‘A new way of looking at whisky’: The rise of English distilleries
From Durham in the northeast to Cornwall in the southwest, there are now more than 40 distilleries producing English whisky, writes Mick O’Hare
Have the English scotched the Scots? Will drinkers around the world soon be demanding an English and soda? There’ll be a few people, particularly north of the border, already turning their noses up at the very thought.
When I think of whisky I think of Speyside, Islay and the Highlands (despite it also having a natural home in Ireland, whiskey with an “e”). From the soft, honeyed flavours of Dalwhinnie to the smoky, phenolic peat of Lagavulin, to the fruity richness of Glenlivet. Think of oak casks that once contained bourbon, sherry or port, now filled with gently ageing spirit, resting silently in a dunnage atop an Atlantic-ravaged cliff or beside an idyllic loch.
However, a young pretender has recently arrived on the scene. And its home is more likely to be in the fens, downs or dales rather than astride a burn. English whisky is starting to make a name for itself.
Subscribe to Independent Premium to bookmark this article
Want to bookmark your favourite articles and stories to read or reference later? Start your Independent Premium subscription today.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies