Latest news with #Himalayas
Wall Street Journal
an hour ago
- Wall Street Journal
Five Best: Books on Explorers
Everest Grand CircleBy Ned Gillette and Jan Reynolds (1985) 1. My favorite Everest book isn't about reaching the top of the world's tallest mountain. In 'Everest Grand Circle: A Climbing and Skiing Adventure Through Nepal and Tibet,' Ned Gillette and Jan Reynolds recount circumnavigating it—on skis—during two phases, first in Nepal in 1981 followed by Tibet in 1982. Gillette and Ms. Reynolds's 300-mile journey across the roof of the world unspools as an intimate conversation among themselves, the land and the people who live in the shadow of the peak they call 'Chomolungma'—goddess mother of the world. Gillette has a voice that is dry and sharp while Ms. Reynolds is always seeking the light: 'Each morning brought a different kind of beauty, if we were willing to look.' The power of this narrative lies in how the authors' perspectives intertwine, weaving a portrait not so much of what they did, but how it felt to do it, like 'mountain gypsies,' Mr. Gillette wrote in a 1983 essay about the expedition. He and Ms. Reynolds were free 'to rummage through the most magnificent terrain on earth.'
Forbes
3 hours ago
- Business
- Forbes
Indri: India's Bold New Voice In Premium Single Malt Whisky
INDRI's Trini is its flagship expression and one of India's leading whiskies. Photo J Micallef Indri is one of India's most exciting premium whiskies. The brand embodies the country's dynamic evolution from low-priced, mass-market whisky blends to internationally acclaimed single malts. Rooted in the rich alluvial plains of Haryana near the Himalayan foothills, Indri stands at the crossroads of ancient Indian agricultural heritage and modern whisky craft. Below is a brief overview of the brand, along with tasting notes on its whisky range. Indri is named for the village where the distillery is situated, located in Karnal district, Haryana, Northern India. This area, historically part of the fertile agricultural belt between Delhi and the Himalayas, offers a unique microclimate: hot summers that encourage rapid flavor extraction from oak, tempered by cooler winters. The brisk winds from the nearby mountains enhance the diurnal and seasonal temperature variations. This natural setting is critical to Indri's whisky identity. Unlike India's older single malt pioneers located in tropical Goa or Bangalore, Indri's northern terroir shapes a maturation profile that is robust yet balanced, yielding malts with rich fruit, layered oak, and spice, but with a structural elegance and finesse that surprises many drinkers expecting, unbalanced, rapid, heat-driven maturation. The still room at the Piccadily Distillery Photo, courtesy Indri/Piccadily Distillery Piccadily Distilleries, part of the larger Piccadily Agro Industries Group, produces the whisky. The Piccadily brand was established in 1967 and today has three distilleries in Northern India: Indri, Patiala, and Bawal. The malt distillery in Indri was set up in 2012. Before launching Indri, Piccadily Distilleries had already gained a strong reputation domestically through brands like Whistler and Kamet. Seeing the international recognition of Indian single malt brands like Amrut and Paul John, Piccadily decided to leverage its expertise and invest in a world-class distillery dedicated to producing authentic single malt whisky. They installed six traditional copper pot stills, designed and manufactured in India, and sourced high-quality, indigenous six-row Indian barley from Rajasthan. They matured the spirit in a carefully curated mix of cask types, including ex-bourbon barrels, premium French red wine casks, and sweet Pedro Ximénez (PX) sherry casks. The first single malt bottling was released domestically in 2020 and internationally in 2021. The distillery's production philosophy focuses on small-batch craftsmanship and selective maturation. Because India's warm climate accelerates aging, with angel's share evaporation rates often double or triple those in Scotland, master distillers and blenders pay meticulous attention to cask management to avoid over-oaking the whisky while maximizing flavor concentration. INDRI's Whisky Core Range & Signature Style Indri is part of the new wave redefining Indian whisky. For decades, India was, and remains, the world's largest whisky market by volume, but it was dominated by inexpensive blends often made with molasses-based spirits. Brands like Amrut, Paul John, Rampur, and now Indri have transformed that perception by proving that India can produce single malts that stand shoulder-to-shoulder with the best from Scotland, Japan, and beyond. INDRI, Trini Single Malt Scotch Whisky Photo, courtesy Ankit Nandwani Photography/Piccadily Ind. Indri's signature bottling is Trini – The Three Wood, a balanced, approachable single malt matured in three different cask types: ex-bourbon, French wine, and PX sherry. This triple-cask approach gives Trini a smooth, fruit-forward character with layered spice notes and a mellow sweetness. It's ideal for both new and experienced whisky drinkers. For more adventurous whisky enthusiasts, Indri offers more robust releases, such as the DRU (Distiller's Reserve Unfiltered) at cask strength. There are also several Single-Cask bottlings, including the 7-Year-Old Red Wine Cask. Each expression showcases the distillery's ability to push boundaries while staying true to its core identity. Across the range, Indri's whiskies consistently display a signature combination of ripe, succulent, orchard, and tropical fruits, along with persistent aromas of sweet, cooked cereal or malt. Its careful maturation is reflected in well-integrated seasoned oak