Abhinav Kaushal
05-May-2025
In the remote hills of the Assam-Nagaland border, Radiant Manufacturers is crafting India's most unexpected whisky revolution, and here’s a lowdown of it.
Far from India’s well-trodden whisky trail, tucked away in the quiet hill hamlet of Khatkhati in Bokajan Dist, Assam, I found myself standing at the threshold of an unexpected discovery. In a region better known for tribal folklore and tea estates, Radiant Manufacturers is quietly rewriting the rules of Indian whisky.
Their vision is bold: to craft spirits that are rooted in local terroir and elevated by global techniques. At the heart of it all is Castle Hill’s Dark Knight—a small-batch whisky that has become a cult favourite across the Northeast. I had the opportunity to visit their distillery, get in a tête-à-tête with the visionary CEO and Director of Radiant Manufacturers – Mr Vicky Chand – and witness firsthand how a quiet rebellion is being bottled. And here’s what I learnt.
A Family Dream Distilled
The roots of Radiant Manufacturers go back to the 1960s, when Kohima, Nagaland’s picturesque capital, was home to a modest liquor shop run by entrepreneur Dani Chand. What started as a simple retail business soon became a generational pursuit of excellence. Chand’s vision, driven by consistency, quality, and ambition, saw the family-owned business evolve into one of the Northeast’s most significant alcobev players. Today, the company operates a fully integrated, ?100+ crore distillery unit in KhatKhati —one of Assam’s few hill districts.
Set against a backdrop of undulating tea gardens and densely forested hills, the distillery unfolded itself in layers. It stood out not only for its size and scale but also for its quiet commitment to doing things differently. The integration of bottling and distillation allows Radiant to maintain absolute control over its blends, a rarity in an industry where many rely on external sourcing.
Where the craft comes alive
Witnessing the making of the brand's most beloved outcome, the Castle Hill Dark Knight Small Batch Whisky, was an absolute delight! Launched in 2019 (with a 2-year expression) and expanded in 2021 with a 4-year-aged variant, Dark Knight represents the convergence of American bourbon tradition and local Assamese terroir.
Our tour of the distillation process was thoughtfully broken down into five stages, each rooted in the tenets of American whisky and bourbon craftsmanship: fermentation, distillation, charcoal filtration, maturation, and bottling. The tour began with the fermentation room, where I discovered that the mash, comprising over 51% maize, is sourced from the fertile cornfields of Assam. The water—crisp and mineral-rich—flows in from the River Dhansiri, a tributary of the Brahmaputra. Post-distillation, the whisky is passed through traditional bamboo charcoal filtration—a practice unique to the region. This step not only enhances the clarity and smoothness of the whisky but also imparts a subtle, earthy undertone reflective of its northeastern origins.
What are the tasting notes of the whisky?
A key highlight of the process, as highlighted by Mr Chand, is the maturation—aged in charred, imported new American oak barrels for either two or four years, depending on the batch. The end product is a naturally coloured, unadulterated whisky with no added flavour or caramel. Next, we proceeded to the best part, which is, of course, the tasting. On the palate, Dark Knight is layered and nuanced. Expect a rich golden hue, the nose offering hints of blackberry and coffee, and a palate that is sweet, spicy, and well-rounded, leaving a lingering, satisfying finish.
The brand also follows a commendable approach to sustainable business and community integration. The use of locally sourced maize and rice supports the agrarian economy of the region. The brand also emphasises in-house distillation and maturation, which ensures minimal reliance on external vendors and also provides employment and technical training opportunities for the local population.
What other spirits does the brand manufacture?
Other than Castle Hill Whisky, Radiant’s portfolio also includes several distinctive brands like Vinho Porto Wines, White Magic Tango Gin & Orange, Lost Treasure Coffee Rum and the recently launched Infamous Whisky. A fusion of rare malt and grain Scotch from the Highlands and Indian single malts from Jammu, Infamous is matured with corn and rice whiskies from Northeast India. Its double maturation process—first in ex-bourbon barrels sourced from Jack Daniel’s in Tennessee and then in European Oloroso sherry casks—makes it a global first in terms of whisky blending. It offers a deep golden colour with a medium oily texture. On tasting, it opens with a burst of berries on the nose, followed by layers of nuts and dried dates. The palate is full-bodied and rich, with notes of cranberries, and the finish is long, smooth, and distinctly memorable.
A day in Nagaland
After the distillery visit, it was time to explore the land that inspires Radiant Manufactures and their spirits. Our first stop was Kohima, the state’s capital and a city steeped in history. Walking through its winding streets and the Kohima War Cemetery spoke volumes about the rich history of the city.
Later, we also drove out to discover one of Nagaland’s lesser-known treasures—its waterfalls. But perhaps the most memorable stop was Kisama Heritage Village—home to the iconic Hornbill Festival. Traditional Naga huts, tribal totems, and hand-carved motifs lined the pathways and even outside the festival season, the site buzzed with cultural energy.
As whisky continues to gain traction in India’s luxury beverage space, the hills of Nagaland and Assam may well become the country’s most unexpected but compelling terroir. Radiant’s whiskies are proof that excellence can come from the unlikeliest of places—especially when guided by vision, heritage, and passion.
