Single Malt
Riverstone 12
Our signature malt: orchard fruit and honeyed oak from twelve years beside the river.
Tasting notesSingle malt · Rye · Botanical gin
Add a drop of water. Watch it open.
Small-batch spirits from two copper pot stills on the river Ashe. Move through the glass — every drop you add sinks, curls and lets the spirit breathe.
In the glass
Still glass
Since 1987 we have made spirit the slow way: barley malted down the lane, long ferments, two copper pot stills run by hand, and casks that rest in a stone warehouse by the river until they are ready — not a season sooner.
Read our storyThe range
Five spirits, one still house
See the whole shelfSingle Malt
Ashe Peated
Barley smoked over local peat for a coastal, campfire malt with a soft centre.
Tasting notesRye
Cooper’s Rye
Seventy per cent rye, aged in heavily charred new oak: spice first, caramel after.
Tasting notesGin
Hedgerow Gin
Eleven botanicals from the estate hedges: juniper, elderflower, sloe leaf and bog myrtle.
Tasting notesSingle Malt
Warehouse No. 3
A single Pedro Ximénez butt from the oldest corner of the warehouse, bottled at cask strength.
Tasting notesHow it is made
From barley to bottle, in four slow movements
01
Mash
Floor-malted barley is milled and steeped in water from our own spring at three rising temperatures, releasing the sugars that will become spirit.
3 waters · 64 °C to 88 °C
02
Ferment
The sweet wort rests in Oregon pine washbacks for 96 hours — twice the industry norm — building the orchard-fruit esters our spirit is known for.
96 hours · 8.5% wash
03
Distil
Two copper pot stills run slowly by hand. Copper strips sulphur from the vapour; the stillman cuts the heart by nose and by hydrometer.
2 stills · 68% new make
04
Mature
New make is filled into ex-bourbon, sherry and wine casks and left in a damp, stone-floored warehouse until each cask tells us it is ready.
1,240 casks resting
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Riverstone 12
Round and mouth-coating: stewed orchard fruit, toasted almond, milk chocolate and a gentle ginger warmth.
Open the tasting notesThe spirit Your palate
At the visitor bar
Pour it long, stir it short
Six recipes, each built on one of our spirits. Short lists, good ice, nothing fussy.
All cocktails1,240
casks resting by the river
96
hours of fermentation
2
copper pot stills, run by hand
2
per cent lost each year to the angels
From the warehouse
Journal
Why we add water to a cask-strength malt
A few drops change everything. The science of viscimetry, and how to use it in your own glass.
Ninety-six hours: the case for slow fermentation
Most distilleries ferment for two days. We wait four. Here is what the extra time buys.
A year of juniper: foraging for Hedgerow Gin
Elderflower in June, rosehips in October: a calendar of the eleven botanicals in our gin.