From the Foothills of the Himalayas: Discovering Indri's Triple Cask Whiskey (S3 E1)

AI Transcript: BRC S3 E1 

Kerry Moynahan:
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Madhu Kanna:
Yes, Madhu.

Kerry Moynahan:
This is Madhu. Madhu is going to tell us his full name and the name of his brand here, because I don't want to massacre either one of them. And then he's going to give us a little information about his background in spirits and whiskey.

Madhu Kanna:
Great Well, my full name is Madhu Kanna and I represent a great single malt whiskey from India which is called as Indri and also another great product from the distillery which is the rum that we make a pure cane juice rum called as Kamikara and a little bit about me I've spent 18 years in the spirits industry and I've been taking a lot of Indian products out of India around the world Currently with Indri and Kamikara and just love doing what I'm doing.

Kerry Moynahan:
That's awesome. So tell me a little bit about how you ended up with this company and where were you before this that got you to here?

Madhu Kanna:
I started off my career working for an Indian company which made Indian beer and spirits which I took to Africa and Southeast Asia. Spending a lot of years with them, I moved to another single malt distillery from India. which is called as Paul John, and which is another great Indian single malt. So I was with Paul John single malt for eight years, eight long years, and took Paul John to about 35 countries around the world. And then I just said, I'm just going to take a break from the industry and just going to relax. Pandemic happened, so it was indeed relaxation. But then the owner of this great distillery approached me and he said, Madhu, it would be nice if you could give your hand with my brand. And I said, well, you know, I just want to get back it out. And he said, no, you can't just rest, you know, if you've got some great product coming out and you've done that, been there, done that, and it'll be nice if you do it for me. So I went ahead and visited the distillery and turned out to be that Piccadilly Distilleries, the makers of Indre and Kamikara, are the largest independent malt producer in India. And at that point of time, they were sitting on an inventory of about 40,000 barrels. And six copper pot stills made in India, huge copper pot stills, with a distillation capacity of about 12,000 liters every day. And I said, man, if these guys have got this kind of infrastructure, and they can turn out some quality spirits, then why not? And that's how I got associated with Piccadilly Distilleries or the makers of Indri about two years ago. And I don't think there's turning back and looking back. You know, it's just going to be going ahead and doing things for them.

Kerry Moynahan:
Yeah. So when the pandemic lifted, how soon did you get out on the road to work on this stuff?

Madhu Kanna:
So 2021 August was when I joined them. And our first consignment was shipped out of the distillery, I think, by Feb 2022. Oh, wow. OK. So today, I mean, it's just a year and a half. And today, we are in 16 countries. And I think by the end of this year, we'll be in at least 20, 25 countries. That's great.

Kerry Moynahan:
Yeah. And how long have you been in the U.S. for a year and a half or just how long have you been in the U.S.?

Madhu Kanna:
The U.S., the first bottles landed in the U.S. in the month of August 2023. Oh, OK. So that's exactly a year now.

Madhu Kanna:
Sorry, 2022.

Madhu Kanna:
Yeah, sorry. So 2022 August was when we had the first bottles coming in. And so, yeah, one whole year in the U.S. market now.

Kerry Moynahan:
That's great. Well, I think we should taste some of these. Oh, absolutely. So, which order do you think is the best way to go?

Madhu Kanna:
So, I think we should start off with this one, which is called the Indri Trini. Trini in Indian language, this is Sanskrit that's used over here, means three wood. And the name Indri is itself pretty interesting because Indri is the name of the village where our distillery is located. Indri or Indriya in Sanskrit also means the five senses. And we said what a beautiful name for a brand. So the first expression is called as Trini. Again, the owners of these distilleries were very interested in bringing out something which is very unique. So they said with the first expression, we should do something which is very unique than the other single malts that are made out of India. So we did a triple cask. So the triple cask is very different, because this is Indian six row barley. All distilleries in India use an Indian six row barley as the grain. So we also use an Indian six row barley, and it's double distilled in copper pot stills, and the liquid is matured in three different types of casks, ex-bourbon, French red wine, and PX Sherry casks. So matured in each of them separately, and then married together, for about 30, 40 days before we bottle it across. So you can see all the flavors coming through of these three different casks into this particular dram.

