{"title":"Healeys Distillery","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eAt the time of installation, Healeys' copper pot still was the smallest in operation in England at just 1,200 litres capacity. The team use it to make a variety of spirits including gin, whisky, rum and brandy.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHealeys were technically the first English operation in the twenty-first century to produce a whisky (2000), albeit in partnership with St. Austell brewery who made the distillation wash.\u003c\/span\u003e\u003c\/p\u003e","products":[{"product_id":"english-whisky-the-journey-from-grain-to-glass","title":"English Whisky - The Journey from Grain to Glass","description":"\u003cp\u003e\u003cstrong\u003eContents\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eForeward by Dan Szor, founder and managing director of Cotswolds Distillery\u003c\/li\u003e\n\u003cli\u003eIntroduction - How England is becoming a land of malt and honey\u003c\/li\u003e\n\u003cli\u003eChapter 1: Whisky Traditions - Learning from Islam\u003c\/li\u003e\n\u003cli\u003eChapter 2: Heroes \u0026amp; Villains - How the renaissance began\u003c\/li\u003e\n\u003cli\u003eChapter 3: The Lie of the Land - Does terroir really matter?\u003c\/li\u003e\n\u003cli\u003eChapter 4: Kit \u0026amp; Caboodle - Inside the distillery\u003c\/li\u003e\n\u003cli\u003eChapter 5: Oak and Ageing - Pushing the boundaries\u003c\/li\u003e\n\u003cli\u003eChapter 6: Gazetteer of Distilleries - A tour around England\u003c\/li\u003e\n\u003cli\u003eCharting New Waters - New distilleries on the horizon\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cem\u003e\u003cstrong\u003eAbout the Authors\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTed Bruning\u003cbr\u003e\u003c\/strong\u003eTed Bruning is an award-winning beer and brewery writer who has been writing on the topic for over twenty years. He spent thirteen years working on the Campaign for Real Ale (CAMRA) membership newspaper and was the editor of CAMRA's What's Brewing for eight years. He wrote the books Historic Pubs of London and Historic Inns of England, the latter of which won the British Beer Writers' Guild Silver Tankard in 2000.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRupert Wheeler\u003cbr\u003e\u003c\/strong\u003eRupert Wheeler has worked in publishing for over 30 years and was previously the managing editor for \u003cem\u003eWhisky Magazine\u003c\/em\u003e. He is a judge in the annual World Whiskies Awards and is co-author of: Britain in a Bottle: a visitors guide to distilleries, breweries, vineyards and cider mills.\u003c\/p\u003e","brand":"Ted Bruning and Rupert Wheeler","offers":[{"title":"Default Title","offer_id":49736007254309,"sku":"9780008621551","price":20.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0698\/3896\/2981\/files\/english-whisky-the-journey-from-grain-to-glass-671470.jpg?v=1728085032"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0698\/3896\/2981\/collections\/healeys-distillery-4969866.jpg?v=1774561578","url":"https:\/\/www.digidistiller.com\/collections\/healeys-distillery.oembed","provider":"Digital Distiller","version":"1.0","type":"link"}