Member Bob Cutting recently visited Abingdon Distillery and shares his thoughts on Jordan Morris’ micro empire…
Abingdon Distillery started out as an idea in Hong Kong some years ago whilst Jordan was working abroad with the idea of distilling to produce a worthy gin. In 2018 that he decided to setup shop in Abingdon-on-Thames and start to fine tune the recipe that would become their signature London Dry gin. Jordan is originally from the North East but has worked and travelled around the world in the hospitality industry. Before even thinking about getting into distilling he was a whisky collector, perhaps its his experience that drives a level of exploration and experimentation to find the Abingdon defining spirit.
Jordan has been able to take his time to define the goal of what whisky he wants to make. Thinking ahead to both define a spirit they want to make and have a whisky that defines the distillery. Every step of the process is thought through, not only to define the whisky, but to also offer a high level of sustainability and continuous quality. Abingdon use malt from a single supplier, who still use traditional methods, charred Slovenian Oak open fermentation washback’s and a 650L copper hybrid still that can give great spirit from a single distillation.
Abingdon’s malt created into mash that is fermented for a full 7 days, using a low and slow fermentation and two different yeasts, giving two different spirits. A fruity tang, mango smelling spirit and bolder maltier spirit. These flavours are already coming through in new spirit before it gets anywhere near a cask. The single distillation also reduces energy and time for the distillery. Continuing the important sustainability, the energy used in the distillation is off set with carbon offset donations. The new spirit is already winning awards and just adds to the exciting promise of the Abingdon Whisky.
The new spirit is initially moved to the 200L ex Bourbon barrels to mature and more recently to some virgin oak barrels. Sat ready are the casks ready for the next maturation, with a mixture of different sherry and wine casks ranging from 40 to 64L. Waiting in the wings are Abingdons own rum casks which will also be used once the rum has been bottled. The rum cask whisky will be really interesting whisky, not only for the great flavours already in Abingdon rum, but also completing more of the sustainability goals in reusing their own casks
Discussing the bigger picture of English Whisky. Now is a really exciting time for English Whisky and Jordan is happy he is at the near start. Some of the older English distilleries are set up with clear plans to take on Scotch might, but Jordan sees that in the same way he has done with Gin and Rum, English whisky can lead in a craft Whisk. Producing really high quality whisky that can suit the consumer in the way they want their whisky. Abingdon can offer a variety of Whisky that still has the defining high qualities of the distillery but matching what the drinker wants.
Looking to the future Jordan is experimenting with other whisky types including grain whiskies to produce an English bourbon type and has some promising work with chocolate malts.
I really enjoyed my time with Jordan at Abingdon distillery, everything is so well thought through to the end point. From the whole distillery set up with closed water systems, the wooden washbacks, the still and the planned casks all link together and are supported by the underlying drive towards sustainability. I for one am really excited by the whisky that will be here in 2026 and whatever whisky comes next.
Thank you to Jordan at Abingdon for his time and sharing his story with Bob and allowing us to share it here for you all to read.
