Author

Adam O'Connell

Drinks writer

Adam has been writing for Master of Malt for seven years now. He’s visited distilleries, wineries, and breweries across the world, reviewed a variety of whiskies, gins, rums, Tequilas, mezcals, brandies, vodkas, wines, beers, and cocktails, and contributed all kinds of words in all sorts of places, including over 650 articles to Master of Malt's award-winning online blog, and many of the handy drinks guides too. He’s even jammed with Kiefer Sutherland AND dined with Ainsley Harriott. Not at the same time.

Adam's whisky of the month (August 2025)

Fielden The Heart Cut whisky with glencairn glass

...

Fielden Cask 292 - The Heart Cut #16

English single malt whisky

A rare and seriously characterful Fielden release, The Heart Cut #16 is a 100% English rye whisky, crafted from a bold and unusual mash bill. A huge 75% of the grain is heritage landrace rye, grown in sandy Oxfordshire soils that lend a natural minerality and warmth. The remaining 25% is floor-malted rye from the esteemed Warminster Maltings, adding a malty richness and texture to the spirit. Distilled and matured with Fielden’s trademark precision, this whisky has been finished for 2 years and 4 months in a 600-litre Solera oloroso sherry cask, originally seasoned for 45 years in Sanlúcar de Barrameda. That’s a serious cask pedigree, and it shows.

"Fielden Heart Cut #16 is English rye gone rogue in coastal oloroso sherry casks. Salted caramel meets cinnamon waffles, red wine tannins, pencil shavings and sea air swagger. Wildly good."

Adam O'Connell

Whisky nerd and certified mate of Ainsley Harriott

Tasting notes

Nose

Big salted caramel energy – think caramel sauce with smoked sea salt flakes stirred in. Notes of ice cream cone sweets and cinnamon waffles bring a nostalgic sweetness. Then come tropical fruit notes and crushed nuts, with a puff of earthy spice and a flicker of an aroma akin to a freshly sharpened No. 2 pencil.

Palate

Layers of spiced honey and red wine tannins coat the tongue, followed by rye spice, warming oak, and toasted cereal. There's a savoury salinity threading through it all, almost Manzanilla-like, with flashes of dried pineapple and clove.

Finish

Long, nutty, and complex, with a lingering warmth. A touch of dark chocolate, candied ginger, and that coastal, saline twang to the end.

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