Rye whisky but as ever with East London Liquor Company, there’s no sticking to archaic rules and traditions.

A mash bill of 55% rye and 45% barley, slowly fermented for up to 120 hours with M-1 and Saison yeasts before being double pot distilled to refine flavours of lemon zest, candied orange rind, sour cherry, toffee apple and spicy black pepper.

The process is finished off with ageing in regenerated oak, Hungarian oak, American Oak and old London brandy barrels for an ultra smooth whisky that’s vibrantly drinkable but full of complex character.