Farm, brewery and stillhouse
Tom Mellor and David Thompson, guided by Dr Jim Swan, built a stillhouse 2.5 miles from Mellor's Wold Top Brewery, which made the wash, a beer-like brew.1,2,3 Muntons maltsters at Bridlington malt its barley.7,8,9
Peated
Its 5,000-litre wash still and 3,500-litre spirit still are oil-fired copper pot stills made by Forsyths.2,3,6 Spirit-still vapour can also skip the condenser, which turns vapour back into spirit, and pass through a four-plate copper column, making a light, very high-strength new spirit.2,3,6 The spirit is distilled twice, and the pot and column setup gives two different spirit styles, with column spirit reaching up to 88% alcohol.5,9,10 Scottish rules would call column spirit grain whisky, not single malt.5,9,10 Its house style is light and fruity.9,11 In 2017 about half its spirit went through the column, and pot and column spirit were to be aged apart, then combined.6,12 Its casks, mostly first-fill ex-Old Forester bourbon casks, were then kept in warehouses on Mellor's farm.6,12
In 2019 its first casks passed three years and became whisky, and it released Filey Bay, its first single malt.1,9,13 In January 2021 it began distilling rye, after trials the autumn before, from a mash of 51% rye and 49% barley.11 The rye grew in its own fields, and Muntons malted it at Stowmarket.11 In 2022 the distillery could make 292,000 litres of alcohol a year.9
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