Volume: 70cl
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The story of The Oxford Artisan Distillery begins in 2017 when Tom Nicolson and Tagore Ramoutar set out to become the first “grain-to-glass” organically certified spirit producer in the United Kingdom. Their small facility is located in an old depot previously owned by Oxford City Council. Master Distiller Cory Mason oversees the Devon Railway Engineering built 2,400 and 500-litre stills which are affectionally named Nautilus and Nemo from Jules Verne’s Twenty Thousand Leagues Under the Sea. The company has a range of different spirits and can stake claim to being the first ever legal distillery in Oxford’s history.
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TASTING NOTES
NOSE: Banana yoghurt, flowery herbs, freshly baked bread, caramel, butter, clove, nutmeg and nuts
PALATE: Creamy banana bread, toasted sourdough, almonds and vanilla
FINISH: Praline with refreshing rye and warming spices
OVERALL: Fruity and spicy, with layers of cream, bread and herbs
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“It’s impossible not to be impressed by The Oxford Artisan Distillery’s first rye whisky. It’s warming, bready and spicy on the nose with hints of coconut, anise and toasted marshmallow, while the palate delivers incredible depth with a rich fruitiness that moves into buttery, toasted rye bread slathered with melty, chocolatey Nutella. I’m amazed by how much flavour and complexity has been packed into this young whisky. Yet it still retains an important balance between spirit and cask that allows the beautiful heritage rye character to shine through.”
Becky Paskin, Spirits Journalist & Whisky Specialist
