- 5 months ago
Countryfile - Heritage Yorkshire
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🛠️
LifestyleTranscript
00:00If you put your hand in, see if you can gather a little in your palm.
00:07This is Holgate Mill's finest bar.
00:10Indeed it is, yes.
00:30I've spent around half a lifetime telling stories from all over the UK countryside.
00:48Ah, that's quite a climb.
00:51But now, in four special countryside programmes, I'm back on home turf.
00:56Frame descent.
00:57Frame descent.
00:58Don't you know that?
00:59Get yourself organised.
01:00Everybody says that.
01:01Frame descent.
01:02Exploring the traditions.
01:04You can taste the difference, can't you?
01:07The heritage.
01:08Oh, yeah, there we go.
01:10Whoa!
01:11Yay!
01:12The legacy and the characters.
01:17That make me so proud that I was born here in Yorkshire.
01:22Would you like to drive?
01:24Really?
01:25Yeah.
01:26I'm an engine driver.
01:28My journey will take me right across North Yorkshire, starting at Holgate Windmill on the outskirts of York.
01:45I'll be looking at how heritage grains grown here in Yorkshire are helping to bridge tradition with innovation.
01:55I'll be seeing how dedicated volunteers.
01:58That's the devil in windmilling.
01:59It's always a battle against the rain and the weather.
02:02And knowledgeable experts.
02:04This is called a spirit thief.
02:06A spirit thief.
02:07I like that.
02:08And that's thanks to NASA.
02:09Thanks to NASA.
02:10Are using heritage grains.
02:13If you lift that, that's it.
02:16Oh, there we go.
02:17What a wonderful sound.
02:19To create a feast for the senses.
02:23And you get this.
02:24Mmm.
02:25Gorgeous whiskey.
02:26What a wonderful smell.
02:27This is delicious.
02:29It's wonderful.
02:30We'll also be looking back through the archives.
02:33Oh!
02:34At the traditional skills.
02:36It worked!
02:37Yes!
02:38And time-honoured crafts.
02:40Smells like I'm inside a barbecue.
02:42It's making me a little bit hungry.
02:44That have shaped the heart of rural life.
02:47I'll be honest, you've inspired me.
02:49Really?
02:50That's not what I was expecting to be behind that door.
02:53Oh, it's so beautiful, isn't it?
03:02This is 18th century engineering with real staying power.
03:07Holgate Windmill.
03:09It's still going strong, driven by Yorkshire grit and Yorkshire grains.
03:19It's the oldest five-sailed windmill in the country.
03:24Built in 1770 in the open countryside overlooking the hamlet of Holgate.
03:32But as the world and the community around it has grown,
03:36it now finds itself in a curious position.
03:40Marooned on a traffic island in the middle of a housing estate.
03:47The windmill remained in operation until 1933.
03:51But it was then abandoned and left to rot.
03:56But 13 years ago, a band of committed volunteers
03:59stepped in to bring it back to life.
04:02I'm heading up to the top of the windmill,
04:06where I'm told I'll find head of milling, Jenny Hartland.
04:11Ah, that's quite a climb!
04:14You don't need to go to a gym when you work in a windmill.
04:18Welcome.
04:19Well, thank you.
04:20Do you need a hand?
04:21You can help me get some grain going down the mill.
04:23Jenny and the team of volunteers mill several grains here.
04:28Wheat, rye and today's locally sourced grain of choice, spelt.
04:34This is the top of the chute that goes all the way down two floors to the stones.
04:40Yeah.
04:41I put a cradle there.
04:44And then, would you like to help me just lift that onto it?
04:49Right.
04:50And then we'll just pour it fairly steadily down the hole.
04:57So, Jenny, what made you become a miller, of all things?
04:59Well, I had been involved in the restoration and we had reached the end.
05:05We turned it into a working mill and that was the next step.
05:10How could I just walk away from it when we created this wonderful machine?
05:14Yeah.
05:15And it's working commercially now, isn't it?
05:17Yes.
05:18And this will be going to a bakery just down the road.
05:21And what does it mean to you to have this beautiful old building working functionally now?
05:30I think it's glorious to think that you can do the whole thing by wind power and gravity.
05:38Two free energy sources.
05:41It's also a machine that you can stand inside and see how it works.
05:45Modern machinery is sealed units with microchips inside.
05:50But here, people can see a serious machine working.
05:56There's a number of times when I'm filming that I really wish the wind would stop.
06:00But today, it's the opposite.
06:02You've got a beautiful blue sky but no wind.
06:05This is a jolly useful way of demonstrating how it works when there isn't any wind for it to turn.
06:11A good old fashioned egg beater.
06:13If you look at this and imagine that my hands are the sails turning it.
06:18Oh, yeah.
06:19It turns an enormous wheel which is up above us in the cap.
06:23Right.
06:24That then starts turning smaller cog wheels.
06:28The one in the mill is called the wallower.
06:31Oh, that's a wonderful word.
06:32Isn't it a wallower?
06:33There's so much.
06:34That's the point at which the power changes from being horizontal coming in from the sails, power down the mill and at the bottom imagine some millstones.
06:45Well, to see the next stage, we simply follow the grain and gravity down.
06:50So what have we got on this floor then?
06:53We've got four sets of millstones, which is a lot for a small mill like this.
06:59And the grains that we've just put in are going to come down that chute and into here.
07:05So what do I do?
07:06If you lift that slide, sliding gate, that's it.
07:12Oh, there we go.
07:13What a wonderful sound.
07:15Underneath, what you've got is the shoe.
07:18When we come to mill, it will start spilling out at the front into the eye of the stone.
07:25Where is the other stone that it turns on?
07:27Underneath, inside.
07:29There's another stone down there.
07:30There's another stone, yes, set at the bottom.
07:32And this one revolves.
07:34Yes.
07:35And the other one doesn't.
07:36Exactly.
07:37A lot of people think that you're crushing the grain.
07:39You're not.
07:40It's cutting it.
07:41It's got cutting edges into the face of the stones.
07:44Right.
07:45So that it's criss-crossing all the time and the grain is passing between the stones and by the time it gets out to the edge, it's turned into flour.
07:54And this very sophisticated system, really, goes back centuries, many, many centuries.
08:00It does indeed.
08:01We think windmills were first developed in the Middle East.
08:05And it's very possible that the Crusaders brought back the idea of windmills to this country.
08:12Because we didn't have windmills until about the 13th, 14th century.
08:17Before that, it was all water mills or horse mills.
08:20Every community had to have its way of producing flour for its bread.
08:27On still days like today, there needs to be a backup plan to see this impressive feat of engineering in action.
