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Release Notes
The second iteration of our STR finish release brings new discoveries as our ex-Bourbon cask matured whisky is finished in shaved, toasted and re-charred red wine casks.
From the Bottle
3rd Party Tasting Notes
Light, floral and fruity with flavours of red fruits, vanilla ice cream and toasted oak.
From the Bottle
The Distillery: Spirit of Yorkshire
| Established: 2011 |
| Silent since: False |
| Address: The Distillery, Unit 1 |
| → website |
Filey Bay is the first single malt whisky made in, and of, Yorkshire. Why 'of Yorkshire'? Because it's created by us from field to bottle, here on the coast. This is our story.
For us it’s about doing things properly. Learning from those who've come before but adding our own spin too, to create our light, fruity and creamy single malt whisky.
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 help & guidance of the late, great Dr. Jim Swan, they ran the stills and filled the first casks in early summer 2016. Filey Bay First Release was ready in Autumn 2019 and the rest, as they say, is history...
Farmers, brewers and distillers, we're in control of every stage of the growing and distilling process. From choosing the variety of barley and how it is grown, to our unique still configuration, right through to bottling ourselves at the distillery.
Our way of farming – 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, we're ensuring that our land and our barley are the best they can be. No-one else farms for whisky like this.
We’re doing this because we love where we’re from. We want the farm, the fields, the beach, the people to prosper far into the future. And we’re only just beginning...
We’ve invested in two of the largest Forsyth pot stills operating in the UK outside of Scotland. We've also added a four-plate copper column into our process that works in tandem with our spirit still which adds to the variance of the Spirit of Yorkshire distillery.
For us it’s about doing things properly. Learning from those who've come before but adding our own spin too, to create our light, fruity and creamy single malt whisky.
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 help & guidance of the late, great Dr. Jim Swan, they ran the stills and filled the first casks in early summer 2016. Filey Bay First Release was ready in Autumn 2019 and the rest, as they say, is history...
Farmers, brewers and distillers, we're in control of every stage of the growing and distilling process. From choosing the variety of barley and how it is grown, to our unique still configuration, right through to bottling ourselves at the distillery.
Our way of farming – 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, we're ensuring that our land and our barley are the best they can be. No-one else farms for whisky like this.
We’re doing this because we love where we’re from. We want the farm, the fields, the beach, the people to prosper far into the future. And we’re only just beginning...
We’ve invested in two of the largest Forsyth pot stills operating in the UK outside of Scotland. We've also added a four-plate copper column into our process that works in tandem with our spirit still which adds to the variance of the Spirit of Yorkshire distillery.
from Spirit of Yorkshire