With farming accountable for 25-30% of a spirit’s total carbon footprint (Spirits Europe May 2020), farming must be at the heart of any truly sustainable distillery. Join The Oxford Artisan Distillery’s Master Distiller Chico Rosa, Head of Farming & archaeobotanist John Letts and Head of Whisky Charlie Echlin as they discuss distilling Oxford’s first whisky from heritage grains grown mostly within 50 miles of Oxford, with sustainability, biodiversity and taste at its heart. This will be a very unique insight into the farming and distilling processes which make Oxford Rye Whisky so special.