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This Paul John spent the first 5 years of its life maturing in Goa, India before it was transferred to Campbeltown for a further years maturation at Springbank distillery.
The extra years Scottish maturation has mellowed the whisky and added a bit more creaminess – this is a whisky not to be missed.
Initial wood spice, tamed by vanilla, red fruits, strawberries, raspberries and becoming more creamy.
Faint dry peat smoke, orange peel, lemongrass, cashew nuts and ginger.
Soft smoke with dried spices with growing vanilla and sandalwood.
5 years in Goa, 1 year in Campbeltown. Refill bourbon barrel. They have to bottle them in India, shipped to Scotland and then disgorged into a cask there. Then rebottled after some time in the warehouse later. We had a cask at the warehouse tour at Campbeltown festival this year, which was fantastic.
Paul JohnNose – Brown sugar, hot malt extract, as sweet and dark and surprisingly complex as they always are (the three PJs from Cadenhead’s I’ve had that is!). Damp cigar wrappers, damp cloths on a hot radiator, roasted plums, pomegranate molasses. But nutty, very masculine.
Body – More sherry cask than the Linkwood; deep burnt sugar and praline, pork crackling, soft liquorice, smoking a Marlboro light. Utterly delicious as always.
Finish – Slightly shorter and more one dimensional that the initial delivery suggested. A little clove chocolate though, bourbon soaked raisins. Still a rich and lip smacking experience, vanilla cream and icing.
Somewhere there’s a cask that spent 5 years in Goa and is destined to have 15 years in Campbeltown, and that will be very, very special. For now these casks are brilliant drinkers.