Behind the Scenes

Wharf Whisky: the way we work, the spirit we make
Wharf Whisky: the way we work, the spirit we make
People often ask me what makes our whisky different. The truth is, there’s no great secret. No clever trick. No marketing angle. It’s just the way we work: the same... Read more...
Cattle Creep English Whisky
The Whisky Imposter
YOU WON'T FIND US ON ANY WHISKY MAP, and that’s always suited us fine. From our early days making apple brandy to the moment we decided — perhaps foolishly, perhaps... Read more...
The Threat to Traditional Cider and the 35% Juice Conundrum
The Threat to Traditional Cider and the 35% Juice Conundrum
The Chancellor, Philip Hammond, announced in the budget a new tax on ‘white cider’ over 7%, to create a new duty band for cider between 7 and 7.5%. So what... Read more...
The Writing on the Wall
The Writing on the Wall
Like a revered piece of Banksy grafitti, the writing had been on the wall for a couple of years and was beginning to fade, so it was inevitable that we would... Read more...
Still Time to Expand
Still Time to Expand
In 2011 we began producing our own apple brandy, and by 2014 we had acquired our first still — Velocity — which allowed us to expand into malt spirit. By... Read more...
Historic Site Under Threat from Development
Historic Site Under Threat from Development
Change looked likely for us in early 2016 as our landlords began exploring redevelopment plans for the historic Galleon Wharf site — the place that had been our home, our... Read more...
Groundrush
Groundrush
There’s always a long list. On that list are all the jobs that need doing now; all the jobs that need doing soon; and all the things I’d really like... Read more...
8 Months in 8 Minutes
8 Months in 8 Minutes
I’ll admit it: I’m probably not the world’s best blogger. I actually enjoy writing these posts, but time always seems to get the better of me. What felt like a... Read more...
Virtual Orchard Goes Large
Virtual Orchard Goes Large
First of all, apologies for the long silence since the last harvest. Poor form, I know — but a lot has happened, and I’ve been more than a little pre‑occupied.... Read more...
Hot Off the Press
Hot Off the Press
What a great start to the season. Three quarters of a tonne of hand-picked apples from nine different orchards and, 6 hours later, 500 litres of glorious juice. Everything didn’t... Read more...
Let the Harvest Begin
Let the Harvest Begin
Today was a good day. Today I started collecting apples ready for the first pressing of the year this coming weekend. Well technically I started yesterday, but that was just... Read more...