Viscous and rich with notes of brown sugar, cherry pie and a hint of roasted almonds.
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: American and Spanish oak hogsheads and butts, seasoned with Oloroso and Pedro Ximenez sherry.
Nose: Brown sugar and cherry pie with a touch of roasted coffee beans.
Palate: Viscous and rich. Full of dark stone fruits and a hint of roasted almonds.
Finish: Peppery oak spice accompanied by notes of dried fruits.
We started making this release by using 100% locally grown, floor-malted barley from the Cotswolds which is mashed and then fermented for more than 90 hours before being distilled in our bespoke copper pot stills, resulting in a new make spirit with a fantastic fruity complexity.
We then took our fruity new make spirit and aged it in American and Spanish oak hogsheads and butts seasoned with Oloroso and Pedro Ximenez sherry. Once aged for its full term, we bottled the single malt whisky onsite with only minimal proofing down (57.4% ABV), non-chill filtered and without any added colouring.
Best enjoyed on its own, but we don’t believe in rules when it comes to drinking whisky – sip this neat, over ice, in a cocktail – however you like!