This September, we’re raising a glass to English whisky with Fielden, a rye whisky inspired by the fields and flavours of the English countryside.
For Fielden, it all starts in the fields. Their approach is built around a simple idea: great whisky begins with great grain. Rather than treating the grain as simply the starting point before ageing takes over, Fielden puts it at the heart of the whisky and lets its character shine through in every glass.
Rye was a natural choice. It’s a hardy, naturally cross-pollinating crop that needs less intervention as it grows, giving the surrounding wildlife and ecosystems more space to flourish. Fields are alive with birdsong, insects and wildlife, alongside the crops being grown and harvested. It’s a picture of the English countryside that Fielden wants to protect as much as celebrate.
And, more importantly for those of us at the bar, it makes very good whisky too.
FROM ENGLISH FIELDS TO ENGLISH WHISKY
Once harvested, Fielden’s rye begins a journey across England, with some brilliant British makers lending their expertise along the way.
First stop is Warminster Maltings in Wiltshire, England’s oldest traditional floor maltsters, where the grain is malted using time-honoured methods. From there, it travels east to Adnams Distillery in Suffolk to be fermented and distilled. The distillery is powered by 100% renewable energy, making it a fitting partner for Fielden and its thoughtful approach to whisky making.
Finally, the whisky heads to Fielden’s Cask House at the Luton Hoo Farm Estate, on the edge of the Chilterns.
The family-owned estate is home to sustainable farming and community-led conservation projects, as well as the 3,000 casks currently resting in Fielden’s Cask House.
It makes for a whisky with a very English story, travelling from field to maltings, distillery to cask, before eventually finding its way to the most important destination of all, the glass.
WHAT DOES FIELDEN ENGLISH RYE WHISKY TASTE LIKE?
First released in 2024, Fielden English Rye Whisky is full-bodied and grain-forward, allowing the character of the rye to take centre stage.
There are flavours of buttery pastry, sweet caramel, hazelnut and freshly baked bread, with a bright floral aroma followed by peppercorn spice and a fresh, grassy finish. It’s rich without being heavy, with plenty going on from the first sip to the last.
Fielden describes its philosophy as championing the grain, not the barrel, and that approach makes for a whisky that is equally happy standing on its own or finding its way into a cocktail, which suits us very nicely.
ENGLISH WHISKY AT CUBITT HOUSE
Fielden is a whisky made to be enjoyed however you fancy it, whether poured as a dram or mixed into one of our special English whisky cocktails, served across all eight Cubitt House pubs this September.
Throughout the month, we’re celebrating the world of English whisky with four carefully curated cocktails, featuring Fielden Rye Whisky alongside The Heart Cut Barley Whisky. Each offers a different way to discover what English whisky can bring to a glass.
It’s a celebration of brilliant English whisky makers, the landscapes behind their bottles and, most importantly, some very good drinks.
A fine excuse for a dram, if ever there was one. Join us for a glass this September.
