This English Single Malt Whisky Tastes of Cream, Caramel, Lemon, and Honey (Review)

What happens when English friends and brewers start experimenting with the water of life and enlist the help of Jim Swan? The answer comes in the form of Filey Bay's English single malt whiskies.

It’s almost a classic story. The whisky journey behind Spirit of Yorkshire Distillery, the maker of Filey Bay whisky, started with two friends, Tom Mellor and David Thompson.

They initiated a conversation in 2011 over a fine glass of beer when one of the two proposed the idea of distilling whisky.

They could easily use the barley from their own farm and water from the immediate vicinity. Plans were made and preparations were set in motion on the farm.

Eventually, Dr. Jim Swan was brought on board to advise and assist the duo in distilling their first spirit. In 2016, the inaugural spirit flowed from the Forsyth kettles.

The liquor went into the barrel to become the first Filey Bay whisky. Two releases later, the Flagship whisky from Spirit of Yorkshire was next in line.

The whisky is made from an unpeated distillate that has aged for several years in ex-bourbon casks from Kentucky. The drink is bottled at 46 percent alcohol by volume (ABV) with a clear, straw-like color.

The Filey Bay Flagship whisky bottle comes in a box that is laid out open, so you can see the bottle with the single malt whisky straight away. The box tells the story behind the whisky.

For example, there is a detailed diagram that begins with the malting of the barley and ends with the manual bottling of the whisky. On the other side, a map shows the location of the Spirit of Yorkshire Distillery, near Filey Bay.

The bottle exudes luxury and elegance with a beautiful wooden cork and an engraving that transports you in spirit to Filey Bay on the east coast of England, where a seagull is just skimming over the water. The engraving symbolizes the connection with the sea, but does that reflection also find its way into the taste of the whisky?

When smelling the Filey Bay single malt whisky, it's immediately clear that you're in for a refreshing dram. The whisky tingles the nose with potent notes of ripe apricot with a background of some pineapple and mango. Behind these, the usual suspects from a bourbon cask are strongly present: sweet vanilla and caramel.

If you sniff it for a bit longer, hints of oak come forward, accompanied by elements like brown sugar and a dash of baking spices. The whisky is wonderfully sweet and enticing, urging you to take a quick sip.

Upon the first sip, the apricot is nowhere to be found. The whisky is creamy, with predominant notes of light vanilla custard, sweet spices, subtle hints of wood, and just a trace of cinnamon.

The whisky starts off rather reserved, but gradually develops into a more complex taste. As the first sip of whisky rests in your mouth, the maturation in the ex-bourbon cask slowly emerges more in the flavor.

The apricot that captivated the nose with its sweet scent returns to the tongue, alongside light wood tones. The vanilla recedes a bit, overshadowed by baking spices, but the whole remains fresh, sweet, and balanced.

Moving towards the medium-length finish, the fruity flavors disappear first, closely followed by the whisky's other tones. Right at the end, a tiny peppercorn comes forth, providing a tiny prickling sensation.

This English whisky is an excellent example of how an unpeated ex-bourbon whisky tastes like. For enthusiasts just getting started with whisky and those looking for a dram not too heavy on spices, this is a definite must-try.

+ Very balanced whisky

+ Ex-bourbon through and through

+ Reasonably priced

- Not a whisky for lovers of smoke or spices