Amrut single malt whisky is sold in Australia, Belgium, Canada, Denmark, Finland, France, Germany, Italy,[10] Japan, the Netherlands, Singapore, Spain, South Africa, Sweden, Switzerland, Taiwan, the United Kingdom and the United States.

[12] The company initially manufactured Indian Made Foreign Liquor (IMFL), and mainly supplied it to the Canteen Stores Department, as well the states of Karnataka and Kerala.

Although we received help to a certain extent from the Central Food Technological Research Institute (CFTRI) Mysore, we had to find our own ways to learn about improved distilling methods".

Amrut Distilleries began using locally grown barley, in addition to molasses,[18] and launched Prestige Blended Malt Whisky in the Canteen Stores Department in 1986.

[2] The company discovered that hot weather makes whisky mature faster in India than it does in Europe or the United States.

[9] Consultants Tatlock and Thomson Ltd of Scotland[18] were hired to help hone the company's processes at their Bangalore distillery.

[2][21][22][23] The company faced difficulties convincing European distributors and consumers to try the product, as most believed that a good single malt could not be produced in India.

According to head of international operations Ashok Chokalingam, the initial strategy of offering the product in restaurants was dropped, as "the resources needed are too high, both financial and human".

[13] On 4 February 2010, Amrut Distilleries held a tasting session in Bangalore to launch their single malt whisky.

According to Neelakanta Jagdale, "From a marketing perspective, we thought if our product had to pass the test, why not do so in the toughest location.

[12] The company also feels that "the high entry costs and complex excise laws in different states are a deterrent to further expansion in India".

The water used in the manufacturing process is transported to the distillery by truck from a well, 15 miles (24 km) away, in a pesticide-free agricultural area owned by the company.

[16] Malted barley is mashed with water and put into the stainless steel fermenters, which are water-cooled to prevent their temperature from exceeding 28 °C (82 °F), as Lactobacillus bacterial growth starts at 30 °C (86 °F).

The fermented wort is 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 distillery initially tried importing staves to save money, but abandoned the practice due to the smell of the barrels.

The hot weather makes whisky mature faster in India than it does in Europe or the United States.

Bangalore, where the distillery is located, experiences a tropical savanna climate with distinct wet and dry seasons.

The city is situated at an altitude of 3000 feet above sea level and usually enjoys a moderate climate throughout the year.

[29] Amrut Distilleries does not state the age of its single malts on the bottles because the company fears that consumers who do not know about the brand or the faster maturation process in India, would mistake it for a young whisky, and not be willing to pay a higher price.

[34] Amrut Greedy Angels was a limited edition 50% abv, 8-year-old single malt whisky released in April 2013.

[35] Greedy Angels was dedicated to celebrate the 60th birthday of Amrut Distilleries chairman and MD, Neelakanta Jagdale.