Our ‘Best English Rye’ now moves on to be judged against all gold medallists from the other rye whisky categories, for the title of ‘World’s Best Rye.’ The results will be announced at the World Whiskies Awards gala dinner in London on 20 March, so keep your fingers crossed for us!
The World Whiskies Awards are the global awards selecting the very best in internationally recognised whisky styles. They award and promote the world’s best whiskies to consumers and trade across the globe, and the categories are defined by the style and the processes of whisky production.
Consistently hitting the mark with the judges, our much-lauded whisky has now received a medal at this prestigious event for four years in a row, having received bronze last year. The judges include international, leading journalists, specialist drinks retailers, and industry experts. During judging, each whisky is tasted in its relevant style, and Style Winners are evaluated to identify the ‘Best’ whisky in each category.
Head Distiller, John McCarthy, was rightly thrilled by this year’s result: “We are extremely pleased with this highly praised spirit’s performance on the awards circuit. Since its launch, it has consistently pleased competition judges - as well as our customers. It’s certainly building a great reputation and is proof that in distilling, you get out what you put in.”
Making quality spirits using the best local ingredients is at the very heart of what we do. Our rye is grown by Adnams Chairman, Jonathan Adnams, at his farm in Reydon, just up the road from our distillery in Southwold. Going from the fields of Reydon to the best in the world clearly shows that following a sustainable grain to glass process enables you to craft world-class products.
Rye cereal is recorded as being grown in Reydon over one thousand years ago and gave the village its name meaning 'Rye on the Hill.’ Having built the Adnams Copper House Distillery in 2010, he felt it would be both fun and logical to start growing Rye in Reydon once again and create a distinctive Rye Whisky as part to the Adnams Spirit range.
The competition dictates that a rye whisky must have at least 51% rye in its mash bill. We’ve used 75% rye, with the remainder being East Anglian malted barley. Rye is a complex grain that creates a thick, syrup-like 'mash' due to its protein structure and ability to retain water. The resulting whisky has great depth and character and a drier, spicier finish.
Adnams Rye Malt Whisky has been matured in new French oak for at least five years before bottling. In the judges’ words: “Sweet cinnamon spice on the nose, with vanilla, citrus and buttery pastry. The palate is soft, sweet and gently spicy, with liquorice, caraway and brown sugar. Fruitiness builds into the finish.”
You will need:
- 50ml Adnams Rye Malt Whisky
- 25ml Sweet Red Vermouth
- A dash of bitters
- Orange peel for garnish
- Add your ingredients with ice to a mixing glass and strain into a coup.
- Garnish with an orange twist and enjoy.