Cotswolds Single Malt Whisky
Our Cotswolds Whisky is in the final stages of maturation and will be out of the casks and into the bottle later this year. The first single malt whisky ever distilled in the Cotswolds, early samples of the spirit have already been rated 94/100 in Jim Murray’s 2016 and 2017 Whisky Bibles. We will be releasing a limited number of bottles of our Cotswolds Whisky in December. Enter your details in the form below to reserve a bottle and get it in time for Christmas.
Each reservation gives you access to an exclusive pre-sale of the whisky but does not a guarantee a purchase.
Fill in the form below to reserve your bottle in time for Christmas
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 recharred.
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 a 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!