At 10 years old, whisky has reached a point where youthful vigour and mature restraint are in harmony. Over this decade, the spirit has developed a refined character, offering a tasting experience filled with subtleties and complexities that only time can truly reveal.
English whisky’s story, though less known than its Celtic counterparts in Scotland and Ireland, is intriguing and growing. In the early medieval period, England produced distilled spirits like its neighbours. However, by the end of the 19th century, English whisky production had nearly vanished, overshadowed by the booming industries in Scotland and Ireland. For more than 100 years, there were no legal distilleries in England until the early 2000s. The revival of English whisky began in earnest in 2006 with the opening of St. George's Distillery in Norfolk, igniting interest and setting the stage for others to follow. This 10-year-old whisky represents the new chapter in this story.
Craftsmanship in English whisky is distinct. The combination of local water, climate, and barley varieties creates a unique English terroir. The production process honours traditional methods while incorporating innovative touches. It includes malting, mashing, fermentation, distillation, and ageing—similar to other whiskies but tailored to local conditions and preferences.
When it comes to flavour, this 10-year-old English whisky is described as clean, displaying a balance of fruity and malty notes that mirror the lush English countryside. Its flavour profile is a tribute to the oak it’s aged in, the regional climate, and the quality of its raw materials, showcasing the unique character of English whisky at 10 years of age.