A NORTH-East distillery more used to making gin has expanded its repertoire by producing what it believes is the region's first whisky.

Yarm Distillery, which opened in 2018, has moved into the world of whisky, has made its first single malt at the weekend.

Owner Richard Marsden said: “The gin boom has dominated in recent years, however English whisky has also started to emerge.

"We felt it was about time that the North-East got involved.

"We’re proud to be making our single malt and believe we’re the first in the region.”

While the first batches of the spirit were distilled at the weekend, it will be three years before the product is on sale.

The Northern Echo: Luke Smith, of Grain to Glass Consultancy and Richard Marsden, of Yarm DistilleryLuke Smith, of Grain to Glass Consultancy and Richard Marsden, of Yarm Distillery

The single malt was distilled at the 15,000 sq ft site in its two 500 litre copper alembic stills, Boris and Doris.

Newcastle-based consultant Luke Smith, of Grain to Glass, was appointed to oversee the process.

Known until now as a gin distiller, Mr Smith now consults on all elements of running a distillery and lead in making the whisky.

He said: "We did the distillation by taste – only the liquid with the best flavour made it into the barrel.

"I’m excited to see what the time ageing does, the new make has a lot of fruity notes and the ex-bourbon barrel will add a good amount of sweetness, vanilla and oak character.”

The Northern Echo: Luke Smith, of Grain to Glass Consultancy and Richard Marsden, of Yarm DistilleryLuke Smith, of Grain to Glass Consultancy and Richard Marsden, of Yarm Distillery

Tooth & Claw, the innovation arm of Cameron's Brewery, was brought in to make the wash for the product.

It created 2000 litres of wash at 9.75 per cent, using 100 per cent golden promise barley, grown and malted regionally in Berwick.

From this wash, five low wines distillations were carried out to take the liquid to 35 per cent.

This was then distilled in one ‘spirit run’ to create ‘new make’ spirit.

Only about 200 litres – the very best bits of the batch, known as the hearts – were captured.

These were decanted into an ex-Jack Daniels bourbon barrel and left to age.

It is hoped it will be the first of many whisky distillations as the distillery begins to lay down casks.

The spirit will now sit in cask for three years before it can be legally called whisky.

Mr Marsden said: “I’m pleased with how the new make is tasting and eagerly anticipating 2023 to see how the North-East’s first whisky emerges."

Yarm Distillery, which makes a number of gins, is now hoping to develop a whisky range as well.

It is thought the whisky is the first to be made in the North-East, though Durham Distillery has previously announced plans to make its own.

In 2018, it announced plans to launch the region's first whisky when it moves to its new facility in Durham city centre, scheduled for this summer.