[1] Paul John Whisky is made from Indian 6-row malted barley and, for some variants, imported Islay and Aberdeen peat, distilled in traditional copper pot stills and then matured in charred American Oak casks at the company's distillery in Goa, India.

Paul John Single Malt Whisky was first launched in 2012 in the United Kingdom, then in Goa, India, in 2013, and Bangalore in 2015.

The distillery is equipped with two sets of copper pot stills (one for wash and one for spirit), with a daily production capacity of 6,000 liters.

Maturation takes place in a climate-controlled underground cellar that has around 10,000 barrels, as well as in on-ground warehouses.

Master Distiller Michael D'Souza chose to use Indian ingredients in the making of the single malts, to give the whisky characteristics of its country of origin.

[4] Michael D'Souza describes it this way, "Whisky matured at these temperatures simply cannot be aged for the kind of time expected with Scotch, even trying to mature our whisky for just 10 years would leave barely a bottle of liquid in the barrel.

[9][4][3] The brand's second release was "Paul John Single Cask 163 Whisky" having 57% ABV and priced at £60 in 2012.