Last week we celebrated Lammas Day, the date in the calendar traditionally marking the start of the harvest and a time to celebrate the first crops.
We hosted a series of suppers in an intimate setting amongst our fields of heritage grain in the Oxfordshire countryside. Food, music - courtesy of Rhythm & Booze - and good vibes. A perfect moment and setting to reflect on the impact of what's to come.
Our CEO Dave commented on the night: “We are excited by the journey ahead as we use whisky to further a revolution in the field. Over the last years we have seen the industry take major steps towards addressing the climate crisis, but we have a responsibility to do more in tackling sustainable farming and grain production. We’re delighted to celebrate Lammas Day with some of the friends who are joining us on the exciting mission ahead.”
Last week we also released our latest whisky for Lammas Day: Oxford Rye Whisky 2018 Harvest
The recipe of mixed populations of heritage grains is 90% Maslin (rye and wheat grown together) and 10% malted barley. This whisky is double-distilled in both pot and column stills and laid down in American oak casks and a selection of ex-wine casks. The flavour of the heritage grain shines through: a buttery-pastry character with notes of fruit, spice and nut; whilst chocolate and spices pair with herbal and savoury notes leading to a toasted finish.
This was our inaugural celebration - we will come together each Lammas Day with friends and showcase John Lett's pioneering work through our latest releases of heritage grain whiskies.