The team behind Filey Bay believe in doing things right, as is the Yorkshire way. They're obsessed with every little detail of the process. From growing to distilling. From field to bottle.
They design each part of the whisky making process themselves. They choose the type of barley based on quality alone. They use sustainable farming techniques to make 100% homegrown Yorkshire barley. And they use all their sense when distilling the whisky: hand, nose, palate. Their casks come from the best cooperages around the world. Hand picked to ensure the maturation is of the same quality as the spirit.
Taught by the late, great whisky expert Dr Jim Swan, they follow their instincts. They create whiskies that don't only replicate scotch. Rather, they take the best of tradition and the best of new thinking. And, they create something that's unique. Something that's their own. Filey Bay whisky.
The team behind Filey Bay have been farming at Hunmanby Grange since 1945. They have decades experience growing the best quality malting barley.
They are always improving their methods, keeping sustainability close to their heart. They installed wind turbines for power in the early 2000s. And they adopt direct drilling to reduce carbon emissions in the 2020s.
All their fresh water comes from high quality chalk aquifers. Nestled below the fields, these give good Yorkshire water for farming and distilling. Perfect for Filey Bay whisky.
Wold Top Brewery
In 2003, they set up the Wold Top Brewery. Using their malted barley and local water they've been making award-winning beer. Through the brewery they’ve become friends with the maltsters at the southern end of Filey Bay. This helps keep their food miles as low as possible.
The relationship also guarantees that every grain of malt they use comes from their own farm. This makes them one of the few distilleries who can be sure of 100% homegrown barley in every whisky they make.
Spirit of Yorkshire Distillery
The Filey Bay team chose only the best for their stills. Two pot stills from Forsyths in Scotland, who have been making whisky stills since 1890. They already had years of experience in farming and brewing. But to bring experience of distilling, they teamed up with the late Dr Jim Swan. Dr Jim was the driving force behind many of the new, forward thinking distilleries in the world.
They also have a four plate copper rectifying column. This is more unusual for single malt whisky. They use their column alongside their spirit still for half of the year. This gives them two styles of distillate, and helps them create their unique whiskies.
But, there’s no ‘one thing’ that defines Filey Bay whisky. They feel it’s the combination of many things, from science to nature. It’s the homegrown barley they use, straight from their fields. It's their choice of yeast strains and fermentation times. It's the speed of distillation, their still configuration and cask policy. And, it's the place: the coastal climate of Yorkshire. All these factors, and a touch of magic, makes Filey Bay whiskies so unique.