Filey Bay is produced at the Spirit of Yorkshire distillery in the north of England. The northern English county is considered the centre of English barley cultivation. No wonder, then, that only locally grown barley and also the water from the distillery's own farm is processed. After maturing in bourbon casks, this malt was transferred to red wine casks, which were treated according to the STR process. STR stands for 'shaved, toasted, re-charred', a process in which red wine casks are scraped, heated and re-charred. This gives the whisky a more intensive maturation than in a fresh oak barrel.