Cotswolds 5 Year Old 2018 The Heart Cut #6 Whisky | 500ML

An indie bottling of Cotswolds single malt from The Heart Cut. Distilled in 2018, the English whisky rested in a single American oak cask until 2023 when a total outturn of 362 bottles were released.

Cotswolds 5 Year Old 2018 The Heart Cut #6 Whisky | 500ML Tasting Notes

Nose: Candied nuts and crisp orchard fruits open the way for vanilla custard and burnt brown sugar.

Palate: Oily malt and slick layers of vanilla cream and crumbly fudge, a touch of praline, apricot, and dried herbs nestling beneath.

Finish: A hint of hibiscus joins toward the finish, with toasted nuts and charred oak in tow.

Distillery Information

The Cotswolds Distillery was founded by Dan Szor, a native New Yorker who spent 25 years in Europe, eight in London as an investment banker, before moving to the Cotswolds in 2011. A single malt lover, he was inspired to leave it all behind and make whisky, thinking his new idyllic English countryside home was the perfect place for it. While the whisky matured, he created a range of gin, as well as numerous other spirits that don’t have such commercially prohibitive ageing laws. The whisky made here begins life as local barley, farmed just a few miles from the distillery. Right now they grow the Odyssey strain, but a switch to Concerto is on the way as it’s an advised grain for rotation. The only part of the process that doesn’t happen in the Cotswolds is that Warminster Maltings do the malting, but even then they’re only a short distance away in Wiltshire. The Cotswolds creates a clear wort when mashing to accentuate the fruity elements in the mash. By letting it rest for half an hour at the end of the cycle and the grain sifts to the bottom, this reduces the grainy element and lets the fruit shine. A clear perspex element in the pipe allows the whisky makers monitor it. The floor-malted barley which is fed with hot water recycled from the last run into a 0.5-tonne mash tun. Fermentation runs for 90 hours with two yeast strains: Anchor for efficiency and Fermentis to build esters. The first two days of fermentation are about yield, while the next two days are about letting those fatty acids and fruit compounds (where flavour lives), develop. The cut points are very narrow here and the distillers will switch from foreshots to hearts (cut at a high 69%-76% ABV) after only a few minutes and similarly cut to feints quickly to preserve those fruity esters from fermentation and reduce the interaction of any heavier, rougher compounds.

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