Description
Paul John's peated series made in Goa state, India. Smoky masterpiece using barley smoked with peat imported from Scotland's Islay, rapidly matured in tropics.
Restaurants serving Paul John Bold (Peat-scented Goa Single Malt)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Paul John Bold(Whisky)
- Mineral water
Instructions
- [For
- Servings/Ingredients] 60ml Paul John Bold (Peated Single Malt), few drops room-temp mineral water,
- large round ice cubes (for rocks, optional),
- tasting glasses or rock glasses, smoked cheese or bitter chocolate.
- At a bar where Goa coastal winds blow through, prepare
- narrowed-mouth tasting glasses (or rock glasses) not letting aroma escape.
- Quietly pour 30ml each beautiful amber-shining 'Paul John Bold' into glasses.
- Moment poured, 'intense creosote-like peat smoke smell' reminiscent of Scotland's Islay malts (Laphroaig/Ardbeg) and 'tide aroma' feeling Goa sea breezes dominate the space.
- Bringing nose close smelling deeper, from behind smoke, Indian 6-row barley's honey sweetness, cocoa, clove-like spice aromas peek out complexly.
- Without ice, hold in mouth straight. Along with 46% ABV power, smokiness like a bonfire burning explodes in mouth; after swallowing, bittersweet/sweet mocha-coffee-like aftertaste remains endlessly long.
- Drop few drops room-temp water with eyedropper (Twice up), opening aroma further. Supreme time dropping miraculous maturation feel created in mere years by tropical sun into stomach, biting rich smoked cheese/high-cacao bitter chocolate bit by bit.
Learn more Spice, substitutes, tips
Key spices
None(Smoky aroma derived from barrel aging and peated malt)
Substitutes at Japanese supermarkets
Laphroaig or Ardbeg (as Islay malt sub possessing intense peat aroma)
Pairing
Smoked cheese、Bitter chocolate、Cigars
Trivia
[Hardcore] As name 'Bold' implies, the most intensely peated bottle among Paul John's smoky series using peated malt. While 'Amrut Peated' uses Scottish barley, this embeds extraordinary obsession with Indian raw materials: 'using Indian 6-row barley smoked with peat brought from Islay'. Goa terroir crystal making global peat-freaks (enthusiastic fans of smoky whisky) groan.
Eating tips & etiquette
[Unique Drinking] Put just one large round ice in glass, taking time to enjoy taste changing like a gradation to 'tropical fruit sweetness' appearing from behind peat smoke as ice melts!
Allergen
None