It's the most whisky-ful time of the year.
. The climate there is tropical and humid, meaning the whisky matures faster. To be precise, that means the liquid interacts with the barrels more kinetically than in a cooler, milder climate like Scotland or Ireland, but more so than in Kentucky which cools down quite a bit in the winter. The whisky is distilled from six-row barley and matured onsite, with a high angel’s share of eight to ten percent as opposed to Kentucky’s four or five percent.
So aside from a festive-themed canister adorned with wreaths and stockings, how does a distillery make a Christmas whisky? Paul John blended three different liquids together—six-year-old whisky aged in ex-bourbon barrels, four-year-old whisky aged in bourbon barrels that was finished for two years in Paul John XO French oak brandy casks, and five-year-old whisky aged in bourbon barrels that once held peated whiskey which was then finished in Oloroso sherry casks for an additional 18 months.
It’s easy to get caught up in the holiday spirit and envision this as having Christmasy flavors because of the packaging, marketing and power of suggestion. That being said, check out these tasting notes and see what you think. The nose starts out with figgy, malty aromas, along with some fresh wood and a bit of licorice. There’s also a whiff of fireplace smoke in the background, perhaps from that whisper of peat.
I’m still waiting for a Hanukkah Edition whisky , one that truly captures the flavor of brisket, latkes and kugel. Until then, I’d be happy to enjoy this new whisky on Christmas, Rosh Hashanah, St. Patrick’s Day or Flag Day, because it’s a tasty and complex single malt whenever you choose to drink it, and a stellar example of the Indian single malt category.
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