Expert reviews and tasting notes from our team of reviewers
51 reviews found
Review
London's first whisky distillery in a century — floor-malted, seven-day fermented, and bottled at cask strength in ex-bo...
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Sienna Blackwell
April 10, 2026
Review
A 9-year-old English rye whisky from Adnams' Suffolk distillery — big rye spice, French oak depth, and four-time World W...
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April 10, 2026
Review
Oxford's first single cask rye — heritage grains matured in a 30-year-old tawny Port pipe at cask strength.
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April 10, 2026
Review
English malt through a custom 40-plate column still — a distinctive, lighter approach to single malt distillation.
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April 10, 2026
Review
English rye from Southwold — Adnams' brewery heritage producing a distinctive, spicy rye malt at 47%.
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April 10, 2026
Review
London's first bourbon-style whisky — 75% corn in virgin charred American oak, seven years in the making from Battersea.
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April 10, 2026
Review
Cheshire barley, wild yeast and English oak — an award-winning English blend that scored Masters at the World Whisky Mas...
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April 10, 2026
Review
An English single grain from Kent — three grain varieties through pot and column stills, creating a surprisingly texture...
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April 10, 2026
Review
Adnams' twelve-year-old English single malt at cask strength — East Anglian barley, Suffolk craft and genuine maturity.
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April 10, 2026
Review
Lake District blended malt in sherry casks — English and Scottish malts married in Cumbria.
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Joe Whitfield
April 10, 2026
Review
Cotswolds at cask strength — floor-malted Cotswolds barley producing one of England's most impressive young malts.
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April 10, 2026
Review
England's first modern whisky distillery — Norfolk barley, clean spirit and a pioneering role in English whisky.
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April 10, 2026