Tag

Yorkshire Whisky

22/12/2021

Living: 2021 Whisky Festivals, Amy’s Version

Working in a small and independent Distillery you get to experience all aspects of making whisky. Some fun, like smelling the casks before they’ve been filled with new make spirit, some a little less so. But the part of working at the Spirit Of Yorkshire Distillery I enjoy the most is getting out and sharing our whisky and our story. Flavour and drinks are things I have always been interested in, so when the opportunity to work in a distillery came up, I knew I wanted to be part of... Read More

STR Finish Batch #2 08/12/2021

Distilling: Filey Bay STR Finish Batch #2

Since its launch in July 2020, Filey Bay STR Finish has become a big favourite of the team and customers alike. Scooping up a medal or two at competitions, which is always great to see. However, the best recognition for any whisky, we believe is repeated purchases. There really is no better testament to what you’re making when someone finishes a bottle and wants to buy it again. Something we have seen a lot with this release. As with the original batch, a primary maturation in bourbon casks has softened... Read More

Direct drilled winter malting, flourishing in the winter sun on the Spirit of Yorkshire farm this week 10/11/2021

Growing: Whisky Is Agriculture

Yesterday, we woke up to hear Farming Today talking about minimum and no-till farming. Jenni, Tom and Kate then headed off to a local AHDB (Agriculture and Horticulture Development Board) meeting all about Regenerative Agriculture. It’s a popular topic at the moment and it’s one that we’re leading the way on. This year, we’re planting all our barley using our direct drill and not cultivating the fields, as well as a large proportion of our wheat too.In a nutshell, this means that we don’t disturb the ground at all when... Read More

Filey Bay Peated Finish 21/05/2021

Distilling: Filey Bay Peated Finish

Peated whisky the who, why and wherefore… Peated whisky, whether you love it, or hate it there is no denying that it is one of the most traditional and iconic styles of whisky made in the world today. Many of the well known single malt whiskies from Scotland, in particular from the Western Isles, are heavily peated. One of the most common misconceptions within whisky as a whole is that peated whisky is peated because of the water used in production, a very well-established myth. However, the true origin of... Read More

17/03/2021

Growing: Yorkshire Rye Whisky

For the first time ever, this year a rye new make spirit flowed from our still destined to be the county’s first rye whisky. But what is rye whisky? And when you’re already making amazing single malt whisky, why even bother to use a different grain? The answer is simply for flavour. Rye whisky (when made well, with care and attention) can be superb to drink, rich, spicy and very different to the light and fruity style of malt whisky we make. Rye is a very historic grain and was... Read More

Filey Bay Tasting Experience 13/02/2021

Enjoying: Filey Bay Tasting Experience

New to Filey Bay whisky? Filey Bay is the first single malt whisky to be made in and of Yorkshire. Spirit of Yorkshire is a field to bottle distillery which means we are amongst the handful of distilleries across the world who can rewind the whisky in your glass right back to the field the barley was grown in. From the beginning, we knew we wanted to share the experience of Yorkshire whisky far and wide. With the release of our Filey Bay Tasting Experience, we believe it can do... Read More

Glass of Yorkshire Whisky 21/01/2021

Enjoying: Burns Night

We’re celebrating Burns Night a little differently this year, here’s how. Whisky and Burns Night go hand in hand as the famous poet was known for his love of a ‘wee dram’. For the past two years, we’ve hosted a sell-out Burns Night here at the distillery but obviously, that’s had to be paused this year. However, to ensure we or our customers don’t miss out on the celebration, we thought we’d share all the necessities with you to host your very own Spirit of Yorkshire Burns Night at home.... Read More

Filey Bay Sherry Cask Reserve #1 on the beach! 31/12/2020

Living: our creative partners

The end of the year, especially a year like this one, is the perfect time to say thank you. It’s not easy looking as good as we do (!) and there are many people who help make it happen. Design and detail. We love how our bottles and other elements look and that is down to our brilliant team The Collaborators. From Filey Bay, to our new Cream Liqueur, they really ‘get’ our ethos and spirit. Away from the bottle, Grace at Abell Design has created us a stunning new... Read More

Two drams of Filey Bay Flagship Single Malt Whisky, by the stills 27/12/2020

Living: 2020 in numbers for the Spirit of Yorkshire Distillery & Filey Bay Whisky

It’s been an odd year, to say the least, with the Pot Still Coffee Shop closed and Tours paused for nearly 6 months on and off. Despite everything though, we’ve continued to be overwhelmed by the community around the distillery, from our cask owners to our customers to our suppliers, big and small. So thank you very much for all your clicks, comments, purchases, visits, coffees and cakes. We’ve loved seeing you all at the distillery when it’s been possible, or on our screens when it hasn’t!  In 2020 we... Read More

Whisky Pastrami Salmon 23/12/2020

Enjoying: Filey Bay Whisky Salmon Pastrami, Celeriac Slaw and Crispy Oyster

By James Mackenzie, Chef/Owner of the Michelin-starred Pipe and Glass, South Dalton Stage 1 Ingredients: 1-2kg piece of fresh salmon fillet, or if in season, fresh Filey Bay-caught sea trout, skinned and pin boned. 75g Salt                                                                       110g Sugar                                                                  ¼ tsp Black Peppercorn                      ¼ tsp Coriander Seeds 150ml Filey Bay Whisky Method: Grind/ Blitz the dry ingredients together, mix in the whisky and coat the salmon with the mixture. Vacuum pack or tightly wrap in cling film, place in a deep tray in the fridge to cure for about 24 hours... Read More