Reference Codes
First NumberBatch identifier
Any Used to identify the batch
Second NumberFermentation
1100% malted barley fermented using French saison and distillers yeasts. 13 day fermentation.
251% malted rye, 49% malted barley fermented using mead and distillers yeasts. 11 day fermentation.
370% malted wheat, 30% malted barley fermented using Bavarian wheat, French saison and distillers yeasts. 12 day fermentation.
4100% South American molasses fermented using distillers and mead yeasts. 12 day fermentation.
570% torrefied corn, 30% malted barley fermented using mead and distillers yeasts. 12 day fermentation.
6A combination of fermentations 1, 2 and 3. Used for the release of Mixed Grain 1.
770% malted oat grains, 30% malt barley. Fermented using mead and distillers yeasts for a minimum of 11 days.
870% crushed rice, 30% malted barley fermented for 14 days on British ale, mead and distillers yeasts.
950/50 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.
1085% malted barley, 15% raw barley fermented using French saison yeast for 10 - 14 days.
1151% organic malted rye, 49% organic malted barley fermented using mead and French saison yeasts. 12 day fermentation.
12A combination of fermentations 2, 7, 8 and 9. Used for the release of Mixed Grain 2 - a unique blend for Box-E.
1385% organic malted maris otter barley, 15% organic raw distillers barley. Fermented using French saison yeast for 16 + days.
1470% organic malted wheat, 30% organic malted barley fermented with Bavarian wheat and French saison yeasts for 14 + days.
1585% organic malted barley, 15% organic raw distillers barley fermented with French saison yeast for 16 + days.
1650% 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.
17A combination of fermentation numbers 9, 15, 16. Blended for the release of our second Barley grain spirit - "5 ways to Barley."
18South American molasses fermented with a combination of mead and Bavarian wheat yeasts for between 14 days.
19A 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".
20A blend of fermentations 1, 7, 9, 15 and 16 for the release of our third Barley grain spirit - "Yippee-ki-yay".
21A blend of fermentations 7 and 1 (5 parts #7 to 1 part #1) for our first Circumstantial Oat release.
2280% malted barley, 20% roasted barley fermented for 12 days on new world strong ale yeast and Belgian abbey yeast.
23A combination of 22 and 15
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Third NumberDistillation
1stainless steel pot still with copper head and 4 plate copper column.
2stainless steel pot still with copper head.
3stainless steel pot still with copper head and 4 plate copper column with further purification through 12 plate copper column.
Fourth NumberMaturation
1Charred British oak spindle and first fill American oak ex-bourbon cask.
2First fill American oak ex-bourbon cask.
330 litre Chestnut cask.
4Charred British oak spindle and 30 litre English chestnut cask.
5Charred British oak spindle and first fill American oak cask previously used to age Big Red Robe oolong tea leaves.
6Charred British oak spindle and first fill American oak cask previously used to age Ethiopian Guji green coffee beans.
7Charred Hickory wood spindle.
8Charred British oak spindle.
9Charred British oak spindle (previously used to mature our Rye spirit).
10New make spirit.
11A combination of charred British oak spindle, charred hickory spindle and ex-bourbon cask.
12128L Heavily toasted Spanish oak cask.
13500L Toasted Spanish oak cask. Seasoned for 24 months with oloroso sherry.
14Maturation methods 2, 6 and 8 combined
1560L charred new Andean oak cask
16100L charred new Andean oak cask
17220L ex Muscat cask
18220L ex tawny port cask
19Charred English chestnut spindle
20Charred cherry wood spindle
21Charred maple wood spindle
22Maturation methods - 7, 8, 15,19, 20 and 21
23Maturation methods 11 and 10 combined
24200L American oak ex anejo Tequila cask.
25200L American oak ex Mezcal cask.
26220L French oak ex malbec cask.
27220L French oak ex Sauternes cask.
28100L FEW distillery ex rye cask.
29Maturation methods 2, 12 and 13 combined
Fifth NumberAge
AnyThe length of maturation in months