Over the last few years, deep within their warehouse, four ex-orange wine barriques have been happily maturing for this deliciously different special release. But this isn’t the skin contact orange wine you’d expect to find on the list of your local artisan wine bar. “Vino Naranja del Condado de Huelva” comes from a very specific part of Spain, taking the sunshine and oranges that the south is famous for. Made in a similar way to other fortified wines but with a key difference: the grape spirit
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Over the last few years, deep within their warehouse, four ex-orange wine barriques have been happily maturing for this deliciously different special release. But this isn’t the skin contact orange wine you’d expect to find on the list of your local artisan wine bar. “Vino Naranja del Condado de Huelva” comes from a very specific part of Spain, taking the sunshine and oranges that the south is famous for. Made in a similar way to other fortified wines but with a key difference: the grape spirit used to fortify the base wine has been aromatised with orange peel before being matured. Matured for just over 7 years, firstly in ex-bourbon casks for 3 years and 3 months, to soften the spirit, before being reduced to 50% abv and then re-racked into orange wine casks for a further 3 years and 10 months. Only 1100 bottles produced.
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For Spirit of Yorkshire Distillery it’s about doing things properly. That’s why they're obsessed with every step of the distilling process, from grain to glass. Mentored by renowned whisky expert Dr. Jim Swan, their instinctive approach is to create a whisky that doesn’t just replicate Scotch. That doesn’t mean they rely on blind luck – they take the best of tradition and apply new thinking to create something unique. All their barley is grown in Hunmanby, on the family farm, and they get their water from two sources, sunk deep into the chalk. They're in control of every stage of the growing and distilling process, from choosing the variety of barley and how it is grown, right through to bottling t...
For Spirit of Yorkshire Distillery it’s about doing things properly. That’s why they're obsessed with every step of the distilling process, from grain to glass. Mentored by renowned whisky expert Dr. Jim Swan, their instinctive approach is to create a whisky that doesn’t just replicate Scotch. That doesn’t mean they rely on blind luck – they take the best of tradition and apply new thinking to create something unique. All their barley is grown in Hunmanby, on the family farm, and they get their water from two sources, sunk deep into the chalk. They're in control of every stage of the growing and distilling process, from choosing the variety of barley and how it is grown, right through to bottling themselves at the distillery. Very few other distilleries in the UK can claim this and it's something they're exceptionally proud of. Filey Bay Moscatel Finish was the first of their 'finished' whiskies and spends between six and nine months in Moscatel sherry casks after it's initial three in first fill bourbon. Light and honeyed with some lovely orange marmalade on the nose.
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