So far on this trip most of the tours I’ve been on have been great in their own way, letting me see or learn something new and broadening my knowledge in some unique way. But my trip to Wylye Distillery was different, it was something completely special. And to think, this was yet another distillery I knew very little about going in. Funny how my favourites keep having that as a trend.
But my lack of knowledge wasn’t due to ignorance, it was thanks to the founder of the distillery, Sam Barber. He’s been keeping quiet about his work here at Wylye until the time was right, and he’s just starting to let the world know what he’s been up to. Of course, he was the one to take us around today, and from what I’ve heard, we are one of the very lucky few who can say they’ve been afforded that privilege.
From the start this tour was a lot different than the others we’ve been on. Sam knew we had a lot of background knowledge going in and so got into the weeds with us every step of the way. For the sake of not repeating myself between reviews, I’ll stick to the main highlights of this tour; starting with his water filtration system.
His borehole is only 32m deep and is laden with chalk, which acts effectively as a natural filter. As a result, his water filtration system is pretty simple, as the earth does most of the work for him! In this same room we are also explained the way his boiler and cooler system works, which was really neat to hear about!
From here we entered the distillery and got shown the works. We got to see the mill, which was all hand loaded, the mash tuns and the fermenters. Each of these we got explained to us in detail, and even got to see and smell a small amount of both the fermentation that had started today, as well as the wort that would be distilled the next day.
Next we were taken up to the two pot stills and the spirit safe, where Sam’s techniques and ideology of distillation comes in, expressing the importance of consistency, especially with regards to the role of the low wines and feints in creating said consistency.
From here we got shown more of the grounds, a lot of which is beautiful on the outside, but incomplete inside. This makes sense as it’s a one man show here, and what completed interiors we did see were incredibly cosy.
Now we moved into the cask warehouse, where we spent the majority of our time. Along the doors and walls Sam has written different monikers espousing corporate ideologies, something I deeply agree with.
It’s here we realise the true scope of what Sam has achieved in the last two or so years. He has managed to singlehandedly lay down over 800 casks of new make grain spirit, which will one day become whisky. That’s over a cask a day on average, which is simply unbelievable in its scope.
Whilst walking through this warehouse, we were admiring the equipment he used to fill his barrels when he turned to me and said “Hey Jade, want to fill a barrel for me?” My jaw hit the floor and I of course immediately said yes! Holding the (rather heavy) pump, I was allowed to fill a 200L ex-bourbon cask right to the brim with new make, and give my partner the bung and hammer to smack it into place. It was the first cask I’ve ever filled and the only word I can really use to describe it was magical. One day me and my partner will come back for that cask, mark my works.
After that life changing experience, however, we went back into the main storehouse and sat down to try four different grain spirits straight from the casks, none of which were old enough to be whisky yet, all of which were casked at 60% abv.
The first one we tried was from an ex-bourbon barrel which was casked in March 2024 (1 year and 6 months). The smell was very sweet, with notes of succulent raspberry, salted caramel and marshmellow. The taste was quite different, however. With notes of fermented guava, hay and mushroom, and a greasy overall texture, this dram was just intense enough for me and will likely be great once it reaches full maturity. The smell is just simply hypnotic, even in this young state!
The second sample was from an ex-Palo Cortado cask, laid down in January 2024 (1 year and 8 months). Nosing reveals notes of Christmas spices, mulled wine and chestnut. The palate consists of dried plums, tingling cinnamon and blackberry jam. It’s quite oily, but overall very satisfying to drink.
The third glass was from another ex-bourbon cask, this time dating back to October 2023 (1 year and 11 months). Aromas this time bring sensations of crème brûlée, green apple and fresh wheat. The taste follows suit this time, dabbling in flavours of caramelised pear, leaf vegetables and burnt malt. It’s intense, sharp and deeply complex. I like it a lot!
Finally, we tried a tipple from a heavily charred virgin oak cask, aging its spirit since June 2024 (1 year and 3 months). Smells of milk chocolate, raisins and burnt sugar greet the nose, while the taste is very antithetical to the aroma it gives off! Notes of snap pea, dark malt and even jalapeno coat the tongue, which is quite bizarre, but enjoyable. It certainly warms the throat well!
While trying these drams me, my partner and Sam just… talked. I didn’t write any notes for this part because it didn’t really seem relevant. We just talked about our lives, our goals, where we were currently, and a bunch of other things not relevant to the tour.
We must’ve been there for a good hour, but it was honestly lovely. It was such a personal, down to earth moment that we’ve unfortunately not had up to this point. A moment to simply unwind, enjoy some good drinks, and some even better company.
And that’s where the tour ended. I cannot thank Sam enough for letting us see his operation, especially given how rarely he has these sorts of visits! His distillery is fantastic, and I’m looking forward not only to coming back for that cask one day, but also to be first in line when his whisky does finally release. God speed Wylye, God speed.
This post’s recommended song is: “Carcinogenic” – IDLES
