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calendar   Thursday - December 17, 2009

This could be heresy

One for Lyndon



Grain alcohol? Check.

Malted barley, peat dried? Check.

Aged for years in oak bourbon casks? Check.

Sounds like scotch whisky! And it is, in all but name. It’s english! Crivens!



The English Whisky Company comes to market

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The 1st whisky made in England in over 100 years. Honestly, how could they name the distillery anything other than St. George’s?


ST. GEORGE’S DISTILLERY

The distillery produced its first ‘run’ in November 2006 and it was with much excitement and with an enormous sense of achievement that we filled the first barrel of ‘St. George’s whisky’. We now produce on average 13 casks a week, building up a good stock of delicious English Malt Spirit. Our Spirit has to sit in barrels for 3 years before it can be called ‘whisky’.
...
The distillery sits on the banks of the river Thet just off the A11 between East Harling and Roudham on the B1111.

The malt spirit is now developing a rich mustard colour, the flavour and smell are exceptional. The special edition, first release will be ready for Christmas 09, we have now sold out of this special release but you can now order our limited edition peated whisky. Everybody else will have to wait for 2010.


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Yes, they’re very young. The place is still almost brand new. The potstills don’t yet have a bit of patina. But it’s an adventure in capitalism, and founder James Nelstrop and his son Andrew are giving it a go at their distillery just west of Norwich. They’ve taken the novel approach of selling their raw spirit in “chapters”, so you can sample things as they mature. Start out with the grain spirit fresh from the still, either peated or unpeated. Sample again at the 18 month mark, and then again at the 3 year mark, when by law their product can first be called whisky. No doubt they’ll have 5, 8, and 10 year chapters as well, before settling down to release the 12 and 18 year old spirits like everybody else.

Will it be any good in the long run? Who can say, but early reviews are cheering. And they’ve got Iain Henderson, formerly of Laphroaig, working for them as their master distiller. And none of their spirits are chill filtered, so not the slightest bit of flavor gets removed. And every drop of their early chapter releases has sold out.


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You can visit their web site, or take a tour if you’re in the area.

We are distilling again. The air is full of delicious aromas which makes it a perfect time for making a tour of the distillery. We run tours on the hour every hour 7 days a week 10am to 4pm. It is not necessary to book, but we recommend it to avoid disappointment.



It is hardly whisky galore, but English whisky will go on sale next week, the first time in more than 120 years that a distillery south of the border has produced the drink.

The St George’s distillery in Roudham, Norfolk, will be hoping to do for English whisky what wine producers in the home counties have done for sparkling wine, which has proved more than a match for French champagne.

St George’s single malt has already received favourable reviews in its pre-whisky form – the spirits have to mature for three years before being officially designated whisky.
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St George’s, which has cost £2.4m to produce so far, uses barley from East Anglia and water from the Breckland aquifer, through a 160ft borehole in the garden. The company plans to produce between 150,000 and 200,000 bottles a year, holding back about 1,000 barrels for 20-year-old whisky.

The Nelstrops brought Iain Henderson—formerly the distillery manager at Scotland’s famous Laphroaig whisky producer—out of retirement.

As there is nobody to blend whisky with in England, “if we’d have had ordinary whisky coming out, on Day One, we’d have been finished,” Nelstrop said.

Bringing in Henderson appears to have paid off, as both the plain and peated whiskies being produced have earned top reviews.

Expert Jim Murray, in his comprehensive Whisky Bible 2010 book, called the distillery a “fabulous outpost” which is “likely to gain a name for exceptional quality.”

Based on tastings of the maturing malt spirit, the peated and plain were both ranked as “brilliant,” the third highest of 10 categories, above “very good to excellent whiskies definitely worth buying” and just below “superstar whiskies that give us all a reason to live.”

And, of course, some Scotsmen have their wee noses out of kilter over the whole affair ...

“No true Tartan Army member would ever wet their lips with English whisky.”

Personally, I think it’s a no-fail idea. And the second hand casks they use are all from Jim Beam, made from American white oak. Yum!


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