Archive for July, 2011

Announcing The First online Google+ Live Whisky Tasting – Scotch Whisky News

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Announcing the first online Google+ live whisky tasting

Who fancies a dram with me? As I mentioned the other day I’m on Google+ and one of the features on there is being able have a group video chat with other people, so I was thinking why not get together, have a dram and talk whisky?

So here’s what’s being proposed. We’ll do one or two video hangouts on August 15 and 16 at around 7pm UK time.

Now, I’m told that Google isn’t allowing brands and businesses onto Google+ yet so to avoid accusations that we’re doing this to push just one brand, we’ll do drams from across the ranges:

Whyte & Mackay 13 year old
Whyte & Mackay 19 year old
Jura Superstition
Jura Prophecy
Dalmore 15 year old

Here’s how you can take part:

Leave your details in the comments section – name, email, country you are from and Google+ address

State if you can do either night or have a preference

We’ll then get in touch to send you samples of all the drinks – seems only fair – and get ready for a drink on the night.

Now, we’re going to restrict these first two events to people in the UK and mainland Europe. If they prove popular, we’ll try and roll events out for whisky fans in other continents.

So who fancies a dram then?

THE AUCHENTOSHAN SWITCH – Scotch Whisky News

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THE AUCHENTOSHAN SWITCH

A unique mixology programme like no other with Auchentoshan – The only triple distilled Single Malt whisky

This summer, Auchentoshan, the only Single Malt that triple distills every drop, has launched a cocktail competition that will offer two outstanding bartenders – one from the UK and one from the US – a career-changing, 14 day switch across the Atlantic, to work in one of the world’s leading bars – The Auchentoshan Switch.

Rising to fame in the cocktail world, Auchentoshan Three Wood is quickly gaining cult status among bartenders globally due to its unique complexity, having been matured in three different casks. The Auchentoshan Switch competition will see the brand collaborate with the award-winning den for the thinking drinker, London institution 69 Colebrooke Row and New York’s Apotheke, who will act as the host bars for the winning mixologists. The winners will experience world leading molecular mixology as they work in one of the world’s leading experimental cocktail bars.

Auchentoshan is a brand that likes to do things differently, by being the only single malt scotch to triple distil its spirit to make it arguably the smoothest and most versatile malt. This ethos is carried through to the selection criteria for the competition. The judging panel will be looking for something different and extra special from contestants. Whilst much of the attention will be focussed on the drinks, service and theatre is of equal importance, so applicants will be judged on how friendly, approachable and charismatic they are as well as the drink itself.

With this in mind only video entries will be accepted for the competition. Contestants will be asked to film themselves making two simple yet integral drinks: firstly a lemonade from scratch and secondly an Old Fashioned made with the unique Auchentoshan Three Wood.

Individual competitions in the UK and US will run simultaneously to find a winner in each country. Following the initial entry process, twenty finalists will be invited to a one-day final round, which is set to take place in central London during October 2011. The switch itself will take place in early 2012.

Hannah Fisher, brand manager for Auchentoshan, commented; “As Auchentoshan Three Wood continues to grow in popularity with bartenders, it’s great to be able to give them something back. As the first whisky brand to offer an internship that crosses the Atlantic, we’re excited to see the results and proud to be working with two of the best bars in the world.”

As part of the transatlantic switch the US winner will work at 69 Colebrooke Row and learn first hand the world of cocktail and food science in the only bar related drinks lab in the World – The Drinks Factory. They will have the opportunity to work with this team of hand- picked, leading mixologists, in a lab dedicated to furthering the craft of the cocktail and fully realising projects as they filter into the bar. Importantly they will also become incorporated into the daily procedures ofopening-up and working in the bar at 69 Colebrooke Row, visiting producers and sourcing of quality ingredients.

Marcis Dzelzainis, Operations Manager at 69 Colebrooke Row, commented on the programme, “The Switch programme is a very innovative way of promoting a brand that really thinks outside the box. At the bar, we enjoy using Auchentoshan Three Wood as its flavour profile lends itself to mixability and that it would nice to see Single Malts used more in cocktails!”

The winner of the UK competition will head to Apotheke in New York City, the hottest cocktail bar on the underground scene. Managed under the watchful eye of bar manager and USA judge, David Clelland. The winner will be able to learn from and work side by side with highly experienced bar chefs. With no menus, bar chefs cook up individually prescribed concoctions for the taste of the cocktail enthusiasts according to their mood. At Apotheke, the presentation of the cocktail is as dramatic as the cocktail itself. The winner will be simultaneously part of both a theatre performance and a chemistry lab in the mixology heart of the USA – NYC.

