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  • Writer's pictureTracey Baty

Whisky And Wensleydale!

A Yorkshire coast whisky distillery has teamed up with a Yorkshire Dales cheesemaker for a tasting event.

On 7th September, Wensleydale Creamery will host a tasting evening with Spirit of Yorkshire Distillery in the Visitor Centre at the Creamery in Hawes.

During the event, Morgan McDermott, UK Sales Manager at Yorkshire’s first whisky distillery will give a talk about the distillery’s farming heritage and will pair six Filey Bay whiskies with three Wensleydale cheeses for visitors to enjoy.

The pairings will include Filey Bay Flagship, STR Finish and Moscatel Finish and some of the Creamery’s most popular cheeses including Yorkshire Cheddar, Wensleydale Blue and Yorkshire Wensleydale and Cranberries.

Trish Cannon, Visitor Centre Director at the Wensleydale Creamery said: “We’re delighted to be teaming up with Spirit of Yorkshire on this very special tasting event.

“It’s a perfect pairing for us as it brings together two artisan producers who are equally passionate about provenance and flavour. It promises to be a delicious and informative evening, and a must for any whisky enthusiast.”
“People more commonly associate cheese with wine, but cheese with whisky works so well. We’re looking forward to sharing some big Yorkshire flavours with our visitors,” said Mr. McDermott.

The whisky and cheese tasting event takes place between 5.30 pm and 7.30 pm on 7th September. Tickets cost £25 and include six whiskies paired with three Wensleydale cheeses. They are available to buy from the cheese and gift shop in the Wensleydale Creamery Visitor Centre or online here. Guests will also receive £10 off any bottle of Spirit of Yorkshire whisky purchased on the night.

Hunmanby-based Spirit of Yorkshire Distillery is one of only a handful of distilleries that grows 100% of the barley used for whisky production.

Situated in the heart of the Yorkshire Dales National Park, Wensleydale Creamery uses traditional methods to handcraft artisan cheese using time-honoured recipes, milk from local farms and its unique cheesemaking starter cultures.


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