When my family plans a trip, I have a little ritual. Before we’ve even packed the car, I’m already scoping out nearby whiskey distilleries. The real challenge, of course, is convincing everyone else to join me. Our recent getaway to Scarborough was no exception. I’d barely set our destination in the sat-nav before I was searching the map for potential drams, and there it was: Cooper King Distillery. Sure, it was about an hour out of the way, but with a bit of gentle persuasion (and maybe a promise of lunch after), the family agreed. So, on a cold, grey Yorkshire morning, the kind that feels made for whiskey, we set off through the quiet countryside toward Cooper King, chasing not just a distillery tour, but a bucket-list experience.

There was, of course, one small hiccup, it was Friday, and the distillery was closed. Still, I decided to take a chance and reached out to co-founder Chris, just to ask if I might swing by the shop for a quick look and, naturally, a bottle to take home. To my delight, Chris was more than happy to oblige. When I arrived, I was greeted by the biggest smile, a little sleep-deprived, perhaps, but genuine and welcoming all the same. Those who know Chris and Abbie from Cooper King will already understand that they’re among the nicest people in the whisky world, but meeting Chris in person took that reputation to another level. He shared their story; one you can read on their website, but hearing it firsthand brought an energy and authenticity that only true passion can deliver. It quickly became clear that Cooper King isn’t a venture built around profit. It’s the product of two people completely devoted to the craft of creating exceptional spirits.

Those who’ve followed me or The Water of Life for a while will know we’ve been singing Cooper King’s praises for over three years now, ever since their First Edition hit the scene. Back then, after Mike’s visit and those early releases, it was clear that Cooper King was carving out something special in English whisky. The gap they identified after their time in Tasmania has not only been filled; it’s now thriving, and arguably, even a little crowded thanks to the spark they helped ignite. Since that debut, Cooper King has seen a flurry of releases, most of which have sold out in record time. Only a few of the larger batch bottlings remain, though Chris admits they’ll likely disappear by year’s end. Their journey has been nothing short of inspiring. Hearing Chris talk about their plans for expansion, it’s impossible not to share his excitement, not just for him and Abbie, but for the distillery itself and the wider English whisky scene. Their three Belgrove-inspired iso-container cask stores are packed to the rafters, and while their weekly spirit yield remains modest for now, big things are clearly on the horizon.

That spirit of innovation doesn’t stop at whisky production; Cooper King’s expansion will include a cold-smoking programme that Chris was especially animated about, which has inspired their latest release. My visit, as it happened, also doubled as the perfect chance to pick up their latest single malt release: a smoked cask whisky made with peat-smoked oak. But this isn’t your typical smoky dram. Instead of using peated barley, all the smoke character comes from the casks themselves. Cooper King selected three first-fill bourbon casks, one left unsmoked as a control, one smoked for an hour, and another for four. After three years and three months of maturation, the casks were married together, resulting in something pretty unique. Chris couldn’t help but beam as he described the project, not just because it offers a compelling alternative to traditional peat-smoked whisky, but because it represents a conscious step toward sustainability. By experimenting with local Yorkshire heather as a peat substitute, they’re reimagining how smoke and terroir can coexist in English whisky. Few things make a statement quite like producing a smoky whisky. Scotland and Ireland may be the masters, but with distillers like Cooper King pushing boundaries, England’s “novices” might not stay that way for long.

Cooper King Smoked Cask: Peat-Smoked Oak, Single Malt Whisky

ABV: 56.1% without chill-filtration or colouring.

Spirit Specifics for the nerds amongst us.

Price: £115

Nose: a touch of solvent at first, reminiscent of nail polish remover, soon giving way to a wave of sweetness. Think fizzy cola bottles and rich, golden honey. Beneath that, there’s a hint of stale smoke drifting through, with cooling notes of menthol and a faint woodiness, like freshly sharpened pencils.

Palate: immediately bold and mouth-coating, a hit of burnt bacon and baby back rib char gives a smoky, savoury depth before the sweetness begins to unfold. Think Caramac bars, burnt caramel, and a touch of Turkish delight. The balance between sweet and savoury is nothing short of excellent. The texture is wonderfully chewable yet silky smooth, with notes of peppermint and clove weaving through. Beneath it all, a soft, enduring sweetness lingers, almost floral-like really tying all the different aspects together.

