There are single estate spirits and then there’s Spirit or Yorkshire’s Filey Bay Single Malt Whisky. Distilled by farmer Tom Mellor, who has been growing barley on his land for generations, and David Thompson, lifelong whisky fan, the brand is bringing new definition to the concept of grain to glass.

The Mellor family have been farming and growing barley in this corner of Yorkshire since 1945 and brewing beer since 2003. One of the few distilleries around the world who can be sure of 100% homegrown barley in every single malt they make, and one of even fewer distilleries who farm regeneratively, with soil health at the forefront of everything they do. All the water used for mashing, fermenting and distilling comes straight from the chalk aquifers underneath the farm, giving them total control over the process and keeping everything on site.

Grain growing on the Spirit of Yorkshire farm

After years of successfully brewing beer, the idea to turn their hand to distilling first came about in 2011. Five years later, in June 2016, the first casks were filled in collaboration with the late Dr Jim Swan, renowned chemist and whisky expert. The resulting flagship whisky is light and fruity, approachable and welcoming. Every subsequent release has its own distinct character and personality.

The distillery’s approach is perhaps best summed up by their ethos. ‘Respecting tradition whilst doing things our own way’. Being based in Yorkshire, just a short drive from the Scottish border, there is of course pressure to diversify themselves from Scotch and develop a unique expression that can flourish within the freedom of the relatively burgeoning English whisky scene. This allows them to take the best of tradition, while applying new thinking to create something unique. For example, using a four-plate copper rectifying column alongside their two pot stills for half of the year, giving them the flexibility of two new-make spirit styles which they cask separately for maturation.

This part of the country has been famed for growing malting barley for centuries, so perhaps the biggest surprise of all is that it has taken anyone this long to consider distilling their fine product. For Spirit of Yorkshire, this is just the beginning.

For more information visit spiritofyorkshire.com