India Makes The Cut: Jim Murray Backs The Rise Of Indian Malts

Indian whiskies have come of age, where the global audiences have realised the potential and quality. Brands such as Amrut and Paul John have set a high benchmark regularly raking in accolades over the last decade, and the newer generation of Indian whiskies are not far behind. Haryana-based Indri by Picadilly Distilleries has been in the spotlight with their unique finishes. The latest award-winner is Jammu-based GianChand single malt, which has won the Best Indian Whisky at the International Whisky Competition 2025. Now, Jim Murray, whisky expert and creator of Whisky Bible is introducing a dedicated category for Indian whiskies in the next edition.

Murray has always championed Indian single malts. “I first visited a modern Indian whisky distillery in the mid-90s, but it's only in the last 15-20 years that there's been real work,” he says. He is also heartened to see how distillers and distillery owners in India are rooting for each other, allowing the overall perception of Indian whisky to improve. “It's now incumbent upon the distilleries to make sure that they keep this high quality going, that they don't start cutting corners,” he adds.

For more than two decades, Murray has shaken the world of whisky to its core, all in the task of recognising the finest whiskies in the world. Murray was the one who threw the spotlight on Japanese whiskies when he awarded Yamazaki Single Malt Sherry Cask 2013 as the best whisky in 2015. His faith in Kentucky bourbon’s fresh flavour and profile revived an almost dead industry in the USA. It is his singular agenda to open up the whisky universe beyond what is known.

During his time in India for a three-city roadshow with All Things Nice, he conducted a blind tasting that brought together disparate whiskies, including Royal Salute, Aberlour single malt, Chivas Regal 18-year-old old and homegrown Longitude 77. The reason, he explains, is that people are not expecting it. “You've to show people and make them taste the liquid because if you try and sell something to someone, it doesn't necessarily work,” he says.

His belief in the magic of the malt spirit is also why Murray does not believe in trends. “I'm more interested in the trend of experimenting and the point of view of opening your mind to the type of whiskey that you like,” he says. An unprejudiced exploration of whisky from all over the world is Murray’s ultimate aim. The liquid is at the centre of it and its balance, irrespective of cask finishes and age statement, defines the whisky’s success. “A consumer has to judge a Welsh whisky or an Indian whisky or something from Taiwan, for themselves, based on its quality, whether they like it, whether it's the kind of thing that they want to experience and enjoy,” he further elaborates.

Exciting times lie ahead for whisky lovers as almost all countries are experimenting with whisky. Australian, Welsh, Scandinavian, German and even South American whiskies are the ones to keep an eye out for, Murray says.