Today, there’s a growing wave of English distillers crafting single malts, grain whiskies, and even peated styles.
English Whisky
Though distilling in England has roots going back centuries, the modern English whisky revival began in 2006 with the St. George’s Distillery in Norfolk. Today, there’s a growing wave of English distillers crafting single malts, grain whiskies, and even peated styles.
English whisky is made using traditional pot stills, locally grown barley, and matured in a wide range of casks—including bourbon, sherry, cider, and red wine barrels. Flavors vary but often lean toward biscuity malt, orchard fruit, floral tones, and creamy vanilla, with some expressions venturing into smoke and spice.
The cooler, wetter English climate results in a slow, steady aging process, producing delicate and nuanced drams. This young category is proving to be inventive and terroir-driven.