Our whisky-making process starts with creating the best possible craft beer, a beer that you would love to drink and that would not be out of place on tap at the best craft beer bars in the world.
Next, we distil using Jackson, our handmade copper pot still. Finally, the young whisky is aged in used oak barrels in the shadow of St Michael’s Mount. The evaporation during the aging process is poetically referred to as the angel's share – in this case, with our supernatural neighbour watching over the barrels, it is hard to argue that he hasn't earned it!. So what name would be more fitting than one associated with the legend of the dragon and the archangel?
