The Celtic fringe of Britain has a long tradition for some of the world’s finest whiskies. Ireland and Scotland have refined their creations over centuries, so why has it taken so long for Cornwall to catch on and produce its first single malt whisky? Jamie Smith finds the answer lies, of all places, at a cider farm
Somewhere in a dark, cobbled cellar not far from Cornwall’s craggy north coast something very exciting and, for many, long overdue is taking place.
In a dark, damp cellar, Cornwall’s first malt whisky is slowly maturing inside recharred Speyside bourbon casks. Hidden in the bowels of the Cornish Cy...
Whisky Trends
from Issue 44 published on 25/11/2004