Kerry Moynahan:
It's got a great nose. That's a lot of flavor in that nose.

Madhu Kanna:
Oh yes, it's got a nice citrusy zest to it, and there's this caramelized pineapples, orange peels, tropical fruits, a bit of nuts.

Kerry Moynahan:
That's very interesting. I haven't had this many tropical fruits recently, for sure. I don't know if I've ever had this many tropical fruits come out so much.

Madhu Kanna:
And that nice oaky, you know, sweet oak finish towards it.

Kerry Moynahan:
Wow. That's fantastic. And is it aged? There's an age statement?

Madhu Kanna:
We don't mention the age statement on the bottle because while a lot of consumers in the U.S. understand that a whiskey that's matured for, like, this is an average age of about six years. Now, something that's matured in India for six years has gone through a lot because we lose 10% of the liquid every year from our barrel to evaporation. So we mature whiskeys differently and rapidly. Whereas, you know, we lose 10% on one side. So six years for us, this is 100% natural color. Yeah, that's dark for six years. Yeah, and this is a non-chill filtered whiskey. So you got all

Kerry Moynahan:
That's great. And this has all three barrel types.

Madhu Kanna:
All three barrel types into it. That's fantastic. So I think the sweetness from the bourbon barrels, a bit of pepper, dryness from the wine barrels, and the sherry barrels, the PX sherry cast that we've used gives you that, you know, the sweet fruits, raisins, a little bit of chocolatey note to it. So that's how the, and with every sip the liquid changes, you know, with every sip the liquid changes and there's a lot more happening over here.

Kerry Moynahan:
Cheers.

Madhu Kanna:
Cheers, cheers. Cheers to you.

Kerry Moynahan:
Where do you guys stay? Do you say cheers or do you say something else?

Madhu Kanna:
I think thanks to the colonization, cheers is a word that has been left with us and we continue to say cheers.

Kerry Moynahan:
Yeah, we do too. See what happens when you get colonized by the British.

Madhu Kanna:
Cheers. Cheers.

Kerry Moynahan:
That's fantastic and I wish you gave us other glasses because I don't... Is there more glasses?

Madhu Kanna:
I think we can dump it.

Kerry Moynahan:
I don't want to dump it, though.

Madhu Kanna:
I don't want to as well, but we have two more things to drink, so yeah.

Kerry Moynahan:
All right, bye. All right, so was this the first expression that came out?

Madhu Kanna:
Yes, please. This is the first expression that has come out, and it's been doing well for us. Whiskey Advocate gave it 94 points and also rated it as one of the top 20 whiskeys of 2022. Oh, that's great.

Kerry Moynahan:
And then, which is next?

Madhu Kanna:
And then, from the whisky portfolio, I think this is the next release that we're doing. That's called us the Drew. So Drew is a cast-strand single malt whisky. It's bottled at 57.2% or 114 proof. It's select ex-bourbon barrels from the distillery. who are, you know, put together and the name Dhruv, it means a wooden vessel. Oh, okay. It's appropriate. Yeah, appropriate. So a little bit more interesting fact is Dhruv in certain Sanskrit script also means a wooden bowl. in which Soma, Soma is the olden name for liquor in India, was used as an offering when there was a religious ceremony going on to gods. There are certain gods to which alcohol was offered as a religious offering. So the Dru is the wooden vessel in which that was done. However, for us, something that was matured in an ex-bourbon cask for such a long time, We said, well, the wooden vessel is true for us, and that's how the name comes in. It's a great name.

Kerry Moynahan:
I have a friend who, she's half Irish, or actually she's more than half Irish, I think, and she's been doing these pagan school things, and there was something I was going to say about that that made me think of this. I don't know. Anyway.

Madhu Kanna:
Is it something with the name Dru?

Kerry Moynahan:
Druid, maybe. She does a lot of stuff with druids. She's always telling me about different Gaelic words that mean things, and then I find ways to incorporate them with whiskey. I like that. Ooh, that's a very different nose.

Madhu Kanna:
This is a completely different nose because it's just bourbon cask. So this one, I mean for all good bourbon whisky, I mean bourbon cask lovers, whisky that's finished in bourbon cask, spirit that's finished in bourbon cask, this one is great. Is this also six row? This is also a six row end in Bali. And just select ex-bourbon barrels across. When I say select, there are a lot of bourbon barrels that's there in the distillery. But to make this, the master blender decides to pick up which kind of barrels that he wants to pick up the liquid from, and then he puts it together.

