Naarangi — Hindi for orange — is one of the most audaciously creative whiskies Amrut has ever released. The method is extraordinary: sherry casks are first seasoned for three years with orange peels and sherry wine, and only then are they filled with Amrut's Indian single malt for further maturation. Nothing else quite like it exists in the whisky world.
The result is exactly what you hope for and also what you fear. On the nose, it is unapologetically citrus-forward: candied orange peel, thick-cut marmalade, a squeeze of clementine, all layered over traditional sherry notes of raisin and clove. It smells like a Christmas cake that fell into an orangery.
The palate doubles down. Bitter orange and dark honey lead, then the sherry influence pushes through with plum, cinnamon, and a faintly resinous herbal quality that feels almost amaro-like. It is sweet but never cloying, thanks to that bitter citrus edge and the whisky's natural oily weight.
The finish carries orange oils, dark chocolate, and warming spice. At 50% ABV, it has plenty of grip. This is not a whisky for purists who want their malt unadorned, but for anyone who enjoys bold experimentation — and for fans of orange-forward drinks generally — Naarangi is a genuine conversation piece. Pour it after dinner and watch the room light up.
