If you’ve been following the fast-evolving world whisky scene, you’ll likely be aware of Indri. In only a few years, the Himalayan foothills distillery has gone from ambitious newcomer to awards favourite, with its core range led by the triple-cask Indri Trini.
Launched in 2022, the brand now claims to be India’s most-awarded single malt, collecting more than 90 international accolades.
Indri uses locally grown non-GMO six‑row barley from Haryana and Rajasthan, a grain choice that has helped define its naturally fruity and floral house style.
We’ve been sampling Indri Trini, and its smoky sibling, Indri Agneya…
Indri uses locally grown non-GMO six‑row barley from Haryana and Rajasthan…
A new voice from the Himalayan foothills
Crafted in the village of Indri in Haryana, northern India, near the catchment of the Yamuna river, the distillery basks in a climate that directly informs the whisky’s identity.
Hot summers and cool winters accelerate the interaction between spirit and oak, helping develop flavour with speed and intensity.
The distillery spans 168 acres and houses 14 Scottish-style copper pot stills, alongside more than 75,000 casks maturing across an unusually varied wood programme that includes ex-bourbon, French wine, PX sherry, Marsala and virgin American oak.
The maestro behind the liquid is master blender Surrinder Kumar. His approach blends classic pot still whisky-making with a distinctly Indian sense of climate-led maturation.
Introducing Indri Trini whisky
Hailed as India’s first triple-cask matured single malt, Indri Trini is the product of ex-bourbon barrels, French wine casks and Pedro Ximénez sherry oak. This three-way maturation gives the whisky its ‘Trini’ identity, amplified by the northern Indian climate.
The warm, dry conditions and wide temperature swings accelerate wood extraction, drawing deeper influence from each cask type and layering the spirit with richness while preserving lift and freshness. A process which also gives Trini its darker hue.
Bottled at 46% ABV, the nose is a sweet roundel of honey, vanilla, and sultanas. IIt’s reminiscent of baklava pastry.
On the palate, there’s a gentle pepper, and a berry brightness. PX sherry brings darker dried fruit tones, orange zest and a chocolate richness. The mouth feel is unctuous and creamy.
By way of comparison, Indri Agneya is a lightly peated single malt; the name comes from the Sanskrit for “belonging to fire”.
Matured in American oak ex-bourbon barrels and Pedro Ximénez sherry casks, it balances smoke with the brand’s signature fruit-led style.
On the nose, there’s vanilla sweetness, dried apple, spice and fruit jam, before a thread of peat smoke emerges. The palate builds with mango, and banana, rich toffee, and a restrained smokiness.
And there’s plenty more to explore. Beyond the core line-up, Indri’s portfolio includes the cask-strength Indri Drú, annual Diwali Collector’s Editions, travel-retail exclusives, the City Series and rarer limited releases including Founder’s Reserve 11 Year Old.
Introducing The Macallan Time: Space Sherry Cask, the first whisky to be finished in casks seasoned with Valdespino sherry wine, from The Macallan’s bodega in Jerez de la Frontera. The third release in The Macallan’s Time: Space collection, the liquid’s initial maturation took place on The Macallan Estate in Speyside in predominantly European oak sherry-seasoned…
Beer has Oktoberfest. Wine has Beaujolais Nouveau Day. Now whisky has a date of its own. Or, at least, The Scotch Malt Whisky Society would like it to. The Society has launched The Whisky Equinox, an annual occasion intended to mark the point in the year when cooler evenings arrive and whisky drinkers start reaching…
Canary Wharf workers, consider this your most important lunch meeting of the week. New pub The Tallyman is celebrating its arrival in the Wharf by giving away 200 free lobster rolls worth £18 each on Thursday 17 September. From midday until 3pm, the first 200 people to visit its outdoor Tallyman Seafood Shack will get…
The Luxe Review 
If you’ve been following the fast-evolving world whisky scene, you’ll likely be aware of Indri. In only a few years, the Himalayan foothills distillery has gone from ambitious newcomer to awards favourite, with its core range led by the triple-cask Indri Trini.