Kerry Moynahan:
Do you guys get specific distilleries to get your barrels from? And if so, are you allowed to talk about that?

Madhu Kanna:
Oh, okay, so I think a lot of the old barrels that are there in the distillery comes from Jack Daniels, Four Roses, a little bit from Jim Beam, but then I think bourbon barrels, getting bourbon barrels is a scarcity today. And even a few years back, in fact, a few years back, we couldn't get such good bourbon barrels, that's why we moved on to get some red wine barrels and stuff like that. So from a lot of makers, but then a lot of the barrels that have come to us have come through brokers. So there's no clear one distillery or two distillery characterization. There are many distilleries who have contributed to the product.

Kerry Moynahan:
That must make it hard if you say, this is the flavor I want. And then you don't know where it came from.

Madhu Kanna:
It surprises me as to how the warehouse keeper and the blender work together to get the right profile every single time.

Kerry Moynahan:
They have a hard job. I'm going to say that.

Madhu Kanna:
This is fantastic. This one is like fruits, honey, gentle warm spices, a little bit of chocolatey nuts, orange peel, citrus.

Kerry Moynahan:
This kind of makes me think of Christmas.

Madhu Kanna:
Interesting.

Kerry Moynahan:
Because I have all of those things at Christmas. I have spices, I have chocolates, and it's warm. I can totally see this at Christmas time, sitting by the fireplace, waiting for Santa to come.

Madhu Kanna:
Oh my goodness, that would be an awesome dram for that time, you know? This cold weather outside and you're sitting with this and then sipping onto this.

Kerry Moynahan:
I could also see this out in the mountains, sitting with a warm jacket on, sitting in front of a fire pit, the snow falling.

Madhu Kanna:
You know, now you're making me want to do that.

Kerry Moynahan:
I mean, right now, this is pre-recorded, obviously, but Hurricane Hillary is going on outside right now, so I'm surprised we can't hear more of that, but not where I want to be sitting outside right now.

Madhu Kanna:
No, no, not now.

Kerry Moynahan:
And I'm so sorry that you came here for the only time we've ever had a tropical storm in Los Angeles.

Madhu Kanna:
You know, I was surprised to hear that there's a hurricane coming through Los Angeles, and I'm like, is it true?

Kerry Moynahan:
My mom texted me and she goes, you need to put your umbrella down on your patio. It's going to be windy. And I'm like, oh, okay. So I go outside and I'm like, it's not windy. And she goes, no, no. In three days, there's a hurricane coming. I said, whatever. She's like, no, watch the news. And I was like, and funny enough, on my day job, my boss's name is Hillary. And I'm like, oh, she's coming home. She's on location right now. And I am not. Cheers. Cheers to that. That's fantastic. I mean, they're both vastly different. What's the youngest stage in that one, are you allowed to say?

Madhu Kanna:
This is seven-year-old.

Kerry Moynahan:
Both of them taste far older than that. But then again, the maturation in India is far different from... Far different from the rest of the world.

Madhu Kanna:
You know, bingo, you're right. And for us, you know, if you can see the color... Yeah, that's dark. To get this color elsewhere in the world, in a cooler climate, it's going to take at least 18 to 20 years.

Kerry Moynahan:
What is the coldest temperature it usually gets in Fahrenheit?

Madhu Kanna:
So again, depending on which part of India your distillery is located, the temperatures can vary, right? For us, where our distillery is located, it's in the north, it's in the northern part of India, from Delhi towards the Himalayas. I travel, it's just on the foothills of the Himalayas. So a few miles away from the foothills of the Himalayas is the distillery. Now the temperature over there gets crazy. In the summers, it can go up to 122 Fahrenheit. and with high humidity and high heat. And the winters can go down to 32.

Kerry Moynahan:
So the humidity is half whiskey just floating around.

Madhu Kanna:
Absolutely. So we lose, the first year, sometimes in certain barrels, we lose up to 14% of our liquid. And in fact, when we fill the liquid into the barrels, it's done at 62.5%. And after four years, we lose water. So the alcohol goes up to 66, 65 in some cases. So that's the kind of heat and humidity that we have.

