The Heart Cut Collaborates with Fielden on Rye Whisky Release
The Heart Cut and Fielden Collab for Release #16 Rye Whisky
Whisky from the Ground Up: The Heart Cut Collaborates with Fielden on Release #16
What happens when two whisky companies - each pushing the boundaries of what whisky can be - come together? You get something remarkable.
Release #16 from The Heart Cut is the culmination of that shared vision: a single cask, limited to just 1,109 bottles. A 100% rye whisky, finished for over two years in a 600L, 45-year-old ex-Solera system Oloroso sherry cask from a bodega in Sanlúcar de Barrameda, on the coastal edge of Spain’s sherry triangle.
A rare makeup in the Fielden world, this whisky is crafted from 100% English rye - 75% unmalted heritage landrace rye grown in the sandy soils of Oxfordshire, and 25% floor-malted rye from Warminster Maltings. And it was entirely distilled at Fielden’s original site in Oxford, using Nautilus - the legendary still built by Paul Pridham and the team at South Devon Railway Engineering.
The whisky was then finished for 2 years and 4 months in a single, extraordinary sherry cask - sourced through master distiller Chico Rosa’s background in wine. This is true coastal sherry territory, where sea winds lend minerality and salinity to the wine, and that maritime character has beautifully shaped the whisky itself. The result is a rich, luscious dram with exceptional depth and a rare note of minerality.
Fielden is reshaping how we think about whisky - not by focusing on the gleam of copper stills but by putting the field at the centre of the story. 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 - sown directly into clover. They never use chemicals -o fertisiliers, no pesticides - just healthy soil, deep-rooted farming, and grains grown not for yield but for flavour. This is No Chem Regen farming. That approach doesn’t just support better agriculture — it yields whiskies with structure, nuance, and Fielden’s signature warm, flaky pastry character. Fielden’s belief is a simple one: from fields full of life, comes whisky full of flavour.
"We were speaking to Fielden for over a year, talking about this collaboration, and we kept hearing whispers about this cask," says Georgie Bell, co-founder of The Heart Cut. "At shows, over emails - everyone kept saying, ‘You must try cask 292.’ We finally did, and after just one sip, we said yes. Then we heard its story - and we knew we had to share it with others."
"Working with The Heart Cut felt like a natural fit," adds Chico Rosa, Fielden’s master distiller. "They care as much about grain and flavour as we do - and this cask, with its coastal depth and ties to our history, was always meant for something special."
Tasting Notes
You’re wrapped in warmth from the very first nose - salted caramel melts into golden honeycomb and a whisper of honeysuckle. On the palate, that saline-sweet caramel deepens, layered with vanilla ice cream and overripe apricot, before thickening into pecan pie richness. Banana chips bring a crisp, tropical chew; nostalgic notes of warm waffles with maple syrup follow. To finish, a playful fizz of kola cubes is grounded by toasted walnuts and a flicker of smoked Maldon sea salt.
#16 Fielden / RRP £68 / ABV 56.6% / 1 of 1109 bottles
Rich, spicy, and mineralic - this 100% Rye Whisky from Fielden was finished for 2 years in an ex-Solera Oloroso sherry cask from a bodega in Sanlucar de Barrameda, layering honeycomb and banana chips with waves of sea-salted caramel.
About The Heart Cut
The Heart Cut collaborates with whisky distilleries across the world to release one-off single cask bottlings. From small innovative producers in unexpected locations to internationally renowned brands, each carefully selected cask has been picked in collaboration with the partner distillery, telling their tale of people, provenance and the pursuit of crafting distinctive flavours through the art of production. With 16 releases out to date, The Heart Cut was awarded 'Independent Bottler of the Year' at the Global Icons of Whisky Awards 2024 and 2025.
The Heart Cut was founded by husband and wife duo Fabrizio Leoni and Georgie Bell, who both have a deep history in the spirits industry, having worked behind bars and for spirit brands for over a decade each. Having travelled around the world discovering exciting distilleries, The Heart Cut was born from a collective desire to inspire a more explorative drinking experience, and share this sense of adventure and exploration of whisky from across the world with others.
