The first-ever whisky matured in peated casks in the Cotswolds.
Carefully sourced ingredients
Malt: Odyssey, grown on Cotswolds farms and floor-malted at Warminster Maltings.
Yeast: Two complementary varieties - Anchor and Fermentis - to ensure good yields and excellent fruity flavours.
Water: Village water supply - filtered, softened and demineralised before use.
Wood: Ex-peated quarter casks from Scotland.
Nose: Vanilla with light charring and a touch of dried fruits and spice.
Palate: Creamy peat smoke layered with light fruits and tannin-rich wood.
Finish: Lasting finish of smoking embers, floral honey and woody sugars.
We began making this single malt using 100% locally grown, floor-malted barley which is mashed and then fermented for more than 90 hours before a double distillation in our bespoke copper pot stills, resulting in a light and fruity new-make spirit.
After being diluted to 63.5% ABV, we then filled ex-peated quarter casks from Scotland with the new-make spirit and left these to mature, allowing the rich and fruity spirit to take on a light smoked peat flavour. The whisky has been fully matured in these casks and bottled at cask strength (59.3% ABV), non-chill filtered and with no added colouring.
We don’t believe in rules when it comes to enjoying whisky – sip this neat, over ice, in a cocktail – however you like!