INDRI Haryana, India
Mahasamund CHHATTISGARH, India
PORTAVARDIE Scotland, UK
 

Our flagship malt distillery in Indri, Haryana spans 168 acres and produces SIngle Malt Whisky, Cask Aged Rum, Extra Neutral Alcohol (ENA), and Ethanol, with a capacity of 220 KLPD ENA and 30 KLPD malt spirit. Sustainability is core to our operations, using biomass energy and non-GMO six-row barley for spirits with a distinctive sweet, fruity profile. Our warehouses mature over 75,000 barrels in diverse casks, from Virgin American Oak to PX Sherry.

Expanding further, we are establishing a state-of-the-art facility in Mahasamund, Chhattisgarh with a production capacity of 180 KLPD of Extra Neutral Alcohol (ENA) and 30 KLPD dedicated to malt production.

Marking an industry first for an Indian alco-bev company, Piccadily is establishing an international malt distillery in Portavadie, Scotland. With HMRC approvals in place, this site will produce premium Scotch-style malts and feature a world-class visitor centre, positioning Piccadily as a global leader in whisky.

Products

  • Single Malt Whisky
  • Blended Malt Whisky
  • Cask Aged Rum
  • Vodka
  • Country Liquor
  • Potable Alcohol
  • Ethanol

4

Brands

460 KL per day

Total Production

75,000+

Barrels

3

Distilleries
About our Distilleries
Indri

At the heart of our operations lies a state-of-the-art manufacturing facility in Indri, Haryana, spanning 168 acres. This world-class facility seamlessly integrates cutting-edge technology to produce the above.

UNEARTHING INDRI’S ESSENCE

Situated in the catchment area of the river Yamuna, Indri is not just the name of a quaint village, nestled amidst the Himalayan foothills but also the home of our distillery.

This lush green landscape forms an integral part of India's agricultural heartland. Our fields and the warehouse where our malt matures embrace the majestic Indian peacock as it wanders freely, a symbol of nature's unfettered grace.

14

Pot stills

250 KL per day

Total Production

75,000+

Barrels

2007

Year of establishment
Mahasamund

As part of this expansion is setting up a green field state-of-the-art distillery in District Mahasamund in Chhattisgarh, with a production capacity of 210 kilo litres per day (KLPD) comprising ENA/Ethanol production of 180 KLPD and malt production of 30 KL PD.

210 KL per day

Total Production

H2 2026

Year of commissioning
Portavadie

With HMRC approvals in place for commencing the project on a 58 acres land parcel, Piccadily is making its entry into the global arena by establishing its first international distillery in Portavadie, Scotland following its long-term goal of becoming an international alco-bev company— this is an industry first for any Indian alco-bev company. This strategic move positions Piccadily as a prominent player among Indian distillers on the global stage, producing exceptional Scotch-style malts and reinforcing India's growing influence in the premium whisky industry. The Portavadie site will also feature a world class visitor centre, designed to offer whisky enthusiasts and connoisseurs an immersive experience into the art of Scotch whisky making, further elevating the brand’s international appeal.

Our Process

Expertly crafted with clarity and integrity, we take pride in every stage of
the production process.

1. Farming

Our story starts with Goda Ram, a barley farmer from Bundi, Rajasthan...Read More

1. Farming

Our story starts with Goda Ram, a barley farmer from Bundi, Rajasthan. In this arid region, farmers remain dependent on natural precipitation, including a timely and abundant monsoon. For the past four generations, Goda Ram’s ancestors and family have grown barley on a modest plot of land. After hand harvesting the crop using the six-row cultivated method, it is sent to expert maltsters at Soufflet and Barmalt who select the best quality.

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2. Germinating

Only the finest-quality barley is steeped in water and spread out onto malting floors to germinate...Read More

2. Germinating

Only the finest-quality barley is steeped in water and spread out onto malting floors to germinate. To prevent heat from building up during the germination process, the barley is turned regularly to activate enzymes that will help convert starch into sugar during the mashing process. After about a week of germinating, the barley–now called green malt–goes to the kiln to dry. This halts the germination process. During the roasting process, heat is maintained below 70 degrees C to keep the enzymes active. Peat is added to the fire to impart a smoky flavor.