08:34It sounds like cheating.
08:36We have a very modern little electric motor set under this set of stones, but it replaced a motor that was there in about 1900 and that replaced a steam engine.
08:46There's always been a problem with having enough wind to power this mill.
08:52How often do you have to use the motor?
08:55Too often.
08:56Whenever we haven't got a wind of 15 miles an hour.
09:01That's very impressive.
09:02We have a lovely little story that comes from our archives and it was the miller at this mill in the 1830s who was taken to court for milling on a Sunday.
09:14But he decided to defend himself and he said, we have had no wind for two months and there are people going hungry.
09:23And I'm glad to say he was acquitted.
09:26It wasn't an awful lot longer after that that they built the steam engine and put in the backup.
09:34To see the finished product, it's back to the ground floor of the mill, known as the meal floor.
09:42The wheels are turning.
09:43They are.
09:44And if you put your hand in.
09:45Yeah, there it comes.
09:46Put my hand in here.
09:47Put your hand in.
09:48See if you can gather a little in your palm.
09:51Yeah, I've got some there.
09:52That's lovely.
09:53Now, how do you know that that's good?
09:55Well, put your thumb in it.
09:57See if it feels soft and fine.
09:59Oh, yes it does.
10:00And then if you close your palm up and then open it again, see if it has made peaks in the flower.
10:09And it has.
10:10Oh, yes it has, yeah.
10:11It's clumped and made peaks.
10:12That's past the test then, has it?
10:13That's past the test, yes.
10:14This is Holgate Mill's finest.
10:17Indeed it is, yes.
10:19For centuries, rural life has been shaped by the skills and crafts people have created from the land around them.
10:29And in the Cotswolds, wool has always been the most important of materials.
10:34A couple of years ago, Matt met Lydia Handy, a farmer putting a new spin on the story of wool.
10:41The Cotswolds has long been famous for its wool, once so highly prized and the toast of Europe.
10:53But it's a very different story today.
10:55Many farmers will tell you that the price that they get for their wool barely covers the cost of shearing the sheep.
11:02So something that was once a vital income for farmers is now seen by many as a worthless by-product.
11:11Cheap synthetic fabrics were the undoing of wool.
11:14But here at Lower Hampton Farm, Lydia is looking for ways to revive its fortunes and ensure that the fleeces from the farm's flock of Devon Closewool sheep don't go to waste.
11:26Come on girls!
11:28Come on lovely girls!
11:30Stragglers at the back!
11:32They're always stragglers at the back.
11:35They're looking very good fettle.
11:37They are!
11:39And you're doing something quite interesting with the wool, aren't you?
11:41Well, I mean that came as a secondary thing.
11:43We got them originally because we're very keen on the rare breeds and native breeds because we've always wanted to be pasture fed, you know, because we think that's really important.
11:51So we wanted a breed that would suit the farm really.
11:54And then when we got them and then, you know, we sheared them, we hadn't realised how poor the price of wool was.
12:00It's incredible and it will come as a surprise to many watching and listening to this.
12:04I think this is an insult actually that these beautiful fleeces, you know, you lose money on them.
12:08And I said this is mad, you know, why don't I do something with the wool?
12:13Lydia sells yarns and textiles made from their wool in the farm shop.
12:18And just like they would have been in centuries past, they're made entirely with natural dyes.
12:25Most of the wool is spun at a small firm in Wales, but Lydia spins some of it herself.
12:33And she also sources natural dyes from some unexpected corners of the farm.
12:37Well, Lydia, I've got a lot of wool at home and a lot of apple trees, but this is new territory for me.
12:46Well, apple leaves give the most gorgeous yellow dye.
12:49So we're going to pick some leaves and we're going to take them back and put them in a dye pot.
12:52So what have we got in here? So we've got our leaves and we've got some water in here.
12:57Add the leaves in there.
12:59This is just normal water? Yeah, normal water, tap water.
13:02This is the yarn. Now you have to pre-soak the yarn before you dye it, because that gets rid of all the little air bubbles, which will stop the dye getting into the, you know, deep into the yarn.
13:14I've mordanted with alum. That binds the dye to the fibres of the wool.
13:21Alum, a product made from aluminium, is what's known as a mordant, a substance that helps the pigment in the apple leaves fix to the wool.
13:29We're going to pop them in this bag. Pop them in this bag and then they can go in the dye pot and they won't get all kind of covered in leaves and won't get little bits.
13:36You don't spend two hours kind of picking out bits of leaf.
13:39We just literally submerge that in there like that. Pop it down.
13:44We're going to simmer it. It will absorb the dye much better with heat.
13:49Apple leaves contain a group of yellow coloured pigments called flavonoids, which start to break down when heat is applied and attach to the fibres of the dye.
13:59Oh, yes, it's certainly had an effect, hasn't it?
14:07It's lovely. Isn't that amazing? Amazing just from smackle leaves.
14:11Yeah, to think we were up there in the orchard and we picked those leaves, put them in a pan of water.
14:16Yeah, yeah, incredible.
14:18As well as apple leaves for yellow, Lydia also uses eucalyptus leaves to give a light pink dye.
14:24Red onion skins for a peachy colour and dahlias for orange.
14:30And it's not just the garden that can be a source for dyes.
14:33Lydia also raids the scrap metal bin.
14:35This lovely looking concoction here. What have you got in there?
14:38Rusty old nails, lots of rusty old stuff from the farm, with water and vinegar and that's what we call a modified.
14:46The iron water chemically reacts with the apple leaf pigment in our wool, turning it from yellow to olive green.
14:53I've got this massive urge to go home and chop my clothes in a pan with some onion skins and some old rusty nails.
15:04Once the yarn is dried, it can be used to knit or weave, which is Lydia's preferred method.
15:10This is what they call a brinkly loom. It's a very, very simple loom and it's very quick to set up.
15:16You know, a proper floor loom will take a whole day to put the warp on, whereas this you can do in an hour.
15:24What a lovely basket of colour.
15:26Yeah, lovely.
15:28And what pattern are you working through here?
15:29I'm not, it's completely random, so you can do entirely what you'd like to do. I don't mind at all.
15:34Right, so how do we start a new row?
15:36Right, so what I would do, you just pop it through here, through the shed we call this, here.
15:41Okay, so that's between the layers then at the top and bottom.
15:43That's it, exactly. And then you just pull that through and you just leave a nice arc like that, nice and gentle.
15:48Because if you pull it too tight, it pulls it in at the sides.
15:52And then you leave that there, pull that down like that.
15:56And then you turn it the other way and that lifts the shed the other way.
