whisky

  • Paul John Single Malt Whisky Distillery – Goa

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    Paul John Single Malt Whisky Distillery – Goa

    When you hear about the beautiful state of Goa situated in the West Coast, it springs to the mind the sandy beaches, the palm trees, the Portuguese architecture, the luscious food and not to forget the feni. But also on the tourist map of Goa is now the legendary Paul John distillery India’s only Visitor Centre located in the village of Cuncolim, Goa.

    Paul John Single Malt -Goa

    Keeping my yearning to visit this distillery one day, I ventured through the beautiful hinterlands of Goan villages to finally reach this distillery in Cuncolim. As soon as you touch this place, you face the outstanding building akin to Portuguese style architecture. Was spellbound by the yellow facade, the ethnic Goan-Portuguese touch, the startling colors, the colonial furniture’s, the wall paintings reminiscing Mario  Miranda’s expressions , the décor etc.

    Visitor’s Centre

    Meeting the ‘Master’ Distiller Michael D’souza over some interactive chat followed by historic walkthrough by Pankaj into the world of Paul John Single Malts was a mesmerizing experience. Pankaj ensured that we get the first hand knowledge of the entire process of their single malt whisky production. Right from their use of six row barley. sourced from lands of Rajasthan. which has more protein that fastens conversion to fermentable sugars and responsible to the whisky’s intrinsic characteristics to the kilning process of drying the malted barley, milling & the preparation of the grist ratio was spot on described.

    Grist Ratio

    Further, the process of mashing in a mash tun to get the sweet liquid wort, the fermentation of wort into alcohol in a stainless steel vessel called the washback – all very fascinating.

    Fermentation

    Got a strong whiff of brew while nosing the washback and the taste of distiller’s beer  – minus the hops.

    Distiller’s Beer

    Next, Pankaj showcased the shining copper pot stills and the distillation process.

    With Pankaj with the Copper Pot Stills on the background

    The whisky safe where the master distiller decides the cuts – foreshots (heads), hearts, feints (tails) which are responsible to the various compounds. Enjoyed the New Make Spirit Sip.

    Whisky Safe

    A magnificent painting right at the entrance of the underground cask cellar depicting angel’s share is eye catching. A good 8% goes as Angel’s share making Angel’s happy for sure.

    Angel’s Share Painting

    Getting  whiff the of the dram from a PX cask was heavenly.
    The underground cask cellar is a connoisseurs’ dream. Different Bourbon, Tennessee, Sherry, Pedro Ximenez, Porto casks and many others numbering anywhere between 3500 plus strategically positioned in the cellar in the process of undergoing maturation to be unveiled someday. Getting  whiff the of the dram from a PX cask was blissful.

    Maturation in Oak Barrels

    From bottling it was time to taste the beauties. A classic bar set up & an educational wooden setting with Glencairn sitting comfortably in the six wooden slots of Oaky Coasters.

    Tasting Room

    Pankaj with Single Malt expressions right in front of us posing several questions. Three expressions from select casks –  Edited, Bold, Peated come with well defined Peated flavours. Other expressions include Brilliance, Nirvana & Kanya with their soft and  mellow bouquets.  

    Pankaj the Spirit Educator

    After tasting regular ones,  he put forth some blind tastings. I did manage to give the best & came close to the X’mas  expressions and their XO Brandy. Felt elation of joy.

    Tasting Session

    No wonder the wall has myriad of awards displayed. Kudos to Paul John!

    Awards


    Thankyou Paul John Single Malt

  • Seduction – A Twist

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    Seduction – A Twist

    Ingredients

    Whisky – 45 ml @pauljohnwhisky
    Orange liqueur – 15 ml @grandmarnierofficial
    Lime juice – 10 ml
    Sugar syrup – 10 ml
    Ripe Pineapple – 3 chunks
    Red wine (Merlot)- 10 ml @bigbanyanwines
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    Preparation Method

