The concept of Terroir, a product having a sense of place and being influenced by the land, climate and atmosphere surrounding its production, is synonymous with the world of wine. In whisky however, it's a concept that doesn't really get spoken about all that much. There's a long-held assumption that flavour derived from barley, rye, corn and wheat comes from the grain itself followed by tinkering at the production stage and then through time in oak during maturation.
Sundays are always a little different for the retail team at The Oxford Wine Company. The shops close at 4pm and now that summer seems to be finally approaching, we get to head out while the sun still shines. Add that to the easing of lockdown restrictions and, like so many others in the UK, we finally get to spend a bit of face-to-face time with our colleagues and not have to rely entirely on emails or Zoom to keep in touch. So, with this newfound sense of freedom, it was an absolute delight to be invited by the folks at The Oxford Artisan Distillery to head up to the top of South Park and pay them a visit on just such a Sunday.
Our friends at The Oxford Wine Café are delighted to be welcoming guests inside once again after a long closure due to lockdown restrictions.