Brewer Adnams to launch whiskies from Suffolk
Adnams moved into spirits three years ago when it built its Copper House Distillery and in its first few weeks of distilling the company laid down 20 barrels of spirit in new French and American oak barrels.
Whisky has to be aged for a minimum of three years and a day, and next month two whiskies will finally be ready for release.
The first is a single malt, called Adnams Single Malt No. 1. It has been matured exclusively in new French oak barrels, and is described as, “smooth and rich with notes of runny honey, vanilla and apricot.”
The second is a tri-grain spirit made from East Anglian barley, wheat and oats, which has been matured in new American oak barrels. Called Adnams Triple Grain No. 2 it's said to be, “bold, dark chocolate-scented whisky with notes of toasted oak, pepper and orange peel.”
“We are incredibly excited about the launch of our whiskies,” said chairman Jonathan Adnams.
“With just 20 barrels in this first release, we are expecting high levels of interest from whisky enthusiasts and Adnams fans alike. We are urging customers to make their purchase soon after it goes on sale to avoid disappointment.”
More whiskies from the distillery are expected to be released later in 2014.
The Adnams whiskies will be the latest in a raft of English whiskies to hit the market since 2006, when the St George’s Distillery in Norfolk became the first English whisky distiller in 120 years. There are even plans for the very first London whisky, to be made by the London Distillery Company, which should be ready for release in 2015.
