When James Nelstrop and his son Andrew started the first stills running on their farm in Roudham, Norfolk in 2006, English whisky was not yet a category — it was an idea that no one believed in. In March 2007, the then Prince of Wales officially opened the distillery: a remarkable statement for a country without a whisky tradition.
Twenty years and two world titles later, The English Distillery, still fully family-owned, runs one of the most awarded whisky brands in England. Today, the next generation — Andrew and Katy Nelstrop — is at the helm, with the same ambition that James once started with: to make whisky that can stand comparison with Scotland, without imitating Scotland.