Fielden Rye Whisky

The artist formerly known as The Oxford Artisan Distillery (TOAD) has ceased production in Oxford, is upping sticks, and is moving to Yorkshire where they’ll double down on their commitments to regenerative farming and the use of heritage grains, as well as focusing on whisky. All the farmers Fielden work with follow their way of farming developed by archaeobotanist John Letts: they plant a mix of heritage grains in clover, never use chemicals, and nurture the soil. In their words they “farm fields full of life, for whisky full of flavour.”

A natural evolution of TOAD’s batch released rye whiskies, Fielden Rye is made with 90% maslin (a mix of rye and wheat that varies field by field) and 10% malted barley, with heritage rye probably making up about 70% of the mashbill. It’s aged in American oak casks and a selection of ex-wine casks (including Sauternes and Moscatel).