Cotswold Distillery Reserve

Volume: 0.7 litres | Alcohol content: 50% | Chill filtration: No | Colouring: No

Special Features:

First-fill bourbon casks take the leading role in the maturation of Cotswolds Reserve. They account for 80% of the whisky in the marriage, with the remaining 20% coming from American oak STR red wine casks. STR stands for Shaved, Toasted and Re-charred: the casks’ inner surfaces are shaved, toasted and charred again. This brings together whiskies matured in different cask types rather than giving the whisky a subsequent red wine finish.

Bourbon cask maturation brings out vanilla, honey and butterscotch, with a hint of coconut. The whisky from STR red wine casks contributes fruit, sweetness and body. The barley is grown entirely in the Cotswolds and floor-malted. The whisky is bottled at 50%, without chill filtration or added colouring. A little water also brings out subtle toasted notes.

The first batch comprised 5,000 bottles worldwide. The 0.7-litre bottle comes in gift packaging.

Tasting Notes:

• Nose: Caramel and vanilla mingle with juicy apples on the nose. Chocolate and a delicate note of coconut cream add further layers.
• Palate: Honey and malt sweets accompany a warm cereal impression on the palate, with hints of marzipan and orange peel behind them.
• Finish: Peach skin and acacia honey linger through the long finish, accompanied by delicate almond notes.

Distillery/Bottler:

Dan Szor founded Cotswolds Distillery after leaving his career in London finance. The barley fields around his new home inspired him to make whisky in the region itself. The distillery opened its doors in July 2014, and its first single malt was released in October 2017.

The locally grown barley is turned by hand on traditional malting floors at Warminster Maltings. At the distillery, the wort ferments in steel vessels using two yeast strains, Anchor and Fermentis. Fermentation lasts more than 90 hours, encouraging the formation of fruity esters. During the subsequent double distillation, the heart cut starts and ends comparatively early. This captures the fruit aromas that emerge early while excluding heavier compounds from the later stages of distillation. Dr. Jim Swan and Harry Cockburn helped develop this approach.

Facts: