Amrut Fusion gets its name from the fact that it uses two barleys: Indian and Scottish - with the latter being peated for good measure. Fusion has been picking up awards ever since it first appeared in 2009, and in 2012 was named the best whisky for a Rob Roy in the Ultimate Cocktail Challenge in New York.
Fresh and tinned fruit – peaches, mangos, apricots, plus spicy cinnamon and clove, joined by aromas of Earl Grey tea and just a touch of smoke and sea spray.
A real hit of fresh fruit and citrus-orange notes, with black pepper and cinnamon adding a zingy layer of spice. Rich and refreshing; absolutely delicious.
The spice and fruit linger for a long time.