Distilling: In the Warehouse... June 2023 - Spirit Of Yorkshire

Sharing this from a couple of weeks ago…

Joe was very proud of this set up and the whisky was tasting incredible too! We can’t tell you any more about what type of cask those drams were from but we’re excited and we think you’ll be pretty pleased when it’s in a bottle.

Is this your dream scenario…? Join us for our ‘Fresh from the Cask‘ Masterclass at our Open Day on Saturday 29th July 2023 when Joe will be sharing six pretty amazing drams, straight from the warehouse, all laid out and waiting for you. Follow the links to book your tickets!

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Last (in our round up of currently-available-whiskies) but never least, is Filey Bay Flagship. The epitome of our distillery style it's light, creamy and fruity. Welcoming and approachable for those new to whisky and single malt, but with complexity, layers and nuance for those with established and well-honed palates. We're a little biased but we think it's an outstanding dram and we're extremely proud of it's recent award wins. Our go to Saturday night dram. Cheers!
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Next up this year was Filey Bay IPA Finish Batch #2, a whisky that's very special and unique to us, bringing together the farm, the distillery and the brewery. Field to barrel to brewery to bottle, you might say.

Steps 1 & 2 : The first maturation in ex-Bourbon casks yields our light and fruity Filey Bay Flagship.

Step 3 : The cask is quickly refilled (on the same day) with Wold Top's award-winning Scarborough Fair IPA, which matures for around 14 months, extracting the creamy, vanilla notes from the wood whilst leaving hops and apple notes behind.

Steps 4 & 5 : Disgorged, the beer is bottled as Wold Top Barrel Wave, and once more the casks are immediately (same day) filled with ex-bourbon matured whisky.

Step 6 : Over a final maturation, the whisky draws out those delicious slightly zesty IPA flavours; think green apples, pear drops and lemon cake.

... and then we repeat steps 3 – 6 again and again and again!
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We love a Yorkshire Day release and so do many of you! From the start of July the phone started ringing and the emails began pinging with the question "when's Filey Bay Yorkshire Day 2023 coming out?!" and it was an easy answer really ... "1st August – Yorkshire Day!"

Whisky Director Joe really enjoys selecting the casks for each Yorkshire Day release. It's only a handful of casks but where our other annual Special Releases (Double Oak and Sherry Cask Reserve) are led by specific cask types (Virgin Oak and Sherry, respectively), Yorkshire Day can be a bit different each year.

For 2023, Joe chose ex-Bourbon and ex-Madeira casks from the warehouse and it was the first time for us sharing our Madeira matured whisky in the UK. Fruity and complex, as well as sweet and spicy (think gingerbread and nectarine), it would have been rude to not enjoy a little dram whilst writing this post...

A Distillery Exclusive, you can only find this whisky on our website or here in Hunmanby.
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Whilst sherries like Pedro Ximenez and Oloroso are well known in single malt whisky maturation, Moscatel is much more rare. Known for their floral aromas (orange blossom, jasmine and honeysuckle) as well as citric notes, the grapes thrive in sandy soil. Moscatel vineyards are close to the beaches in the sherry region of Spain – making it a perfect match for our Filey Bay whisky.

Our first Filey Bay Moscatel Finish launched in Spring 2020 and instead of in-person and in-store tastings, world events sent us online... a steep learning curve of video tastings and web sales but fortunately we can now pour it at barrel-tops and whisky shows once more. We find it's soft sweetness is really enjoyed by people who might have said 'oh I'm not really a whisky drinker' and Batch #4 is an especially good example of this.
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In June came Filey Bay Peated Finish Batch #3, a highly anticipated release because those who love it, really love it!

Light, fresh and coastal with flavours of caramel, peat smoke and citrus, it brings the west coast of Scotland here to the east coast of England. Primarily matured in first-fill bourbon casks laid down in the winter of 2018 before a secondary maturation in peated casks, we're often asked just how smoky this release is and it's a tricky one to answer because it all depends on your palate and preference. For some it's the perfect balance of smoke, sweet and saltiness; for others it can go either of the other ways!

It's doing something right though and was awarded a Gold medal in the prestigious 'World Whisky Masters 2023,' praised by the judges for its hint of “candied ginger” and “gentle smoky notes”.

https://bit.ly/FB-PeatedFinish3
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Tom and Jenni had a really interesting day out in Leeds on Thursday, at the Verallia Distillers Forum, talking about our own approach to Regenerative Farming, and why that's so important to us and our 'field to bottle' philosophy. Great to put a few faces to names as well as meet new people in whisky, spirits and beyond... Fantastic Filey Bay Old Fashioneds on the bar too! Huge thanks to Nolan and the Verallia team for all their organising.
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Where in the world are the Distillery Team this weekend..?! Well... Dave's across the North Sea at Just Whisky Hamburg pouring Filey Bay Whiskies, @FileyBay_Amy's been a bit closer to home in Sheffield for the @StarmoreBoss Drinks Festival and the brilliant distillery team are, of course, at 'home' in Hunmanby for tours, breakfasts, lunches and drams!
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Speaking of the states ... it's a year today since Dave and Jenni headed out for 10 days introducing Filey Bay to California.

From the Bay Area down to the OC, they met our importers ImpEx, shared our secrets with the sales teams, chatted to retailers, poured at shows and ran a couple of tastings too. The whisky got a brilliant reception from across the state, especially when it came to our field to bottle process and ethos of 'respecting tradition but doing things our own way.'

In one wine and spirits shop near Laguna Beach, the sales guy kept saying 'Hell Yeah!' more and more enthusiastically as the chat went on... and we couldn't have agreed more!
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Filey Bay STR Finish is going down a storm in the USA – last week it was the only whisky from England to win a Gold at the New York World Wine & Spirits Competition, which we were very proud about.

A primary maturation in ex-Bourbon sets a light and fruity base to which the Shaved, Toasted and Recharred ex-Red Wine casks add sweet red fruit flavours. It's currently sold out in the UK but watch this space as Batch #4 isn't too far away...
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