English whisky? A spirits pioneer tries to survive the pandemic and Brexit

How does that so called whisky made in England qualify as whisky under the provisions of the Scotch Whisky Regulations of 2009?

““”As of 23 November 2009, the Scotch Whisky Regulations 2009 (SWR) define and regulate the production, labelling, packaging as well as the advertising of Scotch whisky in the United Kingdom. They replace previous regulations that focussed solely on production, including the Scotch Whisky Act 1988.
Since the previous act focussed primarily on production standards, it was repealed and superseded by the 2009 Regulations. The SWR includes broader definitions and requirements for the crafting, bottling, labelling, branding, and selling of "Scotch Whisky". International trade agreements have the effect of making some provisions of the SWR apply in various other countries as well as in the UK. The SWR define "Scotch whisky" as whisky that:[1][4]
Is produced at a distillery in Scotland from water and malted barley (to which only whole grains of other cereals may be added) all of which have been:
Processed at that distillery into a mash
Converted at that distillery to a fermentable substrate only by endogenous enzyme systems
Fermented at that distillery only by adding yeast
Distilled at an alcoholic strength by volume of less than 94.8% (190 US proof)
Is wholly matured in an excise warehouse in Scotland in oak casks of a capacity not exceeding 700 litres (185 US gal; 154 imp gal) for at least three years
Retains the colour, aroma, and taste of the raw materials used in, and the method of, its production and maturation
Contains no added substances, other than water and plain (E150A) caramel colouring
Comprises a minimum alcoholic strength by volume of 40% (80 US proof)”””” (from Wikipedia).LTC Eugene Chu

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