Highland, Lowland, Islay, Battersea…

Location: England, Europe

It’s been more than 100 years since whisky was distilled in London, but this is set to change this September when the stills fire up at the new London Distillery Company in Battersea.

The brainchild of whiskyguy.co.uk’s Darren Rook and business investor Nicholas Taylor, the distillery aims to create a 100% organic malt ‘with the smallest carbon footprint we can,’ says Rook. This means water which is partially sourced from a local spring, English barley sourced as close to London as possible, and experiments with English oak (Rook was formerly a tree-surgeon, so wood-ageing will be a particular area of interest).

The distillery will also produce a gin using foraged botanicals, and a series of small-batch botanical spirits and experiments under the title Test Bed. ‘We’re also hoping to produce small-batch spirit runs in collaboration with visiting distillers, like you see happening with the gypsy brewers at the moment in the beer world,’ says Rook, who was formerly manager of the Scotch Malt Whisky Society.

Look out for an in-depth report in the January issue of Imbibe.

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Since its launch in March 2007, Imbibe magazine has established itself as the UK’s leading publication for on-trade drinks professionals. Imbibe’s editorial coverage takes in all the main drinks categories, from wine to water, spirits to soft drinks.

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