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Introducing
Wylie Farm Distillery which has been
quietly producing English single malt
whisky in Wiltshire for the past 3
years. Rather than relying on short
finishing periods, Wylye fills its
distillate directly into casks intended
for full-term maturation, providing
flexibility for future vatting and
blending.
It is unusual to find a whisky
distillery that has already filled more
than 1,000 casks while being run almost
single-handedly. Yet that is exactly
what Sam Barber has been quietly
building at Wylye Distillery, producing
single malt from a collection of
repurposed farm buildings at Windmill
Farm in Wiltshire’s picturesque Wylye
Valley.
Having founded the distillery and taken
on the roles of owner and distiller,
Barber has spent the past three years
developing Wylye’s spirit and laying
down stock. Now, with the distillery
established and its maturing whisky
beginning to develop, Windmill Farm is
preparing to welcome visitors keen to
discover the story behind the new
English single malt.
A Home for Whisky Drinkers
Barber’s journey from whisky enthusiast
to distiller has shaped his approach to
Wylye, with a focus on creating a strong
connection between the whisky, its place
of origin and the people who drink it.
He describes the distillery's purpose
simply: "to create a single malt
distillery in the Wylye Valley which
becomes a home for whisky drinkers
around the world".
Rooted in the Wylye Valley
The surrounding Wylye Valley provides an
ideal setting for the distillery, with
its fertile agricultural land allowing
Barber to source locally grown barley
and use a traditional floor maltings
nearby.
Wylye operates from four buildings at
Windmill Farm, surrounded by the rolling
countryside of the Wylye Valley, an Area
of Outstanding Natural Beauty. Located
in the historic village of Wylye, the
farm also has its own water source,
allowing the distillery to carry out its
mashing, distillation and maturation on
site.
Traditional Production, Long Maturation
Wylye operates a 0.5-tonne brewhouse
equipped with five
temperature-controlled washbacks, while
its spirit is produced through a
balanced double-distillation process
using two traditional Forsyths copper
pot stills.
Maturation takes place in an old
tin-roofed pole barn, where the casks
are exposed to the changing seasonal
conditions of the valley. Rather than
relying on short finishing periods,
Wylye fills its distillate directly into
casks intended for full-term maturation,
providing flexibility for future vatting
and blending.
The warehouse is built around ex-bourbon
barrels, which form the foundation of
Wylye's maturation programme and allow
the character of the distillery’s new
make spirit to develop. Barber also
works with ex-solera butts and has
established a cask-seasoning programme
with wineries in Montilla-Moriles and
Jerez-Xérès-Sherry.
Visitors Welcome
Windmill Farm is also becoming a
destination for whisky enthusiasts, with
dining and tasting rooms housed within a
restored dairy. The space features a
bespoke bar, log burner, cosy interiors
and a growing library dedicated to
spirits, beer and wine.
A dedicated vatting laboratory and
outdoor drinks terrace add to the
visitor experience, with the farm set to
welcome trade, media and private guests
to taste Wylye’s developing spirit and
discover the distillery and its
surroundings.
Reflecting on the progress of the
whisky, Barber said: "The first bourbon
barrels I laid down in July 2023 have
now turned three. Having spent more time
with these vessels than my family –
often to the latter’s relief – I’ve
become quite attached and it won’t be
easy letting them go. But I also want to
give my whisky a chance to evolve and
reach its full potential, so I won’t be
bottling just yet. It is, however, time
to start letting drinkers know what I’ve
been up to, sharing a few drams of
Wylye, and allowing people to experience
what makes Windmill Farm such a special
place to make single malt".
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