Southwold brewer and distiller Adnams has launched a new Rye Whisky – made using grain grown by company chairman Jonathan Adnams on his farm at nearby Reydon.
Rye has been grown in Reydon for centuries and the name of the village is thought to be derived from the Old English words rey, meaning rye, and don, meaning hill.
Adnams Rye Whisky is made from a mix of 75% rye and 25% barley, with the rye creating a thick syrup-like mash, due to its protein structure and ability to retain water, which in turn is said to result in a whisky with a depth of character and a dry, spicy finish.
It has spent at least five years in new French oak barrels before bottling.
John McCarthy, head distiller at Adnams, recommends: “Serve neat with a splash of water, or personally I would have an ‘Old Fashioned’ cocktail made with the Rye Whisky, angostura bitters and a brown sugar lump”.
A relatively high 47% alcohol by volume content avoids any need for a chill filtering process, so allowing the natural proteins to remain in solution without losing any flavour or texture.
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