The Wiltshire-based Wylye Distillery, which has been quietly crafting single malt whisky for the past three years, has announced that it is opening its doors to visitors for the first time.

Sam Barber, owner and distiller at Wylye, has been producing single malt whisky from a repurposed collection of old farm buildings tucked away in the Wylye Valley, Wiltshire. With more than 1,000 casks maturing in the warehouse, Sam is now ready to welcome guests to explore the charming Windmill Farm and share his whisky.

Having evolved from whisky enthusiast to distiller, Sam believes this simple agricultural product is fundamentally about the relationship between the drinker and the distillery. That’s why he has one simple purpose: “To create a single malt distillery in the Wylye Valley that becomes a home for whisky drinkers around the world.”

The Wylye Valley is ideally suited to a malt distillery. Its fertile soils allow Sam to source barley from a local grower while working with a nearby traditional floor maltings. Set across four buildings and surrounded by rolling hills within an area of outstanding natural beauty, Windmill Farm is located in the ancient village of Wylye. With its own water source, it is here that Sam mashes, distils and matures every drop of Wylye spirit.

The distillery features a half-tonne brewhouse with five temperature-controlled washbacks and operates a balanced double distillation using two traditional Forsyths copper pot stills. Sourcing casks from three cooperages, Sam matures Wylye’s whisky in a traditional tin-roofed pole barn, allowing the spirit to develop naturally through the valley’s seasonal temperature changes. Rather than using cask finishes, every drop of Wylye’s distillate is filled into casks for full-term maturation, providing greater flexibility for future vatting.

To showcase the character of Wylye’s new make spirit in its purest and most expressive form, ex-bourbon barrels form the foundation of the warehouse. Alongside these, Sam also uses ex-solera butts and operates a bespoke seasoning programme with wineries in Montilla-Moriles and Jerez-Xérès-Sherry.

Commenting on the news, Sam Barber, said: “The first bourbon barrels I laid down in July 2023 have now turned three. Having spent more time with these casks than my family – often to the latter’s relief – I’ve become quite attached to them, and it won’t be easy letting them go. But I also want to give my whisky the opportunity to evolve and reach its full potential, so I won’t be bottling just yet. It is, however, time to start showing drinkers what I’ve been up to, sharing a few drams of Wylye, and allowing people to experience what makes Windmill Farm such a special place to make single malt.”

Dining and tasting rooms are housed in a restored dairy, complete with a bespoke bar, log burner, cosy interiors and a growing library dedicated to spirits, beer and wine. Featuring a dedicated vatting lab and drinks terrace, Windmill Farm will offer guests the opportunity to sample Sam’s whisky and discover the story behind Wylye Distillery.