Description
The Oxford Rye THE GRADUATE Whisky Batch No. 4 is a characterful English rye whisky from The Oxford Artisan Distillery, which highlights the connection between regional grain cultivation and artisanal whisky production. The grain for this edition was grown in 2017 on sandy soils just around seven miles from the distillery. Historic grain varieties are used, which are specifically cultivated with flavour and biodiversity in mind. Following fermentation in Hungarian oak vats, distillation takes place in the bespoke ‘Nautilus’ and ‘Nemo’ stills. THE GRADUATE builds on the previous Oxford Rye Batches and presents the distillery’s style in a bolder, more complex form.
For Batch No. 4, a total of six American oak casks – numbered 25, 27, 28, 31, 33 and 36 – were blended together. The American oak casks used come from various cooperages and differ in terms of origin, toasting and cask size, with both 130-litre and 225-litre casks being utilised. This deliberate combination of different casks contributes significantly to the whisky’s complexity. THE GRADUATE was bottled at a robust 51.3% in a 0.7-litre bottle, with the edition limited to just 1,428 bottles. This Oxford Rye Whisky from England thus combines a regionally influenced approach to raw materials with an unusual selection of casks and a comparatively high alcohol content.
Tasting NoteColour: Amber-coloured gold.
Nose: Expressive and spicy with aniseed, pepper and fresh mint, accompanied by ripe banana, Bramley apple, candied ginger cake and toasted almonds.
Palate: Complex, with blackcurrants and banana, followed by creamy vanilla custard, dark chocolate, chilli, black pepper and liquorice.
Finish: Long-lasting, creamy and silky with pepper and mint, as well as subtle notes of espresso and a hint of toasted sourdough bread.
Due to its robust 51.3% ABV, the Oxford Rye THE GRADUATE Batch No. 4 is best enjoyed neat at room temperature to begin with, although a few drops of still water can further bring out the spicy and fruity notes. Culinary pairings include mature Cheddar, roasted nuts, hearty meat dishes or dark chocolate, which complement its spicy, tangy rye character. The whisky is also well suited as a base for a sophisticated Old Fashioned or Manhattan, as the rye spice and high alcohol content come into their own in classic whisky cocktails.
