Meet the new crop of India’s single malt whisky makers
Hindustan TimesHormazdyaar Chinoy’s family has been making alcohol for generations. The likes of Chinoy and Hajare echo the concerns of their more established counterparts – as well as whisky experts – regarding the rapid growth of the category and hope that the Food Safety and Standards Authority of India’s regulation defining Indian Single Malt whisky will be followed by more stringent rules regarding the production and classification of the whiskies. The FSSAI’s standards require single malt whisky to be distilled from fermented mash using malted barley exclusively and distilled in pot stills within a single distillery. “Our oldest single malt is 7-YO and youngest about two – and we could start with a limited edition release of our whisky,” says Chand. The big idea, he says, is to “eventually set up up Radiant Manufacturers’s pot still and make our own Indian single malt whisky.”