THE CRAFT
We’ve done it our way.
We start with flavour, not tradition. We imagine the flavours we actually want to drink, then build them from the ground up blending distillers’ and brewers’ malts, pushing fermentation longer than most would dare and laying the spirit down in a carefully chosen mix of casks. The result is a whisky that’s layered, fruit-led and unmistakably modern, and it’ll keep evolving as One Point Six matures.
OUR PROCESS
We make our whisky in small batches, using exclusive English grain from Norfolk, selected for its natural sweetness and flavour intensity. Long fermentations of 96–120 hours drive deep ester development, unlocking bold, tropical fruit notes and layers of complexity. Slow, deliberate distillation sharpens and refines that character, creating a whisky that’s vibrant, expressive and unmistakably ours.
MALT
For One Point Six Whisky, we blend malts in ways most whisky producers wouldn’t. Alongside distillers pot still malt, we use Crystal and Cara Gold malts more commonly found in brewing, chosen for the flavour they bring rather than convention. The result is a new make rich with caramel, toffee and butterscotch notes, giving maturation more depth to soften, shape and amplify over time.
YEAST
We experiment with specialist yeasts rarely seen in whisky-making, including a Chardonnay wine yeast, alongside traditional distillers yeast. This dual-yeast approach pushes flavour further, building layers of bright citrus and ripe tropical fruit, and adding depth, texture and aromatic lift to the spirit.
OUR FINISH
Every step shapes the final spirit, but it’s maturation that turns new make into whisky. The majority of our whisky is ageing in a deliberate mix of first-fill bourbon casks, shaved, toasted and re-charred (STR) ex-red wine casks, and PX and Oloroso sherry barrels. Alongside this core programme, we’re also experimenting with more unconventional casks, pushing flavour further to create a whisky that’s genuinely distinctive and unmistakably One Point Six.
OUR KIT
Our whisky begins in our mash tun, aptly named Pi + Mash, before moving into one of four 2,000-litre stainless steel fermenters. After fermentation, the wash is transferred into Leo, our custom-built 750-litre copper pot still, where it’s distilled twice using a higher cut point to capture the brightest, most expressive flavours without carrying over heavier malt notes.
OUR PROCESS
We make our whisky in small batches, using exclusive English grain from Norfolk, selected for its natural sweetness and flavour intensity. Long fermentations of 96–120 hours drive deep ester development, unlocking bold, tropical fruit notes and layers of complexity. Slow, deliberate distillation sharpens and refines that character, creating a whisky that’s vibrant, expressive and unmistakably ours.
MALT
For One Point Six Whisky, we blend malts in ways most whisky producers wouldn’t. Alongside distillers pot still malt, we use Crystal and Cara Gold malts more commonly found in brewing, chosen for the flavour they bring rather than convention. The result is a new make rich with caramel, toffee and butterscotch notes, giving maturation more depth to soften, shape and amplify over time.
YEAST
We experiment with specialist yeasts rarely seen in whisky-making, including a Chardonnay wine yeast, alongside traditional distillers yeast. This dual-yeast approach pushes flavour further, building layers of bright citrus and ripe tropical fruit, and adding depth, texture and aromatic lift to the spirit.
OUR FINISH
Every step shapes the final spirit, but it’s maturation that turns new make into whisky. The majority of our whisky is ageing in a deliberate mix of first-fill bourbon casks, shaved, toasted and re-charred (STR) ex-red wine casks, and PX and Oloroso sherry barrels. Alongside this core programme, we’re also experimenting with more unconventional casks, pushing flavour further to create a whisky that’s genuinely distinctive and unmistakably One Point Six.
OUR KIT
Our whisky begins in our mash tun, aptly named Pi + Mash, before moving into one of four 2,000-litre stainless steel fermenters. After fermentation, the wash is transferred into Leo, our custom-built 750-litre copper pot still, where it’s distilled twice using a higher cut point to capture the brightest, most expressive flavours without carrying over heavier malt notes.