Whisky Magazine Issue 104
This article is 19 months old and some information provided may be time sensitive. Please check all details of events, tours, opening times and other information before travelling or making arrangements.
Copyright Whisky Magazine © 1999-2013. All rights reserved. To use or reproduce part or all of this article please contact us for details of how you can do so legally.
We find out what happens when a brewing legend decides to enter the distilling world
The English distilling revolution is starting to get into its stride, and now Suffolk brewing legend Adnams is aiming to put its mark on the whisky making map. Bringing several hundred years of beer making knowledge to bear on the whisky making process, the company has installed an impressive still house, and is embracing the creativity and freedom that is embodied by the American craft distilling movement.
Chairman Jonathan Adnams says the idea was not to try to recreate Scotch but find their own way in distilling.
He adds: “Really we are cutting out own path, we are looking to produce spirits here with a grain to glass craft ethos, we are creating craft quality, not industrial alcohol. It has flavour and body.
“It started when I was reading a report about the growth of micro distilling in the USA, and at that time there was something like 100 of them. I thought that this might go the way the micro brewing did in the 60s and 70s. Where small company brewing became huge in the States and then washed over to the UK. I began thinking that we had the room.
“I came across the English Whisky Company, then Tyrells started producing vodka, then Sipsmiths emerged and I though that there was clearly a need out there for craft spirits. We had a viable site, and of course a brewery so it was an interesting idea.” Having upgraded the brewery with state of the art equipment from Germany, it was a logical extension to bolt the distillery on afterwards, again with no expense spa...