16:00Then you can then go back from this end.
16:03Oh, I see.
16:04Yeah.
16:05Pull it through there like that.
16:06That's it.
16:08That's perfect.
16:10So we're going down, aren't we?
16:11Yeah, that's it.
16:13And push, that's it.
16:15Push down.
16:16Perfect.
16:17And then round, yeah.
16:19Away from, that's it.
16:23There we are.
16:24Perfect.
16:25Oh, look at that.
16:26What are you going to do with this?
16:27What is it going to be?
16:28Well at the end product, I will probably make a couple of cushions.
16:30Cushions that I stuff with our wool as well.
16:31And the wool in general.
16:32I mean, what do you hope that people take away from it?
16:35And what's your kind of, you know, your hope and your passion as far as I said?
16:38Well I think it's just, you know, the sustainable fibres are really important that we kind of address the problem of, you know, synthetic fibres and synthetic dyes and the damage they're really doing to the environment.
16:47Well I think even from a sheep farmer's perspective, you've got to hope that there's a future in it.
16:51Yes, yes.
16:52Do you know what I mean?
16:53I hope so.
16:54You can't look at products like, I mean, you know, you look at your flock of sheep there.
16:57You've got that beautiful wool.
16:58Exactly.
16:59It needs to be used.
17:00How can that be worthless?
17:01I know.
17:02I'll be honest, you've inspired me to have a go back home.
17:04Oh great, I'm really pleased.
17:05I'm really pleased.
17:06You really are.
17:07I'll pick some apple leaves, chuck them in a pan and put the wool in.
17:10Great, I'm really pleased.
17:11Excellent.
17:12From spinning wool to what should be spinning sails, it's that blend of old skills and nature's
17:31gifts that keeps Yorkshire's heritage alive.
17:34And Hogate windmill is one of the finest examples, but it wasn't always that way.
17:41Steve Potts not only mills here, but he also played a key role in its restoration.
17:48Well Steve, what we've got here is a piece of heritage saved by the local community, isn't
17:54it?
17:55Yeah, you're quite right, yeah.
17:56I mean, it's a potted history of Hogate, 1770, so it's a very early windmill, all the
18:00way through to when it stopped working.
18:02The council basically locked the door and threw away the quay and it stayed as it was for
18:0780 years.
18:08And by the time it became derelict, all these houses were built all around it.
18:12That's right.
18:13The road was in the 1930s and then the houses in the 30s and the 40s, which is why we've
18:17got this really strange windmill in the middle of a roundabout.
18:19So it is a bit of an oddity.
18:20It won the best windmill on a roundabout competition I think in 2013, so that's a bit of an unusual
18:25one.
18:26And how difficult was it to put it back in the way it used to be?
18:30Well, everything that we wanted to use was here, apart from the sails and the cap.
18:34All the machinery was inside, most of it, because it hadn't been pinched, because it had been
18:38locked up.
18:39So in some ways it benefited from being ignored for 70 years.
18:43The cap and the sails were all new.
18:45So a huge amount of work and the tower was all restored and repaired.
18:48Windows are all new.
18:49So most of what you see is a modern addition, but the traditional castings and cast iron are all here.
18:58Holgate is fully restored and it's in working order.
19:01Is that it for you now?
19:02No, I'm afraid not.
19:03I mean, it started working in 2012 and we've really been doing repairs ever since, particularly
19:08the sails and the woodwork.
19:10They're open to the weather all the time and they always get damaged.
19:13And we're about to repaint the sails, which will cost us about ÂŁ15,000.
19:17So we keep on our regular maintenance as much as we can.
19:20And this week we were just doing some repairs to the sails themselves.
19:23I'll just show you on this one.
19:25This is a fitting piece and this is what the shutters themselves go into.
19:30And as you can see, it's quite badly rotten.
19:33Oh yeah, all round there.
19:34It's really going, isn't it?
19:36It's just the weather.
19:37The rain gets in.
19:38The sails you see are always pointing into the wind if it's working properly.
19:40Of course.
19:41So of course they're always getting the weather.
19:42But that's the devil in windmilling.
19:44It's always a battle against the rain and the weather.
19:47That's why it's important to use it.
19:49Because if it's turning, it gets less rotten, less damaged, it gets more air.
19:53Using it, like any machine, is the key to keeping it working.
19:57And it must be very satisfying working and producing flour.
20:02Yeah, that was our key mission statement when we started.
20:05To restore Hallgate windmill to grind flour.
20:08We wouldn't have done it without that.
20:09Because this is one of only a handful of mills now in the country that are working.
20:13And it's really important that we use it.
20:15Because mill writing is a lost art.
20:17Milling is an art that's disappearing.
20:19You know, we might restore the building but we won't have the skills to use it.
20:23Which is a no-win situation really.
20:25So that's important to us.
20:26And is there a good market for your flour?
20:28There is.
20:29Very good market.
20:30We now do 150 kilos.
20:32And we sell it to local shops.
20:34Quite a few people come into the shop and buy it here.
20:36So we're always busy and it goes towards fundraising to maintain the mill.
20:40It's fantastic to see how the locals have come together to save this great example of Yorkshire heritage.
20:49And now the flour it produces is put to good use in the community, in bakeries and schools.
20:56Just before I leave the mill, local baker and windmill volunteer Mike Thompson has arrived with some freshly baked bread.
21:05Well Mike, you've made these loaves, haven't you, from heritage grains, here from the mill.
21:11Why is that important to you?
21:13It's important to keep natural bread, which is nicer than supermarket bread and is very popular.
21:19It's good for the farmers too.
21:21It's good all round really.
21:22Good all round for everybody really.
21:24I'm dying to have a taste of this.
21:26And I suppose they are a little bit more expensive aren't they, heritage loaves?
21:29They are a bit more expensive, but it's worth it.
21:34You can taste the difference, can't you?
21:36You can.
21:37You can.
21:38This is lovely.
21:39This is delicious, it's wonderful.
21:44Traditional industries like milling were once the cornerstone of rural life.
21:51Along the coast in Northumberland, it was herring that brought communities together.
21:57Last year, Sammy found out more about the little fish that plays such a big part in the county's history.
22:04For centuries, fishing was central to life up and down this coastline.
22:10But by the early 1900s, the area was transformed into a hub of industry during the herring boom.
22:18Centred around the fish they coined the silver darling.
22:25Cheap and in plentiful supply, herring was incredibly popular, but once smoked became a delicacy known as a kipper.
22:35In 1907, at the peak of the boom, over 30,000 boats fished for herring in the east coast of the UK alone.