Launched in 2022, the brand now claims to be India’s most-awarded single malt, collecting more than 90 international accolades.
Indri uses locally grown non-GMO six‑row barley from Haryana and Rajasthan, a grain choice that has helped define its naturally fruity and floral house style.
We’ve been sampling Indri Trini, and its smoky sibling, Indri Agneya…
A new voice from the Himalayan foothills
Crafted in the village of Indri in Haryana, northern India, near the catchment of the Yamuna river, the distillery basks in a climate that directly informs the whisky’s identity.
Hot summers and cool winters accelerate the interaction between spirit and oak, helping develop flavour with speed and intensity.
The distillery spans 168 acres and houses 14 Scottish-style copper pot stills, alongside more than 75,000 casks maturing across an unusually varied wood programme that includes ex-bourbon, French wine, PX sherry, Marsala and virgin American oak.
The maestro behind the liquid is master blender Surrinder Kumar. His approach blends classic pot still whisky-making with a distinctly Indian sense of climate-led maturation.
Introducing Indri Trini whisky
Hailed as India’s first triple-cask matured single malt, Indri Trini is the product of ex-bourbon barrels, French wine casks and Pedro Ximénez sherry oak. This three-way maturation gives the whisky its ‘Trini’ identity, amplified by the northern Indian climate.
The warm, dry conditions and wide temperature swings accelerate wood extraction, drawing deeper influence from each cask type and layering the spirit with richness while preserving lift and freshness. A process which also gives Trini its darker hue.
Bottled at 46% ABV, the nose is a sweet roundel of honey, vanilla, and sultanas. IIt’s reminiscent of baklava pastry.
On the palate, there’s a gentle pepper, and a berry brightness. PX sherry brings darker dried fruit tones, orange zest and a chocolate richness. The mouth feel is unctuous and creamy.
By way of comparison, Indri Agneya is a lightly peated single malt; the name comes from the Sanskrit for “belonging to fire”.
Matured in American oak ex-bourbon barrels and Pedro Ximénez sherry casks, it balances smoke with the brand’s signature fruit-led style.
On the nose, there’s vanilla sweetness, dried apple, spice and fruit jam, before a thread of peat smoke emerges. The palate builds with mango, and banana, rich toffee, and a restrained smokiness.
And there’s plenty more to explore. Beyond the core line-up, Indri’s portfolio includes the cask-strength Indri Drú, annual Diwali Collector’s Editions, travel-retail exclusives, the City Series and rarer limited releases including Founder’s Reserve 11 Year Old.
Indri Trini is available from The Whisky Exchange, priced £43.75.
The Macallan puts Valdespino sherry wine casks to work with milestone Time: Space 20 Year Old whisky
Introducing The Macallan Time: Space Sherry Cask, the first whisky to be finished in casks seasoned with Valdespino sherry wine, from The Macallan’s bodega in Jerez de la Frontera. The third release in The Macallan’s Time: Space collection, the liquid’s initial maturation took place on The Macallan Estate in Speyside in predominantly European oak sherry-seasoned…
Whisky season now has an official start date, and unique drams to celebrate
Beer has Oktoberfest. Wine has Beaujolais Nouveau Day. Now whisky has a date of its own. Or, at least, The Scotch Malt Whisky Society would like it to. The Society has launched The Whisky Equinox, an annual occasion intended to mark the point in the year when cooler evenings arrive and whisky drinkers start reaching…
This new Canary Wharf pub is giving away 200 free lobster rolls
Canary Wharf workers, consider this your most important lunch meeting of the week. New pub The Tallyman is celebrating its arrival in the Wharf by giving away 200 free lobster rolls worth £18 each on Thursday 17 September. From midday until 3pm, the first 200 people to visit its outdoor Tallyman Seafood Shack will get…
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