Paul John PX Select Cask is an Indian single malt aged for about five years in first-fill ex-bourbon barrels and then for two years in Pedro Ximénez sherry casks, bottled at 48% ABV without chill filtration and with no age statement.
Paul John is made at John Distilleries in Goa, India, from Indian six-row barley, and the tropical coastal climate accelerates maturation so the whisky gains richness quickly. Paul John helped put Indian single malt on the world stage, and its Select Cask range showcases the influence of individual cask types.
Dark copper in colour, it offers sherry sweetness, raisins, dried stone fruit, ripe plums and Christmas cake on the nose, with chocolate fudge and delicate orange peel. The palate brings dates, dark chocolate, toffee and fruit-mince-pie spice, with drying oak, nutmeg, cinnamon and cloves, and the finish is rich and lingering with sherried warmth.
The red and gold gift box makes it a distinctive gift.
Enjoy it neat to appreciate its bittersweet richness.
Goa's heat and humidity mean a large share of each cask evaporates every year, so Indian single malts mature quickly and develop deep, concentrated flavours in just a few years. Sherry casks bring dried fruit, nuts and spice that suit the rich, malty character of Indian barley especially well.
Tasting Notes
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Nose: Raisins, dried stone fruit, plums and Christmas cake.
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Palate: Dates, dark chocolate, toffee, nutmeg and cloves.
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Finish: Rich, lingering and sherried.
Specifications
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Producer: John Distilleries (Paul John)
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Style: Indian Single Malt Whisky
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Expression / Batch: PX Select Cask
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Proof / ABV: 96 proof (48% ABV)
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Cask / Finish: First-fill ex-bourbon (about 5 years), then Pedro Ximénez casks (2 years)
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Region: Goa, India
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Size: 750ml
How to Enjoy It
Serve it neat. It pairs with Christmas cake, dark chocolate or blue cheese.
Frequently Asked Questions
How is it matured?
About five years in first-fill ex-bourbon, then two years in PX casks.
Where is it made?
In Goa, India.
What proof is it?
It is bottled at 48% ABV, non-chill-filtered.
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