July 17, 2025 - 773 views
Welsh whisky distillery Penderyn has launched its first peated single malt called Serpent’s Tears at its Llandudno facility.
The whisky, inspired by the Great Orme headland, offers a unique smoky, fruity profile, and will be launched on Saturday.
This highly anticipated release marks a new chapter for Penderyn and will be the “first of its kind” peated whisky to be made in Wales since Frongoch Distillery closed over 100 years ago.
Penderyn’s Llandudno distillery has stood as a symbol of innovation and ambition in North Wales.
Now, after meticulous distillation and maturation, the team is ready to unveil its inaugural whisky from the site. Serpent’s Tears is a peated single malt, embodying the delicate balance of smoke and fruitiness that has become a hallmark of Penderyn’s craftsmanship.
Stephen Davies, Chief Executive of Penderyn Distillery, explained: “In July, we will release our very first whisky from our Llandudno distillery – Serpent’s Tears – and it will be a smoky, fruity peated single malt. This is a proud moment for our team and for Welsh whisky as a whole.”
The Llandudno facility, situated in the heart of the Victorian seaside town, leverages a unique production process, including distillation on the Faraday Still at an industry-high 92% ABV. This approach yields a delicate spirit that forms the foundation for the Serpent’s Tears complex character.
“From the Viking Longships, the brooding North Wales headland emerging from the fog and mist resembled a terrible and fearsome beast. The Great Orme, derived from the Old Norse meaning ‘Great Serpent’ had survived volcanic eruptions, dinosaurs, and the Ice Age, so no wonder it created dread in the minds of these sea-farers, many of who foundered in the tears of the Serpent.
“Nestling in the shadow of The Great Orme, Penderyn Llandudno Lloyd Street distillery has crafted and matured this lightly peated whisky, reminding us of the adventurous spirit of past explorers and the natural beauty of our home.”
Aista Phillips, the Master Blender, revealed that “Serpent’s Tears has the nose of an autumnal day in a glass. Dry leaves, orchard fruits, wood smoke – dry logs on the crackling open fire. Some creamy notes in the background and heavy toasted bread.
“On the palate, sweet peat, soft vanilla cream, sugared pancake with burnt edges. Baking apples with the hint of malt and a touch of peppery spice and clove, and a finish of warming soft peat that lingers in the mouth with a barley sweetness.”
Expanding the Penderyn Portfolio The distillery is set to introduce two new bottlings in 2025 to showcase the breadth of Welsh whisky innovation. The launch of Serpent’s Tears, following on from the successful release of Icons of Wales #12 – Copperopolis – which pays tribute to Swansea’s rich industrial heritage as the world’s copper capital and celebrates Penderyn’s distillery in the historic Hafod Morfa copperworks powerhouse.
Aista Phillips, the Master Blender, stated that “Copperopolis is matured in sweet red wine casks, and presents a vibrant bouquet of floral and fruity aromas – orange blossom, peaches, cherries, and orange peel – layered with sweet vanilla, honey, and a gentle spice of dried fruits.
“The palate delivers a luscious mouthfeel, rich sweetness of caramel and honey, and a bouquet of dried fruits – raisins, figs – culminating in a finish of dry oak, citrus sweetness, and a dusting of cocoa.”
Penderyn's success has also been recognised as one of the fastest-growing food and drink producers in Wales.
