A non-connoisseur’s review of a new Indian single malt

Whisky bottle

The decision to switch to whiskey, for choice of vice, happened in 2018 when I realised I could down a bottle of wine without blinking an eye. A new, difficult-to-down drink was needed, and whiskey, which was until then unchartered territory, seemed like the perfect choice.

What I am trying to establish here, is that I am not necessarily the whiskey connoisseur, who will be able to identify notes and aromas. What I can tell you about the whiskey at hand, is if I will ever order it, or stock it at home.

The simple answer here, with regard to Kamet Single Malt Whisky, is yes.

In a market flooded with single malts, Kamet, named after one of the highest peaks of India, Mt. Kamet, offers some, homegrown resistance (competition might for now be too extreme a word). We are told that this one, distilled using six-row barley, which is grown on the foothills of the Himalayas, is aged in a combination of ex-American Bourbon Oak, ex-French Wine Oak and ex-Sherry Casks.

The aroma, even to my sinus-affected nose, did have a fruity/sweet hint. In theory it should have delivered a "vinous fruity profile with oak spice forward notes complimented with vanilla, caramel and subtle raisins, nutty and sweet dark chocolate on top notes."

But the most important question. How did it feel?

At first sip, Kamet (available for Rs 2,999) is vibrant. There is a hint of the oak casks. I am looking for the chocolate notes as mentioned in the taste profile and while I am not 100 per cent sure I get that, there's certainly a hint of vanilla and spice.

There's a sweet after-taste on the palate. And, every sip goes down smoothly and warms the system. So smooth in fact, that before I know it, a glass is done.