in pre-Independence Punjab. From there, they expanded into the restaurant and bar trade, and operated what was the only bar in Chandigarh for three and a half decades. In the 1990s, the company acquired a sugar mill and distillery, and began making spirits similar to rum.
Picadilly moved into making malt whisky in the 21st Century, using barley grown in Haryana and (one of my favorite parts of India) Rajasthan. That brings us to the latest Indian single malt to arrive on American shores, Picadilly’s Indri Trini. It’s made in Indri, Haryana (hence the name of the brand), which is basically where the foothills of the Himalaya roll down into Northwestern India; it’s a green place with scorching summers, but mild winters. The “Trini” refers to the three cask stocks used to mature the whisky: ex-bourbon barrels, PX Sherry casks, and French red wine barrels. Picadilly bottled Indri Trini at 46% ABV.
The Whisky
The look of this pour is an un-Scotchlike light amber. My guess is the coloring comes either from the Sherry and wine casks or from added coloring.
The nose came to me as dried grass and black tea coupled to vanilla and honey. On the palate, the grassy and tea tannin turn to an oaky, spicy character, while the honey and vanilla sweetness are replaced by a mix of tropical fruits and golden raisins. These two are coated with butterscotch. It’s that overcoat of butterscotch that continues most strongly in the finish, with a light note of ash rising as the thing runs on.
The Price
A bottle of Indri Trini will set you back $55.