Cotswolds

Introduction:

The Cotswolds Signature Single Malt is the distillery’s flagship product. It is matured using a particular type of cask called “STR-Casks”, which are shaved, toasted, and recharred casks previously used for storing Red Wine. The standard bottling of the Cotswolds Signature Single Malt is aged in these STR – Casks.

Previously, there was a limited edition bottling called ‘Founder’s Choice,’ which also utilized the same type of cask.

In addition to the standard bottling, the distillery offers other special cask releases such as the ‘Peated Cask’ and ‘Sherry Cask’ editions. These provide unique flavor profiles and characteristics based on the specific cask types used during maturation.

Furthermore, the distillery occasionally releases limited editions from their ‘Hearts & Crafts’ series, which showcases their craftsmanship and creativity in crafting distinctive and special whiskies.

The Gin:

Cotswolds Gin is crafted using neutral wheat alcohol sourced from Haymans, which has an alcohol content of 96%. The distillation process takes place in a 500-liter copper still, specifically designed for fruit brandy, manufactured by the German company Arnold Holstein. The still is filled to about three-quarters capacity with the spirit and a small amount of water, allowing for optimal interaction between the distillate and the copper.

The gin-making process begins by adding the fundamental botanicals, with juniper playing a prominent role, to the spirit. These botanicals soak in the spirit overnight for approximately 15 hours. The following morning, the remaining botanicals, such as pepper, coriander, angelica root, citrus fruits, and, in the case of Wildflower Gin, cornflowers, lavender, and rhubarb root, are added. All the botanicals are then distilled together.

Unlike some other gin distilleries, Cotswolds Gin employs a batch distillation method, similar to whisky production. This ensures that the undesirable foreshots and feints are separated and not included in the final gin product. The heart of the distillate, which has an alcohol content of 83% after distillation, is then left to rest for five days, allowing the different flavors to harmonize.

To achieve the desired drinkable strength of 46%, the gin is diluted with filtered water. It is worth noting that Cotswolds Gin is bottled without undergoing prior chill-filtering, preserving its full flavor and character.

The Production:

Due to its small size, the distillery has a correspondingly limited production capacity, producing approximately 120,000 liters of whisky per year. The water used in the production process is sourced from the village water supply. However, before being utilized, it undergoes a softening and demineralization process.

The whisky is distilled using two pot stills, which are also relatively small in size. These pot stills play a crucial role in the distillation process, allowing for the production of the distillery’s unique and distinct whisky flavors. Despite the smaller scale of operations, the distillery focuses on producing high-quality whisky with attention to detail and craftsmanship.

The Pot Stills:

The wash still at Cotswolds Distillery is affectionately named Mary. This copper still has a capacity of 2,500 liters and was specially crafted for Cotswolds by Forsyths, a renowned still company based in Rothes, Scotland. The second distillation takes place in the spirit still called Janis, which has a capacity of 1,600 liters.

During the second distillation, the sharp foreshots and feints, which contain undesirable components, are separated from the heart of the distillate, which will eventually mature into whisky. At Cotswolds, the “cut points” where the transition occurs from foreshots to heart or heart to feints, are set relatively early. This means that there are still many fruity esters retained from the early stages of distillation. Furthermore, the heavier and harsher elements from the feints are also excluded from the final whisky.

The compact and wide shape of the stills, without reflux bowls or constrictions, along with the descending Lyne arm, contribute to a lower amount of reflux during distillation. This results in a full-bodied spirit with distinct flavors and character. The unique design and operation of the stills contribute to the production of Cotswolds’ high-quality whisky.

The Maltings:

Cotswolds Distillery exclusively sources its barley from the English region that shares the same name. Each bottle of their whisky is labeled with the specific farm where the barley was harvested, emphasizing the traceability and provenance of their ingredients. While the distillery does not have its own malting floor, they entrust the harvested barley to Warminster Maltings, the oldest malt house in Great Britain.

At Warminster Maltings, the barley undergoes a traditional malting process. The grain is soaked and allowed to germinate, after which it is dried without the use of peat fire. This method ensures that the barley retains its distinct flavor profile without the smoky characteristics associated with peat. Once the malted barley is ready, it is delivered back to Cotswolds Distillery for fermentation and distillation, where it contributes to the creation of their unique whiskies.

The Mashing:

Upon returning to the distillery, the malted barley is first milled to break down the grains. The milled product, known as grist, then falls directly into the mash tun. The mash tun at Cotswolds Distillery has a capacity for half a tonne of mash.

