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  • 16/07/12 — ‘David explained the process better and more clearly than anyone has before’
  • 17/04/12 — ‘Fantastic tour with David, will return soon’
  • 31/03/12 — ‘Awesome tour, learnt allot and great guide’
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  • 02/04/12 — ‘Awesome! Joy was great’

English Whisky Co. barley goes to the Maltings

Crisp Malting Group, NorfolkFollowing on from the earlier posts ‘harvest time for English Whisky’ and our whole ‘Seed to Barrel’ story, we are now really excited to see this very same seed arriving at the distillery as malted barley ready for distilling.  The photos show you the story through the maltings where the barley is heated, turned, heated, turned, before being delivered to us a few weeks later.

Traditional Malting's floor at Crisps Malting in Norfolk

Traditional Malting’s floor at Crisps Malting in Norfolk

This machine spreads the malt barley evenly over the Malting's floor

This machine spreads the malt barley evenly over the Malting’s floor

This flame  heats the air flow circulating in pipes under the maltings floor to heat the barley

This flame heats the air flow circulating in pipes under the maltings floor to heat the barley

 

Turning the malt barley

Turning the malt barley

Clearing English Whisky co. barley from Malting's floor ready for the distillery

Clearing English Whisky co. barley from Malting’s floor ready for the distillery

Malted barley now leaving the maltings floor to be bagged up

 This fantastic journey has now made it way to the barrel where it will now sit for 3 happy years maturing.

the seed finally makes it into a barrel.

the seed finally makes it into a barrel.

This is the pure spirit coming off the Oddessy barley seed

This is the pure spirit coming off the Oddessy barley seed

 

pure whisky2

 

 

 

English Whisky Co. barley being harvested

Harvest time for English Whisky Co.

Why is the whisky making process SO SLOW?  Since I have been following this particular story, I now know the answer to this.

You see the whole process starts in a field on a cold day back in March! This project is the brainchild of James Nelstrop (founder of the English Whisky Co.) who has purchased some barely seed and found a cousin in Lincolnshire to farm it for him, from here it will go to Crisp Maltings in Norfolk before reaching the distillery where it will be turned into a really remarkable single malt whisky.  A true ‘Seed to Barrel’ story.

Traceability‘ was my original post on this subject which I wrote back in March of this year when the first of our Odyssey barley seed was planted in a corner of Lincolnshire on our cousins farm. Since then I covered the exact location of the barley and now we can see the  barley being harvested and kept separate from the rest of the harvest for us so that we absolutely know every inch of this whisky’s journey from seed to barrel.

Next step will be the journey to the maltings in Norfolk.

This is such an exciting project and not sure if this has been done before but I for one cannot wait to see and taste this whisky in 4 years time!!

Seed to English Whisky Barrel

Following on from my last blog about ‘traceability‘ and the brilliant story of ‘seed to barrel’ which is currently unfolding in a corner of Lincolnshire on our Nelstrop cousins farm, we now have a map of our Odyssey fields and a label from the seed sack.

odyssey map

 

The pins mark the fields which have been specifically planted with English Whisky Co. Odyssey barley for James Nelstrop (our Founder) for a very special single malt whisky he has planned for the future.

IMG_2757[1]Seed label.

Nearly ready for harvest, where we will follow the barley back to Norfolk and tell the rest of the story.

There is a man called Teddy who lives and works at the http://www.therealaleshop.co.uk/norfolk/news.php who is passionate about all things barley and James Nelstrop (our Founder, ex farmer) has enjoyed meeting him and finding out how he is using barley from his farm to make real Ale.  Great place for all you Ale fans.

 

 

 

Traceability

Highlighted this month by the shocking news of  horse meat being discovered in processed food, it is reassuring to know that at lizzie blogEnglish Whisky Co. we take traceability seriously!  As standard, we know which region our barley has come from, where it is malted, where our waste goes and where our water comes from, but we have also started a new journey in traceability.

 

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English Whisky Solera (and that’s not the ice cream)

lizzie blogSolero ~ is an ice cream brand, part of the Walls range, it is an ice cream lolly covered with fruit purée

Solera ~ Wikipedia states ‘is a process of ageing liquids by fractional blending in such a way that the finished product is a mixture of ages, with the average age gradually increasing as the process continues over many years. A ‘Solera’ is literally the set of barrels used for the process’. English Whisky Co. uses theirs for making St.George’s Pedro Ximenez. Continue reading

Winter Warmers

English flagWhat do you put in your hip flask? As a girl who loves to be outside as much as possible at all times of the year I am always looking for new hip flask fillers with this year being no exception. Usually this consists of a homemade sloe gin but last year was a busy one and my store cupboard is disappointingly dry! So I left my desk and headed down to the shelves of St.George’s Distillery to see what was there.

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