The Cotswolds Distillery Is Open
The ambitious
vision by founder Daniel Szor for the first ever world-class distillery in the
region is long-term and sustainable. It will create quality whisky, gin and
liqueurs with artisan qualities and provenance, and pioneer the production of
quality spirits from the Cotswolds.
Whilst integrating into the local business community and countryside,
and remaining true to craft brewing principles, it will fulfil commercial and
international objectives that will place the region on the world map of fine spirits. This is an ambitious move particularly for
English whisky, as there are currently only five English distilleries producing
whisky.
Enterprising
new distilling team with an experimental vision
Working with
Daniel Szor, is a team of three distillers; each brings his own expertise in
whisky and gin, as well as liqueurs and specialities. Head Distiller is Alex Davies, who is
respected as a dynamic young distiller with superb credentials and
qualifications and an MSc degree in brewing & distilling from the world
renowned Heriot Watt University Edinburgh.
Alex Davies and Assistant Distillery Manager Shaun Smith will work
closely under consultant Master Distiller Harry Cockburn and Wood and Ageing
Expert Jim Swan. Working on classic
principles, the team will also venture into new research and techniques.
Scottish and
German precision-built stills
Distillery
equipment has been painstakingly sourced, with long lead time planning and
tailormade specifications.
Two copper
pot stills for whisky come from Forsyth:
2,400 litre wash still, 1,600 litre spirit still.
Mash size is
500 kilos (0.5 tonne) of malt per batch.
Expected
output per batch is 300 litres (bulk spirit), or 1.5 barrels.
The 500 litre
gin still is sourced from Holstein.
Ambitious
distilling - gin and whisky
Batch sizes
will be meticulously controlled. The
first batches will comprise 300 litres of spirit going into barrels (whisky),
and 175 litres of high-proof gin (equivalent of over 400 70cl bottles at 46
percent abv).
Capacity of
single malt whisky, and other spirits
The
distilling team will work continuously, six days a week, over 250 distilling
days per year, to create 150,000 bottles of whisky, 100,000 bottles of gin,
brandy and other white spirits per year.
Purchase of
raw ingredients
The scale of
sourcing will have a notable impact in benefitting regional organic
farming. In the first two years, 250
tonnes of malted barley will be ordered.
(Five tonnes per mash, 250 days per year).
An expansive
distribution strategy
Sales and
distribution will focus initially on the gin (from September 2014). The distillery will work with local and
national distributors, and also drive export sales. The distillery forecasts selling 10,000
bottles of gin before the end of 2014.
Investment in
three years of whisky maturation
The
distillery has purchased custom-made, re-charred American oak barrels and
bourbon and sherry casks.
For recipes follow this link
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