Fielden Cask #292 - The Heart Cut #16 Single Cask Rye Whisky | 500ML

A rare and seriously characterful Fielden release, The Heart Cut #16 is a 100% English rye whisky, crafted from a bold and unusual mash bill. A huge 75% of the grain is heritage landrace rye, grown in sandy Oxfordshire soils that lend a natural minerality and warmth.

Fielden Cask #292 - The Heart Cut #16 Single Cask Rye Whisky | 500ML Tasting Notes

Nose: Big salted caramel energy – think caramel sauce with smoked sea salt flakes stirred in. Notes of ice cream cone sweets and cinnamon waffles bring a nostalgic sweetness. Then come tropical fruit notes and crushed nuts, with a puff of earthy spice and a flicker of an aroma akin to a freshly sharpened No. 2 pencil.

Palate: Layers of spiced honey and red wine tannins coat the tongue, followed by rye spice, warming oak, and toasted cereal. There's a savoury salinity threading through it all, almost Manzanilla-like, with flashes of dried pineapple and clove.

Finish: Long, nutty, and complex, with a lingering warmth. A touch of dark chocolate, candied ginger, and that coastal, saline twang to the end.

Distillery Information

Fielden, formerly known as The Oxford Artisan Distillery (TOAD), has rebranded and relocated to a new distillery in Yorkshire, focusing exclusively on whisky production. The brand emphasises sustainable practices, using heritage grains grown through regenerative farming methods without chemical inputs, aiming for a net-zero emission facility by 2030. Fielden’s production combines traditional methods with modern distilling techniques, producing 450,000 litres annually and ageing whisky in 12,000 casks. The brand’s approach highlights the importance of grain diversity and sustainable farming in whisky production, drawing on the expertise of master distiller Chico Rosa and heritage grain specialist Dr. John Letts. However, the transition hasn't been without controversy. Tom Nicolson, the founder of TOAD, has launched a campaign, backed by local stakeholders, to preserve the original Oxford site and its historic stills. Nicolson argues for keeping the facility as a white spirits distillery to maintain local jobs and the distilling tradition in Oxford, despite Fielden’s plan to decommission the site. Fielden CEO Dave Smith contends that the original stills were outdated and unsafe, and that the Oxford location posed challenges for further development, thus necessitating the move. Fielden’s dedication to regenerative farming practices sets it apart in the whisky industry. It grows heritage grains on over 2,200 acres across the UK, using methods that enhance biodiversity and soil health. These grains, cultivated through a process called Restorative Continuous Grain Cropping (R-CGC), are key to the brand’s ethos, focusing on flavour and tradition over yield. This approach revives historic farming techniques, ensuring that Fielden’s whisky is both a product of quality grains and a tribute to the agricultural roots of whisky-making.

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