THE SPIRIT OF CORNWALL

Two of Cornwall’s most skilled drinks producers have joined forces to launch the limited edition Hicks & Healey Cornish Single Malt 7 Year-old Whiskey. St Austell Brewery and Healey’s Cyder Farm have launched the first whiskey to be produced in Cornwall in over 300 years, and the oldest whiskey to be launched in England for more than a century. The humid peninsula air and mild Cornish climate have provided the optimum maturing conditions to produce a unique whiskey of exceptional quality.  


Leading whisky commentator and author of the best-selling Whisky Bible, Jim Murray, described the whiskey as “among the best debut bottlings of the last decade”. Talking about the launch, David Healey, founder of Healey’s Cyder Farm said “In Cornwall we like to take our time in order to get things right. It’s taken 300 years to craft Cornwall’s first premium whiskey, and seven years to age it – and it’s well worth the wait. And we’re really pleased to be able to support local charities through the launch”. James Staughton, St Austell Brewery’s Managing Director and great-great grandson of the Brewery’s founder Walter Hicks added “fine quality spirits have always gone hand-in-hand with good ale and pubs so I was very excited when our Head Brewer Roger and David Healey came up with the plan to create our own unique Cornish whiskey. We are all delighted with the results which help consolidate Cornwall’s position as a leader in the UK drinks sector.”

Cornwall’s first whiskey in 300 years was born from a handshake between two local, forward-thinking, independent family businesses; St Austell Brewery (brewer of the South West’s favourite ales and the region’s leading pub company and wholesaler) and Healey’s Cyder Farm (the award-winning craft cyder farm and Cornwall’s only brandy distillery). The partnership brings expertise in brewing and distillation together for the first time in England, resulting in a quality whiskey made with passion and integrity. The idea was initially the inspiration of St Austell Brewery’s Head Brewer, Roger Ryman, who has nursed his passion for whiskey since cutting his teeth in the Scottish drinks business several decades ago. Made with Maris Otter barley grown in Trerulefoot, south-east Cornwall, and clear, soft spring water, the wash was mixed at St Austell Brewery’s traditional Victorian brew-house, before being transferred to Healey’s Farm and passed through a double distillation in a unique, traditional copper pot still (made by third generation coppersmiths, Forsyths, in Rothes, Scotland). At only 1200 litres, it’s the smallest legal still in the country and ensures longer interaction between the spirit and the copper. The best cut was then collected and filled into high quality American bourbon charred casks where it has gained character and colour as it has rested in the steady, Cornish climate for seven years. Notes of spice, honey and barley combine with delicate fruits and hints of cocoa and caramel before a late vanilla finish, to make this whiskey “faultless and almost beautiful beyond words” Jim Murray.

Limited edition Hicks & Healey Cornish Single Malt Whiskey – cask number 29 – has been bottled unfiltered at cask strength (61.3% ALC.). Available in 50cl bottles in a wooden presentation box with two glasses from the St Austell Brewery Visitor Centre (01726 66022), priced at £150 (plus £6 delivery charge for UK mainland only) and online at www.staustellbreweryshop.co.uk.