Adnams Southwold RYE Malt 5 Year Old

Adnams English Rye Malt Whisky

Adnams English Rye Malt Whisky is made using rye grown by Jonathan Adnams at his farm in Reydon, which is located just a few miles away from the brewery and distillery in Southwold, as well as locally grown barley. Rye has been grown in Reydon for centuries, and the village derives its name from the Old English Words “Rey,” meaning “Rye,” and “Don,” meaning “Hill.” In 1872, the Adnams family purchased the Sole Bay Brewery, which dates back to at least 1345. The brewery was renamed Adnams, and for nearly 150 years, this family-run brewery has produced excellent beers for the local community. In 2010, Adnams opened their Copper House Distillery and has been producing incredible craft spirits ever since. This whisky received a 98 point rating from IWSC and was named as one of Whisky Advocate’s Top 20 Whiskies of the Year.

Technical Details
COUNTRY OF ORIGIN: England
TYPE OF SPIRIT: Rye Malt Whisky
MASH BILL: 75% locally grown malted rye (grown by Jonathan Adnams on his farm), 25% locally grown malted two row barley (grown within 50 miles of the distillery), and their own unique 75 year old yeast strain
CASKS: Aged in 225L medium toast new French oak casks PROOF: 94

RATINGS:
98 Points, IWSC: “Incredibly expressive and fresh, this has a big and pronounced set of aromas, including new oak and spicy notes, plus orchard fruit and stone fruits. Apricot jam and baked apples, too, with a touch of cinnamon dusting and custard. A well-balanced and beautiful palate with spicy notes leads on to a herbal, long finish. A fantastically fresh and expressive whisky.”

92 Points & Top 20 Whiskies of the Year, Whisky Advocate: “A creamy and spicy nose, slightly nutty, with hints of mixed peel and malt biscuits. As it warms in the glass, a lovely bouquet of toffee, hazelnut, cinnamon, and nutmeg emerges. A thick, malty mouthfeel of toffee and cinnamon finds harmony between the sweetness, crisp rye, and fresh green edge of the spices. The finish has citrus and herbal notes, and a long spiciness with a touch of mint.”