51.3 ABV %
For those who enjoyed our initial whisky releases or for those encountering Oxford Rye for the first time, this is The Graduate. Ticking all the boxes of our signature style, the flavours of our fourth batch are bigger, bolder and with an acquired complexity.
Made with a variety of American Oak casks from multiple cooperages, this whisky is a result of casks with different origins, toasts, sizes (both 130L and 225L) and maturation in different micro-climates. This release is a blend of 6 casks in total - cask numbers 25, 27, 28, 31, 33 and 36.
The grains for this expression were harvested in 2017 from maslin populations, a mixture of heritage rye and wheat grown together, in this case in sandy soils 7 miles away from our distillery. Fermentation was in Hungarian oak vats and the spirit was double distilled in both our stills, Nautilus and Nemo.
“With its Oxford origins, this whisky perfectly captures the exuberant energy of our distillery, as well as the value and significance of what we are achieving at The Oxford Artisan Distillery. This is Oxford Rye Whisky post-education.”
Francisco Rosa, Master Distiller
Bottled at 51.3%, our highest proof yet, this whisky can be enjoyed neat, with a dash of water or in cocktails (we suggest the classics – an Old-fashioned, Sazerac or Manhattan).
Our largest bottling yet, there are 1428 bottles available.
ARMOA: 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 brings the notes of time and aging.
PALATE: 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.
OVERALL: Refreshing spices and herbs play with sweet ginger cakes and old books. Berries and ripe banana mingle with creamy custard, salty roasted nuts and toffee.