Today we bring you an interview with Mr. Pranil Chandra, a whiskyprenuer from across the globe, joining us all the way from the sunny lands of Sydney, Australia. Whisk(e)y comes in all colors, noses, palates and finishes, and we wanted a different of opinion from across the globe. Australia has some hidden treasures that Pranil shares with us, only to tantalize our whisk(e)y senses and give us something to look forward to! Enjoy the read, we sure did. Also we bring you the photo to the face.
Pranil, tell us about Ky and Key, does it have special meaning, what does it really stand for?
P: Lol this is such a common question. But before I answer that Gene I want to thank you for finding me worthy of being interviewed. I am humbled! Many people think Ky and Key are two people, someone called Ky and another called Key. But no. It derives from the spelling variation of whisky -with a ‘ky’ or ‘key’. Its the very first name I thought of and its stuck.
You’re from Sydney, Australia. How big is the whisky scene there? and does it lean more towards Bourbon or Scotch, Maybe International Whisky’s or local?
P: The Sydney scene is on par with the world in terms of growth and appreciation for whisky. We steer more towards the scotches, local whiskies and some Japanese stuff. Bourbon is playing catch up. Though good quality bourbon is significantly higher in price then it is in the US. In fact whisky in general is very expensive in Australia – my poor wallet ☹
Your Instagram shows some really special drams, tell us your favorite starting from number 5 all the way to number 1. Why is number one, well number one?
P: Thanks for the compliment – I have been lucky and privileged enough to amass a decent collection. As far top 5 is concerned…this is awkward…I was going to reveal my top 5 drams of the year in December. BUT what I will do is give you my top 5 of all time!
5) Michel Couvreur – Blossoming Auld Sherried (French) (Michel Couvreur is very underrated)
4) Glendronach 15 ‘Revival’ (Scotch)
3) Overeem Sherry Cask, Cask Strength (Australian)
2) Kavalan Vinho Barrique (Taiwanese)
1) South Island 25 yr old (New Zealand)
I bet you didn’t expect to see a New Zealand whisky on top! Lol. There is an exquisite balance between smoke, sweetness and spice. Its what I would call a very courteous profile. All the notes give way to each other and they all shine in their own little way.
But the reality is there are certain days where I would pick up a Macallan Whisky Makers Edition or a Sullivans Cove over all the above. We are spoilt for choice!
Pranil, we understand you host corporate tastings and whisky masterclasses in Australia. How do you go about selecting the whisky that will be tasted?
P: I don’t do as many as I would like. Most of my life I have been in sales and marketing so I draw my inspiration for whisky selection from my experience in the corporate world. I generally like to sit down with my corporate partners to understand them and their audience. For example, if they are trying to woo some big clients I recommend some rare drams (not necessarily the most expensive) Things like the South Island 25 or even a Macallan 12 sherry cask (may seem like a strange choice but this isn’t available in Australia unless it’s a direct import so can be hard to find if you don’t know where to look).
But one thing is for certain there usually is variety, 2 x scotches (maybe a one Islay and one Speyside), 1 x Asian whisky, 1 x Australian whisky, 1 x blend, 1 x bourbon. And never two drops from the one distillery – got to keep things interesting.
What made you want to get into whisky? Do you remember your first sip ? Tell us about that.
P: My first sip was only 4 years ago. I mean I had tried a few blends here and there but my first solid introduction to the world of whiskies was at a great friends luxurious wedding where the Glenfiddich 18 was flowing like water for the 400 odd guests.
After that I wanted to compare the 18 to the 12 and was amazed at how different the offering can be simply because of cask and age. Really made me appreciate the craftsmanship of whisky making. From there I went to the Yamazaki 12 and then the Glendronach 15. From there I was hooked!
Your Instagram photos are so well composed and the color schemes are very appealing to the eye. Can you give us some tips hot to take and post the best and most eye catching photos?
P: Again, thanks for the compliment. I have always enjoyed my photography, unfortunately its not something I have a lot of time for lately. But I do use some of what I have learned in photographing whisky.
One of the first rules for me is if I am holding the bottle in the hand I incorporate my arm. The straight lines of the arm leads the audience to the hero, the whisky.
Also, if I am using my smartphone I almost always apply a filter. My advice is to pick one style and stick to it – it creates a theme (@singlemaltdaily on Instagram is a genius at this). Having said that if I use my DSLR I rarely apply any filters.
Oh and posing your whisky with non whisky related props often don’t work. Unless you are a genius like @scotchtrooper on Instagram.
I am sure local Australians are producing some awesome craft whisky, do you know of any, and any that you can recommend to us?
P: You could describe most distilleries in Australia as craft. Even the award winning Sullivan’s Cove. But my personal favorites are the Overeem cask strength range – one is a port cask while the other the sherry cask. Though very hard to get your hands on even in Australia.
Another noteworthy Australian distillery is Timboon doing some amazing things.
As an Instagram influencer, as someone who acts as almost a brand ambassador per-se to some of these whisky brands, do you feel you have some kind of duty to your followers about the type of content you are showcasing?
P: As you are aware by now Gene I love whisky. More than that, I value the relationships I have formed with so many of my followers, all be it online. That is what I feel I must stay true to. If I like a whisky I will say so and if something leaves me feeling a little underwhelmed I will voice it. Either way I always give a reason and in the reason lies answer to weather one of my followers will enjoy a particular whisky because every palate is different and what we perceive as good value.
Another thing I am is brand agnostic. You won’t see me pushing the agenda of whisky brands. Sure I might get invited to certain whisky events but I always review them according to how much value I feel the dram offers.
Having said all that the term influencer sits uncomfortably with me. I am not working directly in the whisky industry and I have done no apprenticeship to be called an expert. I am just a guy who can afford this expensive habit and put a few words together to describe my experience…oh but I do take some decent photos lol.
Anything else you’d like to share with our readers?
P: YES! BIG THANK YOU to all of them! When I started my Instagram journey I wasn’t expecting to amass such a following let alone be considered a influencer. I look forward to bringing reviews of countless whiskies and maybe even share a few with some of you! Cheers to you all!