notes surrounded by the typical wood spices of cinnamon, clove, and nutmeg. There is also a subtle touch of exotic India, as if the maturing whisky somehow absorbs the delicate aromas of the local spice market, Since its debut in 2020, Indri has rapidly gained recognition on the global stage. The brand has been a consistent medalist at international spirit competitions. Critics have praised its balanced profile, layered complexity, and value for money, solidifying Indri's place in the top tier of Indian single malt whiskies and emerging global single malt brands. Indri's accessible yet distinctive style appeals to both Indian drinkers looking for homegrown premium whisky and international enthusiasts eager to explore terroir-driven malts from new producers. Indri DRU Single Malt Whisky, 57.2% ABV, 750 ml. $84 INDRI, DRU Single Malt Scotch Whisky is another leading whisky expression from India Photo, courtesy Indri/Piccadily Distillery The DRU (Distiller's Reserve Unfiltered) Single Malt is part of a limited export range selected for its bold, cask-strength character. This expression shows off Indri's style at full power, unfiltered and bottled at natural cask strength. The whisky is intense and flavorful on the nose, featuring layered notes of caramel, dark honey, toasted oak, and a hint of dried tropical fruit. There's a touch of clove and roasted nuts, mingled with a persistent sweet, cooked malt note. It's robust with a notable mouth weight and a viscous mouth-coating texture. It features intense aromas of vanilla fudge, charred oak, caramel, dried stone fruit, especially apricots, dark chocolate, and hints of baking spices. The high proof intensifies the flavors, especially the spice notes. The finish is long, warming, and slightly drying, with lingering oak spice, hints of leather, a touch of sweetness, some mild pepperiness, and a persistent note of cooked cereal or malt. Indri 7 YO Single malt Whisky, Red Wine Single Cask #1746, The ImpEx Collection, 53.5% ABV, 750 ml. $139 This limited release is a single cask, seven-year-old Indri aged in a French red wine cask, a rare cask finish for Indian whisky. The red wine maturation adds a fruity, vinous layer that complements Indri's robust malt and spicy profile. Single Cask #1746 is part of a series showcasing small, collectible batches, bottled at full cask strength for richer flavor. The whisky features aromas of dark berries, black cherries, and spiced plum jam, set against a backdrop of creamy butterscotch, toasted oak, milk chocolate, and hints of red wine tannin, along with vanilla and baking spices. It's smooth and full-bodied on the palate, expressing jam-like notes of stewed/cooked red berries, caramelized sugar, and a touch of clove. The wine cask influence brings subtle tannins and a silky, mouth-coating texture. The finish is long and succulent, with lingering notes of red fruit jam, hints of chocolate, and oak spice. A gentle, dry note from the wine tannins perfectly balances the whisky's fruity richness. Indri Single Malt Indian Whisky, Trini 'The Three Wood', 46% ABV, 750 ml. $58 Trini — The Three Wood is Indri's signature core expression and the distillery's first widely distributed single malt. It's matured in three types of casks: ex-bourbon, French wine, and PX sherry, creating a layered, approachable profile that highlights the distillery's elegant Indian malt and careful wood management. The whisky is rich and inviting on the nose, featuring a layered complexity of honeyed malt, orchard fruit, caramel, a hint of vanilla, and subtle notes of golden raisins and oak wood spices. It's smooth and medium-bodied on the palate with a noticeable Sherry cask influence showcasing dried fruits and subtle wood spices along with sweet, cooked malt/cereal, caramel, ripe pear, honey, and seasoned oak. The finish is long, well-defined, and lightly warming, with sweet dried fruit, subtle pepper, and lingering notes of vanilla, roasted nuts, and seasoned oak. From its fertile fields in the shadow of the Himalayas to your glass, Indri represents India's bold step into the world of fine single malt whisky. It's a perfect example of how local grain, careful craft, and an adventurous spirit can craft a world-class whisky. If you are unfamiliar with India's single malt whisky, you should explore it, and Indri should be at the top of your list. More From Forbes Forbes India's Whisky Revolution: Rising Stars Of Single Malt By Joseph V Micallef Forbes The Top Single Malt Scotch Whisky, According To The International Wine And Spirit Competition By Joseph V Micallef Forbes The World's Best Single Malt Scotch Whisky, According To The London Spirits Competition By Joseph V Micallef
Yahoo
a day ago
- General
- Yahoo
India's river divers risk health in search for hidden treasures
By Bhawika Chhabra NEW DELHI (Reuters) -At the crack of dawn, Ramu Gupta slings a blue bag onto his shoulder and heads to the Yamuna River in the Indian capital in search of his fortune. The 67-year-old is one of hundreds of gotakhors, or divers, who go to the river to hunt for coins, trinkets, discarded bottles and shards of metal and wood that can be sold in Delhi's booming scrap market. 'I earn approximately 5,000 Indian rupees ($58) in a month from this,' said Gupta, who spends his days working as a toilet cleaner near the shack where he lives. He saves the extra income for his two grandchildren, hoping to split it between them when they grow up. Hindus consider rivers as holy and pilgrims toss offerings including coins, coconuts and flowers into the water for the "river goddess' who sustains lives by giving water for drinking and irrigation. They regard the Yamuna River, which originates in the Himalayas, as one of the most sacred in India, cremating the dead on its banks and throwing their most precious possessions, including jewellery, into the waters along with their loved ones' ashes. Gupta and his fellow divers swim beneath the polluted waters, often risking their health in their search for riches. He is at the river in the morning and evening seven days a week, and goes to his regular work during the day – a routine that he has followed for 35 years. Arvind Kumar, 29, has been working on the river full time for nearly 12 years. 