We may be creating Yorkshire’s first single malt whisky, but for us it’s about doing things properly. That’s why we’re obsessed with every step of the distilling process, from grain to glass. Mentored by renowned whisky expert Dr. Jim Swan, our instinctive approach is to create a whisky that doesn’t just replicate Scotch. That doesn’t mean we rely on blind luck – we take the best of tradition and apply new thinking to create something unique.
Locally and sustainably produced, all the barley and spring water we use is grown and sourced here, on our family farm. These are the same ingredients that go into the Great Taste Award-winning beers at our sister company, the Wold Top Brewery.
We’ve also invested in two of the largest Forsyth pot stills operating in the UK outside of Scotland, along with a four-plate copper column, that works in tandem with our spirit still. It’s all part of our commitment to combining tradition with new thinking to create something unique. Our stills were fired up for the first time in May 2016 and we have now filled over 400 casks of various types – including sherry and bourbon butts, all of which will help create the subtle, complex flavours of our unique spirit.
You can discover the whole story on a distillery tour – there’s so much to discover about our approach.
You might be wondering what on earth a gannet has to do with making our whisky. Along with these fearless, precise, graceful and purposeful birds, we’ve prospered here for many years. Like them, we have a homing instinct, so wherever we roam to explore new ideas, we always return to this special place, a stone’s throw from Bempton Cliffs, home to the largest gannet colony on the UK mainland. This is where we live and work, where our whisky was born. That’s why we chose the gannet as our talisman. (If you have time, we recommend a detour to see the colony for yourself.)