Paul John Classic Select Cask Whisky - Indian Single Malt - Cask Strength

India is one of the largest countries in the world, located in South Asia. A country with a rich and varied religious, linguistic, and cultural history. India also boasts geographical diversity, with the Himalayas, its 7,000 km of coastline, and the Tahr Desert, to name a few.

The climate is no exception, as 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 primarily due 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 reason, the barley is grown on the verdant slopes of the Himalayas and harvested only when it reaches its peak of ripeness, which occurs in summer.

Finally, the stills are one of the last important factors. For this, the distillery sought advice from experts from Great Britain.

It now boasts a custom-built, modern, and technologically advanced distillery, including a fleet of Indian copper stills with a production of 3,000 liters per day. The unique flavors of Paul John single malts are achieved through double distillation and aging in carefully selected American oak barrels. For the fourth time in a row, the Paul John distillery was named "Best Distillery in Asia" in 2018. Goa enjoys a warm climate year-round; there is no cold season. This means faster aging of spirits, but also a much higher angel's share. This represents no less than 10% to 12% per year of juice loss due to evaporation. Michael D'Souza is Paul John's master distiller. 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 his whisky with typical local flavors.

Like the distillery's other single malts, the barley used is the 6-row variety grown in the foothills of the Himalayas. The barley is then transported to Goa to be distilled twice in copper stills. It is aged on-site in first-fill Bourbon barrels for 6 to 7 years.