22:44The Second World War, overfishing and subsequent restrictions on the catch of herring means the glory days for this fish are over.
22:54But along the coast here, there are still vestiges of this once mammoth industry, such as the smokehouse, run by Neil Robson here in Craster.
23:05Hi Neil, how are you?
23:06Very well, Sammy. Pleased to meet you.
23:08Pleased to meet you.
23:09So this is your place, is it?
23:10It is, yes.
23:11The smokehouses were built in 1856, and I'm the fourth generation.
23:15Fourth generation?
23:16Yes, quite a legacy to have, actually.
23:19I had no idea that herrings were kippers once smoked.
23:23You won't be alone in that. I mean, smoked salmon, smoked cod, smoked haddock, self-explanatory, but kippers are smoked herring, yeah?
23:30And I love kippers. I think I had kippers most mornings before school.
23:34Really?
23:35Yeah, yeah. It's probably quite a strange thing to have before school, but all that omega-3, good for the brain.
23:40Yeah.
23:41It may have been my breakfast staple, but I have no idea how kippers are produced.
23:46And here, they have been smoking them in the same way for nearly 170 years.
23:51There's an apron there if you can slip that on.
23:53Perfect. How come I'm having to wear this and you're not?
23:56Well, I think you'll be more fussy about your clothing than I am the vibe.
24:02The first step in the kippering process is this 60-year-old splitting machine, which, despite its age, is capable of slicing the herring straight down the middle up to its backbone at a rate of over 500 kilograms an hour.
24:17So these are still herring?
24:19These are still herring, yeah. They're not quite kippers yet.
24:23Because first, they need cleaning.
24:26You open them up like that.
24:28OK.
24:29Put your hand in, you take the gills, get them nice and clean like that.
24:34OK, so I'm just pulling literally all of this out.
24:36If you just take your hand around that, like that.
24:39Oh! Getting your money's worth from me right now.
24:42There we go. And then it's done.
24:44That's lovely, yeah.
24:46So why are kippers synonymous to the northeast?
24:50I think probably most little villages or ports on the east coast of Scotland and England would have a smokehouse at one time.
24:58Because primarily it wasn't for the flavour to preserve them to make them last longer, because there was no refrigeration.
25:04As the herring were coming all the way down the east coast, as they passed Northumberland, they were probably at their best.
25:12I mean by their best, they had a good oil content.
25:15Further down they would get full of roe.
25:17Right, OK.
25:18Once the herring has roe in it, all the goodness of the fish goes into the roe for the young ones.
25:23The eggs?
25:24The eggs, yeah.
25:25So the boats, they just followed the herring slowly down the coast and the herring girls used to follow them as well.
25:31They used to sleep in kip houses.
25:33Oh!
25:34And that's one theory that's put forward why they were called kippers.
25:37Oh, I like that.
25:38Yeah.
25:39In the mid-1800s, every summer thousands of mostly Scottish women would travel down the length of the east coast, following the shawls of herring on the way southwards.
25:52They stood for hours on end, cleaning and salting the fish.
25:57The camaraderie and the spontaneous rounds of Scottish folk songs may have made the gruelling work more bearable.
26:04The tradition of herring girls stopped when they could no longer rely on enough locally caught fish.
26:16Where do these fish come from?
26:18These come from Norway.
26:19These were actually landed by a Scottish boat in Norway.
26:23What are they like?
26:25Yeah, you can see though, Sammy, that that's nice and plump.
26:28Look at the width of the flesh on that one.
26:31These have been caught really just at their best for us.
26:35I mean, we use about 300 tonne a year of herring.
26:38Wow.
26:39So how do you think I'm doing?
26:40I think you're doing very well.
26:42You can start next Monday if you wish.
26:44Yeah, I'll keep it in mind.
26:46With P and Kipper, since you like them that much.
26:49Fine, not a problem.
26:51Now cleaned, the herring are dipped in brine, a mixture of salt and water, for 20 minutes.
26:58Which seasons the fish perfectly in preparation for the all-important next step, smoking.
27:09Wow.
27:10Gosh, it's a bit like something from a horror movie.
27:12What is all the black on the walls?
27:14Well, that's just an accumulation over the years of the tar and the smoke and the oils out the fish, yeah.
27:20Smells like I'm inside a barbecue.
27:22It's making me a little bit hungry.
27:24Well, these were built in 1856.
27:27Modern smokehounds are nothing like this because they're all put in like electric kilns,
27:31and then you can regulate the temperature and the humidity by a computer on the side of it.
27:36So this is the old-fashioned way?
27:38Yeah, we're stuck to the tradition.
27:40And is there a certain temperature you have to get the room to smoke?
27:43For the Kippers, they are cold-smoked.
27:45So generally speaking, cold-smoking is below 30 degrees centigrade.
27:49Right, OK.
27:50And cold-smoking means that you're not cooking the food.
27:52Right.
27:53It's got to be cooked after it's smoked.
27:55All you're wanting is to put this flavour of the smoke into the fish.
27:59It's so weather-affected.
28:01If it's foggy, the smoke doesn't go through the fish as well.
28:04They sort of tend to hang around.
28:05We've got shirtless up there.
28:07If it's a westerly wind, you open the east shut-off.
28:10If it's an easterly wind, you open the west shut-off.
28:12That's the cause of the drought to go through the fish, probably.
28:15Gosh, you must have to check the weather forecast quite a lot.
28:17Continuously.
28:18Yeah.
28:24Our herring are now loaded into Smokehouse One.
28:27Piles of wood shavings and oak sawdust are lit,
28:30and the doors are shut for at least the next 14 hours.
28:37But I won't have to wait that long,
28:39as, thankfully, yesterday's batch in Smokehouse Two are ready.
28:44Well, Sammy, these are the finished article.
28:47Wow.
28:48Oh, gosh, they're so golden-y.
28:49Yeah, they're nice and colour.
28:51Oh, brilliant.
28:52You can see the oil on the surface there.
28:54That's the oil we were talking about earlier on.
28:57Neil's Kippers, smoked in the same way for four generations,
29:01are sold all over the UK.
29:15Here in Yorkshire, heritage grains
29:17don't just keep old industries like the windmill alive,
29:21they also fuel new ones,
29:23and this one is quite a contrast,
29:25an ultra-modern distillery.
29:31Chris and Abbie Jean began their distilling adventure
29:34ten years ago.
29:36They now produce a range of sustainable spirits,
29:39gin using Yorkshire-grown wheat
29:42and whisky made from English heritage barley.
29:46They may sort ingredients locally,
29:48but they've taken their inspiration
29:50from rather further afield.
