Fortnum & Mason’s newest whisky, which is distilled in the heart of the Cotswolds, goes against the grain.
IT’S got this lovely rich, malty, candied red-fruit thing going on,’ Oscar Dodd from Fortnum & Mason’s wine-and-spirits team tells me, proffering a glass of whisky for me to sniff. ‘there’s a hint of festive spice in there as well, I think. Cinnamon, vanilla…’
We’re on the shop’s third floor, in the cosseting embrace of leather armchairs at the new 3 and 6 Bar. Like us, patrons are sipping single malts as they tackle their teatime rarebits. the one we have in front of us was made a bit closer to home—and the pheasant etched on the label gives a clue to its origins.
English whisky. Sounds oxymoronic, doesn’t it? Like deafening silence or Microsoft Works. However, Fortnum & Mason’s first one, which is distilled in Shipston-on-Stour at the Cotswolds Distillery, has defied the eyebrow-raisers. After the first batch of 324 bottles flew off the shelves, a second is due to be released just in time for Christmas. Surely it’s novelty value that’s driving sales, isn’t it?
Bu hikaye Country Life UK dergisinin September 18, 2018 sayısından alınmıştır.
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Bu hikaye Country Life UK dergisinin September 18, 2018 sayısından alınmıştır.
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