TOAD whisky is a disruptive, Oxford-made spirit
Can you have a disruptive whisky? Is there such a thing as a daredevil distiller? One that breaks boundaries despite taking years to mature, somehow predicting the status quo and refusing to follow it? I present to you TOAD whisky and its Portuguese Master Distiller, Oxford-based Chico Rosa.
“Our whisky perfectly showcases our terroir,” he boasts. “The huge flavour impact of our grains: herbal notes from the rye, nutty caramel from the wheat and sweet malted barley combine with oaky vanilla. The long fermentation in our Hungarian oak vats, where lactic acid bacteria from our fields have been enjoying their new home, contribute creamy and sour notes, bringing praline to the table.”