Technically, the modern English Whisky category is 19 years old this year, as Healey’s cider farm first distilled wash from St. Austell Brewery in February 2003. The keen eyed amongst you will notice that the first ever english whisky was produced in a manner that has recently riled the Scots (or at least, the Scotch Whisky Association) as this method of taking wash from an off-site source is allowed in the English Whisky GI (Geographic Indication) application that’s been submitted to DEFRA by the English Whisky Guild.
Many others have written extensively on the GI itself, so I’m loath to needlessly repeat their work, but I do wish to first clarify some misunderstandings about the process before getting onto more interesting matters (whisky). The application was valid, which is why it is currently in a 3 month consultation period. The next steps are as follows:
- Should anyone object they must respond to the consultation within the 3 month period
- Objectors must then negotiate with the applicant (in this case the EWG) and try to find a solution between themselves (this can be made complicated if there are multiple objectors with opposing demands).
- If a compromise is reached the GI is amended and will be approved on this basis
- If no compromise is reached, the Secretary of State will make a decision whether to approve or amend the application before accepting it (there is no legal timeline for this so it could be kicked down the road).
- After the Secretary of State makes their decision, either the application or an objector can take this decision to tribunal if they disagree with the decision, further extending the process
So, my prediction is we’ll still be discussing this next year as I can’t see a situation where everyone involved agrees – and it’s a political hot potato so I can’t see a Secretary of State wishing to make a swift decision that will rile either the EWG or the SWA. It’s fast becoming futile acronym central today (FACT) so time to move on…
English Whisky in 2025
Gi aside, what can you expect from English Whisky throughout 2025?
As we’ve mentioned before there will be new releases this year.
The Lakes have just launched a new core release The Signature, ending their Whisky Makers Reserve and Editions ranges (under new stewardship of Nyetimber).
Doghouse Distillery in Battersea, London, also just released their first Whisky, a ‘Bourbon’ style corn whisky called Debt Collector, available now. And London isn’t done there…
Excitingly a new (old) distillery will be releasing again – The London Distillery Company will shortly reveal their inaugural ‘Revival Release’ next month, before a second bottling in June – all from the archive of stock that’s been quietly maturing in London before the brand rose from the ashes earlier this year under the new stewardship of Matt McKay, Managing Director and Whisky Maker (formerly of Bimber Distillery / Dunphail fame).
Spirit of Birmingham and West Midlands Distillery also both launch later this summer (neighbours in physical and whisky proximity), both of which will be small and highly sought after batches with priority for their membership programmes and loyal followers.
What’s more, Woven (maverick blenders from Edinburgh) have just released the first ever English Whisky blend. It may be a small batch, but it marks yet another momentous occasion in the English whisky annals.
Change Afoot
However, things may not be all rosy this year. In April changes to the tax system will make running most businesses more expensive through changes to National Insurance employer contributions. This comes on top of alcohol duty increases in February this year which have already increased the cost of a bottle of whisky (more so those with a high ABV). And, on top of that, there is declining consumer confidence, threats of trade tariffs and rather a lot of whisky (and whisky releases) abound from all corners of the world.
However, there’s no need to be glum. Many English distilleries are raising funds to open new distilleries or expand existing offerings. English whiskies are winning awards left, right and centre for the quality of their liquid. And whilst many consumers are spending less overall, they’re spending more on the quality and locality of their purchases – meaning less in the pot overall, but more for those distilleries with strong products, strong brands and strong origin stories.
Our message to you is simple. Keep enjoying English whisky. Keep supporting your local or favourite craft distilleries and keep spreading the word of this exciting, innovative and highly lauded whisky category so others can experience it and we bring more people into the wonderful world of English Whisky.
Right now, GI or no GI, there are bigger issues to confront. What we don’t need is to lose ourselves in an intra-Nation war over terminology and technicalities – we need everyone fighting for the very best whisky across the board and for drinkers and consumers to understand why their purchase of an English whisky (be it in dram, bottle or cocktail form) is a significant boost to this still young (but mighty) world whisky scene.
Cheers to that.
Richard
