AN INTRODUCTION TO FIELDEN
FIELDS FULL OF LIFE. WHISKY FULL OF FLAVOUR.
Fielden is reshaping how we think about whisky - not by focusing on the gleam of copper stills or the warehouse walls, but by turning our gaze to the fields. Their philosophy is simple yet quietly radical: if you care about what ends up in the glass, you have to start with the grain. That’s why Fielden works with regenerative farmers, planting a mix of grains - including heritage rye, wheat and barley - directly into clover. Focusing on cover crops, crop rotations, and a no-chem approach, they’re determined to help bring England’s fields back to life. Field by field. Harvest by harvest. It’s a huge undertaking, but luckily Fielden is not alone - distilleries like Nc’nean, Frey Ranch, and Thy are also helping to redefine what sustainable whisky can be.
For Fielden, it’s not just about sustainability - it’s about flavour
They champion diverse grains, including heritage grain varieties that are grown not for yield, but for character. They bring nuance, complexity and that warm flaky pastry note their rye whisky is known for.
No-chem regenerative farming is all about working with nature, not against it. That means no synthetic chemicals - no artificial fertilisers, no pesticides - just healthy soil doing what it’s meant to do. Instead of quick fixes, it focuses on long-term soil health through crop rotation, cover crops, and low-intervention practices like no-till farming. The goal? To rebuild biodiversity, lock carbon back into the ground, and grow grain that’s full of flavour, not residue. It’s slower, more considered, and undeniably better - for the field, the farmer, the wildlife, and the whisky in your glass.
Speaking of the whisky in your glass.
That’s down to a team led by Chico Rosa Fielden’s master distiller. Raised in a Portuguese winemaking family amongst the casks, Chico’s bought his knowledge of distilling, cask influence and flavour to Fielden’s whisky. He’s passionate about working with heritage grains, and is constantly experimenting with cask selection to really make their efforts from the fields shine.
Rather than chasing trends, he and the team are asking bigger questions: what does a truly modern whisky look like, and how can it respect the land it comes from? And that extends to every part of the process, from working with small-scale maltsters to their relationships with bodegas and wine producers for their casks.
Our release from Fielden is a special one
for it was entirely made and distilled at their original site in Oxford, distilled in Nautilus - a custom-built still crafted by South Devon Railway Engineering and one of the most amazing stills we’ve ever come across, both for its beauty and its technical precision. Though the distillery has since moved on to new pastures, Nautilus remains part of Fielden’s origin story, and the whisky it produced during that era holds a distinct sense of place.
Other Fielden expressions we enjoy
Warm flaky pastry, butter and caramel. That’s Fielden! Their flagship, mainstay release, this rye whisky (made up of Rye, Barley and Wheat) is fruity and herbal, with typical rye flavours like nutty caramel, spice, and toasted barley. Enjoy neat, or stirred down in an Old Fashioned with bitters and honey.
Hedgerow Rye Whisky - Field Notes Chapter 1
The first limited release in their Fieldnotes collection, expressing the complexity and diversity of an English hedgerow, from blossoms to the berries and ripe rosehips.
Made of 70% Rye, 20% Wheat and 10% Malted barley, and matured across three casks - Ex-Bourbon, Sauternes and Vintage Port - this is a beautifully floral, fragrant whisky with a touch of rye spice.
