News splash: English whisky gets its own protected GI status, joining Scottish, Irish and Welsh products
Author
Martin Croft
PR & Marketing Manager
Photo by Thomas Park on Unsplash
English Whisky has secured protected Geographical Indication (GI) status, a big step given that whisky distilling only restarted in England in 2003, exactly 100 years after the last English producer, the Lea Valley Distillery, moved production to Scotland.
The new PGI also protects the variant spelling English Whiskey.
The push to get UK protected GI status for English Whisky was led by the English Whisky Guild on behalf of its 28 member companies and more than 60 distilleries. A statement from the Department for Environment, Food & Rural Affairs (DEFRA) says: “The new status officially recognises English Whisky as a distinctive whisky category, reflecting years of work by producers across England who have combined craftsmanship, innovation and ambition to create a spirit with a character worthy of protection.”
DEFRA says there are more than 70 distilleries now producing English Whisky, up from 46 in 2023, and exports go to more than 30 countries across the globe. “Industry estimates maturing stocks held in casks across England to be worth around £1bn, underlining the confidence and investment pouring into the sector.”
Morag Garden, English Whisky Guild CEO says:
“Securing GI status is a landmark achievement for English Whisky and recognition of the quality and innovation across our growing industry. English Whisky now joins Scotch, Welsh, and Irish whiskies as a recognised and protected whisky category, showcasing the breadth, qualities, and innovation of whisky production across the United Kingdom.”
To take advantage of the new PGI status, English Whisky producers must first be verified under HMRC’s Spirit Drink Verification Scheme.
A PGI is not a trade mark, and is not owned by individual producers or companies. GI protection guarantees a product’s characteristics or reputation, authenticity, and origin.
To be called English Whisky, the spirit:
Must be made from cereal grains grown anywhere in the United Kingdom and water sourced specifically from England.
Mashing & Fermentation must take place in England.
Distilling must take place in England, to an alcoholic strength of less than 94.8% ABV.
The whisky must be aged in England in wooden casks no larger than 700 litres for a minimum of three years.
The bottled product must have a minimum strength of 40% ABV.
The only thing that can be added is caramel for colouring.
Finally, producers must be verified under HMRC's Spirit Drink Verification Scheme
There are sub-categories relating to product names:
Malt English Whisky: Produced from malted barley.
Grain English Whisky: Produced from other cereals.
Single: Produced at a single English distillery.
Blended: A blend of whiskies from more than one English distillery.
