Grasmere Distillery to begin malting to craft the first 100% Cumbrian Whisky

Nestled in the heart of the Lake District, Grasmere Distillery is preparing to take a significant step forward in its journey to create a truly local whisky. From autumn 2026, the distillery will begin small-scale malting on site, marking the start of its ambition to produce the first whisky made entirely from Cumbrian ingredients.

Working closely with Jonathan Bainbridge of Thistlewood Farm, Cumbria, co-founder and head distiller Paul Abbott has planted the distillery’s first crop of barley, due for harvest in August 2026. The initial yield of eight tonnes will enable the team to produce malt not only for brewing but also to begin experimenting with whisky production, including varying levels of peat influence to develop a distinctive house style.

This milestone represents more than just an expansion in production. The long-term vision is to collaborate with growers across Cumbria to create a series of individual whiskies, each reflecting the unique terroir of the county’s six distinct regions, a true expression of place in every bottle.

To support this next phase, the distillery has invested approximately £10,000 in new equipment, including a stainless-steel immersion tank, a mash tun with heat jacket control, and augers for handling malt. In collaboration with a local blacksmith, the team has also built a bespoke kiln, enabling them to complete the traditional malting process on site.

Malting involves three key stages: steeping, where barley is soaked to initiate germination; germination, where enzymes develop to convert starch into fermentable sugars; and kilning, where growth is halted by drying the grain with hot air. During kilning, peat smoke can be introduced to impart the distinctive smoky character found in certain whiskies. Once dried to around 5% moisture, the malt can be safely stored and later used in distillation.

Each harvest will allow the production of up to four barrels of whisky, with the first releases expected after a minimum six-year maturation period in 2032. In the meantime, consumers can expect to see malt-forward beers produced from the distillery’s own barley available later in 2026.

Farmer Jonathan Bainbridge, who farms at Thistlewood Farm just south of Carlisle, will be growing Laureate barley for Grasmere Distillery. A third-generation farmer with over 35 years’ experience, Jonathan’s family has owned Thistlewood for 25 years, producing barley, wheat and oats with consistently strong results. This will be their first time growing Laureate, a spring barley known for high yields and approved for both brewing and malt distilling. The crop, drilled earlier this spring, is expected to be ready for harvest in late August or early September 2026.

Jonathan Bainbridge commented: “South of Carlisle, we've got some good fertile soil and good-sized fields for producing crops. It's an ideal place to trial this. We grow barley, wheat, and oats, but this is our first time growing Laureate barley in particular. It’s something people grow for the market for distilling, and it has all the attributes you need to make the whisky taste good, so it’ll be interesting to see how it does – here’s to the first bottle.’’

A short video about Grasmere Distillery chat between Paul and Jonathan can be viewed here

Since 2021, Paul and co-founder Beth Abbott have transformed two modest barns on the shores of Grasmere into one of the UK’s smallest and most characterful distilleries. Following the launch of their gin and vodka range in 2022, revenues have been reinvested to expand production and lay the foundations for their single malt whisky programme.

From the outset, the philosophy has been clear: to prioritise flavour over scale. By distilling from full-flavoured beer rather than neutral spirit, the team can explore a wider range of grains, yeast strains, and cask techniques than typically seen in larger operations. Their approach is further enhanced through a Solera maturation system using charred oak casks, creating depth and consistency across their spirits.

Paul Abbott, co-founder and head distiller, commented: “Malting Cumbrian-grown barley here in Grasmere is a huge step towards creating something genuinely rooted in this place. We’re working on a very small scale, which gives us the freedom to focus on quality and individuality. Every batch will be different, shaped by the barley, the water, and the conditions of that particular harvest.

By using Cumbrian water and locally grown barley, we’re aiming to produce a whisky that truly reflects the landscape it comes from. It won’t be about volume; it’ll be about character, small-batch, hands-on, and unmistakably Cumbrian. That’s what makes it exciting.”

For more information about Grasmere Distillery, please visit: www.grasmeredistillery.com