Independent bottler The Heart Cut has announced the release of their latest collaboration. Fielden marks release #16 from The Heart Cut, crafted from 100% English rye — 75 per cent unmalted heritage landrace rye grown in the sandy soils of Oxfordshire, and 25% floor-malted rye from Warminster Maltings.
Bottled at 56.5% ABV, the release is limited to just 1,109 bottles, and has been finished for over two years in a 600l, 45 year old ex-Solera system oloroso sherry cask from a bodega in Sanlúcar de Barrameda.
The whisky was entirely distilled at Fielden’s original site in Oxford. Fielden are currently working with regenerative farmers, planting a mix of grains — including heritage rye, wheat, and barley — sown directly into clover.
Previous collaborators with The Heart Cut include Cotswolds Distillery for release #6 and Nc'nean for release #12.
The producers have described the expression as having aromas of salted caramel and golden honeycomb, with notes of vanilla ice-cream, overripe apricot, and pecan pie richness on the palate.
Commenting on the latest collaboration, co-founder Georgie Bell said: “We were speaking to Fielden for over a year, talking about this collaboration, and we kept hearing whispers about this cask. At shows, over-emails, everyone kept saying ‘You must try cask 292.’ We finally did, and after just one sip, we said yes. Then we heard its story — and we knew we had to share it with others.”
Fielden’s master distiller Chico Rosa added: “Working with The Heart Cut felt like a natural fit. They care as much about grain and flavour as we do — and this cask, with its coastal depth and ties to our history, was always meant for something special.”
The Heat Cut #16 Fielden is available from today at The Heart Cut's website.
