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There has been no shortage of new Cornish food and drink products appearing in recent years (let’s see, this one, that one, and this one) but there is one product that emerged this year that has a particularly interesting backstory – one that had me clicking through to the press release with unusual speed. I’m talking about the first Cornish whisky, made collaboratively and on a very small scale by Hicks & Healey’s, both leaders in the Cornish drinks industry.
I got busy arranging an interview and most importantly getting my hands on a very, very small wax-sealed sample bottle of this liquid gold (priced at £150 a bottle, with only 319 bottles in circulation), pictured below. It was handed over with all the weight of a historical artefact, which I suppose is what it is – a true limited edition.
I thought p&c readers might like to read more about it, so here is the little feature I wrote about it, first published on the food pages of Cornwall Today.
It was amid a flurry of curiosity and inquisition that leading Cornish drinks producers Hicks of St Austell Brewery and Healey’s jointly launched the first Cornish, indeed also the first English, whiskey – an oak-matured, seven-year single malt made with Cornish ingredients. Barley isn’t traditionally grown in these parts, nor of course is whiskey traditionally distilled in England, let alone the South West. But then improbability isn’t traditionally something to deter the Cornish.
The plan to create the first Cornish whiskey was hatched between two men ten years ago, who realised that Read the rest of this entry »
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