To raise the spirits, Indian whisky makers seek GI tag

Indian Malt Whisky Association seeks GI tag for unique Indian Single Malt Whisky and Pure Malt Whisky.

Showcasing its distinctive taste and humongous goodwill, the ‘Indian Malt Whisky Association’ has sought Geographical Indication (GI) tag for Indian Single Malt Whisky and Pure Malt Whisky.

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In its application filed before the GI Registry here, the association said that the Indian Single Malt Whisky and Pure Malt Whisky originated in India making it distinctly different from other foreign malt whiskies owing to its naturally inherent quality and characteristics.

The drinks were extremely unique as they derived superior qualities, texture, taste and aroma and other fine characteristics from multiple natural and human factors such as climatic conditions, water, raw materials etc. The Indian Single Malt Whisky was made from fermented mash that used malted barley, distilled in copper pot stills, and produced in a single distillery. The process involved several key stages, each contributing to the final character and quality of the whisky.

“Due to the unique and complex combination of agro-climatic conditions prevailing in the territory of India, the production regulations imposed by the applicant, the Indian Single Malt Whisky and Pure Malt Whisky has the distinctive characteristics of taste, aroma and mouth feel which has won the patronage and recognition of elite consumers in India and around the world...it has acquired colossal and humongous goodwill and reputation,” the association said.

Giving a historical relevance, the association said that whisky was introduced in India during the “British Raj”, specifically around 1820s when Edward Dyer moved from England to set up the first brewery of India in Kasauli. The Kasauli Distillery happened to be the oldest operating distillery in Asia and the oldest whisky making distilleries in continuous operation across the world.

The whiskies manufactured in India from malted grains started gaining traction in 1980s. The barley grown in Haryana, Punjab and Rajasthan was used to produce malt which was then converted into whiskies. The Indian Single Malt Whisky and Pure Malt Whisky was subjected to strict quality controls.