Adnams Triple Malt

About the Adnams Triple Malt

Adnams Triple Malt is a blended malt whisky made in Southwold, on the east coast of the United Kingdom. Adnams built its still house alongside a working brewery. The name points straight at the grain bill. Three malted grains go into the mash rather than the usual one. Barley, wheat and oats each play a part. The whisky is bottled at 47% ABV. The company has traded in Southwold since 1872, when it started as a brewery. It still runs around seventy pubs and five hotels across the Suffolk coast. Distilling came much later. Gin arrived first and sold well. Whisky followed in 2014, built on the same brewing knowledge. That order matters more than it sounds. A brewer thinks about grain texture in a way a distiller sometimes does not. The nose leans sweet and soft from the start. Vanilla shows up first, then a thick line of caramel behind it. Oats give the palate a creamy weight, rounder than barley alone would offer. American oak leaves a woody, toasted edge under the sweetness. More caramel builds through the middle, warm rather than sugary. The finish runs dry and gently spiced, with vanilla lasting longest of all. Adnams Triple Malt sits apart from the single malt in the same range. That bottling leans on barley only, so it feels narrower. Here the wheat and oats widen the texture and soften the grip of the oak. The strength of 47% keeps everything upright instead of flat. Anyone curious about English whisky made outside the Scotch template will find this an easy place to start.