INDRI
PATIALA
BAWAL
 

Piccadilly is the largest independent manufacturer and seller of malt spirits in India.

Our distillery has six Scottish-style copper pot stills–three are wash stills (25,000 l.) and three are spirit stills (15,000 l.). Together they produce 12,000 liters of malt spirit daily and four million liters annually.

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The height of the wash still is 9.7 meters and spirits stills is 5.7 metres. The wash stills resemble a lamp shape while the spirit stills have an onion head in the cone area to increase the reflux, resulting in a light, floral and fruity spirit.

Our American-imported oak barrels are assembled, cared for, toasted, charred and repaired by our expert in-house coopers.

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At Picadilly, we embrace a 70/30 philosophy: 70% of the flavor of our spirits comes from our high-quality and attentive labor in the warehouse, that begins with choosing the best barley for our product, while 30% comes from a je ne sais quoi quality, the indescribable mix of the elements and a whole lot of love.

4

brands

255 KL

production capacity

3

distilleries

50,000+

barrels
Our Master Craftsman
Surrinder Kumar
Surrinder Kumar

Our Master Blender

An expert in Indian single malt, Surrinder Kumar has created award-winning malts since 2004. He was awarded Distiller of the Year in 2011.

Our Warehouses

2150

We are currently in the process of expanding our warehousing and coopering operations. We are adding 12 new warehouses and 60,000 barrels in total. This will bring our total capacity to 1,00,000 barrels.

Our Process

Expertly crafted with clarity and integrity, we take pride in every stage of
the production process.

1. Farming

Our story starts with Goda Ram, a barley farmer from Bundi, Rajasthan...Read More

1. Farming

Our story starts with Goda Ram, a barley farmer from Bundi, Rajasthan. In this arid region, farmers remain dependent on natural precipitation, including a timely and abundant monsoon. For the past four generations, Goda Ram’s ancestors and family have grown barley on a modest plot of land. After hand harvesting the crop using the six-row cultivated method, it is sent to expert maltsters at Soufflet and Barmalt who select the best quality.

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2. Germinating

Only the finest-quality barley is steeped in water and spread out onto malting floors to germinate...Read More

2. Germinating

Only the finest-quality barley is steeped in water and spread out onto malting floors to germinate. To prevent heat from building up during the germination process, the barley is turned regularly to activate enzymes that will help convert starch into sugar during the mashing process. After about a week of germinating, the barley–now called green malt–goes to the kiln to dry. This halts the germination process. During the roasting process, heat is maintained below 70 degrees C to keep the enzymes active. Peat is added to the fire to impart a smoky flavor.

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3. Mashing

The dried malt is then ground into a course flour called grist. The grist is mixed with hot water...Read More

3. Mashing

The dried malt is then ground into a course flour called grist. The grist is mixed with hot water in the mash turn in three stages, with temperatures starting at 67 degrees C and rising close to boiling point. Stirring the malt helps convert the starches into sugar. After mashing, the sweet, sugary liquid that results is called wort. The spent drains–known as the draff–are processed into cattle feed.

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4. Fermenting 

To begin the fermentation process, the wort is cooled to 20 degrees C and pumped into washbacks. Yeast...Read More

4. Fermenting 

To begin the fermentation process, the wort is cooled to 20 degrees C and pumped into washbacks. Yeast is added, which feeds on the sugars, producing alcohol and small quantities of other compounds known as congeners. During this process, carbon dioxide is produced and the wash froths vigorously. To prevent overflowing, revolving switchers cut the heat of the liquid. After two days, the fermentation subsides. At this point, the wash is about 6-8% alcohol.

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5. Boiling

The shape of the pot has a mysterious, but important influence in the making of the malt whiskey...Read More

5. Boiling

The shape of the pot has a mysterious, but important influence in the making of the malt whiskey. In the distillation process, the still is heated to below the boiling point of water as the alcohol and other compounds vaporise and pass over the neck. The distillation passes through a large copper coil immersed in cold running water, where the vapour is condensed into a liquid.

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6. Distilling

The wash is distilled twice: in the first stage, it is done to separate the alcohol from the water...Read More

6. Distilling

The wash is distilled twice: in the first stage, it is done to separate the alcohol from the water, yeast, and residue. Part of this formulation is also saved for use in animal feeds. The distillate from the wash still, known as low wines, contains about 20% alcohol by volume. This is used for the second distillation. The more volatile compounds, and the final runnings called feints (where more oily compounds are vaporised) are both channelled for redistillation when mixed with the low wines in the next batch. Only the pure centre cut, or the heart of the run, which is about 68% alcohol by volume is finally collected in the spirit receiver.

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7. Maturing

The stillman tests and judges the distillates. The newly distilled, colourless and fiery spirit is reduced...Read More

7. Maturing

The stillman tests and judges the distillates. The newly distilled, colourless and fiery spirit is reduced to maturing strength, 63% alcohol by volume. It is then transferred into oak casks which may have previously contained wine, bourbon, or sherry. The maturation process begins, and the whiskey becomes smoother, gains flavor, and colour from the cask. During this phase, some of the higher alcohols turn into esters and other complex compounds, which subtly enhance the whisky’s unique flavor.

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THE ART OF BLENDING

Blending is a delicate art. The master blender begins by nosing samples in tulip-shaped glasses and then carefully selects from a wide palate of ex bourbon first fill, virgin oak, ex wine and sherry casks. Different malts, both peated and non peated, are considered in combination and are then left to proverbially marry in casks. Once their union is smooth and natural, the process of bottling begins. This is the final step in the process of making this whiskey, which is one of the best single malt blends in India.

MALT DISTILLERIES

© Piccadily Distilleries

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