Filey Bay is the first single malt whisky made in, and of, Yorkshire. Why 'of Yorkshire?' Because it's created by us from field to bottle, here on the coast (visit 'The Distillery' section to find out more about how we respect tradition but do things our own way). All single malt whisky made by the Spirit of Yorkshire Distillery will be called Filey Bay so scroll down to find out more about our bottlings and ranges, our name and our bespoke bottle, designed uniquely for us.
Our local area is hugely important to us and so naturally it’s where we’ve found the name for our Single Malt: Filey Bay. It’s our local beach, visible from the distillery windows; a beautiful stretch of sand that goes on for miles, from the outcrop of Filey Brigg to the headland of Flamborough Head.
Our bottle brings together the textures of the farm, the soil, the beach and the sky. Pick it up, look closely and you'll see that there's so much more than initially meets the eye.
"When creating a ‘finished,’ whisky, we’re looking for layers of flavour and complexity. The finishing process is intensive and time-consuming. With our first sherry-finished release, Filey Bay Moscatel Finish, we added the extra step of reducing the strength of the bourbon matured whisky to 50% before transferring it into the Moscatel barrels. Why? It makes for a softer sweeter whisky and you can really taste the difference"
Filey Bay Moscatel Finish is our first ever sherry-finished release. Distilled in 2016, this Single Malt was first matured in 200L bourbon casks (for around three years) before being 'finished' in 250L Hogshead barrels that had held Moscatel for ten years. By using bourbon casks first and a distillate that combines both pot and column styles, we've created a light whisky in our house-style, which has then slightly softened and taken on more wood spice and layers of fruit from the Moscatel barrels.
Moscatel is very unusual in the world of sherry-influenced whiskies – the naturally sweet character of the grapes, along with their floral aromas of orange blossom, jasmine and honeysuckle (with citric elements too) really complement our house-style.
"Working closely with the late Dr. Jim Swan, we have always aimed to create a Flagship whisky that is light and fruity, the definition of our house style that can be enjoyed around the world. Our First Release and Second Release bottlings are the steps to our Flagship, as new casks mature and the character of our spirit emerges. Join us on our journey to our Flagship."
Filey Bay Second Release is the next step on our path to our Flagship single malt bottling. A true evolution of our First Release, the 'inputs' are very similar: a selection of bourbon casks married together with one sherry cask, and a combination of pot and column distillates, leading to just 6000 bottles. Whilst the overall style remains light and fruity, with familiar notes of vanilla and citrus, the extra maturation time gives Filey Bay Second Release a more rounded flavour with added depth.
Filey Bay First Release comes from a selection of only 16 casks laid down in the spring and summer of 2016 carefully chosen from our warehouse and gently married together here at the distillery, yielding just 6000 bottles. For the future, we'll be building up to our Flagship whisky with a series of releases. Each release will be an evolution of the one that's gone before it, building towards our flagship style.
Please note: Filey Bay First Release is now sold out.
"From our very first distillations, we have always set out to create a defined house style and a light, fruity whisky. We have very firm production principles and a 100% field to bottle process. Quality underpins absolutely every aspect of our production from the barley we grow to the casks we source for maturation.
You can't rush whisky. That is the nature of the spirit and it is massively exciting to see our 2016 casks yielding a whisky full of character. Our First Release is a combination of our two distillate styles, matured in select oak casks to produce a whisky that is creamy, light and fruity with flavours of honey, citrus and caramel."
Joe Clark, Whisky Director, Spirit of Yorkshire Distillery