Field-to-bottle traceability with accountability for every grain.
In celebration of Earth Day over the next couple of weeks, we’ll be sharing with you everything there is to know about our field-to-bottle process.
First up, let’s talk about how we grow our Barley.
We pride ourselves on using 100% homegrown barley and chalk-filtered water that is drawn from aquifers deep below the family farm. The Yorkshire Wolds is one of the country’s best areas for growing malting barley. The ‘traditional’ farming process starts in September with a stubble field post-harvest. This is often disced/dragged to ‘ruffle the soil up’, ploughed to turn the soil over, and then drilled to plant the crop. The soil is disturbed at least twice and any carbon inside the soil is released. After burning coal, the ploughing of fields is one of the biggest carbon emitters in the world.
Instead, we direct drill also known as no-till. Simply put, this means that any crops are drilled straight into the soil, without ‘turning over’ or disturbing the soil and land first. The benefits of this are, put simply: the good stuff (nitrogen and carbon etc) stays in the ground, to benefit the following crop.
Filey Bay Single Malt Whisky isn’t just made in Yorkshire, it’s made of Yorkshire
