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The Nelstrop family have a 600 year history of growing and processing quality grain in Norfolk. In 2006 James Nelstrop and his son, Andrew, began investigating whisky production to diversify the family business. With support from a retired Laphroig distiller, they were able to produce 29 barrels of the first English Whisky using fresh water drawn from an aquifer under the distillery and the family’s own barley. Their whisky is made in batches, with no computers, chill filtering or colouring added and, once ready, is bottled by hand on site. They now run a successful café, visitor centre and have produced over 3000 barrels of whisky.