Who are Andrew & Katy Nelstrop? The story behind The English Distillery
When James Nelstrop and his son Andrew started the first stills on their farm near Roudham, Norfolk, in 2006, English whisky was not yet a category — it was an idea no one believed in. Twenty years and two world titles later, The English Distillery, built on farmland in Norfolk, is one of England's most awarded whisky makers. Who are the people behind the label?
In short
| Founders | James Nelstrop and son Andrew Nelstrop |
| Set up | 2006 — first registered whisky distillery in England in over 100 years |
| Official opening | March 2007, by the then Prince of Wales |
| Property | Still entirely family-owned — no external investors |
| Today | Directed by Andrew and Katy Nelstrop |
A farm, not a distillery
Before whisky ever flowed there, the location at Roudham was simply farmland belonging to the Nelstrop family. James Nelstrop had no background in whisky—but he did have the guts to assume that England, which had not had a registered whisky distillery for over a hundred years, was ready for a comeback. Together with his son Andrew, he built the stills, with a sole ambition: to make whisky that could stand comparison with Scotland, without imitating Scotland.
From "impossible" to recognized by the Prince of Wales
In 2006, the first stills were fired; in March 2007, the then Prince of Wales officially opened the distillery. For a country without a whisky tradition, that was a remarkable statement — and exactly the kind of recognition the Nelstrops had hoped for without daring to expect it. Since then, the distillery has grown into what is described on its own website as "England's leading whisky producer".
"No investors, no interference"
What the Nelstrops themselves emphasize most is what is missing: external investors. No exit strategy, no shareholders driven by profit — just a family that, in their own words, wants to build a legacy instead of a company ready for sale. That choice also explains why virtually every cask still matures on its own site in Norfolk, above the same sweet, mineral-rich water source with which it started in 2006.
Andrew and Katy Nelstrop: the next generation
Today, son Andrew Nelstrop stands at the helm, together with Katy Nelstrop. The company grew from a daring family experiment into a distillery with its own visitor centre, restaurant ("The Grain Kitchen"), and a team of master distillers — from Iain Henderson to the current Chris Waters. Yet the core remains the same: a family business from Norfolk that, as Andrew himself puts it, "has breathed new life into English whisky distilling, and will continue to set the bar for the generations to come."
Frequently Asked Questions
When was The English Distillery founded?
In 2006, by James Nelstrop and his son Andrew — the first registered, operational whisky distillery in England in over a hundred years.
Has The English Distillery always been called that?
No. The brand was initially marketed as The English Whisky Co., distilled at St. George's Distillery — the name by which many existing bottles are still known. The company has since been renamed The English Distillery.
Who runs the company now?
Andrew Nelstrop, son of co-founder James, together with Katy Nelstrop.
Is The English Distillery still independent?
Yes — the company is still wholly owned by the Nelstrop family, without external investors.
Where does the water for the whisky come from?
From a private spring beneath the distillery in Roudham, Norfolk — the same sweet, mineral-rich water that has been used since 2006.
