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Our award-winning, rich and fruity Cotswolds Single Malt Whisky is made using the finest locally grown Cotswold barley which is traditionally floor-malted at nearby Warminster, Britain's oldest working maltings. Aged in premium first-fill ex-bourbon barrels and highly active STR (Shaved, Toasted and Re-charred) ex-red wine casks, this single malt has an incredible depth of flavour with notes of honey, Seville orange marmalade and dark red fruits.
Non-chill filtered. Natural colouring.
‘It’s one of the most exciting releases to come out of England so far, and manages to balance a host of lovely gentle flavours, including vanilla and bread dough, around a truly citrusy core’
‘Whisky from south of the border is on the rise, and Cotswolds Single Malt Whisky is a very smooth example.’
‘A hedonistic fruity delicious thing’
‘It’s smooth, creamy and dripping with soft, ripe fruit with the kind of spice and alcohol warmth that gives an instant rosiness to your cheeks and allows the flavours to linger long into the night’
‘This is straight-up good whisky, at a reasonable price - it's a model that many other new distilleries would do well to learn from’
‘It deserves every mark: from the off, it is full of honey, and the red wine notes are there too, but to taste it’s quickly followed by some nuttiness, some spice, and sweetness that’s full of sugary citrus that seems to fade into something comforting, like treacle.’
‘Sure evidence that there is some cracking stuff coming out of England.’
‘A delicious and compelling expression of the craft and artistry of the team behind the label.’
‘This is a great little sipper.’
‘A great all-rounder. More please!’
Meet our award-winning, rich and fruity English whisky - the first ever distilled in the Cotswolds.
Carefully sourced ingredients
Malt: Odyssey. We are committed to using 100% locally grown, unpeated barley from the Cotswolds. Each bottle states the variety of barley and the farm on which it was grown. We are one of a very small number of English whisky distilleries to use 100% floor-malted barley which comes to us from Britain’s oldest working maltings in nearby Warminster.
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: First-fill ex-bourbon barrels and STR (Shaved, Toasted and Re-charred) American oak ex-red wine casks.
Nose: Notes of honey and butterscotch layered with light fruits (peaches & apricots), a hint of marzipan.
Palate: Strong notes of tannin-rich malt, oils and dark sugar with lots of spice, caramelised Seville orange marmalade.
Finish: Long and resinous, with dark red fruits and a hint of treacle.
We make our Cotswolds Single Malt Whisky in small batches, starting with 100% locally grown barley which is traditionally floor-malted by hand for several days at Warminster. The malt is brought to the distillery where it is milled on-site and mixed with hot water in our mash tun. We then add two yeast varieties to the sugary liquid and run the fermentation for over 90 hours in order to generate plenty of fruity flavour compounds alongside the alcohol produced.
Then the double distillation in our Forsyth pot stills begins. During distillation, we only select a small section of the spirit run, the heart cut, which is taken unusually early to capture the fruity notes and avoid the heavier, rougher elements that appear at the end of the run. Our slow distillation and high cut point results in a wonderfully fruity new make spirit which is already smooth enough to drink. This is diluted to 63.5% ABV and put into ex-bourbon barrels and STR ex-red wine casks to mature. Once fully matured, we disgorge the casks before blending and bottling the whisky by hand here at the distillery. Our Single Malt Whisky is bottled at 46% ABV at its natural colour and is non-chill filtered for maximum flavour.
We don’t believe in rules when it comes to enjoying whisky – sip this neat, over ice, mixed with ginger ale, in a cocktail – however you like!