The light and subtly smoky whisky comes after the success of the ambitious distillery’s ‘finished’ releases last year

Filey Bay, Yorkshire’s first single malt whisky, made by the ambitious Spirit of Yorkshire Distillery, is releasing a brand new expression – Filey Bay Peated Finish. After the success of its ‘finished’ releases in 2020, the Spirit of Yorkshire Distillery decided to go one step further and finish its light and fruity house style whisky in peated casks to deliver a subtle note of peat smoke. Balanced and delicate, Filey Bay Peated Finish is soft and sweet with a gentle twist of smoke making this release perfect for any whisky fan whatever their preference.

This exciting new cask type not only adds dimension to the distinctive, creamy and light whisky, but also brings together the forward thinking distillery’s ethos of respecting tradition with a progressive approach. Filey Bay Peated Finish uses a combination of two of the distillery’s distillate styles from a small selection of stunning bourbon casks laid down in the spring and summer of 2017, which undergoes a secondary maturation in peated casks. Light, sweet and coastal, expect flavours of soft vanilla, caramel, subtle peat smoke and bright citrus.

Co-founded by Tom Mellor and David Thompson, the Spirit of Yorkshire Distillery began making whisky in 2016. The distillery is located a stone’s throw from co-founder Tom Mellor’s working arable farm in Hunmanby on the Yorkshire coast, which has been in Mellor’s family since World War II.

“After the success of our ‘finished’ releases last year, we’re really excited to announce our next step, Filey Bay Peated Finish. This bottling is a much anticipated first, as we give our light and fruity signature whisky a subtle sweet smokiness by finishing in peated casks.” said Spirit of Yorkshire Director and Co-Founder, David Thompson.

The distillery’s Whisky Director, Joe Clark added: “Opinions can sometimes be divided on peated whisky, and this release strikes very much at the middle ground for those who love peated whisky and those who are not so sure. Our Peated Finish is all about balance – it’s the perfect dram for any whisky fan.”

The distillery’s traditional yet progressive approach results in a distinctive whisky which is creamy, light and fruity with flavours of citrus, honey, caramel and vanilla, whilst it gets its complex and refined character from maturation in a range of ex-bourbon and sherry barrels. Named after the pristine beach in North Yorkshire visible from the distillery, the gannets that gather on nearby Bempton Cliffs have become an emblem of the brand and appear on its vibrant label.

Alongside Filey Bay Peated Finish, the Spirit of Yorkshire Distillery’s initial ‘finished’ range includes the Filey Bay STR Finish, aged partly in former red wine barriques; the Filey Bay Moscatel Finish, aged in Spanish Moscatel wine barrels; and various other limited-run releases using a range of maturation techniques. Filey Bay Flagship is the distillery’s first widely available bottling, following the limited-run First Release and Second Release.

Filey Bay Peated Finish will be available to purchase from June from the distillery’s website here, RRP £60.


Spirit of Yorkshire Distillery Hunmanby Industrial Estate, The Distillery, Unit 1, Hunmanby, Filey, YO14 0PH. www.spiritofyorkshire.com @SpiritOfYorkshire

About Spirit of Yorkshire Distillery

Spirit of Yorkshire distillery was set up in 2016 by Tom Mellor and David Thompson in Hunmanby, North Yorkshire, UK. A sister operation to the Wold Top Brewery, it is located close to the owners’ arable farm, which specialises in growing malting barley, and uses progressive, sustainable farming practices and unique distillation methods in its range of single malt whiskies.

The distillery’s operations are underpinned by a long-standing passion for sustainable agriculture and careful environmental stewardship: all of the barley used in its production is grown on the farm, making it one of the only genuinely field to bottle distilleries in the UK, while chalk aquifers directly underneath the farm provide a consistent water supply that’s ideal for whisky distilling.

Both Mellor and Thompson have worked in farming and agriculture in the local area for decades. Passionate about low-impact farming techniques being used wherever possible, issues like soil health and biodiversity are also front-of-mind when it comes to the farm’s operations. The distillery will continue its regular tours for locals and visitors looking to find out more about the distilling process from 21st June, while the resident Pot Still Café will continue to offer speciality coffee alongside breakfast, lunch and afternoon tea menus made from produce sourced from local artisans

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