About 200 miles north of London, you’ll find the county of Yorkshire, set almost squarely along the eastern coast of Great Britain. On this sceptered isle, there are countless places where one might explore local culture, food, and environs… yet one place stands quietly above the rest.
The town of Filey is both bucolic and picturesque, perched beside a lovely sweep of golden sand kissed by the chilly waters of Filey Bay. There are a couple of theories as to how the town earned its name, with one of the more fascinating suggesting it came from the Old English fīfelēg, meaning “monster island,” a nod to the creature-like outcropping of rocks along part of the shore. Whatever the origin, visitors find no shortage of things to do, whether strolling the historic promenade, taking command of a sailboat, or exploring the local flora and fauna.
Just a few miles inland from the coastline, at the intersection of Hunmanby Industrial Estate and Bridlington Road, stands the Spirit of Yorkshire Distillery. It is an unassuming industrial building set among grass fields that stretch toward the horizon and blend into an impossibly blue sky (well, if it is not raining that day). Speaking of blue, a sign in their signature shade hangs on the building, announcing to visitors that something special awaits within.
It all began as an idea in 2011, wild as the winds of the North Sea just beyond the shelter of the bay. Tom Mellor, a multi-generational farmer from the area, and David Thompson, a barley expert and whisky enthusiast, came together through a long-standing family friendship. With the guidance and mentorship of the late, great Dr. Jim Swan, they built a beautiful field to bottle whisky that pays homage to the place they call home. They filled their first casks in 2016 and released their first whisky in 2019. The story continues, and the legend grows every day.
A powerful symbol of the distillery’s mission is the northern gannet, a majestic bird known for its daredevil dives, cliff nesting, feeding frenzies, and sweeping migratory journeys. Their plumage is white as pure snow, their tails pointed, and their long wings tipped in black. They spend most of their lives at sea but nest in colonies, including one in Filey Bay. At the right time of year, watching a feeding frenzy is nothing short of a spectacle. Their migration takes them as far as Northern Africa before they return to their chalky hillsides of home.
In the top right corner of every Filey Bay whisky label, you will find the profile of several gannets. This is a tribute to the Spirit of Yorkshire and the powerful forces of nature that shape the region and a nod to the special place Tom and David both call home. As long-time friends, they have breathed life into a whisky that reflects loving the land, creating a true sense of place, and living with purpose. Yet there is a touch of magic in the process. Just as the northern gannet flies to parts unknown and returns carrying the kiss of sea air and perhaps a whisper of something faraway, so too does the whisky transform as it rests and travels through the seasons. The spirit returns changed, shaped by time, weather, and the quiet mysteries of its surroundings.
The recipe for whisky is well known, but something singular happens only here. The distillery and its people are wholesome, embodying values deeply rooted in their home. They care for the land in a way that makes their existence a vital part of the ecosystem. And of course, there is that intangible thing on the wings of a familiar bird, the thing that makes this whisky unique and compelling. This is why it is well worth exploring.
Join us now as we journey with David Thompson, Managing Director and Co-Founder of Spirit of Yorkshire Distillery. This conversation explores his love of making whisky and the memories, meaning, and magic woven into that undertaking.
Taking a Chance on Whisky
What lives in every whisky enthusiast is a seminal moment on their journey into the spirit. Memories, misadventures, and great stories all play a role when whisky shifts from indulgence to something far deeper. For David, this moment arrived early in his marriage during a holiday in Scotland. They had anticipated skiing, but the small gods that govern the weather had other plans. As often happens, the region delivered ferocious conditions, bitter cold and sideways winds, yet no snow.
Fate can be fickle, but it is rarely without some form of compromise. They stepped into a small shop, and something quietly magical unfolded. He recalls, “We looked at the shelf and thought about choosing something safe. However, Becca and I were always pushing boundaries and wanting to try something different.”
Taking a chance, they left with a bottle of Springbank. At the time, whisky labels were simple, almost austere, but that simplicity made it stand out and leap into their hands. As great stories often go, they ended up finishing the bottle with a couple of friends that evening. He continues, “I always remember the feeling that maybe we should not have done that, but it was such a lovely evening. It was our first real dram together as a young couple, and we shared it with some amazing friends.”
Making and Enjoying Whisky
For those who have the magnificent privilege of working in the world of whisky, there is a tremendous responsibility to uphold. Enjoying the spirit responsibly is a non-negotiable part of the journey. David respects his craft so deeply that he has set a personal goal to avoid overindulgence while he is working. Yet when the time comes to enjoy whisky, he often finds himself in the company of people who have little experience or may never have tasted it at all. He sees this not as an obstacle but as an invitation. He says, “I believe they have not yet found the right bottle that suits them. They also have likely not gone through the process of how to properly taste and enjoy whisky. I love to set the scene and introduce something new to people.”
In his view, whisky is a powerful binder that enriches the enjoyment of other experiences. It may be food or music, but the point is to remember the event, the people, and the dram. Setting the mood is essential for the full sensory experience that whisky offers. One can imagine the privilege of having David as a guide along the winding mountain trail of whisky. It would be an honor indeed.
