Any countryside dweller will tell you that not all wellies are made equal. There’s nothing worse than confidently striding through a puddle on a lane, or walking through the shallows on the beach, and feeling that awful sensation of a wet sock. Or strolling round a muddy farm show and finding that your boots are rubbing and your feet hurt for a week afterwards… It’s even more important on the farm or in the still house. You want boots that are comfy, breathable and that don’t ruin your soles (and... Read More
The Spirit of Yorkshire
Since the beginning of August, we’ve been taking part in the Eat Out to Help Out scheme and it’s been so great to see so many friendly, familiar and new faces every Monday, Tuesday and Wednesday here at the Pot Still Coffee Shop. The scheme finishes very soon though so you’ve got until 4pm tomorrow to make the most of 50% off (up to £10). Though we’re afraid whisky and beer aren’t included!
Barrel aged beers are a thing of beauty and last year we collaborated with our sister company, The Wold Top Brewery, to release ‘Swell.’ Alex and the team at Wold Top brewed a special recipe, designed to complement the flavours of the casks used for our Maturing Malt Distillery Projects 003 (which was awarded 95/100 by Jim Murray in this year’s whisky bible). The result was the deliciously dark and rich ‘Swell,’ the first in our Ebb and Flow barrel aged series, which came in at 12% and was full... Read More
We’re spoilt with wildlife in this part of the world – buzzards, owls, hares, deer, puffins, gannets and seals. But dolphins are a bit more unusual. A couple of the team were out for a sail one evening this week up near Sandsend when they were joined by this playful pod. And actually, dolphins are becoming a more regular occurrence along this coastline. According to the Yorkshire Wildlife Trust, they particularly like Flamborough Head (which marks the southern point of Filey Bay) because cold water from the north meets warmer water... Read More
We’re big fans of music here at Spirit of Yorkshire, as well as at our sister brewery The Wold Top Brewery. So in lieu of the regular live music at the distillery and brewery (and to give us a really nice way of feeling connected, even though we’re all apart), we’ve compiled a joint playlist of the team’s favourite songs for enjoying a glass (or more…) of something delicious to. Each team member from both Wold Top and SOY has been asked to submit a few songs that they love... Read More
Last week David, one of our two co-founders, was part of a live stream panel hosted by Mark Gillespie of the critically acclaimed whisky podcast WhiskyCast. Along with a number of leaders in the world of whisky (from ex- Gordon & MacPhail MD Michael Urquhart to Allison Parc of Brenne Whisky), they discussed everything from our latest release Filey Bay Moscatel Finish, to the long term impact that the CoronaVirus will have on the industry… as well as sharing which drams they were enjoying as they spoke! Listen to the... Read More
A different kind of Easter this year. We toasted the weekend with a glass of our Maturing Malt Distillery Projects 002, which we released in Spring 2018 and which has notes of honeycomb and hot cross buns. Needless to say, that called for a baked accompaniment and despite the shortages of flour and yeast, our local suppliers had the right things in stock! We used both a recipe and flour from Side Oven, a farm-based bakery from nearby Driffield. Our eggs came from Trotters Farm Shop on the edge of... Read More
In the last fortnight we’ve planted all our barley for this summer’s crop (and next year’s whisky). As discussed in our previous post, 130 acres of this have been direct drilled straight into the cover crop that was drilled into the stubble after last year’s harvest. Around 75 acres has been planted conventionally. Here’s a video of Tom talking about direct drilling in more detail (click here to view).
Field to bottle isn’t just a phrase we use. As one of the few distilleries around the world who farm all the barley they use in their whisky, we not only get to choose which varieties we grow, we also determine how we grow it. This is really important to us and something that our co-founders know and care a lot about. Tom has lived on the farm for his whole life and has been farming (or working on the farm) since he was young. David’s area of expertise is... Read More
Co-founder Tom has long been an advocate of wind power – he first put in an application for a wind turbine in the early 90s but the farm’s proximity to an RAF base meant that it wasn’t feasible to have one then. Tom kept researching the prospect though and in the late 2000s, T1 and T2 were installed. Between them, they generate 400,000 kw electricity a year and whenever the wind is blowing, they are in motion. When they’re moving, they provide all of the power needed for the farm, brewery... Read More