Single Malt

Kamet is India's answer to the global single malt movement—a project six years in the making. After cancelling a work trip to India due to a broken leg, blender Ken Frederickson (Chicago-based sommelier) partnered with Ansh Khanna (Peak Spirits, Mumbai) and master blender Surinder Kumar to bring this whisky to life. The name references Mount Kamet, India's third-highest peak in Uttarakhand; the spirit is distilled near Kurukshetra in Haryana.

The foundation is six-row barley sourced from the Himalayan foothills. Kamet matures in three cask types: ex-bourbon (American oak), ex-wine (French oak), and ex-sherry. This blend shapes its character—warm climate conditions accelerate maturation dramatically.

On the nose, vanilla, caramel, and raisins emerge with an oaky spine. The palate delivers honey and butterscotch upfront, then wine influence and spice take hold. The finish is long and warming, with darker fruit and nutty undertones. This is a whisky that trades the slow, cool-climate patience of Scottish tradition for the accelerated intensity of India's climate.