As we discussed in previous posts the Hicks & Healey Cornish Single Malt Whiskey is quite a good dram for such a young and new commer to the market of Whisky.
The inital batch was sold out very soon after it’s launch,but now a new batch is being released.
THE CORNISH WHISKEY STORY
Cornwall’s first whiskey in 300 years was born from a handshake between two local, forward-thinking, independent family businesses; St Austell Brewery (brewer of the South West’s favourite ales and the region’s leading pub company and wholesaler) and Healey’s Cyder Farm (the award-winning craft cyder farm and Cornwall’s only brandy distillery). The partnership brings expertise in brewing and distillation together for the first time in England, resulting in a quality whiskey made with passion and integrity. The idea was initially the inspiration of St Austell Brewery’s Head Brewer, Roger Ryman, who has nursed his passion for whiskey since cutting his teeth in the Scottish drinks business several decades ago. Made with Maris Otter barley grown in Trerulefoot, south-east Cornwall, and clear, soft spring water, the wash was mixed at St Austell Brewery’s traditional Victorian brew-house, before being transferred to Healey’s Farm and passed through a double distillation in a unique, traditional copper pot still (made by third generation coppersmiths, Forsyths, in Rothes, Scotland). At only 1200 litres, it’s the smallest legal still in the country and ensures longer interaction between the spirit and the copper. The best cut was then collected and filled into high quality American bourbon charred casks where it has gained character and colour as it has rested in the steady, Cornish climate for seven years. Notes of spice, honey and barley combine with delicate fruits and hints of cocoa and caramel before a late vanilla finish, to make this whiskey “faultless and almost beautiful beyond words” Jim Murray.