Cotswolds Distillery was founded in 2014 by David Szor, who acquired an estate with two stone buildings and installed a pair of stills (one is named Mary and the other Janis).
The distillery uses locally grown barley, which is malted at the Britain’s oldest working maltings in nearby Warminster. The production started in September 2014 and three years later Cotswolds single malt was launched. The whisky was aged in first fill ex-bourbon barrels and 225-liters American oak red wine casks, which have been reconditioned and re-charred. The initial release was a vatting of 70% wine casks and 30% bourbon casks. In the early 2018 the distillery started experimenting with rye whiskey.
Nose: malted barley, sweet cereals, honey, butterscotch, oranges, nectarines, sugared almonds and hints of oak shavings.
Palate: malty, vanilla cream, caramel, peaches, orange marmalade, almonds, black pepper, hints of nutmeg and ginger.
Finish: medium long, with notes of vanilla, toffee, summer fruits and dash of mixed spice.