| Second Number | Fermentation | |
| 1 | 100% malted barley fermented using French saison and distillers yeasts. 13 day fermentation. | |
| 2 | 51% malted rye, 49% malted barley fermented using mead and distillers yeasts. 11 day fermentation.
| |
| 3 | 70% malted wheat, 30% malted barley fermented using Bavarian wheat, French saison and distillers yeasts. 12 day fermentation. | |
| 4 | 100% South American molasses fermented using distillers and mead yeasts. 12 day fermentation.
| |
| 5 | 70% torrefied corn, 30% malted barley fermented using mead and distillers yeasts. 12 day fermentation. | |
| 6 | A combination of fermentations 1, 2 and 3. Used for the release of Mixed Grain 1. | |
| 7 | 70% malted oat grains, 30% malt barley. Fermented using mead and distillers yeasts for a minimum of 11 days. | |
| 8 | 70% crushed rice, 30% malted barley fermented for 14 days on British ale, mead and distillers yeasts. | |
| 9 | 50/50 beech smoked malted barley/oak smoked malted wheat. Fermented using a hybrid Irish ale and French saison yeast, a new world strong ale yeast and distillers yeast. 12 day ferment. | |
| 10 | 85% malted barley, 15% raw barley fermented using French saison yeast for 10 - 14 days. | |
| 11 | 51% organic malted rye, 49% organic malted barley fermented using mead and French saison yeasts. 12 day fermentation. | |
| 12 | A combination of fermentations 2, 7, 8 and 9. Used for the release of Mixed Grain 2 - a unique blend for Box-E. | |
| 13 | 85% organic malted maris otter barley, 15% organic raw distillers barley. Fermented using French saison yeast for 16 + days. | |
| 14 | 70% organic malted wheat, 30% organic malted barley fermented with Bavarian wheat and French saison yeasts for 14 + days. | |
| 15 | 85% organic malted barley, 15% organic raw distillers barley fermented with French saison yeast for 16 + days. | |
| 16 | 50% brown malt, 20% chocolate malt, 30% distillers malt fermented using French saison and distillers yeasts with a hybrid Irish ale yeast. Fermented for 12 days. | |
| 17 | A combination of fermentation numbers 9, 15, 16. Blended for the release of our second Barley grain spirit - "5 ways to Barley." | |
| 18 | South American molasses fermented with a combination of mead and Bavarian wheat yeasts for between 14 days. | |
| 19 | A blend of fermentations 2, 5 and 8 for the release of our third Mixed Grain spirit. Created for the fine folk at The Hideout whisky bar in Bath - "Hideout Blend". | |
| 20 | A blend of fermentations 1, 7, 9, 15 and 16 for the release of our third Barley grain spirit - "Yippee-ki-yay". | |
| 21 | A blend of fermentations 7 and 1 (5 parts #7 to 1 part #1) for our first Circumstantial Oat release. | |
| 22 | 80% malted barley, 20% roasted barley fermented for 12 days on new world strong ale yeast and Belgian abbey yeast. | |
| 23 | A combination of 22 and 15 | |
| 24 | A combination of three mash bills. The first used 85% malted barley and 15% unmalted barley fermnted on a saison yeast. The second use 70% amlted wheat and 30% malted barley fermented on a bavarian wheat yeast. The third used 51% malted rye and 49% malted barley fermented on a mead yeast. New makes were blended before casking. | |
| 29 | | |
| 30 | | |
| 31 | | |
| 32 | | |
| 33 | | |
| 34 | | |
| 35 | | |
| 36 | | |
| 37 | | |