Diversification is crucial in the brewing industry, which is facing “turbulent times” following the recent “perfect” storm of a downtrodden economy, health conscious consumers and long bouts of poor weather, Wood added.
“We came up with the idea of implementing a distillery on the side of the brewery, that made a lot of sense for us,” he said. “It used an existing space we had available … and it was a move into an adjacent market where we already had routes established.”
Watch this exclusive video to find out Wood’s thoughts on the future of the brewing industry and why he thinks it is important for companies like Adnams to diversify.
Distilling whisky
Adnams, a Suffolk based traditional beer brewer, launched two of its first whiskies at the end of last year and sold more than 500 bottles in the first hour and a half of going on sale.
The single malt and triple grain dark spirits took three and a-bit-years to mature in French and American oak barrels.
“We have tasted both spirits as they have matured in the oak barrels and have been extremely pleased with the flavours as they have developed,” noted Adnams distiller John McCarthy.
Gin is also distilled at the brewer’s Copper House Distillery, which was opened in 2012 at Adnam’s main site in Southwold, Suffolk.
Read more about Adnams and Andy Wood in the March issue of Food Manufacture by subscribing.