Malt whisky whisky regulations require malt whisky to be made in pot stills using water and malted barley without the addition of any other cereals, and the whisky must be aged for at least three years in oak casks. The use of new barrels is not required. Caramel coloring can be added, but no other additives are allowed. Irish whiskey regulations are almost identical to Scotch regulations. Malt whiskey must be distilled in a pot still from a mash of 100% malted barley, which may be peated or unpeated in character, although unpeated malt is typically used. All Irish whiskeys must be
Amrut (whisky) then pumped into a 5,000-litre Indian-made semi-conical wash still, where it undergoes slow distillation for 14 hours. Surinder Kumar, the master blender at Amrut Distilleries, says that this allows for "more reflux, more contact time with the copper". The spirit is then distilled again in Scottish-style, but Indian-made, 5,000-litre copper spirit still with a boil ball. This produces spirit between 68% and 70% abv. If the spirit is diluted to 62.8%, each distillation run makes enough to fill 20 barrels. The whisky is aged in a mix of new oak and used Bourbon barrels imported from the United States. The