Costwolds

Founded in 2014, Cotswolds Distillery started with the aim of producing English single malt whisky using local ingredients. Gin production began soon after opening to generate commercial activity while the whiskies matured; the first official single malt was released in 2017. Over the years the distillery expanded its range (gin, whisky, liqueurs), raised funds through crowdfunding campaigns and secured external partnerships and investment.

Putting quality and provenance at the centre: using local raw materials when possible (notably barley grown in the Cotswolds), artisanal production techniques and processes that prioritise flavour over industrial efficiency.

Cotswolds, England (rural and agricultural area with a strong sense of place), production site in Stourton, near Shipston-on-Stour, Warwickshire.

Key recognitions include World's Best London Dry (World Gin Awards, Cotswolds Dry Gin, 2016) and Best English Single Malt (World Whisky Awards, Cotswolds Signature, 2018); numerous international medals and awards at competitions such as IWSC and San Francisco World Spirits Competition for gin and whisky.

On-site production using copper stills. For gin a maceration process (around 15 hours) and single-shot pot still distillation is used; the spirit is then rested and reduced to bottling strength. For whisky long fermentations, double distillation and maturation in selected casks are employed.

Use of copper pot stills. Gin: initial maceration (~15 hours) followed by addition of remaining botanicals and single-shot distillation; chill-filtration is not performed. Whisky: long fermentations and double distillation before aging.

Whisky maturation in selected casks: primarily ex-bourbon and barrique STR (shaved, toasted, re-charred) ex-wine; Oloroso sherry casks and other finishes are also used for limited editions.