In the mash tun, the grist is infused with hot water three times through a process called mashing. This allows the hot water to wash out the starch from the grains, creating a liquid known as wort. The wort contains the sugars extracted from the barley, which will be further processed during fermentation.

After the mashing process, the wort is transferred to fermentation vessels, where yeast is added. The yeast consumes the sugars in the wort and converts them into alcohol, resulting in the formation of a liquid known as the wash. This wash will later undergo distillation to produce whisky.

The Fermenting:

Once the wort, consisting of approximately 2,500 liters, is prepared in the mash tun, it is transferred to eight steel washbacks at Cotswolds Distillery. During this stage, two specific dry yeast strains are added for fermentation. These yeast strains are selected not only for their ability to yield alcohol but also for the intense flavors they contribute to the process.

Fermentation at Cotswolds Distillery takes longer than the typical duration in whisky production. The yeast strains are given over 90 hours to convert the sugars present in the wort into alcohol. This extended fermentation period allows for the development of complex flavors and aromas.

After approximately two days, the wash has already reached an alcohol content of around 8%. At this point, alcohol production ceases, which is the typical endpoint for fermentation in many distilleries. However, at Cotswolds Distillery, the fermentation continues for an additional two days. During this time, bacteria develop in the wash and produce acid, which ultimately combine to form esters. These esters contribute to the complex and fruity aromas that are still noticeable in the final spirit even after distillation.

The longer fermentation period and the development of esters during this stage play a significant role in shaping the distinct flavors and aromatic profile of Cotswolds Whiskies.

The Warehouse:

After the distillation process at Cotswolds Distillery, the resulting new make spirit has an alcohol content of 75%. This is relatively high compared to the typical range for whisky production. The extended fermentation period and carefully chosen cut points during distillation contribute to a spirit that is already mild and flavorful at this stage.

Before the new make spirit is transferred to cask maturation, it is diluted with demineralized water to achieve a strength of 63.5%. This adjustment in alcohol content allows for optimal interaction between the spirit and the oak casks during maturation.

The Cotswolds warehouse houses a variety of oak casks to mature their whisky. This includes STR (Shaved, Toasted, Recharred) red wine casks, which were a favorite of the late whisky consultant Jim Swan. Additionally, they use sherry casks, refill casks that previously held peated whisky, and a selection of other special edition casks such as Sauternes white wine casks or French red wine casks.

The choice of cask types plays a crucial role in shaping the flavors, aromas, and overall character of the whisky during maturation. Each cask imparts its unique characteristics to the spirit, creating a diverse range of expressions within the Cotswolds whisky portfolio.

History:

The distillery situated in the picturesque English Cotswolds was established in 2014 by Daniel Szor. Originally from New York, Daniel had been working in the finance industry in London for a considerable period of time before venturing into the world of whisky. His decision to found the distillery was driven by two primary motivations.

Firstly, Daniel desired to step away from the fast-paced and demanding finance world, seeking a more balanced lifestyle that would allow him to spend quality time with his family in the serene environment of the Cotswolds. The region’s natural beauty and tranquil surroundings provided an ideal setting for this new chapter in his life.

Secondly, Daniel’s deep passion for whisky played a significant role in establishing the distillery. His enthusiasm for the spirit inspired him to create a place where exceptional whiskies could be crafted, showcasing the unique characteristics of the Cotswolds region.

With these motivations in mind, Daniel Szor founded the distillery, embarking on a journey to create world-class whiskies and embodying the spirit of craftsmanship and family values in the heart of the Cotswolds.

Visitor Centre:

Cotswolds Distillery provides visitors with the opportunity to explore the production process and indulge in tastings through their tour offerings. For a fee of £20 per person, individuals can book a tour and experience the distillery’s operations seven days a week. The tour provides an inside look at the distillery, allowing visitors to witness firsthand how their whiskies and gins are crafted.

Additionally, the distillery offers private tastings that include seven varieties of their whiskies and gins. These tastings are available daily at a cost of £15 per person, providing a curated experience to sample and appreciate the diverse range of spirits produced by Cotswolds Distillery.

To cater to visitors’ needs, the distillery also features a café where guests can relax and enjoy refreshments. Furthermore, there are three Cotswolds shops located in the area, offering a selection of products related to the distillery. These shops can be found at the distillery itself, as well as in Bourton-on-the-Water and Broadway, providing convenient access to Cotswolds Distillery offerings for visitors and enthusiasts.