Last month, English whisky was awarded its own GI status, solidifying its place as a serious contender in the whisky world. Alongside the benefits, Lizzy O’Riordan explores some of the concerns surrounding English whisky’s new protected status…
As the English whisky industry grows in both expertise and value, many producers were overjoyed earlier last month when the sector officially received a protected Geographical Indication (GI), mirroring the likes of Scotland, Ireland and Wales, the latter of which received its GI in July 2023.
While the response has been broadly positive however, mixed opinions have emerged around some of the finer details of the framework, particularly regarding whether creativity will be impacted and the potential financial implications for individual producers.
A fast-expanding sector, the number of English whisky distilleries has grown from 46 in 2023 to more than 70 in 2026. Producers were pleased that the GI will celebrate the specific provenance of England. On this, David Thompson, managing director at Spirit of Yorkshire, said: “This new protected status is recognition of English Whisky’s distinctive character.”
Commenting on the GI’s requirement that grain must be 100% UK-grown, Mark Riley, managing director of Witchmark Distillery, likewise noted: “Provenance becomes more tangible under the GI. It anchors English whisky to English grain, English water and English maturation.”
On the practical benefits, Brendan McCarron, whisky maker at The Lakes Distillery, who told Drinks Retailing he was in favour of the GI, added: “More and more people are prioritising local produce with a lower carbon footprint, and the resulting shortening of supply chains will therefore be seen as favourable.”
Many producers also highlighted the positive impact on tourism. James Dashwood Chase, co-founder of Rosamund Farm Distillery in Herefordshire, noted: “At this stage in the category’s development, anything that gives consumers greater confidence, builds awareness and creates a clearer sense of provenance is hugely valuable.”
The same is true of exports, which are increasing rapidly for many producers. “For Witchmark, it means we enter export markets with the confidence of a recognised national standard behind us,” said Riley.
Nonetheless, as with any legal framework, restrictions are inevitably attached to a GI, particularly around production methods, sourcing and ageing.
On the question of whether the GI could restrict creativity, opinions varied. Taking an optimistic view, Riley explained: “The GI introduces guardrails, but good guardrails don’t restrict creativity – they focus it. I’ve always believed in freedom within a tight brief, and the GI does exactly that.”
Others, however, have expressed concerns that the GI too closely resembles the Scottish framework. “There were a lot of very, very good things in the English Whisky GI, but it could have been a lot better if it had followed the Welsh Whisky GI rather than the Scottish,” said Liam Hirt, founder of Circumstance Distillery.
Expanding on this point, Hirt said: “The Welsh GI took inspiration from GIs from around the world, rather than exclusively from the SWA. As a result, single malt Welsh whisky can distinguish itself from Scotch. As things currently stand, single malt English whisky cannot.”
Speaking further on creativity, Hirt also expressed concerns for smaller craft distillers that may not meet the double-distillation requirement set out in the GI. “The rules are excluding established craft distillers that have already shown how creative they are,” he said.
For some, the GI also raises financial concerns. “Alongside the introduction of the English Whisky GI, DEFRA will also be introducing the Spirit Drink Verification Scheme,” continued Hirt, noting that only distilleries that pay to be verified under the scheme can use the protected terms.
“The fee is fixed, so the largest whisky distillery in England will pay the same as the smallest. This is fundamentally unfair,” he said.
For many, however, this is a price worth paying for the prestige. Most distilleries speaking to Drinks Retailing felt that any initial costs would be outweighed by the longer-term benefits. “In the short term, there’s administrative work to do. But over the long term, a protected category almost always drives value,” said Riley.
Likewise, McCarron added: “If the GI helps to amplify the profile of the category overall, then this could eventually be financially beneficial.”
Overall, most producers remain upbeat about the GI, focusing on its ability to enhance the status of English whisky both at home and abroad. Still, while widely welcomed, the legislation is not without its critics, and questions around creativity, costs and category identity continue to be debated.
