バーボン樽、ワイン樽、シェリー樽で熟成されたモルトは、3つの異なる木樽のマリアージュによる魔法にかかり、その美しさが際立ちます。琥珀色、パイナップルのキャラメルの香り、バニラ、紅茶、レーズン、シトラス、ナッツの香りが、モルトを美しく彩ります。滑らかさと風味は、グラスを置いた後でも長く続きます。

From INDRI SINGLE MALT Trini THE THREE WOOD -MUKAWA JOURYU SHU HANBAI-

I once tried an Indian “whisky” before, and to be honest… it wasn’t great. Like Japan in the past, it seems that it didn’t necessarily have to be a “pure” whisky—products made from molasses-based spirits (essentially rum) with a small amount of whisky blended in could still be sold as “whisky.” Because of that, I had been avoiding Indian whisky for a while.
But this one completely changed my impression. It was genuinely delicious. The staff member at the venue, a foreigner who spoke fluent Japanese, explained that in India the angel’s share during whisky production can exceed 12% per year, making long-term maturation extremely difficult. I believe Kavalan faces a similar challenge, doesn’t it? It really seems that whisky-making becomes more demanding in warmer climates. Still, seeing the remarkable quality achieved by Kavalan shows that if you keep pushing forward despite harsh conditions, you can eventually find the answer. It was so good that I’d definitely like to have it again.