29:53We quit our jobs ten years ago,
29:55flew to Australia and went to Tasmania, of all places,
29:58where that year they made the world's best single malt whisky.
30:01So we learnt from the Tasmanian distilleries,
30:03returned to Yorkshire, built a distillery
30:05and bought our whisky still back from Tasmania.
30:08This is an impressive piece of kit, isn't it?
30:11So this is a Tasmanian copper pot still.
30:13This is the only one of its kind in the Northern Hemisphere.
30:16And what makes it different?
30:18So the shape of it basically helps us distill a spirit in England
30:22that's kind of inspired by our time in Tasmania,
30:24so it gives you a really nice, apple-y, new-make spirit.
30:27And this is where the grains are boiled?
30:29Yes, exactly.
30:30And it's a really energy-intensive process.
30:32So one of the things we've done is coated it,
30:34and we searched high and low to try and find something suitable,
30:37and we actually came across a paint that NASA used
30:40to coat the tips of their space rockets.
30:42Rocket science, then?
30:43Absolutely.
30:44The idea is to stop the heat escaping into the atmosphere,
30:47is that right?
30:48Exactly.
30:49So this saves 21% of our energy, and it's an incredible paint.
30:52It's three millimetres thick, and it's full of ceramic microbeads.
30:55So while this is running, the neck there is at about 100 degrees C.
30:58This is a nice 65, so you can actually put your hands on that and touch it.
31:01Oh, you can, can't you?
31:02It makes a huge difference.
31:04And that's thanks to NASA?
31:05Thanks to NASA.
31:06Chris and Abby might be using space-age tech to make their spirits,
31:12but it's the landscape around them that gives this place its soul.
31:17Well, your distillery is in the very heart of the countryside, isn't it?
31:21It is.
31:22So when you distill spirits, you're using raw materials.
31:25So we've placed ourselves here so we can source heritage English barley.
31:28We've got our own beehives, we can use the honey and the gin,
31:31and we've even planted our own juniper bushes as well.
31:34And do you have a good relationship with the local farmers?
31:37Yeah, we do.
31:38So, in fact, the local farmer comes and collects the spent grain
31:41from the whisky brewing process and then feeds them to his cattle.
31:43And it's far from a traditional-looking distillery.
31:46Did I see some shipping containers there?
31:48Yeah, you did.
31:49I guess as a small, agile family-owned business, you've got to be nimble.
31:52So they're actually repurposed shipping containers, which I fitted out,
31:55and in those we can store our whisky casks.
31:58One thing you might have noticed on the roof as well is the solar panels.
32:01So we're one of the first distilleries in the world that on a sunny day
32:04we can distill our whisky entirely using energy generated by our own solar.
32:08Now, I think most people would expect whisky to come from Scotland,
32:13not Yorkshire.
32:15They would, but interestingly, so English whisky now is a really growing thing,
32:18so there's now 61 English whisky distilleries.
32:21Really?
32:22Yeah, there are indeed.
32:23Seven in Yorkshire, and in the last few years an English whisky
32:26has won World's Best at the World Whisky Awards.
32:28It's a really exciting time to be distilling whisky in England.
32:32For this micro-distillery, it's all about drawing on the riches of the landscape,
32:37and I'll be getting a taste of that for myself later on.
32:42But it's not just here in Yorkshire that the land gives back.
32:47Generations of artists, poets, and craftspeople have drawn inspiration from the farms, wildlife,
32:55and soaring vistas of the Lake District.
32:58A few years ago, we visited Emma Mackintosh, who makes artisan glassware shaped by and including the landscape in and around her Lake District home.
33:11Charlotte caught up with Emma in one of her favourite local spots, Yew Tree Farm.
33:18I was about to say, why have we come here?
33:22That's amazing, isn't it?
33:24It's like being in a postcard.
33:27It's just magic.
33:30I love it.
33:32It is, though, a strange place to come to talk about glassblowing.
33:36Yes, but it's my inspiration.
33:39I use a lot of textures that we see around us in the glass that I make.
33:45Emma's latest innovation is to use one of Yew Tree's most common textures.
33:53Herdwick wool.
33:54That is an extraordinary idea, to use wool in glass.
33:58How did you get to that?
33:59It isn't, it isn't.
34:00I mean, you don't get much more Lake District than a Herdwick sheep.
34:04And it's really lovely.
34:06It's got this wiriness to it.
34:09It just really does look lovely on the glass.
34:11Shall we take all that back to the studio, then?
34:13Yeah.
34:16Emma's studio is in the nearby village of Hawkshead.
34:22And her unconventional process continues here.
34:25The first step to making a wine glass seems to involve a lump of clay.
34:32My trusty rolling pin.
34:34So all I do is roll the clay out so that it is going to form a canvas.
34:42Then it's time for the magic ingredient, Herdwick wool.
34:45And then I would just curl it like that, and then it sort of goes onto the mould.
34:53So, I'm imagining a wine glass now.
34:55So this is the top of the glass, isn't it?
34:57This is the top of the glass.
34:58Gosh, doesn't it have to be sort of perfect and symmetrical?
35:02No, that's the whole point.
35:03It's come from organic material, it's an organic process.
35:05How long did it take you then to turn this technique from an idea into actually something that works?
35:14It did take a few years.
35:15Years?
35:16To really get the process where I wanted it to go to.
35:19So, are we going to leave the wool in there now?
35:22When the mould is dry, I'll take it off before I blow, because it tends to flame.
35:27So, it's care of my eyebrows.
35:31So, what I'm doing is I'm just rolling the clay around the sheep's wool.
35:39And that is my mould.
35:42This mould now needs to dry for a few days.
35:45But Emma has one ready, so I can try my hand at blowing a Herdwick wine glass.
35:49Oh, my goodness!
35:54Does this technique have a name?
35:56Flame working.
35:58Or lamp working.
35:59It used to be something the Victorian ladies did.
36:02And they would have lamps.
36:05Today, the Heritage Craft Association lists flame working as a critically endangered skill.
36:12And Emma's technique keeps the tradition alive.
36:14With more than a 1,300 degree torch temperature needed to melt the glass.
36:21Wouldn't you be better off with gloves?
36:24She said, nervously looking at that flame.
36:26No, because if I wore gloves, the glass would slip.
36:30I need to be able to feel what's going on.
36:32It's its own animal.
36:36And everything you do changes what happens.
36:41So, it feels like when you melt it, it comes to life.
36:46And you're dealing with an animal.
36:49It's amazing.
36:51OK, here we go.
36:53So, I'm going to pop that in there.
36:56You come in and blow relatively quickly.
