A prominent Lake District distiller has joined growing calls for stricter regulations governing English single malt whisky production, backing recent Scotch Whisky Association (SWA) recommendations for comprehensive on-site production requirements.
Paul Abbott, founder and head distiller at Grasmere Distillery, has endorsed the SWA’s position outlined in The Times regarding the necessity of conducting mashing and fermentation at a single site for whisky to qualify as “single malt.”
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“Single malt in England needs to aim for the highest quality. We should be going for stricter standards than Scotland, not lower, including for example a ban on caramel colouring or food dye in our single malt whisky – we don’t need it!” Abbott said.
Strengthening English Whisky Standards
The push for elevated production standards comes at a crucial time for English whisky, with DEFRA currently conducting a consultation on geographical indicator protections for “English Whisky” and “English Whiskey.” This consultation, ending May 19, 2025, could significantly impact industry regulations.
Abbott emphasized that maintaining rigorous production standards is essential for the category’s reputation. His vision excludes the use of syrups, concentrates, or bulk spirit redistillation – practices he believes could compromise quality standards.
Grasmere Distillery & The Push For Innovation
Established in 2021 alongside Grasmere Brewery, Grasmere Distillery exemplifies the grain-to-glass approach Abbott advocates for. The distillery, a member of the English Whisky Guild, focuses on authentic English flavors through careful ingredient selection, including locally sourced malted barley and English ale yeast.
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The distillery’s commitment to traditional methods hasn’t hindered its ambitions, with plans to release its first English single malt whisky in 2027. Abbott believes such patience and dedication to craft are crucial for the industry’s future.
