Oak casks, once used to store bourbon and wine, are stacking up in a distillery near New Delhi, filled with ageing whisky as workers churn out almost 10,000 bot.
Sugarcane and mustard fields, not peat bogs, ring the distillery, where the two-year-old Indian brand s owner Piccadily is ramping up production and building a three-hole golf course to lure connoisseurs and tipplers in the whisky-loving nation.