DISTILLING FIELDEN

The name Fielden comes from Old English, meaning “of the field”. It felt right, because the fields of England inspire everything we do.

You'll see them on every bottle: in the gold and copper roundel, in the textures of the label, and in our belief that fields full of life create whisky full of flavour. They are the starting point for every Fielden whisky, shaping the grains we select and the flavours we seek to express.

Our naturally diverse rye grains bring complexity and depth from the very beginning of the whisky-making process. Rather than forcing every harvest into the same mould, we work to reveal what makes each grain unique. That's why we use multiple mash bills and continually experiment with different approaches to fermentation and distillation, adapting our process to the grain rather than the other way around.

Crafted from grains grown across the counties of England, we’ve set out to create a whisky that is a reflection of not one place, but all of England.

This informs our approach to whisky-making, partnering with Warminster Maltings in the rolling plains of Wiltshire to malt our grain; working with Adnams Distillery nestled in Suffolk (Constable’s rural English idyll) to produce our new make spirit; and establishing our Cask House on the edge of the Chiltern Hills AONB to mature our whisky in the landscape it represents.

Our cask program is truly impressive. We are maturing 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. For us, casks are
not there to dominate the whisky, but to complement and elevate the grain.

The result is a collection of whiskies that capture the richness, diversity and contemporary character of the English countryside.