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25th August 2021 |
The Oxford
Artisan Distillery unveils a new series
of experimental whiskies titled Grain
Stories which launches with the release
of Heritage Corn Whisky.
 The Oxford Artisan Distillery has
unveiled a new series of experimental
whiskies titled Grain Stories which
launches with the release of Heritage
Corn Whisky.
Each expression in the new collection
will focus on Master Distiller Chico
Rosa’s research into different heritage
grains combined with a variety of
distilling and maturation processes. The
name is also indicative of the
creativity and experimentation planned
for the bottlings, giving the distilling
team plenty of room for play.
Chico comments: "Every whisky we produce
has its own narrative and with our
exclusive use of heritage grain, the
different varieties we use play a vital
part – it is these distinctive grains
which are the thread that binds every
chapter in this tome of Grain Stories
whiskies."
The distillery’s regenerative and
organic farming partners, led by their
Head of Grain & Sustainable Development,
John Letts, grow the heritage grains,
the likes of which have not been grown
in England for centuries. The Oxford
Artisan Distillery is the only
distillery in England to use these
populations, painstakingly sourced and
bulked up over many years, and now grown
sustainably using ‘restorative’,
carbon-negative methods.
Heritage Corn Whisky has a particularly
unique, and serendipitous, origin. John
Letts grew up in Canada surrounded by
fields of modern hybrid corn used to
make products like corn flakes and high
fructose syrup. A few farmers grew
multicoloured corn (technically North
Eastern 'flint' corn) that was once
grown by native people all over North
America. Some also grew a slightly
sweeter corn - the ancestor of modern
'sweet corn' – which has a mutation that
prevents the sugar initially stored in
the seed from turning into starch
(flour) as it ripens.
In 2010 John collected samples of both
'flint' and 'sweet' corn from gene banks
all over the world and added this to
seed he'd obtained from Canada. He
planted all of it in a large research
plot in his garden and allowed it to
cross-pollinate for 5 years, which
produced a genetically-diverse
population with a large range of cobs
with multicoloured seeds. After every
harvest he selected out the earliest
ripening plants with the healthiest and
most productive ears.
In 2017 John harvested about a ton of
corn - by hand! Half of this was dry,
but the other half was still damp and
began to germinate (malt) on the barn
floor as it was being cleaned. What at
first appeared to be a disaster was
actually an opportunity. John comments:
“I flaked and crushed all of this maize
and sent it to the distillery in a
panic… and the team immediately put it
in the distilling vat.”
The grain ratio the team used contained
51% corn (a mixture of 'sweet’ and
'flint' corn seeds), half of which had
germinated (malted) along with 34% rye,
10% wheat and 5% malted barley. Lactic
maceration was undertaken prior to mash,
and the corn was fermented dry as a
paste after milling and before mixing
with water and the other grains for
three days boosting creamy characters
and textures.
Having been fully matured in New
American oak for three and a half years,
the highly active wood has gifted the
creamy spirit sweet vanilla, allspice
and cinnamon notes.
Chico comments: "The second most
abundant grain used is rye which is
quite noticeable through its spicy
character, but the corn is oily and its
charm comes through with butter and
biscuity notes that elevate the spirit.
The whisky is full of the distillery’s
characteristic floral and herbal tones
coupled with shortbread and unroasted
nuts, while banana and ginger cake
flavours interplay with the whisky’s
smooth velvety mouthfeel, finishing with
spicy and green grass vibes."
Heritage Corn Whisky is a first from a
British distillery. It has been bottled
at 50.4 % ABV, and the batch consists of
830 bottles, priced at £95 for 50cl and
it is now available exclusively from the
distillery’s website.
You will also find Oxford Artisan
Distillery whisky available from
specialist online whisky retailers such
as
The Whisky Exchange and
Master of Malt
|
Oxford Heritage Corn Whisky Review
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Producer's Tasting Notes:
Nose:
Floral and herbal with notes of honey
and wormwood. Dough, buttery biscuit,
raw almonds and banana finishing with
vanilla, allspice and cinnamon.
Taste:
Creamy and smooth with banana and ginger
cake notes. Sweet and nutty with a hint
of grass and liquorice root.
Finish:
Warm yet refreshing. Herbal and Spicy.
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