Whisky Focus - SMWS 134.1 & 134.2 Paul John Indian Whisky

SMWS 134.1 & 134.2 Paul John Indian Whisky


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.

SMWS 134.1 & SMWS 134.2 Paul John Indian WhiskyThe 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
 

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.
 

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.
 

Where To Buy Whisky Online


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