36:59OK, stop.
37:02It worked!
37:04Yes!
37:06How about that?
37:07That's fab.
37:09Look at the way it catches the light.
37:10Mind your fingers.
37:11Oh, wow, you can feel the heat from here.
37:12I know.
37:13Whoa!
37:15Oh, that is a thing of beauty.
37:16Thank you very much.
37:17Yay!
37:18We'll make it into a wine glass and you can drink from it.
37:20That's perfect.
37:21I'm going to take all the credit, obviously.
37:24Emma needs to reheat my Herdwick textured glass
37:27to complete the wine glass shape and attach a coloured stem.
37:33That's magic.
37:34Yeah.
37:35That is a thing of absolute beauty.
37:37Look at that.
37:40And although it sounds really odd, you can see and feel the wool.
37:45Yeah.
37:46You can see the whirls and the swirls of it.
37:48Back at the micro-distillery, Chris and Abby are blending an old craft with fresh ideas,
38:05giving heritage grains a new, sustainable twist.
38:08While their approach is modern, they still rely on time-honoured techniques to turn locally sourced ingredients into spirits.
38:20And those same traditional skills also come in handy for keeping their barrels in tip-top shape.
38:27Every now and again, some of them spring leek.
38:29And you can't afford to lose a drop, really.
38:31Exactly.
38:32No, we don't want to lose any.
38:33So we've got a little leaky bit here.
38:36Oh, yeah.
38:37I've got some beeswax from my father's beehives.
38:40And so we use my dad's honey in the gin and then we use the leftover beeswax to do some minor repairs.
38:47Right.
38:48I'm just going to take a little bit off.
38:49Yeah.
38:50And this is really easy and simple.
38:52Bung it up.
38:53Yeah.
38:54Literally.
38:55With the beeswax.
38:56I've pushed that in there.
38:57And then to make sure that that sits nicely, I'm just going to warm that up there.
39:01All right.
39:02So you melt it.
39:03Yeah.
39:04So we're just going to melt it bit by bit until it's nice and liquid.
39:09So it's nice and molten now.
39:10So if you just take your finger and just move that wax.
39:13Smooth it down and press it in a little.
39:15Exactly.
39:16Is that all right?
39:17Yeah, that's perfect.
39:18Yeah.
39:19And then we have to sit and wait for at least three years for that spirit to mature before
39:23it is ready to bottle as whiskey.
39:26It may take years to mature, but Abby's precious whiskey should be safe and sound thanks to her dad's bees.
39:34Of course, bees have done more for food and drink than just providing wax.
39:43Honey is the key ingredient in what many believe to be one of the world's oldest alcoholic drinks.
39:50Mead.
39:54Six years ago, we met brothers Matt and Kit Newell in the Y Valley, where their sparkling mead was causing quite a buzz.
40:02The Y Valley is a really special place.
40:06It's unexplored and it's unknown outside this area, really.
40:10And it's a bit of a sort of secret garden in some ways.
40:14So this is a tremendous spot for bees.
40:16They've got a fantastic range of pollen, but also we're on the edge of a Woodland Trust Nature Reserve here.
40:20So it's really lovely.
40:21When I was 15, I met a beekeeper. He was selling honey at a local fair and I said, oh, do you know, I'd love to come and give you a hand.
40:32He used to pay me 10 pounds a day and a jar of honey, but the experience was invaluable.
40:36I bought 10 hives off him when he retired. From there, we've built up to 130.
40:41Between Chepstow and up to Monmouth and beyond, just up towards the Y Valley and into the forest of Dean.
40:47When I'm with the bees, the whole world sort of fades in the background and it's a really immersive process.
40:59You know, you can do it 100 times a day and still feel the same sense of wonder.
41:02By looking at what they're doing, you can see what its past was, how much honey they've been storing,
41:09what its future is, how many eggs the Queen is laying and everything in between.
41:18Rather than selling jars of honey, we sell it in bottles of mead.
41:22Making the mead allows us to keep these bees.
41:25Matt is definitely the bee man and I'm often more willing now than before, but I used to be a very unwilling helper.
41:36So my job used to be chief carrier or chief holder.
41:41It's very relaxing when the hives are behaving themselves and are busy, busy, but it's also quite...
41:48I've seen it very unrelaxing too.
41:50Ooh! Did you get that?
41:51Did you get that?
41:54It's happened, everyone.
41:56He's been stunned.
41:57Before I did this more regularly than I do now, I would be quite apprehensive about getting that close to a beehive.
42:03Even with a bee suit on, when they're in a bad mood, they tell you.
42:06So I'd pride myself on, you know, taping my gloves around my sleeve and...
42:11Kit wears chain mail. You've got to speak bee.
42:13And you're not fluent yet, are you?
42:16I'm not.
42:22We've ended up having beehives in some really incredible places.
42:28There's now, I think, three or four extra beekeepers in this area, thanks to what we're doing.
42:33This whole valley is a really big basin.
42:35And it's often warmer down here than it is on the top of the hill, so the bees get a real head start in the spring.
42:43We like to locate our hives with a variety of different tree species and flower species nearby.
42:48Right down here, we're near the River Y, so you've got some really nice riverside herbs and flowers.
42:52And towards the top end of the hill, it's a completely different range of honey and it gives the honey a completely different flavour.
43:05This is probably a good set to go and take back and make some mead.
43:08Yeah, so you can tell the colour of the honey from what they've been foraging on.
43:11This is quite nice and light.
43:12If we just make one batch out of this box here, you'll get that flavour.
43:15Yeah, you will, yeah.
43:17Yeah, nice.
43:21People who think mead, they think of monks and Vikings, they think of a really heavy drink that they can sit around a fire and have little glasses of.
43:28It's very nice, but we were trying to make something a bit different to what's out there already.
43:33In the same way that craft beer has kind of gone through its revolution, we're trying to do the same thing with the world's oldest alcohol.
43:42We do things to our mead, such as bottle conditioner to make it sparkling.
44:00And then we blend in hops as well, so we use a citra hop in our honey and hops mead, which is a flavour that's quite reminiscent in lots of the American-style IPAs.
44:08We go off and do a delivery in quite a busy city, driving back over the Seven Bridge towards the Y Valley.
44:16It's like coming home.
44:17Yeah, it's incredible.
44:18And you can kind of feel a big sense of relief as soon as you kind of get into this area.
44:22The greenery.
44:23Yeah.
44:24The vegetation, the unsported nature.
44:25It's so peaceful.
44:26And then to live and work in this environment, it's a privilege on so many levels.
44:30Mm.
44:35Since filming, Matt and Kit have gone on to win awards for their drinks.