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3. Mashing

The dried malt is then ground into a course flour called grist. The grist is mixed with hot water...Read More

3. Mashing

The dried malt is then ground into a course flour called grist. The grist is mixed with hot water in the mash turn in three stages, with temperatures starting at 67 degrees C and rising close to boiling point. Stirring the malt helps convert the starches into sugar. After mashing, the sweet, sugary liquid that results is called wort. The spent drains–known as the draff–are processed into cattle feed.

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4. Fermenting 

To begin the fermentation process, the wort is cooled to 20 degrees C and pumped into washbacks. Yeast...Read More

4. Fermenting 

To begin the fermentation process, the wort is cooled to 20 degrees C and pumped into washbacks. Yeast is added, which feeds on the sugars, producing alcohol and small quantities of other compounds known as congeners. During this process, carbon dioxide is produced and the wash froths vigorously. To prevent overflowing, revolving switchers cut the heat of the liquid. After two days, the fermentation subsides. At this point, the wash is about 6-8% alcohol.

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5. Boiling

The shape of the pot has a mysterious, but important influence in the making of the malt whiskey...Read More

5. Boiling

The shape of the pot has a mysterious, but important influence in the making of the malt whiskey. In the distillation process, the still is heated to below the boiling point of water as the alcohol and other compounds vaporise and pass over the neck. The distillation passes through a large copper coil immersed in cold running water, where the vapour is condensed into a liquid.

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6. Distilling

The wash is distilled twice: in the first stage, it is done to separate the alcohol from the water...Read More

6. Distilling

The wash is distilled twice: in the first stage, it is done to separate the alcohol from the water, yeast, and residue. Part of this formulation is also saved for use in animal feeds. The distillate from the wash still, known as low wines, contains about 20% alcohol by volume. This is used for the second distillation. The more volatile compounds, and the final runnings called feints (where more oily compounds are vaporised) are both channelled for redistillation when mixed with the low wines in the next batch. Only the pure centre cut, or the heart of the run, which is about 68% alcohol by volume is finally collected in the spirit receiver.

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7. Maturing

The stillman tests and judges the distillates. The newly distilled, colourless and fiery spirit is reduced...Read More

7. Maturing

The stillman tests and judges the distillates. The newly distilled, colourless and fiery spirit is reduced to maturing strength, 63% alcohol by volume. It is then transferred into oak casks which may have previously contained wine, bourbon, or sherry. The maturation process begins, and the whiskey becomes smoother, gains flavor, and colour from the cask. During this phase, some of the higher alcohols turn into esters and other complex compounds, which subtly enhance the whisky’s unique flavor.

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Our Master Blender

Surrinder Kumar - The Man Who Put Indian Spirits on the Global Map

A name that commands reverence in the world of spirits, Surrinder Kumar is not just a master blender—he is the architect of India’s premium spirits revolution. With over three decades of relentless passion and innovation, he has reshaped global perceptions of what Indian spirits can be. His work isn’t just award-winning—it is nation-defining.

At a time when Indian spirits were barely a blip on the world radar, Surrinder dared to dream bigger. He was one of the earliest visionaries to craft Indian single malts that could stand at par with Scotch. Surrinder Kumar is not just blending spirits. He is blending legacy with innovation, tradition with terroir, and elevating India’s spirits reputation globally.

Master Of The Casks

Surrinder Kumar’s deep understanding of casks and maturation—especially in India’s extreme climate—sets him apart. Where others follow tradition, he experiments boldly, crafting whiskies that are truly unique in the global single malt world.

Managing 75,000 barrels in such conditions is a high-stakes challenge. With rapid ageing and risk of evaporation or bitterness, timing is everything. Surrinder’s precision, instinct, and decades of experience ensure every cask reaches its peak.

Blending tradition with bold vision, he’s not just a master blender—but the architect of India’s premium spirits revolution.

© Piccadily Distilleries

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