This is the second release in the Fieldnotes collection: a celebration of the herbs and wildflowers that grow wild and glorious amongst the grains. Its fresh and floral, with delicate blossom notes and a creamy and citrus-bright finish. Hazybower was produced near Oxford from a combination of heritage varieties of rye, wheat and barley. The grains were grown as diverse field mixtures, including fields of traditional maslin - where rye and wheat are grown together. The resulting spirit was fermented and distilled with grain in a pot and column still, before it was matured in used American oak and an old Hungarian oak Tokaji wine cask. A limited release of 1,000 individually numbered bottles. Nose: Fresh citrus and blossom with custard and freshly baked scones. Herbaceous notes with hints of green banana and pineapplePalate: Lemon tart, cream and nuts with hints of honey and sorrelFinish: Fresh peppercorn and ginger with a refreshing spiced finish Where does the grain come from?Oxfordshire, Berkshire, Gloucestershire, Norfolk Field breakdown38.5% Maslin, 40% Rye, 11.5% Wheat, 10% Barley What's in the whisky?70% Rye, 20% Wheat, 10% Malted Barley Cask types used85% 2nd fill American Oak, 15% Tokaji Fielden takes a regenerative and sustainable approach to growing the grain that goes into their whiskies. This means using heritage grains, grown in clover, and without chemicals. Its a more sustainable way of farming thats better for the soil, the grain and the wildlife. And it makes a whisky full of flavour!
