The presentation discusses the differences in distillation methods between molasses-based and grains-based whisky, noting that molasses results in a neutral flavor while grains retain some flavor. It highlights the 11583:1986 method for sensory evaluation of Indian Made Foreign Liquors (IMFL) and outlines the IMFL product portfolio.

1. IMFL
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3. Process : From ENA to IMFL

4. “The major difference between the molasses-based and grains-based whisky is at the
distillation stage," says Company, which makes both kinds of whiskies. “When we use the
molasses base, we distil the alcohol till it becomes neutral and doesn’t have any
characteristic flavour. For grains, we do an incomplete distillation so part of the flavour
from the grains is there before it goes into barrels to mature."
IS 11583 : 1986 Method of sensory
evaluation of Indian made foreign
liquors (IMFL)

6. IMFL product portfolio