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.
Mystery Malt has returned for its sixth instalment, and according to its creators at Thompson Brothers, it is the biggest release yet. The concept remains delightfully simple: every whisky bottle looks identical, costs the same £65, and arrives concealed beneath a tamper-proof capsule. Buyers know the full list of whiskies that could be inside, but…
Luxury tequila has arrived in Britain, wrapped in Italian marble and steeped in Mexican heritage. Volcan de mi Tierra has launched Colección La Gavilana I, a limited prestige release that combines aged tequila with sculptural craftsmanship. Each decanter is carved from Bianco Carrara marble by ARCA’s Mexican master stonemasons, referencing the founding year of Hacienda…
Looking for a different style of dram? Isle of Raasay has unveiled Rye Cask 3.4 x Distilled, a limited single cask whisky created using a rare purifier system. The novel setup, described by founder and Master Distiller Alasdair Day as a ’virtual third still’, increases copper contact during distillation and apparently produces a softer, more…
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.
Fortune favours the thirsty as Mystery Malt Series 6 lands with 9,960 bottles and 38 hidden whiskies
Mystery Malt has returned for its sixth instalment, and according to its creators at Thompson Brothers, it is the biggest release yet. The concept remains delightfully simple: every whisky bottle looks identical, costs the same £65, and arrives concealed beneath a tamper-proof capsule. Buyers know the full list of whiskies that could be inside, but…
First pour: Volcan de mi Tierra marble-clad luxury tequila sips like fine sherried whisky… with a twist
Luxury tequila has arrived in Britain, wrapped in Italian marble and steeped in Mexican heritage. Volcan de mi Tierra has launched Colección La Gavilana I, a limited prestige release that combines aged tequila with sculptural craftsmanship. Each decanter is carved from Bianco Carrara marble by ARCA’s Mexican master stonemasons, referencing the founding year of Hacienda…
This experimental Rye Cask Single Malt whisky from Isle of Raasay is surprisingly affordable
Looking for a different style of dram? Isle of Raasay has unveiled Rye Cask 3.4 x Distilled, a limited single cask whisky created using a rare purifier system. The novel setup, described by founder and Master Distiller Alasdair Day as a ’virtual third still’, increases copper contact during distillation and apparently produces a softer, more…
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