Filey Bay Double Oaked #2

Spirit of Yorkshire is Yorkshire's first ever single malt whisky distillery, located in Hunmanby, near Filey Bay on the Yorkshire Coast.

For Spirit of Yorkshire it is about doing things properly. That is why they're obsessed with every step of the distilling process, from grain to glass. Mentored by renowned whisky expert Dr. Jim Swan, their instinctive approach is to create a whisky that doesn't just replicate Scotch. This doesn't mean they rely on blind luck, they take the best of tradition and apply new thinking to create something unique.

All the barley used is grown in Hunmanby, on the family farm, and the water is taken from two sources, sunk deep into the chalk. The team is in control at every stage of the growing and distilling process, from choosing the variety of barley and how it is grown, right through to bottling on site at the distillery. Very few other distilleries in the UK can claim this.

Spirit of Yorkshire have invested in two of the largest Forsyth pot stills operating in the UK outside of Scotland. They also added a four-plate copper column into their process that works in tandem with the spirit still to add variance to the Spirit of Yorkshire distillery. This is all part of the commitment to combining tradition with new thinking to create something out of the ordinary. The stills were fired up for the first time in May 2016 and there are already thousands casks of various types being used, including sherry butts and bourbon casks, all of which will help create the subtle, complex flavours of the unique spirit.

FILEY BAY SPECIAL RELEASE DOUBLE OAK #2

Filey Bay Double Oak #2 marries together Spirit of Yorkshire's two distillate styles and is matured in a unique combination of select ex-Bourbon and Virgin Oak casks.

Double Oak #1 was awarded a coveted World Whisky Master in 2022.

Tasting Notes

The virgin oak brings fruity and spicy notes, whilst the ex-bourbon casks balance this with vanilla and toffee flavours. The selection process started with Whisky Director, Joe Clark, sampling a cross-section of 100 first-fill ex-bourbon casks. A handful of these were re-racked at 50% into Virgin Oak casks, and regularly nosed and tasted for 13 months.