There are launches that signal a new whisky on the shelf, and there are others that signify a tad more. The Lakes Distillery’s new release, Signature, belongs in the latter category. Unveiled at a glitzy shindig in the Mandarin Oriental Mayfair, this single malt isn’t just another limited edition, it’s a statement of growing maturity from one of the bright stars of English whisky.
Based in the Lake District, the distillery was founded in 2011, and has quietly built a reputation as a pioneer of the English whisky renaissance. The operation was acquired by The Nyetimber Group, in 2024.
In an industry historically dominated by Scotland and Ireland, The Lakes is looking to carve out a distinct identity by merging traditional craftsmanship with novel techniques.
Central to its style is the art of élevage, a production method more commonly associated with fine wine and cognac. With Signature, whiskymaker Sarah Burgess, who joined The Lakes in 2023 from The Macallan, uses élevage to nurture whisky through its maturation.
This means actively guiding the spirit’s evolution by intentionally shifting it between casks and warehouse climates, with the aim of creating a liquid that’s more than the sum of its parts.
“We actually engineer our flavour,” explains Burgess. “We constantly take assessment of our casks; we look at the dominant characteristics and then decide which cask type the liquid should move into to create another layer of flavour, to add that richness, and layers of flavour, that we have throughout all of our whiskeys.”
Central to its style is the art of élevage, a method more commonly associated with fine wine and cognac…
A bold new era for English Whisky
Speaking at the London launch, Nyetimber Group CEO and owner, Eric Heerema, outlined the Lakes Distillery’s role in the English Whisky Guild, and stressed the Guild’s commitment to establishing a standard of quality and excellence for English whisky. Heerema contrasted the English Guild with its Scottish equivalent, highlighting differing production methods and single distillery definitions.
He conceded that while élevage is a labour-intensive technique, he saw it as an essential part of their whisky-making DNA.
Aged in a combination of oloroso and Pedro Ximenez sherry casks, Signature is the culmination of years of such experimentation, building on the groundwork laid by the seven chapters of the distillery’s Reserve Series.
The Lakes Signature whisky tasting notes
Matured in a complex combination of sherry-seasoned casks, Signature whisky is natural colour and non-chill filtered, with an ABV of 47%. It’s limited to a one-time release, marking a collectable debut of what will become a distillery staple.
On the nose, the expression is sweet and fruity; it’s slightly oaky, but gentle and round like plump cherries, with a spritz of orange zest. On the palate, I gathered notes of coffee, baking spices, dark chocolate and raisins. It’s a smooth dram, with an oily mouthfeel. The whisky exits to the withering cries of drying fruit.
Selling for £85, Signature is available through The Whisky Exchange and select outlets.
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The Luxe Review 
There are launches that signal a new whisky on the shelf, and there are others that signify a tad more. The Lakes Distillery’s new release, Signature, belongs in the latter category. Unveiled at a glitzy shindig in the Mandarin Oriental Mayfair, this single malt isn’t just another limited edition, it’s a statement of growing maturity from one of the bright stars of English whisky.
Based in the Lake District, the distillery was founded in 2011, and has quietly built a reputation as a pioneer of the English whisky renaissance. The operation was acquired by The Nyetimber Group, in 2024.
In an industry historically dominated by Scotland and Ireland, The Lakes is looking to carve out a distinct identity by merging traditional craftsmanship with novel techniques.
Central to its style is the art of élevage, a production method more commonly associated with fine wine and cognac. With Signature, whiskymaker Sarah Burgess, who joined The Lakes in 2023 from The Macallan, uses élevage to nurture whisky through its maturation.
This means actively guiding the spirit’s evolution by intentionally shifting it between casks and warehouse climates, with the aim of creating a liquid that’s more than the sum of its parts.
“We actually engineer our flavour,” explains Burgess. “We constantly take assessment of our casks; we look at the dominant characteristics and then decide which cask type the liquid should move into to create another layer of flavour, to add that richness, and layers of flavour, that we have throughout all of our whiskeys.”
A bold new era for English Whisky
Speaking at the London launch, Nyetimber Group CEO and owner, Eric Heerema, outlined the Lakes Distillery’s role in the English Whisky Guild, and stressed the Guild’s commitment to establishing a standard of quality and excellence for English whisky. Heerema contrasted the English Guild with its Scottish equivalent, highlighting differing production methods and single distillery definitions.
He conceded that while élevage is a labour-intensive technique, he saw it as an essential part of their whisky-making DNA.
Aged in a combination of oloroso and Pedro Ximenez sherry casks, Signature is the culmination of years of such experimentation, building on the groundwork laid by the seven chapters of the distillery’s Reserve Series.
The Lakes Signature whisky tasting notes
Matured in a complex combination of sherry-seasoned casks, Signature whisky is natural colour and non-chill filtered, with an ABV of 47%. It’s limited to a one-time release, marking a collectable debut of what will become a distillery staple.
On the nose, the expression is sweet and fruity; it’s slightly oaky, but gentle and round like plump cherries, with a spritz of orange zest. On the palate, I gathered notes of coffee, baking spices, dark chocolate and raisins. It’s a smooth dram, with an oily mouthfeel. The whisky exits to the withering cries of drying fruit.
Selling for £85, Signature is available through The Whisky Exchange and select outlets.
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January is famously rather rude to our bank accounts. The decorations come down, the credit card statement arrives, and suddenly even a latte starts to feel like a luxury purchase. But one London restaurant is doing the Lord’s work this winter… by taking its prices straight back to 2015. For the entire month of January,…
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