Distilled from six-row barley and matured in the intense tropical climate of Goa, Paul John Whisky has made a name for itself thanks to single malt expressions that speak of this special part of the world – and that have played their part in putting Indian whisky on radar of the international drink connoisseur. In the latest episode of The Drinking Hour, Paul John’s master distiller and master blender Michael D’Souza – who has been with the distillery since his days as an intern in the early 90s, when the company had only just been established – joins host David Kermode to explore the rise of Indian whisky in the western world, its booming popularity back at home and how the younger generations in India are taking to it with a great enthusiasm, too.
He talks us through a range of 12 unique Paul John expressions and shares his own insights into the terroir of Indian whisky: from the grain that gives a creamy body to each of these spirits, to the intense summer heat and humidity than contributes to rapid extraction and further depth of flavour, and which requires a masterful hand in maturation.
Discover more episodes of The Drinking Hour with David Kermode here.
