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18th October 2017 |
The Scotch
Malt Whisky Society are spicing things up with
the release of their first Indian whisky
which was distilled at the Paul John
Distillery in Goa.
 The
folks at The Scotch Malt Whisky Society
are spicing things up this month, this
time with a first for the society, the
release of two new Indian single cask
malts from a prominent distillery in
Goa. The two new whiskies which were
distilled at the Paul John Distillery
are SMWS 134.1 ‘Exotic rainforest
fruits’ and SMWS 134.2 ‘Lip-smacking and
cockle-warming’.
The Paul John Distillery, which has been
allocated the SMWS code 134, is located
in Goa on the western coast of India, in
a region where you will find a warm,
tropical climate and where the average
temperature reaches up to 30°C, which
of course has a significant impact on the whisky
maturation process.
First launched in
the UK in 2012, Paul John whisky has now
established itself a very good
reputation amongst whisky connoisseurs
so I suspect that these two new SMWS Paul John single
cask bottling's may be of great interest
to whisky drinkers.
While the Paul John casks are stored in an
underground temperature-controlled
cellar, the heat makes the whisky mature
faster than it would in colder climates
such as here in Scotland. It also leads to more
whisky evaporating - the ‘angel’s share’
of Indian whiskies is around 8% compared
to around 2% in Scotland. This high
level of evaporation makes it
exceedingly difficult to age the whisky
for longer periods, making the
six-year-old bottling exceptionally
rare.
This combination of temperature combined
with the carefully selected American
white oak casks gives the whiskies
distinct flavours such as spices,
marmalade, chocolate, coconut, dry
fruit, vanilla and honey.
SMWS 134.1 ‘Exotic rainforest fruits’
and SMWS 134.2 ‘Lip-smacking and
cockle-warming’ will be released in the
UK and EU tomorrow, 19th October
and will be available to SMWS members,
for more info on joining the Society,
visit www.smws.com/whisky-club-membership.
It is worth noting that due to the high demand anticipated for
these new releases, SMWS will hold a
ballot to ensure all members have an
equal opportunity to purchase. Other key
SMWS branches such as Australia and the
US will launch the bottles later in
2017.
If you are not a member of The Scotch
Malt Whisky Society
and you fancy sampling some of what they
have to offer before signing up for a
membership you can usually find a few SMWS
bottlings
available from
specialist online whisky shops such as
The Whisky Exchange &
Master of Malt
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SMWS 134.1 ‘Exotic rainforest fruits’ Review
|
A 6 year old whisky which was distilled
on the 28 February 2010, matured in a
refill ex-Bourbon cask and bottled at
57.9% ABV, it is an outturn of 174
bottles priced at £145
Producer's
Tasting Notes:
We found ourselves careering at some
pace into the realms of the exotic as a
profusion of tropical fruits combined
with the woody humidity of a rainforest.
Generous helpings of sweet mango, ripe
banana and passion fruit were teased by
light and floral lychee, white lily and
carnation.
Warming spice entered from the left with
cinnamon, nutmeg and masala chai tea
with a sweet earthy note that developed
into new leather-bound books before
turning to oregano, lemongrass and
camomile.
A luscious and rich vein continued
throughout like hot toffee, milk
chocolate and thick cream and finishing
in the most splendid fashion with
candied orange and apricot brandy.
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SMWS 134.2 ‘Lip-smacking and cockle-warming’ Review
|
A 6 year old whisky which was distilled
on the 31 March 2010, matured in a
refill ex-Bourbon cask and bottled at
58.0% ABV, it is an outturn of 168
bottles priced at £145
Producer's
Tasting Notes:
The initial nose is sweet (honey,
custard donut, candy corn, caramel apple
granny cake); then the wood influence
comes (wooden cabinets, toasted coconut,
dusty tobacco).
The palate also has initial sweetness
(pain au chocolat, chocolate raisins,
brown sugar), followed by big woody
spice (oak, anise, chilli, liquorice).
The reduced nose continues that duality
– sweetie necklaces, pears in honey and
ginger cake against wooden shelves in a
shoe shop and pipe racks. The reduced
palate is similar, but somehow more
integrated – Madeiran honey cake (bolo
de mel), bourbon biscuits, Oddfellows,
sweet chilli and muscovado on toasted
staves – lip-smacking, tasty and
cockle-warming.
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