One of the largest players in the Indian spirits industry, Radico Khaitan was formerly known as Rampur Distillery in existence since 1943. Dr Lalit Khaitan bought the distillery in 1972 to run it as a bulk spirit supplier and bottler for other liquor companies. Amar Sinha, COO, Radico Khaitan speaks about the company's latest single malt whisky Rampur', how it is meeting the global G&T trends and the furture roadmap of its India-made foreign liquor (IMFL) labels worldwide
Way back in 1972, Dr Lalit Khaitan along with his father bought Rampur Distillery to run it as a bottler for other spirits, as a part of their family business. In 1999, Radico Khaitan decided to launch and market its own brands. It became the first company to conceptualise the innovative idea of offering scotch blended whisky and the first company to position 8PM as India's premium whisky. Currently, Radico Khaitan has four brands such as 8PM Whisky, Magic Moments Vodka, Contessa Rum and Old Admiral Brandy in its portfolio.
Rampur Single Malt Whisky which was launched in 2016 gained global recognition and acceptance almost instaneneously. Speaking about how the brand earned its insignia, while also giving a detailed description about its unique distillation process distinguishing Rampur from the other single malt whiskies in market, Amar Sinha, COO, Radico Khaitan says, “The Whisky is named after Radico Khaitan’s first distillery in Rampur. One of the key USPs of the product is that it is aged, distilled and matured in the foothills of the scenic Himalayas. The Himalayas provide polar opposite of climate conditions throughout the year with the flavour of the famous Indian summer giving Rampur an added dimension and depth. The super-premium malt whisky is steeped in the rich Indian heritage having been distilled in traditional copper pots, and is produced as non-chill filtered single malt whisky. Whisky in India matures faster than the whiskies in Scotland or Ireland due to the weather conditions and prolonged summer season.”
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Bu hikaye Express Food & Hospitality dergisinin May 2019 sayısından alınmıştır.
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