The Capreolus Distillery
Barney Wilczak, founder of Capreolus Distillery, where unconventional methods distill the essence of local fruits into unique eaux de vie. This artisanal process preserves fleeting moments and supports endangered fruit varieties,
Edition Two Feature (March 2021)
Words by: Barney Wilczak
Location: Cotswolds, UK
Photo Credits: ©Barney Wilczak
To work outside of an established path is often ill-advised and commercially questionable. But like so many creative people, this is the route we have followed at the Capreolus Distillery. Hidden away in the Cotswolds, it is here that tens of tons of local fruit are distilled to produce eaux de vie – fruit brandies that not only capture the pure essence of the fruits but also express the terroir of the landscape in which they grow. It is an area deeply embedded in fruit breeding, with a maritime climate that produces stunning quality and balance. Most of these fruits have never been distilled in the UK before; the fact that we use up to 45kg of fruit to produce each litre of spirit may indicate why that’s been the case.