Finish: long, carrying a hint of roast chicken crisps that melts into waves of honey and spiced vanilla. As it lingers, notes of chocolate caramel and creamy custard emerge, rounded off with a touch of crème caramel: rich, sweet, and perfectly comforting.

Score: 8.5/10

Summary

This. Is. Special. Seriously good.

I’ll admit, I had my reservations going in. An English distillery taking on a smoky whisky via cold-smoking, no less, and doing it in bourbon casks? The challenge here is balance. Could they harmonise the bourbon’s sweetness with the smoky depth from the casks, without tipping into bitterness or overpowering the spirit itself?

The answer is a resounding yes. In fact, they’ve nailed it. For a first attempt, this is nothing short of outstanding.

It reminds me of the magic behind the Octomore releases; that rare ability to tame intensity with precision. Cooper King achieves something similar here, a whisky where smoke, sweetness, and spirit work together rather than compete.

On the nose, you can still pick up a hint of youth, but the palate more than makes up for it. The texture is silky and layered, each sip revealing more depth and confidence. Even with its punchy ABV, it’s beautifully judged and holds its ground beautifully: a confident, layered dram that shows just how far English whisky has come.

As it goes, Chris very kindly reserved me a bottle of their Distillery Exclusive, since its release in the Summer. So, lucky readers, you’re getting another whisky review! This distillery exclusive is a Double Matured Single Malt Whisky. Cooper King selected a small, first-fill rye whiskey cask for the first 3 years and 5 months of maturation, before transferring to a small, refill ruby port cask for the remainder of the maturation period.

Cooper King Double Matured: Rye Cask into Port, Single Malt Whisky

ABV: 56.6%

Spirit Specifics for the nerds amongst us.

Price: £115; the entire cask has been disgorged and bottled at cask strength, without chill-filtration or colouring.

Nose: rye cask immediately takes centre stage, it’s lively, with bursts of pepper and a touch of five-spice. Beneath the spice, there’s a savoury hint of baked ham and some star anise. Softer notes soon follow, with a gentle vanilla sweetness and the zest of clementine adding a bit of a lift.

Palate: that initial pepperiness carries through, but it’s softer now, rounded and beautifully balanced again. Juicy, ripe plums bring a lovely burst of fruit, while a hint of spearmint adds freshness. Then comes the sweetness: think Hot Lips sweets and fizzy cola bottles sparking across the tongue, giving a lively, zesty kick which adds to the depth.

Finish: warming, with smooth waves of vanilla, orange zest, and a touch of creamy milk chocolate. A gentle spice lingers too, hints of gingerbread adding warmth and depth as it slowly fades.

Score: 7.5/10

Summary

When Chris handed me the bottles, he mentioned that this one, along with the new smoked release, ranked among his personal favourites so far. Considering how many releases Cooper King has under its belt, that’s saying something. And after tasting it, it’s easy to see why: this whisky is simply beautiful. Rye casks can be tricky, their spice and intensity often dominate a spirit, but Cooper King’s decision to finish it in a port cask is nothing short of inspired. The port influence softens the rye’s boldness, introducing layers of sweetness and smoothness without dulling its character. The result is wonderfully complex: fruit, spice, and sweetness all intertwined, each note enhancing the next. The spice remains, but it’s transformed; no longer sharp or fiery, but rounded, expressive, and full of flavour. It’s a masterclass in balance.

I’ll admit, I sometimes approach “distillery exclusives” with a hint of scepticism; they can occasionally feel like a clever way to draw visitors through the door. But that’s absolutely not the case here. Cooper King has genuinely nailed it with this release. It’s a clear reflection of just how good their whisky is and a testament to the remarkable work happening at the distillery.

As for Cooper King, I’ll admit it, I’m a little love-struck with this distillery. Sure, there are always questions when it comes to pricing, but when you consider the ABV, the distillery’s small scale (now proudly and independently verified), and the current economic climate, this is simply what a quality cask-strength whisky costs today. And honestly, I’m more than happy to pay it; knowing that every bottle helps support a small, passionate team doing incredible things for English whisky.