The English Whisky Co.: Crafting Fine Single Malt in Norfolk
Based at St. George's Distillery in Norfolk, The English Whisky Co. is a family-owned distillery known for producing high-quality English Single Malt Whisky. They prioritize sustainability by using local ingredients, efficient water management, and renewable energy sources. The distillery runs on gas, utilizes heat recovery, solar power, and responsibly handles waste materials. Embracing traditional methods, they malt East Anglian Barley and conduct all production processes on-site.
Download Presentation
Please find below an Image/Link to download the presentation.
The content on the website is provided AS IS for your information and personal use only. It may not be sold, licensed, or shared on other websites without obtaining consent from the author. Download presentation by click this link. If you encounter any issues during the download, it is possible that the publisher has removed the file from their server.
E N D
Presentation Transcript
England's oldest and most prestigious whisky distillery The English Whisky Co. is based at St George s distillery, which was designed and built by the Nelstrop family for the specific purpose of producing the very finest English Single Malt Whisky. Based in the beautiful countryside of Norfolk
The English Whisky Co is an independently family owned whisky distillery, owned and operated by the Nelstrop family since been established in 2005 Our products are handcrafted in small batches onsite using only the finest ingredients East Anglian Barley is malted for us at Crisp Malting, one of the UK s premium maltsters and a well established local Norfolk business Water used in the distilling process is pulled from the Breckland Aquifer which runs beneath the distillery using a borehole on site. Milling, Fermentation, Distilling, Maturation and hand bottling is all carried out onsite at the distillery
Sustainability Ingredients: Barley: All the barley is sourced and malted by our local maltings; Crisps at Great Ryburgh. This ensures minimum food miles in relation to the movement of barley and is intended to support the local farming community. Water: The distilleries water is drawn by borehole from the Breckland Aquifer, England s largest underground source of fresh water. The Breckland Aquifer can be found 50feet beneath the distillery. As part of the new build, a lot of time and expense was spent on installing the latest heat exchangers to allow the non-evaporative water pumped from the ground to be used for cooling with in the distilling process before then having the heat removed from it for use in other parts production before returning the water to the Aquifer. This reduces the use of ground water by 94%.
Sustainability Fuel The distillery has the ability to run on both oil or gas. We are fortunate to have a mains gas line pass the distillery and currently this is the cleanest and most environmentally clean source of fuel we can use. Heat Recovery All parts of the distilling process are followed by heat exchangers, allowing heat used in one process to be transferred to another part of the process. This minuses the requirement to use natural gas. Solar Power The distillery has installed a number of solar panels onsite which help towards our electricity needs Waste Draff (spent grains) These are collected from site by a local farmer who uses them for fertiliser and cattle feed. Plastic All waste plastic created on site from packaging etc, is baled and sent for recycling Card / Paper All waste card and paper is baled on site and then incinerated at our head office, to provide heating for the main office. Glass All glass waste if sent to recycling.
Our Founder James Nelstrop was the younger son of a Lincolnshire farmer. James spent his formative years farming in Lincolnshire before taking the leap to emigrate to Australia, where farms were bigger and the opportunities endless. He returned to England in 1976 and went on to work the land in Norfolk, Suffolk and Lincolnshire as well as setting up farming charities to work in Russia, with the aim of improving their agriculture industry as it emerged from 30 years of communist control. As retirement loomed, a lifetime s desire to make whisky became a possibility; a dream that had grown from a throw away comment made by his father shame all this barley has to go to Scotland to be turned into whisky . The decision to build a distillery was quick with only one caveat set down: The distillery was to produce only the very finest single malt whiskies, regardless of the time needed to do this. This mantra has become the foundation stone of the work carried out by The English Whisky Co.
The English Whisky Co. has a unique place in history. In 1901 the last recorded whisky distillery in England swapped from whisky to gin production and then promptly burnt down. This saw the end of whisky making in England until St Georges Distillery was granted a licence to distil whisky by HMRC. In 2005 the new site was designed and by the summer of 2006 the gleaming copper pergola had been fitted. The English Whisky Co., based at St Georges Distillery, became the first operational registered whisky distillery in England in 104 years. A distillery making beautiful single malt whisky needs two ingredients. Water and Barley. The site at Roudham was chosen for its strategic location, sitting right on top of the Brecklands Aquifer. England's largest deep water aquifer, providing a plentiful source of beautiful crystal clear water. This, combined with Norfolk s global reputation for producing the very finest malting barley, made Roudham the perfect location for a world class distillery.
Pure water from the Breckland Aquifer A layer of chalk holding the most important groundwater reservoir in the UK Hard water is generally associated with sweeter spirits
Mashing Malted barley is supplied by Crisp Maltings, a Norfolk company Mash tun The grist is mixed with hot water in the mash tun and left for 8 hours The sweet water is drained, leaving the grain behind The grain is then rinsed 3 times with hot water to extract all the remaining sugar The spent grain is fed to local dairy cattle
Distillation The wash is pumped into the wash still and the first distillation begins This gives low wines of around 23% The low wines are put into the spirit still for the second distillation This gives a clear, strong new-make spirit of around 70% Wash still Spirit still
Maturation The new make is put into casks for ageing Mostly first-fill ex-bourbon casks, although we also use a number of different cask types such as, Sherry, Wine, Rum and Virgin Oak Aged a minimum of 3-5 years As Norfolk is more temperate than Scotland the ageing process is quicker the Angel s Share is also higher!
Age vs. Maturity Much as for people, age is simply the passage of time. Maturity is a different thing altogether Whisky is bottled only when it is ready! Many variables affect the speed of maturation: Number of uses of casks Size of cask Type of oak Climate/temperature
Official opening by HRH Prince of Wales The Distillery was officially opened to the public in 2007 HRH Prince of Wales performed the opening ceremony Prince Charles signed casks on the day which are still held at the distillery
The English Whisky Co Harling Road, Roudham Norfolk, England NR16 2 QW Tel: +44 (0) 1953 717 939 Email: info@englishwhisky.co.uk Web: www.englishwhisky.co.uk
