First introduced in 2009, this was the first English produced whisky to be bottled in the country for a century.
Produced in Roudham, Norfolk, which has traditionally been a centre of English agriculture, and from where barley has often been shipped to Scotland for whisky production.
A clean, refreshing spirit, the emphasis is very much upon the grain, with dense malty biscuit flavours up front, matched by a wave of toffee and vanilla flavours, some stone fruit, ginger and woodsmoke.
A delightfully simple single malt, which showcases the quality without any frills or fancy flourishes. The future of English distilling looks rosy, and this bottling is a testament to that.