Visit to Spirit of Yorkshire Distillery

Club members, guests and hangers on were expertly conducted through the process of producing a fine single malt whiskey at the Spirit of Yorkshire distillery, Hunmanby in April, a fine balmy evening.   The Spirit’s target is to produce, from locally grown barley and from local spring water, Yorkshire’s first single malt. The distillate can truly be called whiskey once it has lain undisturbed in barrels for three years; a date now fast approaching.  Towards the end of the tour we were given the opportunity to sample the work in progress at several stages of its maturity.  Immediate comments indicated a wide range of opinion; useful for paint brushes says P, an acquired taste says PP, coming along nicely says the Caledonian duo, indeed, a semblance of the true stuff.

Next, being fortified, it was onward and upward to the Piebald Inn along Sands Lane to gorge on our personal selection from the list of 51 pie recipes, all made on the premises. Generous servings left us all unable to tackle a desert. 
You can judge the success of one of our away days by the noise through dinner; it was deafening. [April 2019]