English Whisky has secured protected Geographical Indication (GI) status, a major milestone for the sector.
The new status is the result of an application by the English Whisky Guild on behalf of its member distilleries. The application has now formally been approved by the Department for Environment, Food and Rural affairs (Defra), meaning English Whisky is officially recognised as a distinctive whisky category.
There are now more than 70 distilleries producing English whisky, up from 46 in 2023, and bottles are exported to more than 30 countries across the world. The industry estimates maturing stock held in casks across England to be worth around £1 billion. The sector, which includes distilleries from Cornwall to Northumberland, supports local communities by protecting skilled jobs and drawing visitors across the country.
Environment secretary, Dame Angela Eagle, said: “Standing proudly alongside Scotch, Welsh and Irish whiskies, this new protected status is recognition of English Whisky’s distinctive character alongside the expert craftsmanship that goes into its production.
“It is a milestone that will be felt far beyond the distillery gates, bringing jobs, investment and pride to communities across the country.”
Morag Garden, English Whisky Guild CEO, said: “Securing GI status is a landmark achievement for English Whisky and recognition of the quality and innovation across our growing industry.
“We are grateful to Defra and to everyone who contributed to this collaborative effort. This milestone will support future growth and international recognition for English Whisky.”
English whisky now joins Scotch, Welsh and Irish whiskies as a recognised and protected whisky category, showcasing the breadth, qualities and innovation of whisky production across the United Kingdom.
Yorkshire’s first distillery, the Spirit of Yorkshire Distillery, welcomes the landmark GI ruling. Jenni Ashwood, marketing director, said: “This GI has been painstakingly developed over a number of years, to protect the quality, integrity and focus on provenance and flavour that has defined English Whisky over the past two decades. It provides a robust framework from which the category can flourish and thrive long into the future.
“As farmers, as well as distillers, we are particularly pleased that the GI stipulates that to be labelled an ‘English whisky’ it must be made from grain, thereby directly supporting British agriculture.”
