How Fielden is championing English rye whisky

Drinks Adventures - Wine, beer, whisky, gin & more with James Atkinson

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27d ago 41:27

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We’re joined this episode by Charlie Echlin and Chico Rosa from Fielden Whisky of England, which has recently launched its range in Australia.

Fielden began life in 2017 as The Oxford Artisan Distillery, a company focused predominately on white spirits that it distilled from scratch using historic grain varieties.

But it also laid down for maturation small quantities of grain spirit that underpinned its relaunch as Fielden Whisky and relocation to Yorkshire with the target of having 30,000 casks under maturation by 2030.

This is a special episode of Drinks Adventures, produced in partnership with Fielden Whisky.

Coming up, you’ll hear about Fielden’s differentiated approach to English whisky, championing rye, first and foremost, and highlighting the benefits of regenerative farming, working exclusively with heritage grains that have been grown entirely without chemicals.

Just like several other brands we’ve previously featured on this podcast – Starward, Westward and Stauning – Fielden Whisky received a minority investment from the Distil Ventures accelerator program.

Spirits giant Diageo recently announced it would no longer fund Distil Ventures, so later on in this episode I ask Charlie and Chico what this means for their business.

We get their thoughts on some of the recent economic malaise surrounding the whisky industry globally.

And, even though they’re focused on making rye whisky, Charlie and Chico give their view on the definition of ‘single malt’ in the proposed English whisky geographical indication that has caused quite a bit of controversy in recent months.

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