Set in the heart of Abingdon-on-Thames, Abingdon Distillery has spent the last seven years quietly carving out a name for itself in the UK’s craft spirits scene. What began as a small-batch gin project has grown into a full-scale distillery producing whisky and rum, with everything made on site; from fermentation through to ageing.
We caught up with founder and head distiller Jordan to talk about the journey so far, their upcoming rum launch, and what’s next for one of Oxfordshire’s most exciting independent producers.
From London hospitality to Oxfordshire distillery
IO: Can you tell us a bit about how Abingdon Distillery started?
JM: I came from a background in London hospitality and events, working in the industry for over a decade before making the move out of the city. I’d always been around great spirits and was inspired by what I’d seen travelling, so I decided to start making my own. What began as a small gin operation has now grown into a distillery that’s been trading for seven years.
IO: You started with gin; how has the distillery evolved since then?
JM: Gin was our starting point, but over the last four years we’ve expanded into whisky and rum as well. That was always part of the long-term plan. Gin allows you to get to market quickly, but rum and whiskey are where things get really interesting with ageing and cask development.
Making rum from scratch in Oxfordshire
IO: You’re now producing rum entirely from scratch, what makes that special?
JM: We’re actually Oxfordshire’s first distillery producing rum completely from scratch. That means we handle everything ourselves; fermentation, distillation, blending and ageing, all on site. It gives us full control over the final spirit and allows us to experiment in ways larger producers often can’t.
Only a small number of UK distilleries are doing this kind of “start-to-finish” production, which makes it a big part of what sets us apart.
IO: Your approach to cask ageing is quite distinctive, can you tell us more?
JM: We’re really focused on creating unique expressions of both rum and whiskey. A big part of that is sourcing rare and unusual casks from independent suppliers. Alongside traditional ex-bourbon and virgin oak, we’re using things like Orange Wine, Muscatel and Cherry Brandy casks.
Because we’re working at a small scale (usually just a few hundred bottles per run) we can take risks and experiment in ways that bigger distilleries simply can’t.
IO: What’s your approach when it comes to producing spirits?
JM: For us, it’s all about quality and doing things properly from start to finish. Everything is done by hand where possible, and we don’t use artificial flavourings or shortcuts; just time, ingredients and process.
The 3 Year Old: a milestone release
IO: Tell us about your new rum launch, what can people expect?
JM: We’re launching our first aged rum this May; a 3 Year-Old expression bottled at 42% ABV, retailing at £60. It’s a big milestone for us and a reflection of the work we’ve been putting into our rum programme over the past few years.
IO: And there’s more to come later this year?
JM: Yes… our whiskey is next. We’re aiming to launch our first whisky around September, which is really exciting after letting it mature over the past few years.
IO: You’ve built strong relationships with independent businesses, how important is that?
JM: It’s hugely important. We focus a lot on working with independent retailers and the on-trade, building those relationships and growing alongside other small businesses.
IO: What’s next for Abingdon Distillery?
JM: We’re currently looking to expand into a larger facility in or around Abingdon. The goal is to increase production capacity and widen the range of spirits we can produce, but also to create more of a destination. We’d love to add a taproom and cocktail bar as part of that next step.
IO: How can people get involved with the new rum launch?
JM: We’re hosting a launch event at the distillery on 2nd May, from 12–6pm. There’ll be cocktails, pizza, and the chance to try the new rum for the first time, so it should be a great day.
If you haven’t come across Abingdon Distillery yet, now is a good time to start. Five expressions of small-batch British rum, all made from scratch in Oxfordshire, by a distillery that has been doing things properly since day one.
The 3 Year Old launches 2nd May. Find the full range and keep up with new releases at abingdondistillery.com, or follow along on Instagram.
