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Our Cotswolds Single Malt Whisky is the first whisky ever distilled in the Cotswolds. We use 100% locally grown, floor-malted barley and mature the whisky in first-fill ex-Bourbon barrels and reconditioned red wine casks. Rich, fruity and sippable with notes of honey, Seville orange marmalade and dark red fruits.
Non-chill filtered. Natural colouring.
All bottles come with a presentation box, packed separately to avoid damage in transit.
‘It’s one of the most exciting releases to come out of England so far, and manages to balance a host of lovely gentle flavors, 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!’
The first single malt whisky ever distilled in the Cotswolds.
Carefully sourced ingredients
Malt: Odyssey. We are committed to using only barley grown in the Cotswolds, and the variety and farm on which it was grown are listed on the label of each bottle. We are one of a very small number of British whisky-makers to use 100% floor-malted barley. This comes to us from Britain’s oldest working maltings, in nearby Warminster. It is unpeated.
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: Premium first-fill Kentucky ex-Bourbon 200-litre barrels and reconditioned American Oak 225-litre red wine casks that have been shaved, toasted and re-charred.
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 use traditional production processes and equipment to produce our Cotswolds Single Malt. Locally-grown malted barley is milled and then mashed in our 0.5-tonne mash tun, mixing the milled grain with hot water to produce worts. Yeasts are then added. We run the fermentation for more than 90 hours in order to generate plenty of fruity flavour compounds alongside the alcohol produced.
Then the distillations begin. First, in the wash still (Mary), and the second in Janis, our spirit still. In the spirit run, we only select a small section – the heart cut – which is taken unusually early in the distillation to capture the fruity notes and avoid the heavier, rougher elements that appear at the end of the run. The end result is a light, colourless, fruity new-make spirit. This is diluted to 63.5% ABV and put into casks to mature. This release has been aged for just over three years, and is bottled non-chill filtered, with no added colouring, at 46% ABV.
We don’t believe in rules when it comes to enjoying whisky – sip this neat, over ice, in a cocktail – however you like!