Kerry Moynahan:
I'm gonna say that's very beneficial because you can get a lot more beautiful whiskey in a shorter time. Absolutely, absolutely. No offense, my friends in Scotland and Ireland and other colder places, although I would much rather be in a colder place. I keep saying, if you watch the series this year, I did most of the shows in Ireland on location, and it was in October, and then again, I went and did some in May. The weather was basically, well, no, it was nicer than, so we have, it's raining like crazy, but it's 80 degrees outside. But when I went there, it was raining every couple of days, but it was only probably like 65, 70, and I loved it. And everyone's like, oh, sorry for our weather. I said, no, no, this is great. I was like, it never rains in California, never, ever, ever. And then last year, as soon as I said that, it rained so bad last year in California, which I'm hoping, honestly, helps us with the flash flooding that they're warning us about today.

Madhu Kanna:
Oh, yeah, I hope there are no flash floodings that happens. Well, it's been pissing all day, but I think it should be OK.

Kerry Moynahan:
Oh, I love that, pissing. OK, so I had another joke. So in Ireland, when you say you're pissed, or England, or any of those, you're drunk. Here, if you say you're pissed, you're mad. So when people are like, oh, he just got so pissed, I'm like, what was he mad about? And they're like, oh no, he was like, you know, drunk. And I was like, why are you saying he's pissed?

Madhu Kanna:
You know, interesting, because for me, from the language that I know, pissed means he's just angry at you.

Kerry Moynahan:
So you're more American than English.

Madhu Kanna:
Maybe.

Kerry Moynahan:
Which is funny, since we both come from Colonized England. Colonized England, yeah. Maybe we diverted on purpose and we're going to change. All right, so we've got one more here to taste. What is this one?

Madhu Kanna:
OK, now this one is a very special dram, right? It's a very special rum because this one is India's first pure cane juice rum. India is the world's second largest grower of sugarcane. However, no distillery in India has made a cane juice rum and aged it. So we are the first distillery to distill pure cane juice rum. And I'm loving the fact that you're cleaning the glass and cleaning your palate. So this is the first, we are the first distillery in India.

Kerry Moynahan:
Is this 12 year old? Is that what that means? Yes.

Madhu Kanna:
Okay. So the cane juice rum matured in ex-bourbon barrels for 12 long years. Now the interesting story about this bottling is that out of the 996 barrels, that's the first batch that we distilled and put in, After 12 years, when the liquid was taken out, we could only retrieve 6.6% of the liquid. The rest, 93% of the liquid was gone. A large portion of it was angels. There were a few barrels which were leaking, and we never noticed it until about a few years before we bottled it.

Kerry Moynahan:
That must be your distillery cat going in there and clawing at it.

Madhu Kanna:
Yeah, or the monkeys.

Kerry Moynahan:
There's some monkeys around the distillery. Oh, well, see, that makes more sense. They have poseable thumbs, so they're probably in there.

Madhu Kanna:
doing their own bit, yeah?

Kerry Moynahan:
All right, let's try this bad boy.

Madhu Kanna:
Okay, this one is cane juice rum with no added sugar, no added flavors, no spice, but whatever is coming out of it, it's fruitcake, leather. I get the leather. Yeah. Some of them say eggnog. I was just going to say eggnog. Right?

Kerry Moynahan:
It's very eggnog. How do you get eggnog? See, I don't know what's in eggnog. I just buy the pre-mix.

Madhu Kanna:
So this one is very interesting because it's the... Oh, that's totally eggnog.

Kerry Moynahan:
On the tongue. I've never had anything besides eggnog that tasted like eggnog. This is fantastic. Delicious, right? It's better than eggnog. Is rum what goes in eggnog? I don't even know. I have no idea what goes in eggnog.

Madhu Kanna:
So I was surprised because for me, I've never tasted eggnog in my life. Because that's not something that's available in India or something that we enjoy in India. And every time I taste it, people say, it tastes like eggnog, but in a very pleasant way. And I'm like, what? So you still haven't had eggnog?

