St. George’s distillery released the first legal English whisky in over a century in December 2009. Their single malt whiskies are released under The English Whisky Co., and each is given a chronological chapter number, although chapters 1-4 were not technically whiskies, not having been aged for the required minimum of 3 years.
The distillery, founded by James and Andrew Nelstrop, is situated near the Norfolk town of Thetford and began distilling on 12th December 2006. Impressively, The English Whisky Co. source their barley, yeast and water (the three ingredients needed for whisky production) from within England and as local to the distillery as possible, making this a truly English spirit.
The distillery manager David Fitt, who used to work for Greene King, spent four valuable months working alongside Iain Henderson, formerly of Laphroaig, learning his new trade and adapting from his brewing background before assuming his current role. In a short amount of time St. George’s has produced a range of whiskies: peated and unpeated; bourbon matured and sherry matured--Chapter 7 even had a rum finish. They have also branched out into cream liqueurs and fortified wine.
This is The English Whisky Co's ongoing smoky release. Peated to 45ppm, this has notes of vanilla, aniseed, ginger and of course, smoke. A great introduction of peated whisky.
Nose: Cinnamon, smoked malt and blueberry muffins.
Palate: Full-bodied smoke, paired with light notes of buttered bread and peppery barley.
Finish: Stem ginger and lingering bonfire embers.