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23rd April 2021 |
The Oxford
Artisan Distillery launches its
inaugural whisky release, not a single
malt, but rather uniquely a English Rye
Whisky - Oxford Rye Whisky Batch #1.
 The
Oxford Artisan Distillery, a new small
English micro distillery, which to date
has turned out some vodka and gins like
many new small distilleries has unveiled
its inaugural whisky release, and it is
something a little different for whisky
enthusiasts to explore, not a single
malt as you may have expected but an
English Rye Whisky - Oxford Rye
Whisky Batch #1.
Oxford Rye Whisky Batch #1 has been
produced using ancient heritage grains,
grown by the distillery’s certified
organic and regenerative farming
partners, these grains require no
pesticides, fungicides or herbicides,
supporting sustainability and
biodiversity in their fields. The
production of rye whisky has been part
of The Oxford Artisan Distillery’s core
plan from day one, with the first casks
laid down more than 3 years ago, a few
months after the distillery opened in
July, 2017.
Oxford Rye Whisky Batch #1 was distilled
in 2017, matured in two virgin oak casks
and has been bottled at 46.3% ABV, it is
described as having a characteristic rye
spice, big banana bread flavours, hints
of freshly baked sourdough and herbal
notes which play with its creamy and
nutty texture.
The mash bill for the Oxford Rye Whisky
was made up of 90% maslin (a mix of 70%
rye and 20% wheat from populations grown
together in the same field) and 10%
heritage malted barley – which was
harvested in the summer of 2017. The
grain is not milled, but instead
flattened in a very loud, eccentric
traditional mill from the 1920s. The
resulting course flakes were then made
up in to an 8,000L watery porridge and
stirred vigorously by oar (in keeping
with Oxford traditions).
Cold winter fermentation was undertaken
in 5000L Hungarian oak vats. The porous
oak allows yeast and bacteria (wild or
not) to live in the wood and over time
helps the distillery to have a
consistent and stable in-house
fermenting culture, which allows for the
microflora to give fruitier flavours and
creamier notes. These oak vats also help
regulate temperature and pH during
fermentation. The mash was then double
distilled in the distillery’s bespoke
custom-made stills, named Nautilus and
Nemo. Then finally, the new make spirit
was matured in two virgin American oak
casks for more than three years.
Following the first batch, the second
batch of Oxford Rye Whisky will be made
available for pre-ordering from 10am on
Saturday 24th April, with delivery being
made available from early July. Created
using the same grain mix as Batch #1 but
with fermentation taking place in Spring
2018, when the weather was warmer, which
has delivered more tropical fruit
characters, this batch has been matured
in New American Oak and finished in a
wine cask, more information will follow.
I was invited to the online launch
tasting of this inaugural whisky release
from Oxford but missed the launch due to
other commitments so I cannot comment on
its quality but it is great to see a new
micro distillery doing something
different.
Oxford Rye Whisky Batch #1 is a release
of 502 bottles with a RRP of £95 which
you will find available from specialist
online whisky retailers such as
The Whisky Exchange and
Master of Malt
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Oxford Rye Whisky Batch 1 Review
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Producer's
Tasting Notes:
Nose:
Banana yogurt, flowery herbs, freshly
baked bread, caramel, butter, clove,
nutmeg and nuts.
Taste:
Creamy banana bread, toasted sourdough,
almonds and vanilla.
Finish:
Praline with refreshing rye and warming
spices (yin and yang).
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