Have you heard the one about the Scotch, the Welsh and the English.

Dirty work but someone has to do it.

Whisky, often referred to as 'scotch', is as you will all know actually a globally produced product. But most people would be surprised to hear that whisky was produced in Wales and now, in England. The three examples tasted here are very different animals. Springbank is the oldest family owned distillery in Scotland, Penderyn has been in operation in the Brecon Beacons for just over 10 years and is thought to be one of the smallest distilleries in the world. The English Whisky Company in Norfolk is the first to produce whisky in England for over 100 years.

Before Scottish readers cry foul it should be noted that England probably contributes more barley to Scottish distilleries than anywhere else. Both Springbank and EWC use local barley, I don't know if Penderyn does.

The English Whisky Company, Chapter 6, 3 year old unpeated whisky. March 2010, 44%


This is the first publicly released whisky in over 100 years. It is a pale straw colour, on the nose there is a little creamy fruit but not the most expressive aroma you will find in a whisky. There is an apple, toffee flavour that lingers with perhaps a little floral touch on the finish. Whilst not the most complex whisky on the market it is remarkably smooth and enjoyable for such a youngster.

I think there is little doubt that there is a very bright future ahead, being the only distillery in England won't do it any harm in the marketing; rarity usually guarantees a market especially when you have some a good product.

Penderyn, unpeated single malt whisky, April 2008 44%


Light straw but darker than the Chapter 6. Fuller on the nose with a molasses cream aroma. This doesn't quite come through in the mouth but there is still a pleasant toffee flavour with barley on the finish.This is a light whisky in some ways in  a similar mould to English but the madeira casks give it a fuller flavour.

Springbank, 11 year old, Madeira wood, January 2009, 55.1%


With 11 years in madeira casks this is obviously a completely different beast to the other whiskies. Deep gold in colour it has a nose that reminds me of my wife's excellent pear tatin, that is caramelised fruit but with a hint of leather. The first hit on the tongue is spice and then the caramelised fruit with a saltiness that reminds me of fleur de sel caramel ice cream.

So, all I can conclude is that the whisky industry is alive in all three countries. It will be very interesting to see how the English whiskey develops over the next few years.

 I enjoy all three whiskies, the Chapter 6 and Penderyn, surprised me with their quality on first tasting. Both are easy, dare I say everyday drinking, the Springbank one for the fireside.

I will turn next to some brandies that I have in the cupboard.