Behold Old Blighty! Big Ben ain’t got nothing on this whisky. An Australian exclusive to the Single Malt Whisky Club from England’s oldest Distillery (and from a family that has been growing and milling grain for over 600 years). We are super proud to get our hands on the limited release ‘The English’ Rum Cask Matured.
Yes, our Malt of the Month for April is ‘The English’ Small Batch Rum Cask Matured – from England’s oldest whisky Distillery, St. Georges, in Norfolk. ‘The English’ brand has been in Australia for a little while now and has been met with rave reviews, and we’re proud to have secured the whole Australian allocation of their ‘Rum Cask Matured‘ expression. Only 1440 bottles of this whisky exist worldwide and we have this fantastic Rum and Raisin delight for our members!
Oddly enough, England’s ‘Oldest Distillery’ isn’t all that old as it turns out – being built in 2005 and first run of the stills in 2006. Yes – whilst some of the world’s oldest distilleries sit at the top of the continent – England itself has been completely bereft of whisky distilleries for over 100 years. That’s right – since the Lea Valley Distillery closed it’s doors in 1905 – England did not have a single whisky distillery.
It took the son of an English grain-growing dynasty going back to the 1400’s to make this right. After a life of working in fields as diverse and geographically apart as mining in Australia, rural reconstruction in Russia and even building the first organic cattle and sheep farm under the ‘Country Stewardship Scheme’ in Norfolk, James Nelstrop saw his dream of 45 years come to life in 2006 when St. George’s Distillery opened for business.
The St. George’s Distillery has led the charge for the English whisky-distilling scene. Since it’s opening in 2006, no less than 21 more whisky distilleries have begun producing in England.
You have got to taste this exceptional single malt whisky!
OUR TASTING NOTES
This is a delightfully lush whisky with a real ‘Rum and Raisin ice-cream’ character at the first smell. Sweet, rich and creamy – with a lovely spiciness, and a complex palate.
Nose: Pretty much screams ‘Rum and Raisin’ ice cream on the nose. Vanilla as well and a citrus tartness, but there is also that ‘rum funk’ – sort of over ripe tropical fruit – lingering in the background.
Palate: The ‘rum funk’ element is gone, but the raisins and citrus persist. Sweet, oily – and the spice builds in a wave that crashes on an oaky shore. Vanilla there as well as weetbix-ey type malt notes.
Finish: Finishes with a lingering spice and a touch of saltyness right at the end.
FROM THE DISTILLERY
There is nothing more reassuring in any down time, to see an old favourite back on the shelf. Originally known as chapter 7, and these days quite a bit older and far more refined, our small batch rum cask single malt whisky has been hand bottled by the team to keep you company in these trying times. “This whisky still reminds me of rum and raisin ice cream” says Andrew Nelstrop, Chairman.
Nose: Sweet, soft & slightly spicy. A mixture of vanilla and rum and raisin ice cream, fresh and citrusy with a notes of tropical fruits. Oaky and slightly nutty, with a hint of marzipan.
Taste: Soft, oily and spicy, again with citrus notes. The spice is slightly peppery with a hint of raisins. Malty with fresh oak.
ABOUT THE DISTILLERY
The Nelstrop family who own and run St. Georges Distillery know a thing or two about barley. In fact, the Nelstrop family has been farming grain in England for over 700 years.
In 1335, a William Nelstroppe was recorded as farming in Yorkshire. In 1772, Williams’ descendant – Joseph Nelstrop – started a grain mill in Ackworth to which the family moved in 1820. This mill is still run by the Northrop family to this day.
In 1881, a branch of the family moved to Lincolnshire to farm and is still at the same farm. James Nelstrop was born in Lincolnshire into this farming family. James quickly moved away to start what would become an exciting and innovative life in farming and business.
These travels took him to Australia where he introduced direct drilling, Russia where he carried out rural reconstruction work as CEO of the Nuffield Russia Trust, to Norfolk where he introduced the 1st centre pivot (those huge rotating crop sprinkler systems that form vast circles of green on aerial pictures) in England and then to Lakenheath, turning a worn out vegetable farm on the fens into the first whole Countryside Stewardships Scheme Farm for organic sheep and cattle and to encourage the wild bird population!
It was inevitable that, on turning 60, he did not wish to retire but to do something different, tied into farming. With his son Andrew they decided to investigate a subject close to James’s heart – whisky production which had stopped in England over 100 years ago. The best barley is grown in Norfolk and the Breckland water is superb. Several concepts were considered, a great deal of research was done in Scotland, Ireland and Wales and in October 2005 a planning application was submitted with approval granted on 10th January 2006.
They were lucky enough to talk the ‘about-to-retire’ distiller from Laphroaig – Iain Henderson – into postponing his retirement to give them a hand. In December – less than a year after being given approval for the distillery – the first 29 barrels of ‘The English’ whisky were laid down. Iain stayed with St. George’s distillery throughout 2007 and trained his replacement – David Fitt (a brewer until then) in the art of the still. In 2008 Iain stood aside and David has been head distiller at the distillery ever since. He also oversees maturation and as well as all production at the distillery.
