A North Yorkshire distillery and a West Yorkshire brewery are among the attractions for a free after dark science festival just for adults next month.
The team at the National Science and Media Museum has invited Spirit of Yorkshire Distillery from Hunmanby and Keighley’s Goose Eye Brewery to help them celebrate the launch of the annual Bradford Science Festival on July 18.
Spirit of Yorkshire’s whisky director, who Joe Clark will be leading the tastings of maturing malt as the distillery prepares to bottle Yorkshire’s first whisky later this year, said: “We’re very excited to be invited to this great event and are looking forward to sharing a flight of cask samples from the warehouse with the audience.
“The link between science and whisky is fascinating. Without early scientists in the ancient world and through the 12th, 13th, 14th centuries in Europe, we simply would not have delicious whisky, so we have a lot to thank them for.”
Sarah Rainey, explainer developer at the National Science and Media Museum, said: “Come along and experience the Bradford Science Festival’s highlights, relax, socialise and dive into live shows, talks, tastings and experiments that will surprise your senses.
“It’s a free event and will no doubt be popular so we recommend that you book online on the National Science and Media Museum facebook page. We look forward to seeing you.”
The launch event takes place between 6pm and 9.30pm on July 18, at the National Science and Media Museum in Little Horton Lane, Bradford.
The Bradford Science Festival takes place between 18 – 21 July and is a free event of surprising science in the city, packed with activities, demos and games for the whole family. This year’s festival will explore a range of fascinating themes, including space travel, chemistry and caring for the environment.
Spirit of Yorkshire was launched in 2016 and is a collaboration between farmer and brewer, Tom Mellor from Wold Top Brewery and business partner, David Thompson. It is the only distillery operating in the UK that grows all of its own barley for its whisky production.