Liquid Gold Award 2016
Craft and skilfully chosen indigenous ingredients create the magic that is Paul John Single Malts.
From the verdant foothills of the Himalayas comes our six-row barley. It is harvested in summers to obtain that perfect maturity. We then double distill our Single Malts in traditionally designed copper pot stills. Due to maximum contact with the copper, the new-make spirit acquires a distinct, rich, full-bodied flavour. The exceptionally selective small ‘cut’ gives characterful taste to the clear new-make spirit, collected from the copper stills at an average strength of 63.5% alcohol by volume. The new-make spirit is then filled in carefully selected American white oak barrels for maturation. During the maturation, the whisky continues to develop and the interaction with the oak delivers diverse natural colours ranging from sparkling copper, rich vibrant amber to dark mahogany. It also imparts distinct flavours such as spices, marmalade, chocolate, coconut, dry fruit, vanilla and honey. The warm temperatures of coastal Goa are ideal for helping our whiskies mature faster. More so than those produced in colder regions.
Every step of the process, from germination to malting and peating, goes to enhance the distinct smokiness of our whiskies, while the non-chill filtering helps retain their original colour and taste.
Here’s our suggestion on how you can savour our Single Malt. Pour yourself a peg. Allow it to breathe for at least ten minutes.
And take a small sip of the soul of India.