Spirit of Yorkshire Distillery
Sustainability
We strongly believe in 'doing first, saying second' when it comes to sustainability. We understand that there's always something more to be done, so we're always working to improve our processes.
what it means to us
From field to bottle to beyond
There are many layers to sustainability. Our environment, our business and our community are just a few. We aim to work holistically; understanding how actions in one area affect the other areas too. This starts with the soil.
the heart of our distillery
We love our land
This is our distillery 'why.' It's our reason for being and it informs our business and social decisions everyday. It's why we're making whisky in the first place, and why we are farming regeneratively. We want our farm, our fields, our beaches, our landscapes, and the people in this area to prosper and flourish far into the future.
our
Environment
We're one of a handful of distilleries around the world who can say they grow 100% of their own barley, and one of even fewer who can claim to grow it following regenerative principles. As little soil disturbance as possible, we are predominantly no-till and currently have 100 acres as a 2 year legume ley.
always asking
What more?
There's always more to be done. This year, we've added wildflowers to the industrial estate where the distillery is* and we're evolving our outer packaging (Our shippers are now fully recycled cardboard). As a small team, we look at what we need to do better, and work out how to best make that happen.
Keeping it
Local
We keep our 'food miles' for production as low as possible. For the whisky, we get barley and water from our farm. It's malted in nearby Bridlington. Milled, mashed and matured on the farm, and distilled and bottled at the distillery. We source our glass, labels and cartons from Yorkshire companies, and our shippers from the top side of the North York Moors in Teeside.
supporting producers
Pot Still Coffee Shop
For the Pot Still Coffee Shop, we work directly with producers wherever possible, and we keep them as close as possible. In fact, spent grain from our mash goes to a nearby dairy farmer for feed, and we use that dairy's milk for all the baking and drinks here at the Coffee Shop. Head to the coffee shop page to see our menu and find out who are suppliers are.
