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.
The Norfolk PX
The English Whisky Co. mature some of their fine single malt whiskies in Pedro Ximenez Sherry Casks. These casks are full of beautiful rich dark sherry before they take delivery, so they decided to take the sherry as well as it is too lovely to leave behind. Since arriving at St. George’s, the team added some of their single malt to it and left it in the casks to continue maturing. The resulting drink is a wonderful fortified wine, that makes a superb drink for many occasions.
A delicious marry of the finest Perdo Ximenez sherry with our own Single Malt Whisky. Sweet, rich and raisiny. Best served neat and for a treat pour some over your ice cream.