    Combine pineapple chunks, syrup, lime juice in a mixing glass & muddle to extract pineapple flavour. Add in the whisky & orange liqueur. Shake it well with ice using a Boston shaker. Double strain into a cocktail glass.  Float the red wine using a spiral bar spoon. Garnish with a pineapple wedge
    .
    With the bouquet of ripe berries of Merlot Wine interspersed with fragrance  of fresh pineapple in the  subtle concoction of smooth & rich flavorful whisky & sweet citrusy orange peels, this cocktail comes to life. A perfect cocktail to toast an occasion🥂
    .
    Coming to whisky & nuances. Let’s check compounds  responsible for the aromatic notes & tone that we perceive when nosing & sipping a dram🥃
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    Lactones: These compounds are found in the oak barrels that whisky is aged in & is picked up by the spirit. This contributes to the woody & coconut flavor🥥
    .
    Phenolic compounds: These compounds such as guaiacol & eugenol are the reason behind the smoky, bitterness & spicy flavour in a whisky. In the case of scotch, it’s the peat fire which dries the malted barley that results in the presence of phenolic compounds. Cresols are responsible to that band-aid like medicinal aroma
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    Aldehydes: These compounds are extracted from oak barrels into the whiskey that contributes to spicy, woody aroma. While ‘Vanillin’ contributes to the vanilla tone the ‘Furfural’ adds to the grainy flavour while ‘Heaxanal’ adds  the grassy note to a whisky
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    Esters: These compounds add to the fruity flavors. ‘Ethyl hexanoate’ contributes to sweet apple flavour whereas ‘Isoamyl acetate’ gives a banana & pear like aroma
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    Other compounds such as Damascenone add floral notes while ‘Diacetyl’ contributes to the buttery taste
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    So the next time you perceive these notes while sipping your dram be sure the chemical compound  strikes your  mind

  • Penicillin Cocktail

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    Penicillin Cocktail

    Originally created by New York Bartender Sam Ross, the Penicillin Cocktail comes with a mellow flavors of honey, fresh ginger & lemon juice. The punch is added with a heavy dose of scotch whisky & the drink is topped with a thin pour of Islay malt. However, I have my twist to it. I used the George Dickel Tennessee Whisky & a part of Single Malt Scotch for the shake. For the float the Monkey Shoulder which is a blend of single malts from three famous speyside distilleries🥃🥃🥃
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    Ingredients
    Whisky – 45 ml @georgedickel
    Fresh Lemon juice – 20 ml
    Honey Syrup – 20 ml
    2 Fresh ginger pieces
    Single Malt Scotch – 20 ml @monkeyshoulder
    Bitters – a dash @angosturahouse
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    Preparation Method

    Muddle the fresh ginger in the bottom of a cocktail shaker until it is well mashed. Add the Tennessee Whisky, 10ml of Single Malt Scotch,  Lemon juice, and Honey syrup, and fill the shaker with ice. Shake until well chilled. Strain into an ice-filled rocks glass. Add a dash of bitters followed by the remaining 10 ml Single Malt Scotch over the top. Garnish with honeyed ginger or candied gooseberry 
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    Cheers!

  • New York Sour

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    New York Sour

    It is said that this drink dates back to the late 1870s & was created in Chicago by a bartender who claimed to have invented the Manhattan. Though doubts on Manhattan claim, but New York Sour can be attributed to this bartender. This cocktail was also known as the Continental Sour and Southern Whiskey Sour before becoming the New York Sour.
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    Now why a change in the classic Whiskey Sour. During  days of yore,  bartenders were constructing sours with a claret snap. Claret referred to any red wine & snap referred to floating a bit of red wine on top of the drink. And thus the origin of New York Sour. We will all sure agree the floating wine over top of the drink does look appealing. One can try out different wines to float right from Malbec, Shiraz, Tempranillo or Cabernet

    Ingredients
    Tennessee Whisky – 60 ml @georgedickel
    Fresh lemon juice – 30 ml
    Sugar syrup – 30 ml
    Cabernet Sauvignon – 20 ml San Medin
    Orange peel – to express & garnish


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    Preparation Method

    Combine  Whisky, lemon juice, and syrup in a cocktail shaker. Fill with ice, cover, and shake until outside of shaker is frosty, about 30 seconds. Strain into a rocks glass with a qtr fresh ice. Gently pour red wine  over the back of a spoon held just above the drink’s surface so wine floats on. Express orange peel & garnish.To get the best, stir gently to incorporate those fruit flavours from the wine & the soursweetness of lemon, syrup & the barrel from whisky. The sourness from the lemon & flavours from Whisky draw out the fruit flavours of Cabernet Sauvignon in this drink.🥃🥃🥃🥃
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    Enjoy this classic in your private bar & pair it with grill & bbq.

     

    Cheers!

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