44:40And hopefully Kit is a bit more comfortable now around the bees.
44:44Well, it's been a lovely day here in Yorkshire, but if you're going to be out and about in the week ahead, you want to know what the weather's going to be like.
44:55So here's the forecast.
44:57Hello there.
45:06Good evening to you all.
45:07Temperatures will be climbing across the whole of the UK for the next couple of days and across England and Wales.
45:14Then we are expecting heatwave criteria threshold temperatures to be met for three days on the trot.
45:21The fourth heatwave here of the meteorological summer so far.
45:25Now, why is this happening?
45:26Well, because high pressure is out towards the east.
45:28It does drift further eastwards.
45:30We draw in a southerly wind and we're tapping into this very warm hot air across France and Spain, where temperatures have been over 40 degrees Celsius.
45:37No 40 degrees for us.
45:38Thank goodness.
45:39But still 34 Celsius.
45:41Always possible somewhere towards the south.
45:43Now, along with those rising temperatures, we're also expecting the air to turn much more humid with some warm nights.
45:50It's uncomfortable for sleeping.
45:52And then some classic summer thunderstorms that later on through the week and they will usher in the cooler feeling air and time for the end of the working week and into the weekend.
46:00But this is overnight tonight.
46:02So more spells of rain across Western Scotland, parts of Northern Ireland, some cloud here further south, but England and Wales will keep those clear skies.
46:09And it's a warmer start to the day tomorrow than we saw earlier on this morning.
46:14So this is tomorrow and there will be more cloud and rain from this front, just gradually drifting further southwards and then northwards across Scotland.
46:21So some sunshine appearing for most of us across southern Scotland, Northern Ireland later on through the day.
46:26More cloud edging into southwest England, maybe producing one or two showers, but lots of sunshine for England and Wales at 29, even 30 degrees Celsius possible.
46:35Take a look at this little weak front gradually drifting a little further northwards as we head through Tuesday.
46:42That could bring a scattering of showers perhaps across northern England and southern Scotland.
46:47But there'll be quite few and far between a lot of sunshine around on Tuesday.
46:51And it's when you'll really notice just how humid it's feeling and how hot as well.
46:56So the mid 20s across Scotland.
46:57But look, 32, 34 degrees Celsius across parts of southern England, particularly perhaps the southwest Midlands is where we could see the highest temperatures.
47:06On Wednesday, a few changes.
47:08Now, note there are weather fronts out towards the west and just ahead of this cold front, the air is rather unstable.
47:14So we could see a scattering of showers yet again, just about anywhere perhaps.
47:19But for most of us, I think we will miss them.
47:21Maybe a few more showers across western and northern Scotland.
47:24And that very hot air is drifting a little further eastwards.
47:27Perhaps it will be East Anglia that sees the highest temperatures of the day still in the low 30s, but elsewhere still the mid to the high 20s for the vast majority of us.
47:36So still another very warm and humid feeling day.
47:39But here's our cold front.
47:40It drifts further northwards and eastwards and it's on that where we could see some more thunderstorms.
47:46Now, this is not reliable frontal rain.
47:48The thunderstorms are going to be quite hit and miss.
47:50So not everywhere is going to see them, but there will be some around.
47:53And the chance or the risk of those will drift further northwards and eastwards as the day wears on.
47:58There's still a lot of sunshine around.
48:00It's still feeling warm and really quite humid as well.
48:03So the low to the mid 20s for the vast majority, still 27 degrees Celsius out towards the far south and the east.
48:09And it's more of the same as we head through Friday.
48:12So temperatures just a little bit lower.
48:14There will be more cloud around and a few showers, particularly out towards the west, but again, more sunshine.
48:20Here's the outlook then as we head through the week.
48:23So temperatures rise and then they drop again some cooler air.
48:26There's more on the BBC weather app.
48:27As always, I'll hand you back to John in North Yorkshire.
48:31Bye for now.
48:33Here in North Yorkshire, I'm discovering how heritage grains are breathing new life into old industries.
48:48But for some craftspeople, the traditional way of doing things has never gone out of fashion.
48:55Last year, Sammy travelled to the Peak District to visit a boot makers who've been crafting footwear by hand ever since Victorian times.
49:07This landscape has always been a working one.
49:11And long before it was given National Park status, it was quarried for stone.
49:16Local quarry workers needed strong footwear.
49:20So a side industry in workers' boots was born.
49:24The village of Stoney Middleton was its epicentre, with six different factories operating at its peak in the 1890s.
49:34William Lennon & Co. is the sole surviving factory making traditional workers' boots using traditional methods, all overseen by Libs Slattery.
49:46So this is your family's boot makers.
49:49It is, yeah. I am great-granddaughter of William Lennon and we've been in this building since 1904.
49:55Wow.
49:57And the methods used to craft each boot, passed down through generations, remain largely unchanged from that time, when the industry was booming.
50:07So why were working boots so important to this area?
50:10Around here, we're on a limestone rock.
50:13So there were limestone quarries, there were the lime smelting areas.
50:17Lime can have a detrimental effect on boots, so men needed good, strong work boots.
50:24But these days, the two and a half thousand pairs made each year are mostly sold to those craving a vintage look.
50:32Each pair is made to order.
50:34And the first ingredient is leather.
50:36It comes from all over the world, but pieces like this are still English tanned.
50:41Oh, really?
50:42Yeah.
50:43It's called rough-out, so it's got that kind of suede oil texture.
50:45Yeah, that's what I was about to say, it's quite, like, suede-y.
50:47Yeah.
50:48So we need to cut the pattern out for the boots.
50:50Right, OK.
50:51And we use what we call clicking knives.
50:58It takes six individually shaped clicking knives to make each boot.
51:02They're placed onto leather chosen by the customer.
51:06And cut under pressure within the 55-year-old clicking press.
51:12So this is like a stencil?
51:13It is.
51:14Or a big cookie cutter.
51:15So we cut them all out and we end up with all these bits.
51:20Is that all for one boot?
51:21This is all for one boot.
51:23So they are all the pieces you will need to start stitching the boot together.
51:27Oh, it's a lovely feeling, isn't it?
51:28It is a nice leather, isn't it, that one?
51:30So soft.
51:31Yeah.
51:32I can't imagine it being like a rigid boot.
51:33Yeah.
51:34For that to happen, they first have to go through the process known as closing.
51:41On machines dating from the late 1800s,
51:44three needles stitch the two millimetre thick leather cuttings together.
51:49Next, eyelets are punched in for the lace holes
51:54before a shaped stiffener is added to provide strength to the heel.
