4 bottles left of the INAUGURAL LIMITED EDITION
OXFORD RYE WHISKY Batch#1. Now Sold Out with TOAD
Our whisky began life with a diverse maslin grain harvest in 2017, with several different grains growing together in the same field including multiple ancient heritage rye strains, wheat strains and even a few oats and a few thistles, such is the result of letting nature take its course in a healthy, diverse field. It is this authenticity, transported straight from our fields, that gives our whisky its flavour. We like to say we’re farming a new approach to spirits.
Rye is amazingly powerful and will always bring certain characteristics, but where our whisky is rooted in American Rye Whiskey it is certainly not American Rye Whiskey. A long fermentation in Hungarian oak vats has contributed fruity and creamy notes, toasty sourdough crust flavours come courtesy of flaking the grain in a centenary mill, rather than true milling, before maturing in virgin American Oak casks.
A limited edition run, this will never be repeated.
And what we can tell you now is that three years of patience has paid off with a whisky well worth the wait. A celebration of rye, this is a fantastically layered whisky with herbal notes from the rye, nuts and caramel from the wheat and sweet malted barley combining with oaky vanilla.
NOSE: Banana yoghurt, flowery herbs, freshly baked bread, caramel, butter, clove, nutmeg and nuts
PALATE: Creamy banana bread, toasted sourdough, almonds and vanilla
FINISH: Praline with refreshing rye and warming spices
OVERALL: Fruity and spicy, with layers of cream, bread and herbs