English Whisky: How Soon Is Too Soon For GI Status?

Sixteen whole years after the revival of English whisky production began, the industry has joined forces to lobby for a geographical indication (GI) from the UK government. But with a modest number of producers, and no set style, is it ready to? And should it?

Though Scotch has long dominated both global whisky production and headlines – with sought-after launches, rare long-aged liquids, and a worldwide consensus that the quality is top notch – in recent years, it has faced increased competition. Creative, high-end producers have popped up across the world over the past few decades, all producing their own unique signature style and offering whisky fans a greater choice than ever before. English whisky, a relative newcomer, is now moving rapidly to secure its place among them.

Of course, many of these new producing regions have looked to Scotch for their methods and standards of production. However, initially unburdened by regulation and free to set their own styles, most have used it as a starting point, evolving to add their own spin. In a highly competitive market, having something that you’re known for and which sets you apart, is crucial.

Which is why English whisky’s attempt to set down the methods it will forever be held to, so early in its rise, is a bold move.

What kick started the English whisky renaissance?

First, a little history lesson… England does indeed have a history of whisky production. However, it’s believed to have wound down around the 1900s, as demand for gin led to distillers either switching production or closing their doors for good. Come the mid-2000s, companies such as The English Whisky Company began its revival.

To continue reading, click here...