If the GI is accepted then all the above criteria will have to met in order to legally call a whisky an English Whisky.[5]
Application
On 14 February 2022, the English Whisky Guild applied for a geographical indication (GI) in order to establish a legal definition for English whisky.[6] Suggested criteria include:
All grain used in the production of English whisky must originate from the United Kingdom.
The entire distillation process must be conducted within England.
Maturation of the whisky must take place exclusively in casks within England.[7][8]
The English whisky GI was due to become active in 2024.[9] However on 19 February 2025, the English whisky GI entered into the consultation phase of the application process which is due to last three months and end on 19 May 2025; this is alongside a published copy of the detailed GI. During the consultation phase interested parties can send feedback or oppose the geographical indication.[10]
Opposition
On 20 February 2025, the Scotch Whisky Association released a statement rejecting the definition of English single malt. The SWA argue that this is inconsistent with the reputation of single malt and would affect Scotch whisky, with the SWA due to send an official submission of opposition to DEFRA which they say will safeguard the quality of single malt Scotch whisky and other single malts in the U.K. [11]
On 21 February 2025, the English Whisky Guild made a statement praising the progress of the English whisky GI as it moves to the consultation phase, and commented on the EWG statement. In regard to the SWA statement the EWG pointed to the USA, EU and Welsh whisky GIs and how the processes in the English whisky GI are consistent with the processes in those GIs, and also pointed to the unique history and charities of English whisky.[13]
On 26 February 2025, Andrew Nelstrop the Managing Director (C.E.O) of the English Whisky Co made a statement in support of the English whisky GI. Nelstrop has called the SWA statement nonsense, pointing out that other similar GI’s including for Welsh Whisky used the same process and that English and that in the sourcing of Malt and Grains, the English whisky GI is far more stringent then the Scotch whisky GI. Nelstrop also states that he thinks that the biggest threat facing Scotch whisky comes from the dumping of low price scotch onto the market which devalues no just their whisky but other whisky on the market.[14]
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