## An Interview with Madhu Kanna
The podcast hosts an interview with Madhu Kanna, who represents Indri, a single malt whiskey from India, and Kamikara, a pure cane juice rum. Madhu shares his background in the spirits industry, having spent 18 years working with Indian beer and spirits companies, as well as a single malt distillery called Paul John. After taking a break from the industry, Madhu was approached by the owner of Piccadilly Distilleries, the makers of Indri and Kamikara, to join their brand. Impressed by the distillery's infrastructure and quality spirits, Madhu decided to get involved.
The interview highlights Madhu's journey with Piccadilly Distilleries, starting in August 2021. By February 2022, their first consignment was shipped, and within a year and a half, they expanded to 16 countries. Madhu mentions their plans to be in 20-25 countries by the end of the year. In terms of the U.S. market, the first bottles arrived in August 2022, marking a year of presence in the country.
The host suggests tasting some of the products, indicating a desire to explore the flavors and quality of Indri and Kamikara. The podcast transcript ends with the anticipation of a tasting session.
In conclusion, the podcast transcript effectively promotes the Barrel Room Parlor membership program, highlighting its exclusive content and event discounts. It also introduces Madhu Kanna and his involvement with Indri and Kamikara, showcasing the growth and success of these spirits in the global market.
## Unique triple cask Indian whisky.
The podcast transcript begins by introducing the unique triple cask Indian whisky called Indri Trini. The name Indri is derived from the village where the distillery is located and also means the five senses in Sanskrit. The owners of the distillery wanted to create something unique, so they decided to use Indian six-row barley and triple cask maturation.
The triple cask maturation involves aging the whisky in ex-bourbon, French red wine, and PX Sherry casks separately before marrying them together. This process allows the flavors from each cask to come through in the final product. The whisky is described as having a great nose with flavors of citrus zest, caramelized pineapples, orange peels, tropical fruits, and nuts. It also has a sweet oak finish.
The age statement of the whisky is not mentioned on the bottle, but it is explained that the whisky is matured in India, where there is a high evaporation rate. This means that after six years of maturation, the whisky has lost 10% of its liquid each year. Despite this, the whisky has a dark color and is non-chill filtered.
The podcast hosts express their enjoyment of the Indri Trini whisky and discuss the different flavors they can taste. They also mention that the whisky has received positive reviews and ratings, including 94 points from Whiskey Advocate and being named one of the top 20 whiskeys of 2022.
The conversation then moves on to discussing the next release from the distillery, called Dhruv. Dhruv is a cast-strength single malt whisky bottled at 57.2% ABV. The name Dhruv has a religious significance, as it refers to a wooden vessel used for offering alcohol in ancient Indian ceremonies. The whisky is aged in ex-bourbon casks for a long time, giving it a unique flavor profile.
The hosts share their personal connections to the name Dhruv, mentioning pagan school activities and the Gaelic word "druid." They appreciate the uniqueness of the name and the whisky itself.
In conclusion, the podcast transcript effectively promotes the unique triple cask Indian whisky by highlighting its distinct flavors and maturation process. It also showcases the success and recognition that the whisky has received in the industry. Overall, the transcript provides valuable information about the whisky and creates interest in trying it.
## Unique bourbon cask whisky production.
The podcast transcript discusses the production process and characteristics of a unique bourbon cask whisky. The speaker describes the nose of the whisky, emphasizing that it is made exclusively from bourbon casks. This makes it a great choice for bourbon cask lovers and those who enjoy whiskies finished in bourbon casks.
The speaker explains that the whisky is made using six-row barley and select ex-bourbon barrels from various distilleries. While specific distilleries are not mentioned, it is revealed that barrels from Jack Daniels, Four Roses, and Jim Beam have contributed to the product. The scarcity of bourbon barrels is also mentioned, leading the distillery to explore alternative options such as red wine barrels.
The transcript highlights the collaboration between the warehouse keeper and the master blender to achieve the desired flavor profile of the whisky. The speaker acknowledges the challenge of not knowing the exact origin of the barrels used, but praises the skill of the team in consistently producing the desired taste.
The flavor profile of the whisky is described as fruity, with notes of honey, warm spices, chocolatey nuts, orange peel, and citrus. The speaker compares the whisky to the experience of Christmas, with its spices, chocolates, and warm feeling. They imagine enjoying the whisky by the fireplace, waiting for Santa to come.
The conversation takes a lighthearted turn as the speaker envisions enjoying the whisky in different settings, such as sitting in front of a fire pit in the mountains with snow falling. They express a desire to experience this themselves and comment on the current weather conditions, including a tropical storm in Los Angeles.
The transcript also touches on the maturation process of the whisky in India. The speaker explains that due to the unique climate in the northern part of India, the maturation process is accelerated. The whisky achieves a dark color in just seven years, which would typically take 18 to 20 years in a cooler climate. The extreme temperatures and humidity in the region result in a significant loss of liquid during maturation.
The essay concludes that the podcast transcript effectively promotes the unique bourbon cask whisky by providing insights into its production process, flavor profile, and maturation. The discussion creates intrigue and interest in trying the whisky, showcasing its distinct characteristics and the recognition it has received in the industry.
