If there's one Indian whisky name that holds the reputation for having perfected the art of crafting smooth single malts barrel to bottle, it's Paul John. The brand's heady repertoire ranges from sherry-aged numbers to peated revelations — the most recent addition to the lineup being a rum-cask tribute to Bengaluru. We sit down with the man behind it all to get an insight into homegrown single malts and the best ways to pick a bottle for our bar.
“Trust me, once you drink single malts in the right way, you'll never be able to drink anything else again,” Paul P John states — emphasising on the need to take small and slow sips, without diluting the whisky. The Chairman and Managing Director of Paul John has decades of experience to his name — a time during which he's positioned his brand as one of the best in the country and bagged awards by the dozen internationally.
Ask him about the growing taste for homegrown sips and he shares, “I think the whole world has been taken for a ride in the last few years.” He notes that although claims are made about the need for long maturation periods as well as the water and weather of Scotland for quality sips, India's managed to produce award-winning whiskies without any of it. “The bluff has been called out. We've been winning awards with the 6-year-old matured — in competition with 18 and 22-year-old whiskies. We've changed the narrative.”
He also credited fellow homegrown distilleries for this Indian single malt revolution. “I think they've all taken a lot of effort to make sure that the product is showcased across the world and we're seeing the results now,” he says, pointing to a bold future. The brand is truly one of the most well-known Indian names globally — with a diverse set of options. The most recent addition to its repertoire is a deliciously intense single malt that's finished in rum casks and can only be bought from the Duty-Free stores at Kempegowda International Airport Bengaluru. We take a closer look at the expression and the brand, through the man at the top of it all.
In conversation with the head of John Distilleries', Paul P John
From bagging awards internationally to being highly recommended by industry experts — Paul John's been there, done that. What do you think contributed to its popularity?
I think the most important thing is the quality of the product that we're producing. We leave no stone unturned to keep the quality up there. Then of course the kind of variants that we have — there's something for everybody — the packaging, the marketing, and getting the liquid onto the lips of as many people as possible.
What does Paul John do to ensure the smoothest sips?
It starts from the quality of the equipment that we have — some of the best copper pot stills, no compromise on that. Then the ingredients are locally grown six-row barley. The casks that we buy from different parts of the world are of high quality, we inspect them. So at every stage — equipment, raw material, water, maturation, packaging, presentation, narrative — we check all the boxes.
If you had to point to a specific few factors for a person to identify a good single malt, what would they be?
Most importantly, make sure that it is written on the label that it is a single malt — if not, it's blended. Japanese whiskies, for instance, are very popular and very nice — but most of them are all blended and people think they're drinking a single malt when it's not so. I also believe that non-chill-filtered is what matters and if it's below 46 percent then it's most likely chill-filtered and not as intense. If you're adding water and soda then the strength doesn't matter — it's still palatable and easy to drink. But if you're drinking single malt neat, find something with a strength above 46 per cent.
If you had to recommend one bottle to introduce anyone to Paul John, which would it be?
It depends on the palate of the person, you know. If someone's just starting, I would recommend the non-peated Nirvana. If it's a more mature, seasoned drinker who likes non-peated single malts then I think our port-cask finishes like PX would be good. If they're a fan of peat, then we have Bold with a smoky bacon flavour — it's an acquired taste, so you've to be careful.
Paul John's latest single malt is crafted for globe-trotting connoisseurs
The latest Paul John venture is exclusively for global travel retail — bottles only on offer at Terminal 2 Duty-Free. The packaging pays homage to Bengaluru — spotlighting the city's famed pink blossoms. Crafted in Goa, the delicious single-cask unpeated Madeira number is finished in rum casks. Right at the outset are whiffs of Christmas cake, Manuka honey, and dry plums. Hints of orange zest, sweet vanilla, and dark chocolate come through as well. The finish, meanwhile, is bold and oaky.
“The alcohol strength is on a higher side so it's a bit more intense. If you love that then definitely it's a fantastic whisky to try,” Paul John notes, adding, “It's a limited number of bottles so it's a collector's dream.” Talking about the launch, he added, “The city holds a special place in our hearts, and partnering with one of the finest airports in the country is a true honour.”
Only about 228 bottles of this non-age statement number are on offer, each priced at USD 300 (INR 25,000 approx.)
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