Sharing a Whisky Story
It would not be a proper discussion about whisky without sharing a story. Given the depth and breadth of David’s experience, the pool from which he could draw is considerable. One memory in particular stands out. David had been invited to speak about whisky and lead a tasting in Nuremberg, Germany. Expecting a modest gathering of twenty or thirty people, he walked into a room of one hundred and fifty. German whisky enthusiasts are known for being exceptionally knowledgeable, and he quickly realized this was going to be an interesting evening.
He recalls, “I thought it would be a good plan to open with a joke and help everyone relax. I could not tell an English joke, because their humor is different. I wondered what they might know about Yorkshire. Three things came to mind: the Yorkshire Terrier, Yorkshire tea, and Yorkshire pudding. So, my first slide was a picture of each of these, and the room fell apart. We had not mentioned whisky, and we had not had a drop, but we were off to a great start. I knew I had made it, and we could then talk about whisky and have a bit of fun. Probably one of the most memorable and scariest moments in my whisky life.”
It is a perfect example of setting the right mood and finding common ground with people who love whisky. The spirit itself is only part of the experience. The laughter, the shared curiosity, the gentle teasing across cultures, and the warmth of a room full of strangers who suddenly feel like friends all become woven into the memory. People will always connect the moment with the whisky, and that is how great stories are formed.
This is the unique power of whisky around the world. It invites people to gather, to listen, to share, and to discover something new about themselves and each other. A dram can soften the edges of unfamiliar places and unfamiliar faces. It can turn a room of experts into a room of companions. It can take a Yorkshire man standing before a crowd in Germany and give him the perfect bridge to cross into their world. In that way, whisky becomes more than a drink. It becomes a quiet ambassador, a gentle guide, and a reminder that we are all capable of meeting in the middle when the moment is right.
The Spirit of the Spirit
The Yorkshire coast is an incredible destination where locals and visitors alike can lose themselves in the history, culture, and surroundings. David speaks of Filey’s past, from its origins as a small fishing village to the charming holiday town it remains today. No matter how much it has changed, it still carries the character of its roots. Filey Bay itself is a long sweep of sandy beach, flanked by chalk cliffs that rise nearly four hundred feet into the sky. Not far from this bay is Robin Hood’s Bay, where Captain Cook once sailed. David affirms, “This Yorkshire coast is incredible and has big history.”
One particular inhabitant of this coastline is a favorite: the gannet. It is an extraordinary bird that captures the imagination of locals and admirers around the world. David explains, “It comes back to the same nest on the cliffs every year. They have only one partner and meet up again after having flown away in faraway directions. This union produces one chick and when it gets fat enough, they push it off the cliff into the sea. Since it cannot quite fly yet, it bobs along in the water about halfway down the coast of the country before it loses its body fat and then takes to the skies. Its first flight is to Africa. Then it comes back to that nest it was kicked out of and the cycle continues. It likes to come home to us on the Yorkshire coast, and it clearly loves this place. That is why we proudly feature it on our packaging.”
For generations, people have said that whisky often conveys a sense of place, shaped by the land, the climate, and the hands that make it. The Spirit of Yorkshire Distillery embodies this idea completely. It is a true field to bottle experience. They farm their own barley, draw from their own water source, and benefit from an environment unlike any other. Along with his business partner Tom Mellor, David sought the expertise of the legendary Jim Swan to ensure every detail of their process was right. David explains, “I think there is no better whisky with a sense of place than Filey Bay. We control more component parts of making our whisky than the majority of other whisky makers. That is really important. We can choose the variety of barley, the time to sow, when to harvest, and how to malt it.”
David’s barley expertise runs deep. He trained at an agricultural college, and his first job involved buying malting barley. He recalls using a barley cutter to test the grain for quality. The barley drops into a small opening, a blade slices it cleanly in half, and the cross section is examined. If it is slightly grey, it indicates high nitrogen content, which is not desirable for malting. If it is predominantly white, it is low in nitrogen, which is ideal.
He elaborates, “Nitrogen in its purest form is protein, and if there is a lot of protein in the barley there is less sugar. We all know that we need sugar for fermentation, so there is a direct impact on the process. It is less to do with flavor and more to do with the yield and the chemistry behind it.” The difference is measured in tenths of a percentage point, yet it shapes reactions further down the line. This is the type of detail that whisky enthusiasts cherish.
It all comes down to single grains of barley, the care given to the soil they grow in, the local water that feeds the mash, and the kiss of sea air that drifts across the land. Combine that with the imagination of the people who craft the spirit, place it in the barrels, and wait patiently for the seasons to work their quiet magic, and you have something truly singular in the whisky landscape.
There are many components to the spirit within the spirits made by the distillery. This invisible thread runs through David and Tom, along with the steady hands of those who honor their home with every drop. It carries the story of its land, its people, and its coast. It echoes among the chalk cliffs, migrating gannets, and the North Sea winds.
It is, in every sense, the Spirit of Yorkshire.
