January 19, 2017
Thomas Kiderlen, the intrepid young CEO of vomFASS is always on the lookout for exciting and distinctive products to enhance the vomFASS line. But even Thomas was surprised to find samples of an Indian single malt whisky on his desk. Whisky…..from India? The idea was too intriguing to pass up. After a little research Thomas discovered that India had a long tradition of whisky distilling after introduction to the spirit during the British colonial rule.Today, India is the largest producer of whisky by quantity. So the question became, not “why does vomFASS need this product?”, but “why haven’t we incorporated this unique whisky into our product line already?” After an extensive whisky tasting and careful consideration of the price point, it was clear that a trip to India was needed to investigate this unexpected and beguiling opportunity.
Thomas arrived in Mumbai where Rupi and her son Hamavand picked him up. They drove him to the family-run distillery, about 60 miles outside of the city. It took 3-4 hours to make the trip. On the way, Rupi told Thomas about their family tradition of making whisky, which was started by her grandfather. The family had never marketed their single malt until the younger generation proposed the idea. Previously, the family whiskies had all been sold to Amrut (India’s largest producer of whisky) to be blended into spirits sold primarily in India and North Africa. It was purely a volume business.
The landscape began to change as they neared the distillery. They found themselves in the middle of the countryside, surrounded by beautiful small villages. Thomas saw that the distillery itself was in remarkably good shape. Many of the employees had been living on the distillery estate for two generations, enjoying a much higher standard of living than average Indian families. There is only one requirement for family residency – all children must go to school. Impressed with the operation so far, Thomas still needed to justify the price point and discover the secret of the surprising maturity, about 6 to 8 years, achieved at the distillery.As in Scotland, the whisky matures in sherry, bourbon or new casks. But a remarkable difference lies in the temperature of the storage room. The Indian whiskies are matured in ambients from 80º to 104º Fahrenheit, in contrast to Scotland, where whiskies are matured in ambients between 45º and 70º Fahrenheit.
These high temperatures accelerate the maturing process tremendously. More alcohol and “fresh and soft” whisky flavors evaporate through the wooden cask, romantically referred to as “the angel’s share.” This high temperature evaporation produces a 6-year old Indian whisky that auspiciously compares to a 20-year old Scottish whisky.
Upon returning to Germany, Mr. Kiderlen reflected favorably about his experiences at the Indian distillery and felt the company was a unique partner for vomFASS sharing similar corporate values. Whisky production is inextricably connected with history and tradition, and this distillery is no exception. vomFASS looks forward to telling the great story of this unique maturing process and how it impacts this exceptional product.
Thomas Kiderlen concluded that this is indeed a fine whisky eminently suited to be included under the vomFASS umbrella of superior products. The first bottles will be showing up in vomFASS shops in soon. The first product to be showcased will be the 6-year old single malt, with their 8-year to follow.
The inclusion of this exotic spirit is a wonderful illustration of the ever-expanding vomFASS product line and the tireless world-wide search for only the best.
Toni Jakovec January 19, 2017
- 6 Bacon strips
- ½ Medium onion
- 1 lb. Ground beef
- ½ cup Bread crumbs
- 2 T. Parsley, chopped
- 1 Large egg
- 1 t. Chili Powder
- 1 t. vomFASS Salt
- 1 t. vomFASS Peanut Oil
- 1 cup Barbecue sauce
- ½ cup Water
- 3 T. vomFASS Indian Whisky
- Place uncooked bacon in food processor and process for about 1 minute or until bacon is finely ground up. Add in the onion and process until onion is finely chopped and mixed with the bacon.
- Spoon bacon and onion mixture into a large bowl. Add ground beef, bread crumbs, parsley, egg, chili powder and vomFASS Salt. Stir to combine.
- Scoop out the meat mixture and roll into balls using your palms, forming about 40 -1 inch – meatballs.
- Heat vomFASS Peanut oil in large sauce pan over medium heat. Place the meatballs into the pan and sauté, turning often to ensure all sides cook evenly. Cook for about 8-10 minutes until fully cooked.
- Remove meatballs and set aside. Remove pan from the heat and pour off excess grease.
- Add the barbecue sauce, water and vomFASS Indian whisky to pan and return to heat. Stir to mix sauce together. Add in the meatballs and allow them to simmer in the sauce for at least 10 minutes.
Makes 40 meatballs.
Recipe may be doubled or tripled