With distilleries popping up from Cornwall to Northumberland and a Geographical Indication in the works, English distilleries are now very much part of the world's whisky fabric.

One thing many producers are exploring to stand out from the rest of the world is the country's farming heritage, diving into historical methods and grains that not only result in great whisky, but also change the way we look at its environment and the natural processes that shape its modern identity.

Join Billy Abbott as he traipses across the UK, looking at the natural ecosystems and the grains behind the whiskies, and tasting a few drams along the way. He'll be joined by:

• Chico Rosa – Distiller, Fielden
• David Thompson – MD, Spirit of Yorkshire
• Sam Garbutt – Distiller, East London Liquor Company
• Dan Szor – Founder, Cotswolds
• Max Vaughan – Co-founder, White Peak
• Chris Waters – Distiller, The English Distillery

It’s a great way to see how grain is changing the way we talk about and make whisky, with the people who know best.