Kerry Moynahan:
I still haven't had it. So you need to come back here around November when it starts coming. It comes out with the milk section. Right. And that's the alcohol-free version. And then they sometimes have alcohol versions and the alcohol. But I like the alcohol-free versions because then you can measure out what you want to put in it. Ah, interesting. I don't know how to make eggnog, but it's... Usually it's... Usually when I buy it, it's too thick for me, so I add milk or cream to get it a little bit down, but man, this is... So this is delicious, right?

Madhu Kanna:
It's like, there's fruits, there's banana, there's cinnamon, there's spice, there's nutmeg.

Kerry Moynahan:
This doesn't even taste like a rum to me.

Madhu Kanna:
There you go. So rum from India, which is very unique, although it's like an agri-cold style rum, it doesn't have the funkiness that one would expect from an agri-cold rum, but this one is totally different and very, and would you believe that it's a 100 proof liquid that you're drinking? It's 50% ABV.

Kerry Moynahan:
No, it was not that hot at all.

Madhu Kanna:
Yeah, that's what makes it a great sipping rum for you to have.

Kerry Moynahan:
This is definitely a Christmas drink because of the eggnog.

Madhu Kanna:
And the beauty of it is the first batch that we did, we could only bottle 3,600 bottles worldwide. Oh, wow. Out of which 1,200 has made its way to the US. Oh, that's good. And each bottle is numbered. So if you see, this is bottle number 814 out of the 1,200 that you're tasting across. So yeah. That's crazy madness. That's a very special limited edition. Only a few bottles out there.

Kerry Moynahan:
Are you going to keep, you're not going to keep making it then?

Madhu Kanna:
We do have an eight-year-old that we are launching pretty soon.

Kerry Moynahan:
So you'll do the same mash bill, but not necessarily a 12-year?

Madhu Kanna:
Yeah. We may need to wait for a couple of more years to get the next batch of 12-year. So this is the first batch, maybe another year or two till we get the next batch of 12-year.

Kerry Moynahan:
Now, have you tasted the eight-year? Does it have the eggnog flavor?

Madhu Kanna:
No, to be very frank, I tasted the ATR much before I was told that it has the eggnog flavor. Now I need to go back and compare the ATR roll and see what's happening. But the ATR liquid is not very far away from this, so I'm sure it's going to carry. There's something called a distillery character, and I think that's there as well.

Kerry Moynahan:
That's awesome. And do you have any other expressions that you're planning to bring into the U.S. soon?

Madhu Kanna:
Yes, we do have a peated sherry cask finish. And probably this is the first time I'm telling it out actually.

Kerry Moynahan:
You heard it here first. Okay, I really can't say it. You heard it here first.

Madhu Kanna:
So we're going to come up with something which is called the Diwali edition. Now Diwali is the festival of lights in India. It's called Diwali or Deepavali depending upon the region in India. It's called the festival of lights and we said for every Diwali starting this year, we will go ahead and launch a new expression. Just like a festival release.

Kerry Moynahan:
Is this one of those things where they put the candle and it floats up in the bag?

Madhu Kanna:
No, no, no, not like that. These are ones where they light up a lamp, which is mostly in earthen pots, actually. So earthen vessels in which they pour oil and light up lamps. Burst crackers as well. So it's kind of the good taking over the evil. So the festival of light, you know, light taking over the dark. And what time of year is that? This October-November is when it falls in. So we're doing a peated sherry cask release for this Diwali. And it's going to be, again, limited expression, but it's a delicious drama, peat and the sherry cask coming together. It's going to make it very interesting.

Kerry Moynahan:
Yeah. Yeah. When you have the bottle, you'll need to send me a photo so we can pop it in.

Madhu Kanna:
Oh, I'm going to send you a photo and maybe I'll also send you a sample. Oh, that would be fantastic.

Kerry Moynahan:
I would love a sample. So what else should we be looking for out of your brands here?

Madhu Kanna:
Well, the Kamikara is going to come up with the eight year old. We spoke about the Diwali edition. I think that's all for now at the moment. But I think whatever we are trying to do, we are trying to do it good and keep it simple, clean, neat and good. So people enjoy it. But the most important thing, I mean, we are a distillery who've been aiming to keep the prices of our products very reasonable because we don't want to be overly priced so that it's sitting on the shelf. So the Indri Trini is retailed at around $55 to $60 A triple cask whisky at that price The Dhruv is going to be, although it's a cask strength, 7 years in bourbon cask in India People would expect it to be like $150 dollars upwards. This is going to be retailed at $85 to $90. That's very reasonable for that. And the 12-year aged rum, limited edition, at $90 tops. Wow, that's fantastic. Everything that's approachable so people can buy it and try it across.

