England’s Copper Rivet Distillery has released its inaugural single malt whisky made with Kentish malted barley.
The distillery in Chatham, Kent, started producing single malt English whisky Masthouse in 2017. Malthouse Whisky is a pot-distilled expression, matured in ex-Bourbon and virgin American white oak barrels.
The 45% ABV whisky is the first ‘very limited release’ from the producer’s core Masthouse whisky range, which will be followed by column malt and grain bottlings over the next two years.
It was made using specially grown Kentish malted barley, Belgravia, from the neighbouring Isle of Sheppey, off the northern coast of Kent. The whisky was inspired by the ancient craft of mast-making at Chatham’s Royal Dockyard.
“We’re obsessive about creating beautiful, accessible spirits for people’s enjoyment and the way we’ve built our whisky distillery reflects that,” said co-founder Stephen Russell.
“We’re not in Scotland, so we have some flexibility in the process. Among the most significant differences between Scotch and English whisky is that England’s whisky distillers are not bound to using only certain types of casks and stills.
“So we have a big opportunity to be creative and innovative in the way we bring flavour through. Also, let’s not forget that the weather conditions in Kent and Scotland differ significantly – for example, Kent’s climate is much warmer and drier.”
The single malt was made in line with the distillery’s Invicta Whisky Charter standard for producing whisky.
Russell added: “Every bottle clearly details the grain variety we use, the name of the field in which the grain was grown and the barrel numbers from which the spirit was taken.”
Head distiller Abhi Banik describes the whisky as having notes of green apple, ginger biscuit and tropical fruits. The palate offers chocolate orange with a finish of malt and white pepper.
Masthouse Whisky is available for pre-order from Master of Malt and the distillery’s website for RRP £45 (US$59) per 500ml bottle.
Earlier this year, Copper Rivet was awarded a patent for its Banik Still, which was developed to enhance maceration and vapour infusion.