On the tropical coast of Goa, a land of colonial heritage, white sand beaches and unhurried charm, Paul John crafts The Great Indian Single Malt. The natural warmth of the coast matures each whisky faster, lending it a signature flavour drawn from the many personalities of Goa itself.
At the distillery, time-tested processes meet new-age technology. Traditionally designed copper pot stills, installed by experts from the UK, produce 3,000 litres a day, while the malts rest in carefully selected American white oak casks within an underground, temperature-controlled cellar, surrendering an angel’s share of around 8% each year.
Guiding every stage is Master Distiller Michael D’Souza, who entered the world of distilling in 1993 and became Master Distiller at John Distilleries in 2009, overseeing mashing, fermentation, distillation, maturation and blending to the last dram.