'There is no fixed income from this kind of work,' said Kumar, who earns up to 600 Indian rupees per day on average, below the government's minimum daily wage of 710 Indian rupees for an unskilled worker. Mostly, the divers collect coins, bottles and plastics. Occasionally they might discover some slivers of gold. More rarely, gold rings and necklaces. Sometimes, they also find bodies, and then the police might call on them to help retrieve them. If they see people carried away by the currents, they might try to rescue them. This makes the divers 'happier than the person rescued,' Gupta said. A devout Hindu, Gupta said he was not afraid of the river because he had the protection of 'Mata Rani', the Hindu mother goddess. 'So why be scared?" he asked. 'If she wants, I will die, if she wants me to live, she'll save me.' ($1 = 85.85 Indian rupees)
Yahoo
a day ago
- General
- Yahoo
Architecture expert, 83, graduates with PhD
An 83-year-old architecture scholar has become one of the oldest people to graduate from the University of Liverpool. John Harrison has achieved a PhD in the subject, 65 years on from when he first attended the university as an undergraduate. After finishing his studies in 1963 he worked first as a city conservation officer before leaving to document the architecture of the Himalayas. Mr Harrison, originally of Preston, Lancashire, said while studying had been "a bit more work than I had expected" it had been "fun" to continue his passion for the subject. He said he had worked on historic building conservation in the early part of his career but, at the age of 44, decided he wanted to do something else. "I needed a change so I bailed out and went travelling, and I fell in love with the Himalayas," he said. In 1985 he began to study the architecture of the area and went on to publish several books including his research on Tibetan architecture. And, after some 40 years of further studies, he said he wanted to formalise his research. "I saw you could get a PhD by prior publication so I thought I'd just bang all these books in and that'll give me a certificate," he said. "But it turned out there's a lot more to it. "I've enjoyed it and it's been good reviewing all the work that I've done." He said despite being older than all of the university's the staff "nobody seemed to have been too shocked" to see him on campus. "It's what you feel like inside," he said. "We can go to the gym, go swimming or walking to keep the body going - but you need something to keep the brain going as well." He said while it was a "relief" to have finally gained his doctorate it "was good to have done it". "I'll keep going for as long as I can because it's what I really enjoy doing," he added. Mr Harrison is set to return to the Himalayas this weekend to work with a group of young Tibetan architects documenting monasteries in the Ladakh region. Listen to the best of BBC Radio Merseyside on Sounds and follow BBC Merseyside on Facebook, X, and Instagram. You can also send story ideas via Whatsapp to 0808 100 2230. University of Liverpool
BBC News
a day ago
- General
- BBC News
Architecture expert, 83, graduates with PhD
An 83-year-old architecture scholar has become one of the oldest people to graduate from the University of Harrison has achieved a PhD in the subject, 65 years on from when he first attended the university as an finishing his studies in 1963 he worked first as a city conservation officer before leaving to document the architecture of the Harrison, originally of Preston, Lancashire, said while studying had been "a bit more work than I had expected" it had been "fun" to continue his passion for the subject. He said he had worked on historic building conservation in the early part of his career but, at the age of 44, decided he wanted to do something else."I needed a change so I bailed out and went travelling, and I fell in love with the Himalayas," he said. In 1985 he began to study the architecture of the area and went on to publish several books including his research on Tibetan after some 40 years of further studies, he said he wanted to formalise his research."I saw you could get a PhD by prior publication so I thought I'd just bang all these books in and that'll give me a certificate," he said."But it turned out there's a lot more to it."I've enjoyed it and it's been good reviewing all the work that I've done." 'I'll keep going' He said despite being older than all of the university's the staff "nobody seemed to have been too shocked" to see him on campus."It's what you feel like inside," he said."We can go to the gym, go swimming or walking to keep the body going - but you need something to keep the brain going as well."He said while it was a "relief" to have finally gained his doctorate it "was good to have done it"."I'll keep going for as long as I can because it's what I really enjoy doing," he Harrison is set to return to the Himalayas this weekend to work with a group of young Tibetan architects documenting monasteries in the Ladakh region. Listen to the best of BBC Radio Merseyside on Sounds and follow BBC Merseyside on Facebook, X, and Instagram. You can also send story ideas via Whatsapp to 0808 100 2230.