The Spirit of Yorkshire Distillery
The distillery produces several expressions regularly, along with annual special releases. First, you can discover Flagship (46% ABV), which symbolizes the true soul of the operation. It is light, fruity, and creamy, a gentle introduction to the character of Filey Bay. The next adventure is the Moscatel Sherry Cask (47.3% ABV), featuring a sweet and fruity profile that carries a touch of sunlit warmth. Then you can explore the STR (shaved, toasted, and recharred) Red Wine Cask (47.3% ABV), a sumptuous journey into the rich flavors that only red wine casks can coax from a spirit. It is a dram for those who enjoy depth and quiet complexity.
To accompany their regular releases, they also offer Special Release bottles. Some are one of a kind and some return annually. Examples include Porter Cask, Sherry Cask Reserve, Yorkshire Day, and Double Oak. You will have to follow along or visit at just the right time of year to secure one of these treasures.
A truly meaningful release is Heritage. This bottle supports English Heritage, an organization that preserves, cares for, and promotes the historic sites and cultural legacy of England. The liquid is a special blend of Flagship and STR, with proceeds going directly to the foundation. It is important to reflect on distilleries that give back to their communities, and this aligns closely with the ethos of Spirit of Yorkshire.
Looking to the future, there are always interesting developments underway at the distillery. One particularly fascinating project David mentions is working with Yorkshire oak to make barrels. This is an exciting step, as it adds yet another element produced from the local area. He says, “We have everything here, apart from the wood to make barrels. However, about four years ago we made casks from Yorkshire oak and that is an exciting development. It adds a different flavor and it is mellowing now. In the next year or so you might see a product from the distillery made from Yorkshire oak.”
Another project brings even more anticipation. They grew a field of rye about five years ago, and it has been maturing in virgin oak casks from the United States. It will be Yorkshire’s first rye whisky. The mashbill includes malted barley, which will soften the expected flavors of the rye, but the magic lies in the process and the place. This is especially exciting news, and it promises to be something unique and wonderful.
The Mashbill
Whiskey Network Wants to Know Your Recipe
As we do with all of our guests, we ask the same 5 questions to conclude our interview. They are just a bit more insight to how they think and how they drink.
What was the last whisky, bourbon, or scotch in your glass?
The Berry Bros. & Rudd (independent bottler) Filey Bay 10th Anniversary. It’s a Madiera cask and it sold out in about 90 minutes.
Do you prefer to drink your whisky out of a specific type of glass?
I like the glencairn, but I prefer a tulip glass with a stem. The tulip style allows you to get your nose into the glass and the small stem makes it more manageable to handle.
Do you have a unicorn bottle?
I can’t think of the specific one, but I’ve been trying to complete my collection of Springbank Local Barley. It was a released from about 15 years ago and I have not been ble to find it.
I’m looking to buy a gift for a friend and the budget is around $50-$75. What is your recommendation?
My first recommendation would bet he Filey Bay STR. It embodies Filey Bay with soft red fruit flavors and a bit of spice. My second recommendation would be something from the Kavalan line up. Making whisky in Taiwan is a hell of challenge due to the sub tropical conditions. Yet another indelible mark that Jim Swan left on the whisky world.
What is your favorite toast?
I’d like to say with butter and jam on it, because that’s an English answer. I do have a one that sums up whisky and friends: There are large ships, there are small ships, and there are ships that sail to sea. But the most impressive ships are friendships, may that always be.
I think that sums up a whisky night to me.
We are ecstatic to welcome David Thompson to the Whiskey Network Family. The Spirit of Yorkshire Distillery and Filey Bay whisky stand as a truly fascinating and unique offering in the world of whisky. At the soul of the operation is a mission to coexist with the land in a meaningful and respectful way. From field to bottle, every drop is shaped by care, craftsmanship, and a devotion to place.
Within the beating heart of the distillery lives the spirit of Jim Swan, guiding the operation along a righteous and dignified path. He stood beside David and Tom in the earliest days, teaching, encouraging, and shaping their understanding of what great whisky could be. The distilling, the racking, the warehousing, the long hours spent learning by hand, all became part of the foundation. The proof is in the liquid itself, a quiet testament to his influence. May he continue to rest in peace.
We must also acknowledge the sage presence of Sam Filmus of ImpEx Beverages. He possesses a singular talent for discovering distilleries with authenticity, flavor, and a true sense of place woven into every aspect of their process. Without his discerning eye and steadfast belief in the Spirit of Yorkshire, many of us would never have encountered the mastery of Filey Bay.
It goes without saying that it is well worth the effort to explore every drop that comes from this distillery. Like the gannet that floats down the coast, gains its wings for a journey to Africa, and returns home to the cliffs of Yorkshire, Filey Bay carries the imprint of its homeland. The chalk cliffs, the North Sea winds, the barley fields, the hands that craft the spirit, and the legacy of those who guided its creation all live within the the spirit of the whisky.
Yorkshire may not be your home, but a sip of Filey Bay whisky will take you there. It is a spirit that remembers where it comes from and invites you to share in that memory. In every dram, there is the land, the people, the gannet, and the quiet magic that makes this place unlike any other.
Drink deeply and the spirit of Filey Bay whisky will become one with yours.
For more information about the whisky, tours, and process of Spirit of Yorkshire Distillery you can visit their website here.
