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The first single malt whisky ever distilled in the Cotswolds
Carefully sourced ingredients
Malt: Odyssey. Only barley grown in the Cotswolds is used with the distillery being one of a very small number of British whisky-makers to use 100% floor-malted barley.
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.
Locally-grown malted barley is milled and then mashed in a 0.5-tonne mash tun, mixing the milled grain with hot water to produce worts. Yeasts are then added. The fermentation process is run 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, the spirit still. The end result is a light, colourless, fruity new-make spirit 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.
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 don’t believe in rules when it comes to enjoying whisky – sip this neat, over ice, in a cocktail – however you like!