A rich malt whisky, with lots of spice, caramelised Seville orange marmalade, Barbados sugar and hints of date, fig and treacle. 100% of the barley used in the Cotswolds Single Malt Whisky is grown locally, giving the distillery a close relationship with their farmers, and ensuring that the spirit is very much a product of the land that produced it. Unusually, all the barley is then floor malted at Warminster Maltings – a traditional, unhurried practice rarely used for the entirety of a distillery’s malt requirements. The distillery mashes 0.5 tonnes of malted barley twice a day, and uses an innovative pair of yeasts over a four-day-long fermentation to maximise the production of fruity esters. Double-distillation in Forsyths copper pot stills extracts only the cleanest, fruitiest new make spirit, which is then aged in two types of cask and married together before bottling: classic first-fill ex-Bourbon barrels and shaved, toasted and re-charred red wine barriques.