Adnams has been brewing beer in Southwold, Suffolk, since 1872. Its move into distilling in 2010 was a natural extension — the same obsession with ingredients, the same coastal terroir, simply a different product. The distillery's rye whisky, made from a 75% rye and 25% barley mash bill, has become one of the standard-bearers for English whisky, winning gold at the World Whiskies Awards four times.
This 9-year-old expression was distilled in 2016 and bottled by Master of Malt as part of their single cask programme. Nine years is a meaningful age for any rye whisky — the extra maturation beyond Adnams' standard five-year release allows the rye's natural spiciness to integrate with the oak, producing a more rounded, less aggressive spirit.
The nose is big and generous: cinnamon, clove, nutmeg, crackles of black pepper, tart orange peel, vanilla, rye toast, and golden syrup. It is unmistakably rye — that combination of spice and grain intensity cannot come from any other cereal. The palate is drier than the nose suggests, with chewy rye spice fizzing through thick raisin fudge, honeyed cereal, and dark fruit. The French oak maturation adds depth and structure.
The finish is long and warming, with rye spice, orange peel, and a parting note of treacle. English rye whisky is still a young category, but Adnams has been doing it long enough — and well enough — to claim ownership. This Master of Malt bottling is one of the finest examples to date.
