According to a recipe created by Xavier Baker, the single malt was rested on December 16, 2015 and was raised in a combination of barrels of bourbon white wine and charred.
The milk used to create the whisky was brewed at the Goddards Brewery. This whisky has been macerating for 3 years but no release date has yet been confirmed.
Baker, distiller and co-founder of the Isle of Wight distillery, said: “Our difference is that we approach our whisky from a brewer’s perspective.”
As a general rule, whisky distillers will allow the natural exothermic reaction of the yeast, fermentation of sugars by releasing temperatures up to 40°C. And he adds: “Our whisky washing has been fermented like a beer at 22-24°C for a longer and slower controlled fermentation. This gives a softer and more complete flavour to the whisky. We are delighted and honoured to be the first to create a legal whisky on the Isle of Wight. The process has required a lot of effort and patience in recent years and we are delighted that it is coming to fruition.”

Don’t drink and drive. Enjoy responsibly.


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