ENGLISH WHISKY HITS BACK AT SWA CRITICISM OVER GI STATUS

The Scotch Whisky Association (SWA) has voiced concerns over England’s bid for a geographical indication (GI) for English whisky, questioning aspects of its production process. The main issue? The SWA argues that allowing English distillers to use third-party breweries for mashing and fermenting before distillation could undermine the definition of ‘single malt’ whisky.

A Question of Process

According to the SWA, single malt whisky should be produced entirely on-site to preserve its integrity. They claim that permitting external breweries to handle mashing and fermenting creates a product that deviates from tradition and could harm Scotch whisky’s global reputation.

However, Andrew Nelstrop, Managing Director of The English Whisky Co., strongly disagrees. “The idea that using a brewery for these initial stages diminishes quality is complete nonsense,” he said. “In fact, using specialists for mashing and fermenting could actually enhance the spirit’s quality.”

English Whisky’s Higher Standards?

Nelstrop also points out that English whisky regulations impose stricter sourcing requirements than Scotch. Under the proposed GI, English whisky must use UK-grown barley, while Scotch distillers can source barley globally—sometimes from regions with less stringent agricultural regulations.

“The SWA is conveniently ignoring the fact that our GI enforces higher standards when it comes to ingredients,” Nelstrop added. “Scottish distilleries can import barley from anywhere, often treated with chemicals banned in the UK.”

The Bigger Threat to ‘Single Malt’

Nelstrop suggests that the real risk to the prestige of single malt whisky isn’t England’s production methods but rather the mass discounting of Scotch whisky. He argues that the bulk sale of Scotch at low prices is doing more damage to its reputation than England’s GI application ever could.

Why Now?

Interestingly, the SWA did not oppose Welsh whisky’s GI application, which follows a similar production model. Nelstrop questions why English whisky is being singled out, speculating that its rapid growth may be perceived as a competitive threat.

With the opposition period for the English Whisky GI open until 20 May 2025, the debate continues. Will the SWA’s challenge succeed, or will English whisky secure its well-deserved recognition?