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Fielden The
Heart Cut Release #16 is a rare
creation, this 100% rye whisky was
matured for over two years in a massive
600L, 45 Year Old ex-Solera Oloroso
sherry cask sourced from a bodega in
Sanlúcar de Barrameda, on the windswept
coast of Spain’s sherry triangle.
What happens when two boundary-pushing
whisky makers join forces?
Well they tell me, something remarkable.
Release #16 from The Heart Cut is the
result of that shared vision—a single
cask, limited to just 1,109 bottles.
This 100% rye whisky was matured for
over two years in a massive 600L, 45
Year Old ex-Solera Oloroso sherry cask
sourced from a bodega in Sanlúcar de
Barrameda, on the windswept coast of
Spain’s sherry triangle.
A rare creation in the Fielden world,
this whisky is made entirely from
English rye: 75% unmalted heritage
landrace rye grown in Oxfordshire’s
sandy soils, and 25% floor-malted rye
from Warminster Maltings. It was
distilled at Fielden’s original Oxford
site using Nautilus—a one-of-a-kind
still built by Paul Pridham and the
South Devon Railway Engineering team.
The spirit was then matured for 2 years
and 4 months in that extraordinary
sherry cask, a connection made possible
through master distiller Chico Rosa’s
deep roots in the wine world. The cask
comes from coastal sherry country, where
sea breezes lend the wine a subtle
salinity and minerality—qualities that
now shape the whisky’s rich, layered
character. The result? A lush, deeply
complex dram with a rare maritime edge.
Fielden is rethinking what whisky can
be. Instead of focusing on gleaming
copper stills, they start with the soil.
Their ethos is quietly radical: if you
care about what ends up in the glass,
you must begin with the grain. Working
with regenerative farmers, Fielden grows
heritage rye, wheat, and barley directly
into clover-covered soil—no chemicals,
no fertilizers, no pesticides. This No
Chem Regen approach isn’t just about
better farming—they say it produces
whiskies with real structure, nuance,
and Fielden’s signature warm,
pastry-like depth.
Their belief is simple: From fields full
of life comes whisky full of flavour.
"We were speaking to Fielden for over a
year, talking about this collaboration,
and we kept hearing whispers about this
cask," says Georgie Bell, co-founder of
The Heart Cut. "At shows, over emails -
everyone kept saying, ‘You must try cask
292.’ We finally did, and after just one
sip, we said yes. Then we heard its
story - and we knew we had to share it
with others."
"Working with The Heart Cut felt like a
natural fit," adds Chico Rosa, Fielden’s
master distiller. "They care as much
about grain and flavour as we do - and
this cask, with its coastal depth and
ties to our history, was always meant
for something special."
You will find Fielden The Heart Cut Release #16 available from specialist online whisky
shops such as
Master of Malt
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