51:59Wow, this is really starting to look kind of like a boot.
52:03Dan Walker runs the factory alongside his cousin Libs
52:07and he's in the factory's lasting room.
52:10Lasts are foot-shaped wooden or plastic moulds corresponding to shoe size.
52:16This is what's called flat lasting,
52:18which is going back at least a couple hundred years.
52:21Back then, this was the strongest made to make a work boot.
52:24Each boot is shaped around a last.
52:27Stretch it tight.
52:28Using a hydraulic lasting machine.
52:30Switch it on, Glenn.
52:32And some passed down knowledge.
52:34Let's put a bit of talcum powder.
52:36Oh, is it just normal talcum powder?
52:37It is, yeah.
52:38Just to ease the friction over the top of the last there.
52:42Using a jaw-dropping combination of heat, pressure and glue,
52:47the boot liner is shaped onto a leather insole.
52:50I feel like yous are like, yeah, this is just how this happens.
52:52But I'm like, wow, that's so cool.
52:55Steel toe caps are a more recent innovation.
52:59So, to stay true to great grandad's methods,
53:02a glue impregnated toe puff is stuck onto the liner to keep the shape,
53:08before the leather itself is stretched into place.
53:12I was wondering how it went from something quite soft
53:15to then the structure of a shoe.
53:16That's so cool.
53:20Finally, the soles, made up of three layers of leather,
53:24are attached to the boot's upper using an antique brass wire threading machine.
53:30One of only four left in the world.
53:34OK, so that's a finished boot.
53:36Wow.
53:37So, how long does it take to get from, you know,
53:40that piece of leather that I've seen at the start to this finished product?
53:43Approximately three days through the factory from start to finish.
53:47So sturdy, isn't it?
53:48Should this sort of shoe, like, last you a lifetime?
53:52We do have people that bought them in the 1960s and we're still repairing them.
53:56Oh, that's amazing, isn't it?
53:57Who are you selling these to?
53:58Retail customers all over the world.
54:01And we've got a couple of wholesale customers in places like Japan,
54:04America, Norway, Finland.
54:07Wow.
54:08And with a five-month waiting list,
54:10there's still a demand for these boots from a bygone era,
54:14made in a factory full of surprises.
54:20This is just a nod to the history of the building,
54:22the 18th-century corn mill.
54:24That's not what I was expecting to be behind that door.
54:27Oh, it's so beautiful, isn't it?
54:36Just as sturdy footwear is essential on a long journey,
54:40a fine whiskey can be the perfect tipple waiting for you at the end of it.
54:45So, a moment of truth then, Abi.
54:48Is the whiskey in here ready to be bottled?
54:51How can you tell?
54:52So, we monitor every cask along that maturation process,
54:55check in on it when it starts to reach its age of three,
54:59when it's legally whiskey.
55:00But this one is three and a half years old.
55:03But I would like you to give the okay as a final word.
55:06Oh, really?
55:07So, we're going to sample it today.
55:08Well, I do like my whiskey.
55:09So, now I'm going to take the bung out.
55:11So, just have a little nose of that for me.
55:15Mmm!
55:18Gorgeous whiskey.
55:19What a wonderful smell.
55:21Have another one.
55:22Best bit of the job, this.
55:24Yeah.
55:25So, I'm going to take a little sample now.
55:26Right.
55:27Is that a special tool to do it with?
55:29Yes, it is.
55:30Yeah, this is called a spirit thief.
55:31Spirit thief, I like that.
55:33This allows me to sample straight from the cask.
55:36I'm just going to pour a little bit in your glass for you.
55:39All right.
55:40So, this is going to be at cask strength,
55:42which means it's very, very strong.
55:44Right.
55:45So, it's going to be about 58%, I think.
55:47Wow.
55:48And what are we looking for with aromas and things?
55:51We are looking for lovely, mature, delicious whiskey.
55:55So, we're looking for a really nice aroma.
55:57Yeah, there's a sort of bourbon smell about it, isn't there?
56:00This is a bourbon cask.
56:01Yeah.
56:02So, alongside our really, really fruity, unaged spirit,
56:06that's going to be the base.
56:07And then on top of that,
56:08we're looking for those nice kind of oak flavours,
56:11a bit of spice.
56:13Maybe a bit of apple?
56:15Yes, absolutely.
56:16Yeah.
56:17We get some mango coming through.
56:18But also, we're looking for mature characteristics,
56:21so that whiskey to be complex, balanced,
56:23and have a beautiful texture.
56:25It's a beautiful colour, isn't it?
56:27It is gorgeous.
56:28Right, shall I risk it?
56:29Please do.
56:32Wow.
56:34It really is strong.
56:35It's a delicious taste.
56:37But, goodness me.
56:38So, it's strong because this is straight from the cask.
56:41And what we would do is we'll dilute this down with water
56:44to our bottling strength, which is a softer whiskey for people to drink.
56:48What's that, about 40% or something?
56:50Yeah, minimum's sort of 40%,
56:52but we'll do ours a little bit stronger, 46, 47.
56:55Right up to cask strength.
56:57What is this strength now?
56:58It'll be about 58.
56:59Wow.
57:00And then we'll try it with a little bit of water,
57:03just to take the edge off the alcohol.
57:05And now try it.
57:06Because most people do drink their single malts with a drop of water,
57:09don't they?
57:10They do.
57:11I do, anyway.
57:12Brings out the flavour.
57:14How do you find that?
57:15Much better.
57:16Yeah.
57:17Very nice.
57:18The dedicated people I've met today.
57:21You don't need to go to a gym when you work in a windmill.
57:26Are the beating heart of Yorkshire's heritage.
57:29This is one of only a handful of mills now in the country.
57:32Using it is the key to keeping it working.
57:35Making sure its traditions not only survive,
57:38but thrive well into the future.
57:45Next week, I'll be in Nersborough.
57:48And I haven't brought my wellers with me.
57:50Oh, well.
57:51Discovering the role that the River Nid has played throughout its history.
57:55Without the river as it is, there wouldn't be a town.
57:59From myths and legends...
58:01A young baby called Ursula Sontail.
58:04Her face became the iconic witch's face that we all know.
58:09To the hopes for its future.
58:11We're the custodians of the river whilst we're here,
58:14so we have to stand up on the river's behalf.
58:20So, see you next week.
58:22Bye for that.
58:26Learning through play.
58:28Baby dolphins have all the fun next on BBC One.
58:31Parenthood with David Attenborough.
58:33Followed by Antiques Roadshow.
58:35Exploring moments of conflict through personal items
58:38in a VJ Day special at 8.15.
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