A new English distillery is on a mission to “shake up the world of English whisky” on the eve of launching their inaugural release.
Wight Whisky are the Isle of Wight’s first whisky brand with their own independent malt distillery. Their first release - the Signature Malt Blend - is a blended whisky crafted using their own malt whisky married with specially selected whiskies from around the UK.
Their own malt is the culmination of a team effort from the whole island. Barley is sourced from local farms in conjunction with Isle of Wight Grain - a non-profit organisation that supports and represents the island’s farming community.
Goddard’s Brewery produce the mash for the whisky, utilising a seven day fermentation process. The mash is then taken to Wight Whisky’s rural home-base New Farm for distilling. They also use water from Knighton springs during the production process.
The blending and bottling process is also a collaboration with Wight Crystal, another local business.
In terms of the blend, the Wight Whisky team worked tirelessly to source not just high quality spirit, but whisky that complemented and “blended seamlessly” with their own.
The brand also boast of their modern approach to whisky making. For example, much of their early promotional material focuses on the Signature Malt Blend's adaptability as a spirit, highlighting its potential use as a base for cocktails.
Releasing this unique blend is the first stage in the group’s plan to establish the Wight Whisky brand and raise funds before they launch their own single malt. Casks have already been filled with Isle of Wight-made spirit and is set to be bottled in 2027. Opportunities to purchases casks are also expected to open in the near future.
Co-founder Lucy Gregg has commented on how provenance is so significant for all whisky, noting how “whisky is a product which encapsulates its landscape and the conditions surrounding it.”
She argues that the Isle of Wight is well suited for whisky making: "The long, lingering sunshine days, salty sea air and nutrient-rich soil on the Island produces a barley like no other, enabling us to transform this simple, local ingredient into a smooth, full-bodied whisky.”
Whiskies from Scotland’s islands, particularly Islay, are among the most loved single malts in the world. Time will tell if whisky from this island off England’s south coast will become as revered as some of the world’s best.
They seem to be getting a lot of things right from the start. Giving prominence to a whisky’s terroir has worked well for a number of whisky brands, and showcasing their spirit as a flexible dram could attract a lot of modern drinkers to their product.
