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"The English whisky scene has never been so vibrant — a pleasing proposition for consumers. With the majority of companies being small, independent craft distilleries, the “founder-run” nature of English whisky-making is a welcome relief from the increasingly corporate world of Scotch. There is also huge variety in English whisky, from production techniques to whisky-making philosophies. Take, for example, the Oxford Artisan Distillery, whose whisky is made with ancient heritage grains (the only in the world to use them); or East London Liquor Company, which has aged its rye whisky in a mixture of London brandy, Hungarian oak, regenerated oak, and American oak; or Bimber Distillery, which ages its juice in ex-Islay peated quarter casks."
At least one English distiller was inspired by visiting the whisky makers in Australia and Tasmania.
https://vinepair.com/articles/take-noti ... atordotcom
I've had moonshine from various sources but none of it aged in barrels. There's a growing number of distillers in the U.S. turning to heirloom grains like blue corn, Jimmy Red corn and aging their stuff in all sorts of barrels.
“We use 100 percent Jimmy Red corn for our whiskey because it has so many flavorful layers, we just didn’t feel like wheat or rye was necessary,” explains High Wire co-founder Scott Blackwell. “It has a ton of starch, which tends to translate to a soft graham texture and flavor, and also contains cinnamic acid, which ends up translating into baking spice flavors.” Now grown in partnership with Clemson University, the Jimmy Red corn used by High Wire lends a signature profile that they describe as “nutty, sweet and mineral, with an extremely high oil content that provides an unusually creamy mouthfeel.”
And again, Australia has been working hard on corn whiskies, too.
"As far away as Australia, a country with its own booming craft whiskey scene, corn whiskey is part of the growing grain-to-glass trend. Western Australia’s Whipper Snapper Distillery, for example, uses locally grown corn for its Upshot 80 percent corn whiskey matured in virgin white oak, with limited-edition bottles aged in virgin European oak and used Pedro Ximénez sherry casks. On the other side of the country, in Melbourne, Ben Bowles and his partners at The Gospel occasionally release limited bottlings of aged moonshine alongside their signature Australian ryes. “Corn doesn’t carry a massive amount of grain character through maturation, but it retains sweetness, and coupled with the flavors of the oak it gives us a whiskey that’s light and mellow while still being rich,” he explains. “We love working with 100 percent corn whiskeys because they throw so much funk and sweetness into the mix—with this stuff, you could easily convince a rum drinker to come across to the whiskey side.”"
https://punchdrink.com/articles/corn-wh ... atordotcom
I also want to track down this Australian rye whisky: Sandigo Heritage Rye Malt Whisky from the Archie Rose Distilling Co.
"Historically, Australia hasn’t had much of a market for locally grown rye, which is used mostly as a hay crop in marginal farmland or exhausted soils. The lack of demand means there hasn’t been a lot of selective breeding for increased yield. “With barley, there’s been 50 to 100 new varieties over my lifetime developed for yield and tolerance,” explains Whytcross. “But a lot of that has been at the sacrifice of flavor and aroma. With rye, most farmers are still planting 60-year-old strains that haven’t had the flavor bred out of them.”
It’s that grain character—the concentrated earthy, spicy funk that results from the grain struggling in this drought-hardened land—that defines Australian rye. And it’s not like anything you’ll find in the United States or Canada. “Rye grown in a dry climate is cereal-forward, unlike most American rye,” says Andrew Fitzgerald, co-founder of Melbourne rye distillery The Gospel. “A lot of American ryes drink like a bourbon with a bit of rye spice. Ours drinks like liquid rye bread.”"
https://punchdrink.com/articles/make-wa ... chie-rose/