Paul John Bold Whiskey - Indian Peated Single Malt

India is one of the largest countries in the world located in South Asia. A country with a rich and varied past from a religious, linguistic, and cultural point of view. India is also geographically diverse with the Himalayas, its 7,000 km of coastline, and the Tahr Desert, to name a few. The climate is not left out since we can find both a semi-arid tropical climate and a hot one with its famous monsoons. The Paul John distillery chose to settle in the Goa region, along the Arabian Sea in southwest India. This location is mainly linked to the exceptional quality of its high-purity fresh water.

Water is a very important ingredient in the creation of quality whisky. The other factor is the quality of the barley. For this, the barley is grown on the verdant slopes of the Himalayas, and is harvested only at its perfect maturity, which occurs in the summer. Finally, the stills are one of the last important factors. For this, the distillery was advised by experts from Great Britain. It now has a custom-built, modern, and technological distillery including a fleet of Indian copper stills with a production of 3000L/day. The unique flavors of Paul John single malts are obtained by double distillation and aging in carefully selected American oak barrels. For the fourth time in a row, the nomination of "Best Distillery in Asia" was awarded to the Paul John distillery in 2018. Goa enjoys a warm climate all year round; there is no cold season. This means faster aging of the spirits, but also a much higher share of the angels. This represents no less than 10% to 12% per year of juice loss due to evaporation. Michael D'Souza is the master distiller at Paul John. He has been producing whisky in India since 1993, first in grain distilleries, then since 2008 at Paul John for single malts. Paul John invites you to discover India through its whiskies with typical local flavors.

PPM or part per million is a measurement that gives the amount of phenol, that is to say the intensity of smoky aroma present in the malt resulting from the combustion of peat during the drying of the latter. The scale starts at 10 ppm for lightly peated, to 100 ppm for very peated or even higher for very peated.