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Circumstance Distillery

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info@circumstancedistillery.com


Reference Codes =

Understand the reference code on your bottle


First Number = any number = is used to identify the Batch


Second Number = Fermentation

1 = 100% malted barley, French Saison yeast & distillers yeast. 13 days fermented

2 = 51% malted rye, 49% malted barley fermented, mead yeast & distillers yeast,11 days fermented

3 = 83% malted wheat, 17% malted barley, Bavarian wheat yeast & French Saison yeast & distillers yeast, 12 days fermented

4 = 100% South American molasses, distillers yeast & mead yeast, 12 days fermented.

5 = 76% torrefied corn, 24% malted barley, mead yeast & distillers yeasts,12 days fermented

6 = a combination of fermentations "1+2+3" used for the release of Mixed Grain #1

7 = 70% malted oat grains, 30% malt barley, mead yeast & distillers yeast, a minimum of 11 days fermented

8 = 70% crushed rice, 30% malted barley, British ale yeast & mead yeast & distillers yeast, 14 days fermented

9 = 50% beech smoked malted barley, 50% oak smoked malted wheat, Irish ale yeast & French saison yeast & a new world strong ale yeast & distillers yeast. 12 days fermented

10 = 85% malted barley, 15% raw barley, French Saison yeast & distillers yeast, 15 days fermented

11 = 51% organic malted rye, 49% organic malted barley, mead yeast & French saison yeast. 12 days fermented

12 = A combination of fermentations 2+7+8+9. Used for the release of Mixed Grain Batch 2 - a unique blend for the Box-E Restaurant in Bristol

13 = 85% organic malted maris otter barley, 15% organic raw distillers barley. Fermented using French saison yeast for 16+ days

14 = 83% organic malted wheat, 17% organic malted barley fermented with Bavarian wheat & French saison yeasts for 14+ days

15 = 85% organic malted barley, 15% organic raw distillers barley fermented with French saison yeast for 16+ days

16 = 50% brown malt, 20% chocolate malt, 30% malt distillers barley fermented using French saison & distillers yeasts with a hybrid Irish ale yeast. Fermented for 12 days


Third Number = distillation

1 = stainless steel pot still with copper head & 4 plate copper column

2 = stainless steel pot still with copper head

3 = stainless steel pot still with copper head & 4 plate copper column with further purification through 12 plate copper column


Fourth Number = maturation

1 = charred British oak spindle & 1st-fill American oak cask.

2 = 1st-fill American oak cask

3 = 30 litre Chestnut cask

4 = charred British oak spindle & 30 litre English chestnut cask

5 = charred British oak spindle & 1st-fill American oak cask previously used to age Big Red Robe oolong tea leaves

6 = charred British oak spindle & 1st-fill American oak cask previously used to age Ethiopian Guji green coffee beans

7 = charred Hickory wood spindle

8 = charred British oak spindle

9 = charred British oak spindle (previously used to mature their Rye spirit)

10 = New make spirit

11 = A combination of charred British oak spindle, charred hickory spindle & ex-bourbon cask

12  = 128L Heavily toasted Spanish oak cask

13 = 500L Toasted Spanish oak cask. Seasoned for 24 months with oloroso Sherry


Fifth Number = age = any number = the length of maturation in months


Timeline

Special Occassion: 1 year on - Distillery Party

Special Occasion  •  05.09.2019  •  Posted by whisky313

5th September 2019 from 18.00 - 21.00

Distillery details

Whisky Details

Distillery location

Gerrish Avenue; Unit 2; Whitehall Trading Estate
BS5 9DF Bristol
United Kingdom

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The Netherlands 

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