Bimber London Single Malt Whisky
From Grain to Glass
London has for a long time been a global centre for art, fashion, philosophy, economics, justice… and drinking culture.
Every day new people arrive in London seeking opportunities in education, business, design and manufacture. Over 220 languages are spoken in the capital – more than any other city in the world.
It makes sense, then, that a distiller with Polish moonshining heritage would establish a craft distillery in Park Royal, home to some of the UK’s (and the world’s) biggest drinks companies
and food producers.
Bimber Distillery is a combination of tradition, craft, innovation, and inspiration by nature.
Inspired by traditional process of double distilling in copper stills, Bimber distil a unique malt whisky of genuine character and refined quality.
Here our process is described in detail, from grain to glass, so you can see exactly what makes our whisky so special: From our 100% English Barley, sourced from one of the country’s only remaining traditional maltsters, to our gentle fermentation, precise distillation, and maturation in four completely different cask types.
Our barley is sourced from English farms by Warminster Maltings. Producing malted barley since 1855, we are proud to work with Britain's oldest working maltings.
This is the process which initiates germination, starting to convert the barley's starch into soluble sugars ready for fermentation.
Drying the barley halts the germination process, allowing the now malted barley to be crushed, stored and then transported to the distillery.
We mash the malted barley with hot water, in a stainless steel mash tun, which gives us a clear liquid rich in soluble sugars. This liquid is called wort.
It takes up to a week to ferment the wort at a steady, low temperature. The resulting 'beer' is between 8-10% abv and now ready for distillation.
The first of two distillations take place in Doris, our 1000 litre alembic still, followed by a second distillation in Astraea, our 600 litre still. The resulting 'new make' spirit is ready for ageing.
We bring the new-make spirit down to 63.5%abv, then it is laid in four different cask types. These are ex-Bourbon, ex-Port, ex-Pedro Ximenez Sherry & Virgin American Oak.
After a minimum of three years in cask, we can bottle our whisky. The first editions of Bimber London Single Malt will be bottled from June 2019.
We are welcoming the changes in the weather recently as the air is finally cooling down and allowing our whisky to continue mature naturally. The wood will force the liquid out from its pores during cooler weather. Each time whisky has had access to these pores it will gain more flavour. And obviously we want our whisky to be a flavoursome and rich spirit!
This week is 950th anniversary of The Battle of Hastings, which is seen by many as the most important in British history. In England on Senlac Hill, seven miles from Hastings, the Norman forces of William the Conqueror defeat the English army and kill King Harold II of England. The battle took place on the 14th October 1066. The anniversary is celebrated throughout the whole year with different events in Norman castles and abbeys across the country, including at the battlefield itself in East Sussex. We want to remember this event by dedicating our 22nd batch for The Battle of Hastings.
This week London is extra busy and lively with London Cocktail Week taking place from the 3rd until 9th October. During events like this we are always reminded how much we actually enjoy London! With this weeks batch we want to remind everyone how fun and exciting London can be! We enjoy to be based in London, and love sharing drinks and drinking experiences with different people. Bimber Distillery’s spirit range is very versatile and we have a lot to give. Soon we will add our whisky on the menu and impress drinkers even further!
This batch of whisky, aged in Virgin American Oak barrels, is dedicated to Park Royal. We are lucky to be based in London’s biggest business park, where around 35 000 people work within its 1200 businesses. At least 500 of these businesses are food related. Hopefully, by the time our London Single Malt Whisky is ready we will be having our own Park Royal food and drink market, where we can offer samples of the first batch of Bimber London Single Malt.
There’s still no end to this warm weather, we have experienced days as high as 30 degrees. We love the heat at the distillery, but to balance the maturation cycle we also need the weather to cool down at times. Heath expands the wood and allows the spirit to access into the wood’s pours. This will improve the final flavour. Naturally when the weather cools down the wood forces the liquid out. Whisky will gain more flavour each time this type of cycle happens.
It is the beginning of autumn, but instead of constant rain we are actually enjoying some sunshine. Hot and dry air will help the water to evaporate, which means our whisky will gain few percentage of alcohol volume.
We are very excited of our new batch of Virgin American Oak casks. For the next few weeks we will be filling in all our new virgin oak casks. The maturation process will be much faster in virgin oak barrels than the barrels, which have previously been used. We are expecting a special combination of sweet, creamy notes such as Crème Brulee, coconut, brown sugar and sweet ginger marmalade. Our virgin oak barrels are charred slightly to add a little smokiness into the final whisky.
This week marks the 350th anniversary of the Great fire of London, which took place from Sunday 2nd all the way to Wednesday 5th September 1666. The fire destroyed the medieval City of London inside the old Roman city walls, including St Paul’s Cathedral. The fire left 70 000 people without homes. On the 3rd September we have filled in two Virgin American Oak casks, which have a level three charring. This will add slight sweet smokiness, think freshly toasted bread, into out finished London Single Malt.
Yesterday was a Whisky Sour Day, therefore today’s batch is dedicated to this great classic whisky cocktail. We have filled in two ex-Port casks and two virgin American oaks, which when ready will make a great base for Whisky Sour. Now we just wait..
Today we have filled in two ex-Pedro Ximenez casks, and unlike most whisky distillers, we let our London Single Malt Whisky to rest in the PX barrel the whole maturation period. PX sherry is very sweet and syrupy with flavours of Christmas pudding. We have left three to four liters of sherry in the barrels to prevent drying, this will also keep the aromas fresh. We are expecting strong and sweet sherry flavour from our whisky. Think black cherries, dried fruits such as raisin, figs and dates.European oak, including Spanish oak, is much tighter grained, which gives darker and spicier flavours, with bitter tannins, dried fruit and caramelized citrus notes.
This weeks London Single Malt whisky is dedicated to British national tipple – beer! The Great British Beer Festival takes part in London Olympia from the 9th until 13th August, our national drink is celebrated with over 900 tipples. And as you may be aware, whisky emerges from the distillation of the base beer. Basically you need beer to make whisky!
Today we have filled in two ex-Port and one ex-sherry casks, which all will create a softer and fruitier whisky making it excellent batch for whisky beginners. You can expect the ready London Single Malt Whisky to be sweeter with subtler oaky notes compared to the batch matured in ex-bourbon barrels. Ex-port casks are much older than ex-sherry or other barrels, and therefore lacking oak impact on final whisky. The port casks add delicate and fragrant flavours, such as red berries and dark chocolate notes, making it subtle on the palate for someone not used to drinking whisky.