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30th September 2021 |
Oxford
Artisan Distillery release Batch 4 of
their Oxford Rye whisky.
 These
Oxford Rye batch releases seem to be
coming thick and fast since the
inaugural release back in April this
year, the Oxford Artisan Distillery has
just announced the release of The
Graduate, the fourth batch of Oxford Rye
Whisky and its largest bottling run to
date.
Since the distillery launched their
first batch of Oxford Rye Whisky back in
April to great acclaim, each subsequent
batch has been drawing praise for its
quality of flavour. Supporting
biodiversity through sustainable
farming, the distillery only use
heritage organic grains grown both close
to Oxford and on prestigious estates
such as Highgrove and Sandringham.
Officially launching at this year’s The
Whisky Show, where the distillery are
exhibiting for the first time, Oxford
Rye Whisky Batch 4 has been bottled at
the highest proof so far at 51.3% ABV
and consists of 1,428 bottles. Harvested
in 2017, the grain for this release was
grown just 7 miles from the distillery,
in soft sandy soils.
The distillery’s grain contributes to
soil health in the English countryside,
and are grown specifically for the
distillery, making The Oxford Artisan
Distillery the only distillery in the
world with a license to use these
heritage grains, farmed exclusively for
flavour and not yield.
Oxford Rye Whisky Batch 4 is a bright,
spicy and herbal whisky. Notes of sticky
ginger cake, old books and ripe banana
mingle with creamy custard, salty
roasted nuts and toffee.
Master Distiller, Francisco Rosa
comments: “For those who enjoyed our
first whisky release, this is The
Graduate. Similar in style but with
older, bigger and bolder flavours and an
acquired complexity.”
Consisting of six casks, (numbers 25,
27, 28, 31, 33 and 36), this batch has
been matured in a variety of American
oak casks, from several cooperages. The
range of barrels, from different origins
(and climates) to varying toast levels
and sizes (both 130L and 225L), all aid
the complexity of the final product.
Explaining how the distillery’s
intricate production techniques create
the whisky’s flavour profile, Francisco
comments: "The grains bring herbal,
floral, spicy and nutty notes, and the
sandy soils they were grown in add a
salty influence to the grain character.
The fermentation in Hungarian oak vats
brings fruit and boosts the lovely
creamy notes. Our bespoke stills give
espresso and toasted sourdough
smokiness, and finally, it is the
interaction with the casks, marrying all
these flavour notes together, also
adding sweetness, vanilla and toffee."
Oxford Rye Whisky Batch #4 is priced at
£95 and will launch at The Whisky
Show at 5pm on Friday 1st October, and will then be available
from specialist online whisky retailers
such as
The Whisky Exchange and
Master of Malt
|
Oxford Rye Whisky Batch 4 Review
|
Producer's Tasting Notes:
Nose:
Refreshing spices to aniseed and pepper,
a hint of flowers and mint, blackened
banana and Bramley apple with candied
ginger cake, yum yums and toasted
almonds. The pleasant smell of old
leather bring us the flavour of time and
aging.
Taste:
Hints of blackcurrant, salt, banana,
creamy custard, dark-chocolate, chilli,
black pepper and liquorice.
Finish:
Creamy, silky, peppery and minty, hints
of espresso and a lingering toasted
sourdough smokiness.
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