The folks over at English Spirit Distillery near Suffolk sourced some malted barley wort from a local brewery, and decided to distil it five times in small batches of just 200 litres. Not fussed with how long the spirit has been matured for, but rather the flavours that they can bring out, the team left the spirit in English oak barrels. The malt spirit is left for around 15 months, which means it isn't old enough to be called a whisky, but it's still exceptionally tasty, bottled at 42% ABV.
Fragrant tobacco and honeyed citrus, with some lemon peel, caramel malt and a touch of fudge.
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Not really an enjoyable drop. You can smell the alcohol on the nose with some mild malts. It has legs on the glass but lacks any real depth. There is a reason it’s not allowed to be called a whiskey. English oak could really be interesting flavours if left to mature but you may as well have put this in a plastic bucket.
