The Spirit of Manchester Distillery has announced its launch into the whisky market, marked by the introduction of its OnePointSix English Whisky. Named after Leonardo Fibonacci’s golden ratio, the single malt will be casked later this month, with the first bottle due for release towards the end of 2025.
Using their carbon-neutral, 750-litre custom copper still, OnePointSix will have a longer-than-average four day fermentation period, combining English roasted and kilned malts. The casks will be matured for over three years in an external warehouse, with the casks consisting of first-fill bourbon, red wine and sherry casks.
In collaboration with JW Lees Brewery, fresh yeast for the product has been sourced, specifically a 5,000th generation yeast dating back 30 years.
The distillery is set to invest over £1 million into its production after what's been described as an accelerated period of growth for the distillery, with this the biggest product investment the company has made since its foundation in 2016.
Seb Heeley-Wiggins, master distiller and co-founder at The Spirit of Manchester, commented: “We have watched with interest at how the English whisky market has been performing and we are proud to be at the forefront of this trend. The malts we have sourced are often used in the brewing world, and this has enabled us to be much more experimental and innovative in the flavour profile we have created. We believe we will be offering something completely new to the market, and we’re excited to launch to the public in 2025. Our OnePointSix Founders Club and investor opportunities will enable us to bring our customers on this journey with us, and we are very excited to provide more details on both this Autumn.”
The growth of whisky in England is continuing, with the newly formed English Whisky Guild claiming that the volume of spirit produced in England is expected to increase 189% by 2023 from its 2019 numbers, with a predicted 418% rise in the number of bottles sold between the same time period.
Using their carbon-neutral, 750-litre custom copper still, OnePointSix will have a longer-than-average four day fermentation period, combining English roasted and kilned malts. The casks will be matured for over three years in an external warehouse, with the casks consisting of first-fill bourbon, red wine and sherry casks.
In collaboration with JW Lees Brewery, fresh yeast for the product has been sourced, specifically a 5,000th generation yeast dating back 30 years.
The distillery is set to invest over £1 million into its production after what's been described as an accelerated period of growth for the distillery, with this the biggest product investment the company has made since its foundation in 2016.
Seb Heeley-Wiggins, master distiller and co-founder at The Spirit of Manchester, commented: “We have watched with interest at how the English whisky market has been performing and we are proud to be at the forefront of this trend. The malts we have sourced are often used in the brewing world, and this has enabled us to be much more experimental and innovative in the flavour profile we have created. We believe we will be offering something completely new to the market, and we’re excited to launch to the public in 2025. Our OnePointSix Founders Club and investor opportunities will enable us to bring our customers on this journey with us, and we are very excited to provide more details on both this Autumn.”
The growth of whisky in England is continuing, with the newly formed English Whisky Guild claiming that the volume of spirit produced in England is expected to increase 189% by 2023 from its 2019 numbers, with a predicted 418% rise in the number of bottles sold between the same time period.