Kerry Moynahan:
It's delicious. And I know you're doing a tour right now. You're here in LA and then you're going to Orange County tomorrow. Yes, please. And then up to Portland.

Madhu Kanna:
Portland and then I finish off with Seattle.

Kerry Moynahan:
Okay. So if you guys hear about his tours, by all means, jump on board because you don't want to miss these. These are fantastic. I just can't even believe that they're as young as they are and that they're as dark as they are and as delicious. I mean, I'm not a big rum fan. So the fact that I'm in love with, I'm not even a big eggnog fan. I'll have it, but now I want to drink that all the time. That's fantastic.

Madhu Kanna:
That's so nice. Thank you so much for that. Thank you so much for being here. I appreciate it. Thank you so much for having me here with you.

Kerry Moynahan:
You're welcome. We'll keep in touch.

Madhu Kanna:
Absolutely. And I'm going to send you that Diwali edition sample and the picture of that.

Kerry Moynahan:
Fantastic. Thank you. Thank you. World of Wheezy is up next. Stay with us.

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Kerry Moynahan:
All right, Louise. We, I met Madhu during the hurricane here last spring and he had me try several things and he sent me over some samples and I know this was your favorite of the samples he sent. So tell me, well let's first of all, let's get a little dram. And this one is the Indri Single Malt Indian Whiskey, the three wood. So that's the one we are having. And why don't you tell me what you thought about this and what it made you think of for either pairing or cooking?

Chef Louise Leonard:
Well, I don't know. I guess what it made me think of is the absolute sometimes funk that happens with really delicious spirits and food.

Kerry Moynahan:
Especially during the aging process? Yeah.

Chef Louise Leonard:
Yes, it has this lovely, lovely, lovely funk to me. And I don't know what that is. Listen, I don't know what I'm talking about half the time. I just know what I like. Just saying. And so to me, that was of interest. It was original. I think that this particular whiskey reminds me of the type of whiskey you might have if you were end of the night sitting in a bar and maybe you have not you've eaten but you haven't eaten enough and maybe you need a little snack like now which is like every day for me um but i would love like if i close my eyes and drink this like i would love to have this in a bar little dram of this and have some like some samosas or a little some some fried or baked little handheld bar foods. Okay. Not a meal. Not and nothing that gets your fingers like and a thing you could just pick up and eat like I could definitely eat. What do you think about potato balls? Fried potato balls? I mean, I think any fried ball is delicious. Let's do a variety of fried balls. A fried potato ball. What do you mean by that? Like, you know, the ones that they have at Porto's, the little fried potato balls. Oh, like a Cuban style. Oh, OK. Oh, yeah. Like, OK. So like croquetas and things like that. Of course. Yes. Exactly. Something like that. OK. But being that this is an Indian, Um, distillery, I, you know, I immediately think of samosas, of course. I think of all of the different delicious, um, bready, um, folded snacks that exist. Would you have curry in any of these items? inside sure like you know in a samosa right you can have like i like just the potato pea simple ones you know but um of course and this again is just how i am tasting the complexity of this is the complexity of this is like bomb So that's how I'm feeling. I know it's not very specific.

Kerry Moynahan:
It's not but you know what I get like I'm I'm totally feeling like fried potato balls or some fried shrimp or some fried zucchini maybe with a little bit of spice.

Chef Louise Leonard:
Yeah, and I think about like, you know, an empanada even. Like if we think about if for those that don't aren't familiar with like a true samosa, maybe then it's easier to think of an empanada. You can think about that. It's like not greasy. It's not fried. It's something you're holding in your hand. But it's salty, it's savory, and this is hearty enough to go with that, you know, as like a late night kind of nip at a bar.

Kerry Moynahan:
That sounds delicious. Yeah. And I totally agree with you. Now I want to go get some fried food and have it with this, but I've just enough left to cheers with you. Thank you so much. Mm, so good. And I want to thank Madhu for sending over some samples, because the stuff is fantastic. Louise, thank you, as always. And we will see you next time.