Blackeye English Whisky – PREORDER
£42.00
70cl, 40%
PREORDER UPDATE: Estimated to ship mid September
Rugby legends Mike Tindall MBE and James Haskell, together with renowned rugby broadcaster Alex Payne, have once again worked alongside Hawkridge Distillers to create a spirit that reflects their passion for craftsmanship and quality. Personally involved in the selection of the liquid and the design of the bottle, the trio chose a whisky that rewards patience and celebrates the finest traditions of English distilling.
Matured for ten years in premium French oak casks crafted by the renowned Radoux cooperage, this exceptional English Single Malt Whisky is distilled using heritage Chevallier barley and a traditional heritage yeast variety. Rich, elegant and beautifully balanced, it delivers remarkable depth of flavour and a smooth, lingering finish worthy of its decade-long maturation.
When you buy any Blackeye spirit, you are helping support the rugby community when they need it most. Blackeye Spirits contributes to the Blackeye Rugby Fund, which has supported players including Lewis Moody, Ed Slater and Matt Hampson, with the intention of investing £1 million a year into support for injured players, research and recovery.
Tasting Notes
Nose: Rich dried fruit and honey, layered with vanilla and warm oak.
Palate: Toasted oak leads into gentle baking spice and subtle roasted nut notes, balanced by a rounded natural sweetness.
Finish: Rich, warming and exceptionally long, with lingering oak, vanilla and spice.
How to Serve
Neat
Pour into a whisky glass and give it a little time to open up. The ten-year maturation brings plenty of depth to enjoy on its own.
Over Ice
A large cube of ice gently softens the whisky while allowing the dried fruit, honey and oak character to come through.
Whisky Highball
Serve over plenty of ice with chilled soda water for a longer, lighter serve that lets the whisky remain the star.
Production
Blackeye English Whisky is traditionally distilled in copper pot stills using heritage Chevallier barley and a heritage yeast variety. It is then matured for ten years in premium French oak casks made by Radoux, allowing time and oak to develop its depth, smoothness and distinctive character.
The whisky was personally selected by the Blackeye founders following an extensive tasting process, resulting in an English Single Malt chosen for its balance, complexity and long finish.
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