Ep55 — Max Vaughan of White Peak Distillery, Derbyshire

Like beer, whisky has always fascinated me. Maybe it’s because, like beer, it’s brewed, and before distillation the resulting wash (the distilling term for wort) undergoes a period of open fermentation, not unlike a wild or mixed fermentation beer. Or maybe it's because it’s simply delicious. Enough so to pique my curiosity and to discover more about how it’s made, and the people who make it.

At White Peak Distillery in Ambergate, Derbyshire I found another beer hook from which I could hang my hat—that it uses brewers yeast sourced from the nearby Thornbridge Brewery. Not just any yeast either, as every Tuesday they collect several tubs of the same yeast that’s used to produce the brewery's flagship IPA, Jaipur. The hope is that using this yeast will produce lots of interesting esters during fermentation, adding fruit notes to the wash, which is then further amplified by whatever else gets in there during the open fermentation. 

The goal, as I learned when chatting to Max Vaughan, who founded White Peak with wife Claire in 2016, is to pack as much flavour into its distillate as possible, so that when it begins a long maturation in oak, it's already packed with character that will slowly, steadily evolve for several years until it’s ready to be called whisky. Tasting the results of what White Peak has released so far under its Wire Works range of whiskies, I genuinely think that this English whisky maker—one of about 50 in the country—could potentially be one of the most exciting drinks producers in the country at this moment.

Recorded in the tasting room at White Peak Distillery, in this episode I chat to White Peak founder Max Vaughan about why he decided to open a distillery to the edge of the Peak District, at the water’s edge of the River Derwent. In it I learn about how the brewery is constantly pushing for more interesting flavours through the use of heritage grains and through the use of many different types of barrel. We chat about sustainability, about the state of English whisky in general, and I learn how White Peak sources potentially the freshest bourbon barrels in the UK, direct from Kentucky, thanks to its partnership with US bourbon brand Never Say Die.

It’s a fascinating conversation, and if, like me, you’re more of a beer person than a whisky one, I promise there’s plenty of interesting stuff in here that may well pique your curiosity, just like it did mine.

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