At the London Spirits Competition 2026, Indri Agneya won a Gold medal with 95 points and was named Indian Single Malt Whisky of the Year. It also snagged 3rd place in the Best Indian Whisky and Best Single Malt Indian Whisky categories at the 2026 International Whisky Competition. It has, undoubtedly, made its mark on the Indian whisky scene since its debut in 2025.
‘Agneya’, in Sanskrit, means “belonging to fire”, a reference to the whisky’s gentle peat smoke, which is wrapped in waves of tropical fruit and spice. It is a great whisky for those who are peat-curious, but not quite ready for the intensity of heavily peated whiskies like Laphroaig or Octomore.
So, what is the best way to draw out the smoke and fruit? How do you get the best out of Indri Agneya? Today, we’re taking a look at how to drink India’s smoky and tropical whisky.
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READ THE STORYWhat Is Indri Agneya?
Indri whisky is made by Piccadily Agro Industries at its distillery in Indri, a village in the northern Indian state of Haryana. Agneya is Indri’s first peated whisky, and it was created by the distillery’s master blender, Surrinder Kumar, who previously worked at Amrut before joining Indri.
The whisky is made from six-row Indian barley grown in Rajasthan, which is kilned over peat smoke and then double distilled in copper pot stills. The malt is peated to 25 parts per million (ppm) phenols using peat imported from Scotland, which puts it at the same level as Talisker.
Agneya itself is matured in a combination of ex-bourbon and Pedro Ximénez sherry casks, and it’s bottled without chill filtration or added color. It is bottled at 46% ABV.
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How the Indian Heat Shapes Agneya
The climate at Indri is very different from Scotland’s, and it has a big effect on how the whisky matures. According to Indri, summers at the distillery reach 50°C (122°F) and winters drop to near freezing, with monsoon humidity in between. As the temperature rises and falls, the whisky expands and contracts, pushing the spirit in and out of the wood much more often than it would in a cooler climate. There’s also no climate control in Indri’s warehouses, so the weather is left to do its work. These drastic temperature swings give the whisky a more mature flavor much quicker than in cooler climates. The often-quoted figure is that four years of maturation in Scotland equal one year in India.
The heat comes at a cost, because Indri loses 10 to 12% of its whisky to the angel’s share each year, compared with around 2% in Scotland.
It also changes the smoke. The 25 ppm figure refers to the peat level of the malt rather than the finished whisky, and the phenols soften considerably as the spirit ages in India’s subtropical climate. This goes some way to explaining why Indri’s own tasting notes describe a “soft, rounded smokiness,” instead of something incredibly bold.
What Does Indri Agneya Taste Like?
Indri Agneya is a gentle introduction to peat, with tropical fruit notes cutting through the smoke, and a nice wood spice running through.
On the nose, you might find chocolate, vanilla, dried apple and apricot, along with honey, figs and a little tinned pineapple. Gentle smoke runs underneath, with earthy peat.
On the palate, the tropical fruit comes forward, with mango, ripe banana, papaya and melon alongside toffee and coffee. It has a good, creamy texture, with more smoke, pepper, and clove.
On the finish, expect a mix of sweet and salty notes with lingering smoke, liquorice and a warm, oak spice.
In the US, Agneya launched at a suggested retail price of $80.
How Should You Drink Indri Agneya?
Neat
The best way to get to know Agneya is to try it neat first. It’s bottled at 46% ABV without chill filtration, so it has a good amount of texture without being too hot to sip at full strength. Pour some into a Glencairn or tulip-shaped glass and letting it rest for a minute before you nose it. A little time also helps the fruit come through the smoke.
With Water
Once you’ve tried it neat, add a few drops of water. A small splash brings out more of the tropical fruit, vanilla, chocolate, and spice. At 46%, Agneya doesn’t need much, so add water a few drops at a time from a teaspoon or dropper and taste between each addition until you find the balance you like.
On the Rocks
Ice is a little more tricky. Add it, by all means, but is does come with a bit of a compromise, as ice may mute the smoke and some of the more subtle flavors in the whisky. However, it can also make a relaxing hot weather drink.
If you do add ice, use one large cube rather than a handful of small ones, since it melts more slowly and dilutes the whisky more gradually.
In a Highball
On a warm evening, Agneya also works well as a long drink with soda. Fill a tall glass to the rim with ice, add the whisky and give it a few stirs, then pour the soda slowly down the inside of the glass. Finish with one gentle lift from the bottom using a bar spoon and a lemon twist.
Cocktails
Indri Agneya’s tropical fruit and gentle smoke suit short, spirit-forward drinks. Here are a few to try:
Smoky Old Fashioned: The Spirit Atlas recommends stirring 60ml (2 oz) of Agneya with 5ml (1 tsp) of simple syrup and two dashes of Angostura bitters over one large ice cube, finished with an orange peel.
Penicillin: This modern classic pairs Scotch with lemon and honey-ginger syrup, topped with a smoky whisky float. You can swap the usual Islay float for a lightly peated malt, like Agneya, for a gentler, smoky cocktail.
Mango Whiskey Sour: To bring out Agneya’s tropical side, shake 1½ oz of whisky with 1 oz of mango liqueur, ¾ oz of lemon juice and ½ oz of simple syrup, following Curiada’s recipe.
Occasions and Food Pairings
Agneya is a good bottle to share with friends who enjoy Indri’s unpeated whiskies, or with Scotch drinkers who are curious about smoke but find Islay malts too much. At around $75 to $80 in the US, it doesn’t break the bank, so it is a good bottle for gifting or cracking open on a weekend without too much guilt.
In terms of food pairings, the gentle smoke works well with grilled and tandoori meats, the mango and banana notes suit fruit-based desserts, and the chocolate and salty finish make it a nice match for dark chocolate with a pinch of sea salt.
Final Thoughts
Indri Agneya is at its best neat or with a few drops of water, which gives the tropical fruit room to come through the smoke. On warmer days, a highball made with chilled soda is an easy way to enjoy it, and if you’d like to try it in a cocktail, a Penicillin or smoky Old Fashioned shows off its mix of fruit, toffee and gentle peat.
For more on Indian whisky, see our 7 Peated Indian Whiskies for Islay Scotch Drinkers and The Best Indian Whisky From The International Whisky Competition 2026. For other bottles in the “How To Drink” series, check out Amrut Fusion, Glenfiddich 12, and Johnnie Walker Black Cask.
