A Unique Single Malt Whisky
We're soon to be making a New World whisky distinct from that produced by our Scottish counterparts across the border. We love Scotch in all its incarnations, but we are here to produce a truly unique English whisky inspired by our experiences in Tasmania. Drawing on our skills and knowledge gained overseas, we will focus on flavour and traceability, not quantity, as we hand-make an outstanding English single malt whisky.
We will mash, ferment, distil, age and bottle our whisky here on site. With two industry experts on board, we are fine tuning our brewing and distilling process. Our brewing consultant has gained a wealth of experience working across Yorkshire over the last 30 years, whilst our Tasmanian distillation consultant hails from one of the finest distilleries in the Southern hemisphere. We expect our first batch to be ready from 2020.
Yorkshire barley maltEd the traditional way
Our single malt whisky will be made
exclusively from 100% Yorkshire barley, malted in a slow but worthwhile process that has changed little over the last 150 years. We’ve chosen Britain’s oldest working maltings - Warminster Maltings - to supply our malt because their slow and labour-intensive floor-malting process results in a superior malt character expression and all their barley is fully traceable back to the farm of origin. We will combine this malt with pure Yorkshire water to produce our mash here at the distillery.
the only still of its kind in the uK
The 900 litre traditional copper pot still is our distillery centrepiece and the most important part of the spirit-making
process. We'll use this to batch-distil our fermented barley water, concentrating the rich flavours and all-important alcohol. The copper helps remove unwanted impurities, leaving us with a colourless malt spirit, ready to put into cask. We are hoping to source our custom-made still from Tasmania, which will be the only one of its kind in the UK.
casks made by england's last master cooper
Our spirit will be matured in small oak casks, skillfully coopered and fired by Alastair Simms of White Rose Cooperage, right here in North Yorkshire. Although more expensive than the larger casks used by high-output distilleries, small casks produce a rich and fruity malt spirit that will fully mature in three to five years. The cask will impart the majority of flavour to the whisky and all of its colour. Once filled, they will be left to mature here in our bond store. When ready, our whisky will be bottled without chill-filtration or caramel colouring.