Ruled by Mercury and symbolised by the virgin, Kanya is the dignified Indian counterpart of the highly appealing Virgo, the sixth zodiac sign of the universe. With its earthy, feminine sensuousness, this deep amber expression personifies the intrinsic characteristics of the Kanya.
Matured for 7 years in American white oak casks, its delectable aromas of citrusy spice and tropical fruit lures you to savour its creamy, butterscotch sweetness. The satisfying finish of toasted oak with warm wafts of spice has just the slightest hint of salt, making it ever more memorable.
With rare complexities and an exquisitely balanced dryness, the Kanya, in all its luscious allure, is perhaps one of the softest Indian whiskies ever to be bottled.
Nose: A light citrus with manuka honey arrives early; an intense malt is infused with ripe peach, apricot and vanilla.
Taste: Superb mouthfeel of rich creaminess. The oak delivers a soft, sweet, delectable butterscotch.
Finish: Warm spices suffuse the toasted oak, and the slightest of saltiness ensures the friendliest of finishes.
Balance: A very complex whisky, the big malt and intricately well balanced dryness makes this whisky one of the softest Indian whiskies ever bottled.
Awards: Jim Murray Best Asian Whisky 2018; Whisky Bible rated 96pts
History of Paul John
Established in 1992, John Distilleries grew to be a leading spirit company within less than a decade, The Great Indian Single Malts has been crowned with innumerable global awards over the years.
Goa was specially chosen as the home of their single malts, not just for its unique micro-climate and water source (100% from Goa) but also because the destination holds a special place in Mr Paul’s heart. Copper pot-stills made in India, were specially designed with long necks to create fruitier spirits. Double-distillation in these pot-stills prolong intimate contact with the copper and this renders a distinct, rich and full-bodied flavour to the new-make spirit. Paul John’s Distillery has two warehouses each with a different temperature, the tropical climates increases the rate of maturation in the Bourbon Barrels from the US. A whisky will develop a different composition of flavours at different temperatures, so Indian single malt whisky will be its own unique configuration of flavours.