EWG Distillery Focus: Cotswolds Distillery

Our February 2026 distillery focus is from Daniel Szor, Founder of Cotswolds Distillery.

What does English Whisky mean to you?  

To me, English Whisky is about confidence rather than comparison. It’s about respecting the foundations laid by others, while having the freedom to interpret them through our own landscape, climate, ingredients, and sensibility.

English Whisky should never be an exercise in imitation. At its best, it reflects where it’s made and who made it - flavour-led, thoughtful, and quietly assured. That sense of place and purpose is what excites me most about the category.

What makes your whisky (and distillery) unique within the English Whisky sphere?

From the very beginning, our focus has been on flavour first - not chasing a template but building a style that feels unmistakably our own. We were fortunate to work closely with the late Dr Jim Swan, whose influence helped us shape a distillate that is naturally fruity, rounded, and expressive, even at a relatively young age. We ferment for longer than many, distil slowly in traditional copper pot stills, and mature our whisky in an unusually high proportion of premium casks - particularly STR red wine, ex-bourbon and select shaved and toasted casks. That combination gives us a spirit that develops richness and texture early, without sacrificing balance or elegance. Just as importantly, we’ve always believed that whisky should be welcoming rather than intimidating. Our approach is rooted in generosity - generous flavour, generous maturation, and a belief that great whisky should be enjoyed, not over-explained.

What is the achievement that you are most proud of?  

I’m proud that we’ve built something that feels both credible and loved. From the support of our local community to the loyalty of customers who’ve followed us since our earliest releases, there’s a sense that the distillery belongs to people, not just to us.

On a more tangible level, the recognition our whiskies have received internationally - particularly in blind tastings - has been deeply affirming. It tells us that if you focus on quality, patience and integrity, English Whisky can stand comfortably on the world stage.

What do you think will be the biggest challenge for English Whisky as we look towards 2026?  

The challenge - and the opportunity - is transition. English Whisky is moving from being “new” to being judged on consistency, depth and maturity. That requires capital, long-term thinking and resilience, particularly at a time when costs are rising and cash flow remains under pressure for smaller producers. The next phase will reward those who planned ahead: who laid down stock carefully, invested in quality, and resisted the temptation to rush. At the same time, there’s a growing sense of collaboration across the category, which I think will be vital as we collectively define what English Whisky stands for.

Longer term – how do you assess the future for English Whisky?  

I’m quietly optimistic. English Whisky is finding its voice - not as a novelty, but as a serious, flavour-driven category with its own identity. Drinkers are becoming more curious, more discerning, and more interested in provenance and authenticity.

The real test of success won’t be speed, but intention. Distilleries that think in decades rather than seasons will shape the reputation of the category for generations. As stocks mature and stories deepen, English Whisky will increasingly be chosen not because it’s English, but because it’s excellent. Perhaps most encouraging of all is the spirit within the wider whisky community - in England and beyond. Shared learning, collaboration, and a collective commitment to quality give me real confidence that English Whisky’s best chapters are still ahead.