Reference Codes

First NumberBatch identifier
AnyUsed to identify the batch
Second NumberFermentation
1100% malted barley fermented using French saison and distillers yeasts. 13 day fermentation.
251% malted rye, 49% malted barley fermented using mead and distillers yeasts. 11 day fermentation.
383% malted wheat, 17% malted barley fermented using Bavarian wheat, French saison and distillers yeasts. 12 day fermentation.
4100% South American molasses fermented using distillers and mead yeasts. 12 day fermentation.
576% torrefied corn, 24% malted barley fermented using mead and distillers yeasts. 12 day fermentation.
6A combination of fermentations 1, 2 and 3. Used for the release of Mixed Grain 1.
770% malted oat grains, 30% malt barley. Fermented using mead and distillers yeasts for a minimum of 11 days.
870% crushed rice, 30% malted barley fermented for 14 days on British ale, mead and distillers yeasts.
950/50 beech smoked malted barley/oak smoked malted wheat. Fermented using a hybrid Irish ale and French saison yeast, a new world strong ale yeast and distillers yeast. 12 day ferment.
1085% malted barley, 15% raw barley fermented using French saison and distillers yeast for 15 days.
1151% organic malted rye, 49% organic malted barley fermented using mead and French saison yeasts. 12 day fermentation.
12A combination of fermentations 2, 7, 8 and 9. Used for the release of Mixed Grain 2 - a unique blend for Box-E.
1385% organic malted maris otter barley, 15% organic raw distillers barley. Fermented using French saison yeast for 16 + days.
1483% organic malted wheat, 17% organic malted barley fermented with Bavarian wheat and French saison yeasts for 14 + days.
1585% organic malted barley, 15% organic raw distillers barley fermented with French saison yeast for 16 + days.
1650% brown malt, 20% chocolate malt, 30% malt distillers barley fermented using French saison and distillers yeasts with a hybrid Irish ale yeast. Fermented for 12 days.
Third NumberDistillation
1stainless steel pot still with copper head and 4 plate copper column.
2stainless steel pot still with copper head.
3stainless steel pot still with copper head and 4 plate copper column with further purification through 12 plate copper column.
Fourth NumberMaturation
1Charred British oak spindle and first fill American oak cask.
2First fill American oak cask.
330 litre Chestnut cask.
4Charred British oak spindle and 30 litre English chestnut cask.
5Charred British oak spindle and first fill American oak cask previously used to age Big Red Robe oolong tea leaves.
6Charred British oak spindle and first fill American oak cask previously used to age Ethiopian Guji green coffee beans.
7Charred Hickory wood spindle.
8Charred British oak spindle.
9Charred British oak spindle (previously used to mature our Rye spirit).
10New make spirit.
11A combination of charred British oak spindle, charred hickory spindle and ex-bourbon cask.
12128L Heavily toasted Spanish oak cask.
13500L Toasted Spanish oak cask. Seasoned for 24 months with oloroso sherry.
Fifth NumberAge
AnyThe length of maturation in months

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