Spirit of Yorkshire Distillery

From Field to Bottle

Two friends and a great idea

One day some time in 2011, best friends Tom and Dave were chatting over a pint: "we've got barley on the farm, we've got our own water, and we already make great beer." Whisky was the next logical step. After a lot of due diligence, planning, preparation, and with the guidance of the late, great Dr. Jim Swan, they ran the stills and filled the first casks in early summer 2016.

From first principles

They’ve been farming at Hunmanby Grange since 1945 and growing high quality malting barley for decades. The farm’s never been connected to mains water - instead all the water is sourced directly from the chalk aquifers beneath the fields. This means that they're in control of every stage of the growing and distilling process, from choosing the variety of barley and how it is grown, right through to the bottling at the distillery.

Farming for the future

The way of farming – regeneratively, using cover crops and direct drilling – is crucial to the future of Filey Bay Whisky. By protecting the structure of the soil and keeping carbon beneath the ground (rather than releasing it when ploughing), they are ensuring that their land and the barley are the best they can be.

No-one else farms for whisky like this

Respecting Tradition but doing things their way

Combining tradition

When it came to the two pot stills, only the best would do so they chose Forsyths in Scotland who’ve been making stills since the 19th century. They also enlisted the help and advice of the late Dr. Jim Swan who has been instrumental in many of the great up and coming forward-thinking world whisky distilleries. His incredible knowledge, expertise and innovative ideas were invaluable as they began and it continues to guide them every day.

With new thinking

Unusually for single malt whisky, they also use a four-plate copper rectifying column alongside the spirit still for half of the year. Having two distillate styles is another step on their path to a unique distillery style.

But there’s no ‘one thing’ that defines the style of their single malt whisky. It’s the combination of place, people, casks, technique and, of course, time, working together, that makes Filey Bay single malt whisky so distinctive and special.

Whisky for everyone

Filey Bay have a unique way of distilling and a clear vision for the type of whisky they want to make: light, fruity and delicious. It’s a whisky for everyone, whether you’re new to the spirit or already have a defined palate.

The bottle is bespoke to Filey Bay Whisky, with waves on the glass that take inspiration from the beach and the rolling wolds. Pick it up, look closely underneath and you’ll see a hidden phrase – ”proudly made of Yorkshire.” Because it is.

Filey Bay Whiskies

Filey Bay Flagship

Light, fruity and creamy, Filey Bay Flagship is the epitome of the distillery style and character. Whether you have an experienced palate that will notice the complex and nuanced flavours, or you're just discovering single malt, this Flagship whisky, both Filey Bay and Drink Finder believe, really is a whisky for everyone.

Filey Bay Finishes

When creating a ‘finished’ whisky, they’re looking for layers of flavour and complexity. The finishing process is intensive and time-consuming. First maturation is in ex-bourbon for at least 3 years before moving into a secondary cask type to 'finish' for between 6 - 24 months.

Filey Bay Special Releases

The clue is in the name with the Special Releases. Rare and distinctive, they are a chance to share some of their more unusual cask types and styles of whisky. Usually a marriage of a carefully considered choice of casks, they take the light and fruity new-make in a different direction and are always well received.