Peated Burgundy Cask Single Barrel English Whisky - Harvey Nichols

Harvey Nichols

Peated Burgundy Cask Single Barrel English Whisky


Meet the limited-edition Harvey Nichols Peated Burgundy Cask Single Barrel English Whisky.

Created exclusively for us by The English Whisky Company – an award-winning producer always highly rated by Jim Murray’s Whisky Bible and Whisky Advocate – it’s an intriguing dram for many reasons…

Firstly, it has been peated to 38ppm, not dissimilar to Caol Ila and Ledaig. This on-trend style may be more associated with Islay and the Highlands of Scotland than East Anglia, but this whisky was created under the watchful eye of Iain Henderson – a legendary Master Distiller who, having worked at Ardbeg and Laphroaig, has lived and breathed smoke for decades.

Secondly, there’s the cask. Most producers favour readily available Bourbon barrels from America or the traditional Sherry butts and puncheons of Spain; red wine casks tend to be used to finish whiskies for just a few months or a year. However, our whisky has been fully matured in a 250-litre, first-fill, Pinot Noir cask from Burgundy. Yielding just 280 bottles, this is a real rarity.

Thirdly, it was distilled in August 2007 and bottled in November 2019. An age statement hasn’t been included on the label because no English Whisky producer has yet finalised and released their own whisky at this classic age, but you can easily do the maths.

And finally, there’s how it tastes. Those lucky enough to have travelled to the foodie mecca that is Mexico’s Oaxaca will be familiar with the local mole, made using toasted nuts and sesame seeds, dried fruit, Christmassy spices, dark chocolate and earthy smoked chillies. Those who haven’t, can experience these wonderful aromas and flavours in this whisky, not to mention cherry chocolate liqueurs, summer pudding, lapsang souchong, leather bound books, smoked paprika, freshly brewed coffee, and something that evokes sipping malty Horlicks around a bonfire on a winter night. There’s nothing else quite like it.

The English Whisky Company and its St. George’s Distillery were established by the Nelstrop family in Roudham, Norfolk. Making whisky requires three things: barley, water and experience. East Anglia has an abundance of the first two. The Nelstrops were already well versed in barley, having farmed and milled grain for 600 years. And at the bottom of one of their fields, they discovered their water source, the River Thet, teaming with otters and shoals of fish. Having brought on board a talented ex-brewer from Greene King called David Fitt, all they needed now was somebody to show him the ropes. Enter Iain Henderson – a move that sent shock waves through the whisky industry, with The Scotsman newspaper proclaiming: “Sassenachs steal Scots malt genius for new distillery.” With an impressive CV boasting stints at The Glenlivet, Ardbeg, Edradour, Bladnoch and almost twenty years at the helm of Laphroaig, this incredible whisky maker was about to retire, but was lured back into the fold. He and the team at The English Whisky Company became the first English distillery to bottle a whisky for more than 100 years. The St. George’s Distillery – at which everything is handmade in small batches with no computers – was opened to the public by His Royal Highness The Prince of Wales in March 2007, and our new whisky was distilled just a few months later.

£15.71 per 100.00ml

SKU No.: 3176604

Style No.: 790344

Country: England
Alcohol by volume (ABV): 51%
Volume: 700ml

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