Piccadily Distillery, Indri

Piccadily's Indri facility combines protein-rich Indian six-row barley with a relatively short, controlled fermentation and large Scottish-style copper pot stills. Double distillation is designed to retain a clean, fruity malt core while the wide cask programme contributes substantial oak-driven variation. The extreme seasonal climate of Haryana then accelerates cask interaction, producing a style that can show ripe fruit, spice and concentrated oak influence at comparatively young chronological ages.

Indri is made at Piccadily's large malt distillery in Haryana, where Indian six-row barley meets traditional copper-pot double distillation on an unusually ambitious scale. The distillery's current stillhouse uses fourteen Scottish-style copper pot stills, while its maturation programme spans bourbon, virgin oak, wine and sherry casks. For the customer, that combination helps explain why Indri can balance bright Indian malt fruit with pronounced spice, oak and cask character shaped by northern India's dramatic climate.