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Berry Bros. & Rudd
The new series from Berry Bros. & Rudd, Collective #1: The Pioneers, celebrates super sustainable brands that make great whisky, like The Oxford Artisan Distillery. You can read more about why it's such a cool producer on our blog, but suffice to say, it's the approach to grains that makes them so interesting. Not just growing English rye, like the kind used in this whisky, but doing so with low intervention, regenerative farming techniques. Head of darming, John Letts employs a continuous grain cropping technique to ensure each field’s revived heritage grain population is unique and able to adapt to any climate and flourish. This English rye whisky was distilled back in 2019 and then matured in a single refill hogshead cask (cask 21) until 2023 to let the distillery character shine before it was bottled up at 54.5% ABV.
This refill cask allows the rye distillate to sing with enticing savoury aromas of white chocolate, Danish rye bread, and dark chocolate on the nose.
The palate brings out more full-bodied rye notes, alongside citrusy Japanese Miyagawa, poppy seeds, and spice.
Few producers put as much thought into their grain and this dram serves as a testament to that wisdom.
Few producers put as much thought into their grain and this dram serves as a testament to that wisdom.