## Unique cane juice rum from India.
The podcast transcript provides an engaging and informative discussion about a unique cane juice rum from India. Throughout the conversation, the hosts highlight the distinct qualities of this rum, including its production process, flavor profile, and maturation.
The hosts begin by emphasizing the significance of this rum being India's first pure cane juice rum. They mention that India is the world's second-largest grower of sugarcane but had not previously produced a cane juice rum. This fact alone creates intrigue and curiosity about the rum, as it represents a new and innovative addition to the industry.
The hosts go on to describe the production process of this cane juice rum. They explain that it is aged in ex-bourbon barrels for 12 years, allowing it to develop a unique and complex flavor profile. They also mention that during the maturation process, a large portion of the liquid evaporated, leaving only 6.6% of the original volume. This detail adds to the mystique of the rum, as it demonstrates the care and dedication put into its creation.
As the hosts taste the rum, they provide a detailed description of its flavor profile. They note the presence of fruitcake, leather, and eggnog flavors, creating a rich and indulgent taste experience. The hosts express their surprise at the similarity to eggnog, a drink not commonly found in India. This comparison adds to the uniqueness of the rum, as it evokes a familiar and beloved flavor in a new and unexpected context.
Throughout the discussion, the hosts convey their enthusiasm and enjoyment of the rum. They express their delight at its deliciousness and remark on its smoothness, despite its high alcohol content. This positive feedback further enhances the appeal of the rum, as it suggests a high-quality and enjoyable drinking experience.
Overall, the podcast transcript effectively promotes the unique cane juice rum from India. By providing insights into its production process, flavor profile, and maturation, the hosts create intrigue and interest in trying the rum. The discussion showcases the distinct characteristics of the rum and highlights the recognition it has received in the industry. As a result, listeners are likely to be enticed to seek out this unique and exceptional cane juice rum from India.
## Limited edition Christmas drink.
The podcast begins by introducing a limited edition Christmas drink that features eggnog. The hosts mention that the first batch of this drink was produced in a very limited quantity, with only 3,600 bottles available worldwide. Out of these, only 1,200 bottles made their way to the US. Each bottle is numbered, adding to its exclusivity and collectability.
The hosts discuss the possibility of future batches of this Christmas drink, and mention that they have an eight-year-old version that they will be launching soon. While they may have to wait a couple more years for another batch of the 12-year-old version, they assure listeners that the eight-year-old version will still carry the unique flavor profile of the original.
The conversation then moves on to other expressions that the distillery plans to bring into the US. They reveal that they are working on a peated sherry cask finish, which will be released as part of a Diwali edition. Diwali is the festival of lights in India, and the distillery plans to release a new expression every Diwali. This limited edition peated sherry cask release is described as a delicious combination of peat and sherry cask flavors.
The hosts express their excitement about trying the Diwali edition and even mention the possibility of receiving a sample from the distillery. They also discuss the distillery's commitment to keeping their prices reasonable, ensuring that their products are accessible to a wide range of consumers.
Throughout the podcast, the hosts praise the quality and taste of the rum, even mentioning that it has converted someone who is not typically a rum or eggnog fan. They emphasize the uniqueness and desirability of the limited edition Christmas drink and the upcoming Diwali edition, encouraging listeners to try them for themselves.
In conclusion, the podcast effectively highlights the appeal of a limited edition Christmas drink, showcasing its exclusivity, flavor profile, and recognition in the industry. The hosts' enthusiasm and positive reviews create a sense of intrigue and desire to try the rum. By providing insights into the production process and future releases, the podcast successfully promotes this unique and exceptional cane juice rum from India.
## Indian whiskey pairs well with fried foods.
The podcast transcript provides an interesting discussion about pairing Indian whiskey with fried foods. The hosts, Louise and Madhu, are tasting the Indri Single Malt Indian Whiskey and discussing its flavor profile and potential food pairings.
Louise describes the whiskey as having a "lovely funk" and mentions that it reminds her of the type of whiskey you might have at the end of the night in a bar. She suggests pairing it with samosas, bready folded snacks, and fried bar foods like potato balls. She also mentions the possibility of adding curry to some of these items.
Madhu agrees with Louise's suggestions and adds that he could imagine the whiskey pairing well with fried shrimp, fried zucchini, and empanadas. He describes the whiskey as hearty enough to go with these savory and salty foods.
The hosts' enthusiasm for the whiskey and their creative food pairing ideas make a compelling argument for the idea that Indian whiskey pairs well with fried foods. They describe the whiskey as having a complexity and flavor profile that would complement the richness and texture of fried foods.
The podcast also highlights the versatility of Indian whiskey and its ability to pair well with different types of fried foods. From samosas to potato balls to empanadas, the hosts demonstrate that the whiskey can enhance the flavors of a variety of fried dishes.
Overall, the podcast provides an engaging discussion about the pairing of Indian whiskey with fried foods. The hosts' enthusiasm and specific food pairing suggestions make a convincing case for this combination. Listeners are likely to be intrigued and inspired to try Indian whiskey with their favorite fried dishes.
