Here at The Oxford Artisan Distillery we want to do small things that make the world a better place.
From our ancient heritage grains, grown exclusively for us within 50 miles of Oxford, to our magnificent handmade custom stills, we own every step of the process that makes our one-of-a-kind spirits.
We are proud that from seed to still - and into the final bottle on the shelf - we distil incredible tasting spirits, quite unlike any others in the world, whilst supporting ancient methods of farming and encouraging biodiversity in the Oxfordshire countryside.
We are proud to be the first certified organic grain-to-glass distillery in the UK. Our environmental credentials are at the heart of what we do and from launch we have worked tirelessly to become, what we like to call, ‘beyond organic’ – organic plus plus if you will.
Our spirits are made with total provenance from seed-to-still using local organic farms to grow our exclusive heritage grain. The grain is distilled at our home in the centre of Oxford in our bespoke handmade stills.
For us it’s a win-win: our award-winning spirits are second to none in taste whilst supporting and engaging with the natural world around us.
The Oxford Artisan Distillery exclusively contracts five specially selected local organic farms on over 100 acres of English countryside, all located within a 50-mile radius of our distillery in Oxford.
Our farms grow our ancient heritage grain for us, the likes of which have not been grown extensively in England for well over a century. We are the only distiller in the world to use these populations of ancient heritage grains; painstakingly sourced, revived and bulked up over many years and grown sustainably in methods last used in the 1800s. As a result our spirits have a flavour that cannot be achieved from commercial grain; a signature maltiness with caramel undertones that wins us our rave reviews.
We use rye, wheat and barley grain, all historically fascinating and grown from varieties that were common before 1904, when the advent of modern farming changed how crops were sown and grown.
Our heritage grain is grown sustainably, eschewing pesticides, chemical fertilisers and even manuring. There is low to no crop rotation and the crop is undersown with clover. All of this contributes to an abundance of wildflowers, insects and birds across our farms.
In the past, farmers grew genetically-diverse landraces that adapted to local growing conditions over many generations. Our ‘heritage populations’ are also diverse, resilient and adaptable. Each plant in the field is different, creating a crop which is more vigorous, healthy and hardy than modern monoculture crops – without the need for chemicals.
Every part of our landrace sustains the agro-ecosystem – from microorganisms in the soil, to insects buzzing and birds flying above.