A NEW WHISKY FOR A NEW CITY

Cattle Creep Whisky is the creation of Dan Bonner of Concrete Cow Brewery – Milton Keynes’ first micro brewery – and Laurence Conisbee of Wharf Distillery (formerly Virtual Orchard) – Milton Keynes’ first cider makers and craft distillers. By combining their expertise – the brewer’s art of blending different malts with the distiller’s skill in taking the perfect cuts – then matching the output with a serious piece of oak, they believed they could create a distinctive English whisky unlike any other.

This uncommon collaboration has taken the conventional then added a number of twists to bring tradition into the 21st century. While the end result will be whisky, the journey from selecting the malt to filling the cask has been far from what might be expected of this age old spirit. The Cattle Creep spirit was put into a Madeira cask on 28th October 2015 and will be available from 1 December 2018. Initially there will be a limited release of 50 certificated 70cl bottles in presentation boxes at £110 per bottle. Later there will be a special release, a distillers cut of possibly just 20-30 bottles.

WHEN CATTLE CREEEP BECOMES WHISKY

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RESERVE NOW

To secure your bottle of the first limited release you can pay a reservation fee of now using the button on the right, with balance due on collection in 2018. There is a limit of 1 bottle per customer. A reservation/gift certificate will be sent upon receipt of deposit. Postage can be arranged as required.

DAN & LAURENCE

Cattle Creep Whisky

MEET THE MAKERS

Concrete Cow Brewery was Milton Keynes’ very first brewery, founded in 2007 by Dan Bonner. Today Dan creates fantastic real ale as well as craft keg, and the brewery has it’s owning canning line, which also offers a canning service to other micro breweries. Dan carefully select the malted barley, and then made the wort before handing the reigns over to Laurence for the next stage in the Whisky making process.

Laurence Conisbee founded Wharf Distillery when he wanted to started creating an apple brandy from his traditional ciders. Once the copper pot still Velocity was commissioned in 2014, it wasn’t long before Laurence started talking to his friend Dan about other spirits. Laurence ferments Dans wort and then distills 3 times in Velocity before decanting the full strength liquor into a Madeira cask.

“The two most powerful warriors are patience and time.” Leo Tolstoy

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