Buckingham farm announces launch of new £2m whisky distillery
A farm operating in north Buckinghamshire has announced the launch of its new whisky distillery.
Aedda's Farm Distillery is set to open on May 16 in Adstock, Buckingham. The project is said to be a £2 million investment from the company overseeing the farm.
It is said that the new project will focus on flavour, fermentation, and regenerative farming. The company has also announced that it is developing a 6,000-tree orchard which it has also been developing in recent years.
Located in Adstockfields Farm, the new distillery was founded by four partners who met in the Peak District. A spokesperson for the project revealed: “Located on land farmed since before the Domesday Book, the distillery takes its name from the farm’s historic origins and continues its agricultural legacy through a regenerative approach to growing fruit and grain.”
They added that regenerative practices can be found at the farm which is using polycropping to improve soil health and reduce reliance on artificial inputs, alongside a focus on minimising waste, whereby - products from the distillation process are reused for animal feed or returned to the land in ways that support the surrounding ecosystem.
Next months punters will be able to visit the site for guided tours, tastings, and a first look at the distillery’s initial range, including plum liqueurs, apple brandy, and a pilot series whisky new make spirit.
Nathan Reed, one of the company’s co-founders, said: “We’re not starting with a finished idea of what our whisky should be. We’re starting with the land, the grain, and the process, and letting that shape the flavour. This first new make is part of that, it’s a foundation rather than a final product.”
An exclusive ‘founders’ club’ is also being developed as part of the scheme which will offer early supporters the chance to participate in limited releases and member only exclusives. At the launch event next month the company will be offering free entry, tastings, and distillery tours.
Jo, another co-founder, added: “This is still a working farm, and that matters. What we grow, how we grow it, and how we look after the land all feed into what ends up in the glass.”