| Second Number | Fermentation |
| 1 | 100% malted barley fermented using French saison and distillers yeasts. 13 day fermentation. |
| 2 | 51% malted rye, 49% malted barley fermented using mead and distillers yeasts. 11 day fermentation.
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| 3 | 70% malted wheat, 30% malted barley fermented using Bavarian wheat, French saison and distillers yeasts. 12 day fermentation. |
| 4 | 100% South American molasses fermented using distillers and mead yeasts. 12 day fermentation.
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| 5 | 70% torrefied corn, 30% malted barley fermented using mead and distillers yeasts. 12 day fermentation. |
| 6 | A combination of fermentations 1, 2 and 3. Used for the release of Mixed Grain 1. |
| 7 | 70% malted oat grains, 30% malt barley. Fermented using mead and distillers yeasts for a minimum of 11 days. |
| 8 | 70% crushed rice, 30% malted barley fermented for 14 days on British ale, mead and distillers yeasts. |
| 9 | 50/50 beech smoked malted barley/oak smoked malted wheat. Fermented using a hybrid Irish ale and French saison yeast, a new world strong ale yeast and distillers yeast. 12 day ferment. |
| 10 | 85% malted barley, 15% raw barley fermented using French saison yeast for 10 - 14 days. |
| 11 | 51% organic malted rye, 49% organic malted barley fermented using mead and French saison yeasts. 12 day fermentation. |
| 12 | A combination of fermentations 2, 7, 8 and 9. Used for the release of Mixed Grain 2 - a unique blend for Box-E. |
| 13 | 85% organic malted maris otter barley, 15% organic raw distillers barley. Fermented using French saison yeast for 16 + days. |
| 14 | 70% organic malted wheat, 30% organic malted barley fermented with Bavarian wheat and French saison yeasts for 14 + days. |
| 15 | 85% organic malted barley, 15% organic raw distillers barley fermented with French saison yeast for 16 + days. |
| 16 | 50% brown malt, 20% chocolate malt, 30% distillers malt fermented using French saison and distillers yeasts with a hybrid Irish ale yeast. Fermented for 12 days. |
| 17 | A combination of fermentation numbers 9, 15, 16. Blended for the release of our second Barley grain spirit - "5 ways to Barley." |
| 18 | South American molasses fermented with a combination of mead and Bavarian wheat yeasts for between 14 days. |
| 19 | A blend of fermentations 2, 5 and 8 for the release of our third Mixed Grain spirit. Created for the fine folk at The Hideout whisky bar in Bath - "Hideout Blend". |
| 20 | A blend of fermentations 1, 7, 9, 15 and 16 for the release of our third Barley grain spirit - "Yippee-ki-yay". |
| 21 | A blend of fermentations 7 and 1 (5 parts #7 to 1 part #1) for our first Circumstantial Oat release. |
| 22 | 80% malted barley, 20% roasted barley fermented for 12 days on new world strong ale yeast and Belgian abbey yeast. |
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| Fourth Number | Maturation | |
| 1 | Charred British oak spindle and first fill American oak ex-bourbon cask. | |
| 2 | First fill American oak ex-bourbon cask. | |
| 3 | 30 litre Chestnut cask. | |
| 4 | Charred British oak spindle and 30 litre English chestnut cask. | |
| 5 | Charred British oak spindle and first fill American oak cask previously used to age Big Red Robe oolong tea leaves. | |
| 6 | Charred British oak spindle and first fill American oak cask previously used to age Ethiopian Guji green coffee beans. | |
| 7 | Charred Hickory wood spindle. | |
| 8 | Charred British oak spindle.
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| 9 | Charred British oak spindle (previously used to mature our Rye spirit). | |
| 10 | New make spirit. | |
| 11 | A combination of charred British oak spindle, charred hickory spindle and ex-bourbon cask. | |
| 12 | 128L Heavily toasted Spanish oak cask. | |
| 13 | 500L Toasted Spanish oak cask. Seasoned for 24 months with oloroso sherry. | |
| 14 | Maturation methods 2, 6 and 8 combined for Mixed Grain 3 - blended for The Hideout. | |
| 15 | 60L charred new Andean oak cask | |
| 16 | 100L charred new Andean oak cask | |
| 17 | 220L ex Muscat cask | |
| 18 | 220L ex tawny port cask | |
| 19 | Charred English chestnut spindle | |
| 20 | Charred cherry wood spindle | |
| 21 | Charred maple wood spindle | |
| 22 | Maturation methods - 7, 8, 15,19, 20 and 21. Combined for our first Corn release - 1:5:1:22:36. | |
| 23 | Maturation methods 11 and 10 combined for the release of our third Barley grain spirit - 3:20:1:23:37. | |
| 24 | 200L American oak ex anejo Tequila cask. | |
| 25 | 200L American oak ex Mezcal cask. | |
| 26 | 220L French oak ex malbec cask. | |
| 27 | 220L French oak ex Sauternes cask. | |
| 28 | 100L FEW distillery ex rye cask. | |
| 29 | Maturation methods 2, 12 and 13 combined for our first Rye whisky. Due for release September 2023. | |
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