In 2006, father-and-son team James and Andrew Nelstrop opened the first stand-alone single malt whisky distillery in England since the closure of Lea Valley Distillery in 1903. James had always dreamed of making whisky and his son helped to make that dream a reality.
The original concept was to build a micro-distillery in a shed to produce one or two barrels a year, but as regulations at the time only allowed distillation in stills no smaller than 1,800 litres, the Nelstrops felt they had no choice but to build a full-size distillery – christened St George’s – in the heart of Norfolk. Distillation began at St George’s in 2006
The core spirit they distilled now creates a wonderfully fruit-driven whisky with pronounced flavours of pear drop and peach. Although there are a variety of casks used, the sprit shines in American oak, whether that is refill bourbon barrels, first-fill bourbon barrels or even new oak.
Sixteen years on, they are now world renowned for their flagship English Whisky, however for this article we thought we’d focus on a product of theirs that uses said whisky as a base and lots of cream, the resulting Nog is both light and delicate and utterly delicious!
The English Whisky Co’s Norfolk Nog is totally unique to St. George’s Distillery. A local farming estate had been making their own Nog for generations, and very kindly allowed the distillery to borrow/steal the recipe to superb effect!
If you’re looking for that extra special cream liqueur this winter and want to elevate the experience from something like a Baileys to the luxurious levels of the Norfolk Nog then grab a bottle while it lasts, we promise it won’t disappoint!
