Nestled in the picturesque village of Grasmere, just a short drive from Lake Windermere, Grasmere Distillery is a shining example of English craftsmanship in the making. Founded by Paul Abbott, whose family also runs the Grasmere Brewery and the Distiller’s Arms pub, the distillery offers a small-scale, hands-on approach to whisky production. 

In late April, I was lucky enough to spend a weekend visiting both Grasmere and came away thoroughly impressed and optimistic about the future of English whisky. 

Travel & Staying In The Local Area

After a two-hour drive from Manchester (very scenic once you get north of Carlisle, absolutely stunning), I arrived in Grasmere, a picturesque village nestled on the shores of Lake Windermere. For those opting for public transport, Windermere Station is just a few miles away, with the 555 bus taking you directly to Grasmere. 

My partner and I stayed at the charming Lake View Country House, also owned and run by the Abbott family. The cozy B&B is just a two-minute walk from both the distillery and the nearby Distiller’s Arms, the distillery tap house where we enjoyed a delicious evening meal. I even sampled some of Grasmere’s award-winning gin (and was not disappointed). 

Touring Grasmere Distillery & The Hot-Fill-Cold-Fill Experiment 

Founded by Paul Abbott, Grasmere Distillery is deeply ingrained in the local community, with strong ties to the Grasmere Brewery and the family-owned pub. The distillery itself is a small, intimate operation, using a 500L still to produce artisanal spirits in what is, essentially, a disused farming building.

Paul’s approach is simple: quality over quantity, with plans for just one limited release of whisky per year.

During our tour, Paul’s enthusiasm for his craft became contagious as he explained his innovative approach to distilling, including his experimentation with fill temperatures. This process, Paul discovered, can drastically alter the profile of the whisky as it matures in the cask. 

We tasted two new-make spirits (aged about 14 months) that had been filled into brandy casks at two vastly different temperatures: 12°C and 55°C. Both whiskies were made from the same mash bill, fermented for the same amount of time, and distilled under identical conditions, yet the difference between the two was astonishing. 

The hotter-filled spirit took on much more colour and flavour from the cask, though Paul admits perhaps a little too much. No bother – it is all about experimentation.

A third spirit, filled at a more moderate temperature, struck the perfect balance, showcasing an incredible level of flavour and maturity for such a young whisky.

Paul is all about building flavour in the new-make spirit and not relying entirely on the cask. This attitude is a natural evolution of the attitudes of English brewing, something that has been prevalent in England for centuries. 

Paul also has no qualms about experimenting with cask types, showing off his brandy, red wine, and cider casks in which his whisky is maturing. 

Low Costs, But No Compromise On Quality 

What’s even more impressive is that Paul and his family do it all themselves. They run the distillery, the guest house, and the pub. Paul even personally conducts the distillery tours. 

While they keep costs down, fully aware that they can’t compete with the larger distilleries in terms of production capacity, they never compromise on quality. If these new-make spirits are anything to go by, the first release from Grasmere Distillery promises to be a standout.

With a clear vision to craft a whisky that represents English craftsmanship, Paul is also dedicated to encouraging small brewers across the country to explore the world of whisky-making. He reasons that every brewery in England already has half of the equipment needed to start making whisky. And, once you’ve made distiller’s beer, you’re halfway there! 

Far from keeping his secrets to himself, Paul envisions a world in which English brewers take up the mantle of English whisky and help to establish a thriving community during uncertain times for this growing category. All, Paul emphasises, without sacrificing quality. 

Visit Grasmere Distillery 

If you find yourself in the beautiful Lake District, make sure to visit Grasmere Distillery. You’ll leave with a deeper appreciation for English craft whisky and undoubtedly, a sense of anticipation for what Grasmere will do next.

A huge thank you to Paul and his family for being so accommodating. See you next time! 

Grasmere Distillery’s first single malt release is scheduled for 2027.

Read the full article at Grasmere Distillery: Small-Scale Innovation in English Whisky