DISTILLING FIELDEN

The name Fielden comes from Old English, meaning “of the field”. It felt right - because that’s where everything starts. You’ll see those fields on every bottle: in the gold and copper roundel, in the textures of the label, and in our core belief written on every release - that fields full of life lead to whisky full of flavour. That belief runs through everything we do - from the grain populations we plant to the way we ferment, distil and age our spirits.

When it's time to distill, we’re never just going through the motions. Industrial farming is designed to create the same product with the same flavours on repeat. Our diverse grains are a mix of rye, wheat and barley, grown by farmers all over England, each possessing their own character and flavours. We want to express the unique diversity of the grains from every field, so a standard distillery and a one-size-fits-all mashbill doesn’t work for us. We’re now working with eight different mashbills (and counting).

We partner with farmers all over England, and we reflect that in our distilling too. We're nomadic distillers - working with multiple distilling partners - which gives us room to experiment: different still shapes, different mash bills, different approaches tailored to what’s been harvested.

Our cask program is expansive too. We mature in a huge range of barrels, experimenting with different wood species like American Oak, Chestnut and Acacia and every wine cask you can imagine - moscatel, sauternes and Tokaji to name just a few. To us, casks aren’t just flavour vessels - they’re interactive spaces where grain and wood meet and evolve. Our maturation programme is a flavour library in the making, helping us explore and express the richness of our diverse grains in ways that are endlessly creative.