Candidates will be able to apply online from 1st July – 31st August 2011 through www.auchentoshan.com/switch

Three Days of Eades Double Malts THIS Weekend – Whisky News

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Three Days of Eades Double Malts THIS Weekend

We’ve had a tremendous response so far for our Eades Double Malt Whisky Weekend this Friday through Sunday in Richmond!

There are still a couple seats left for our elegant Whisky Dinner at TJ’s Restaurant this Friday at 7 p.m. inside the beautiful Jefferson Hotel. Contact Jonathan Kibiloski at 804-649-4672 or by email at jonathan.kibiloski@jeffersonhotel.com  as soon as possible to make your reservation! Space is very limited, and you do not want to miss this gourmet whisky dinner.

The Sunday Funday Whisky Brunch at Julep’s New Southern Cuisine is virtually full, but call Julep’s at 804-651-8621 and you might just be able to grab that last spot.

Thank you all for the great response, and we’ll see you this weekend.

Oh, and don’t forget to follow Dan on Twitter @VADistilleryDan to find out where you can meet up with him Saturday night!

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Friday-Elegant Whisky Dinner at TJ’s Restaurant

Join us Friday, July 15th at 7 p.m. for an elegant Eades Double Malt Whisky Dinner at TJ’s Restaurant inside Richmond’s historic Jefferson Hotel. Don’t miss Eades Speyside paired with house-cured bacon wrapped Scallops, Eades Islay paired with artichoke and oxtail stuffed quail, and for dessert Eades Highland paired with Scotch-spiked lemon pound cake. Cost for the dinner is $65 per person (not including tax and gratuity). Contact Jonathan Kibiloski at 804-649-4672 or by email at jonathan.kibiloski@jeffersonhotel.com for more information.

Saturday-FREE Eades Double Malt Tasting at Carytown ABC Store

Stop by the ABC store in Carytown (10 N. Thompson St) July 16 from 2-4 p.m. for FREE samples of Eades Double Malts. Meet up with VDC’s Dan FitzHenry later that evening at the best whisky bars in Richmond. Follow Dan on Twitter @VADistilleryDan to find out where he’ll be hanging out. No tickets or reservations required, just come out and enjoy!

Sunday-Whisky Brunch at Julep’s New Southern Cuisine

Finally, kick back for a relaxing, stress-free Sunday Funday Whisky Brunch at Julep’s New Southern Cuisine on Sunday, July 17 from 1-4pm. Enjoy an all-you-can eat brunch buffet featuring Julep’s modern Southern flavor while you sip Eades Double Malt Whiskies. Brunch buffet and tasting experience is $25 per person ($15 for restaurant industry professionals). Call 804-651-8621 for reservations.

Douglas Laing July 2011 New Bottlings From Old Malt Cask, Premier Barrel, Clan Denny and Old & Rare – Scotch Whisky News

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Dear Customer

Running into July – we are offering ten (10) new bottlings from the OLD MALT CASK label – one being a terribly talked about Talisker and another being our Charity bottling on behalf of the Gurkha Benevolent Fund (see https://www.whiskyintelligence.com/2011/07/douglas-laings-annual-charity-bottling-scotch-whisky-news/ ). There are three (3) under the PREMIER BARREL label plus an ancient CLAN DENNY Grain and a dark Sherried Caol Ila from OLD & RARE.

Tasting Notes for OLD MALT CASK:

OMC2062 TALISKER 10 YEAR OLD
Nose: Opens sweetly – moves to soft peat – barley & late smoke.
Palate: Sweet spices abound – now sweetly peated + malt and honey.
Finish: Mocha flavours feature + vanilla & now drier spiced tones (F)

OMC2063 LAPHROAIG 12 YEAR OLD
Nose: Sweetly fragrant with peated barley + late salt and citrus
Palate: Mouthcoatingly oily/ashy/tarry + late gristiness and honey
Finish: Butterscotch + demerara sugar + peat + late liquorice (F)

OMC2059 MACALLAN 18 YEAR OLD
Nose: Cclean & fresh carrying an attractively spiced toffee & honey style
Palate: Opens with a sweet, creamy quality + a barley sugar character
Finish: Remains smooth – softly spiced throughout before it tails drier (J)

OMC2051 BENRINNES SHERRY 19 YEAR OLD
Nose: Fresh & fragrant + warm, spiced, caramelised peaches + burnt oak
Palate: Mouth coating – sweetly spiced + a creamy butterscotch quality
Finish: Medium long – still sweet & fruity – with a lingering oak tang (J)

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OMC2039 ALLT A’BHAINE – GURKHA BOTTLING 20 YEAR OLD
Nose: Fresh & herbal + a sweet (candy floss) and fruity (peaches) quality
Palate: Sweet, still fruity (now orange zest) carrying a barley sugar character
Finish: Remains fruity (now orange pith) – drier towards the end (J)

OMC2065 BOWMORE 21 YEAR OLD
Nose: Distinctly barley sugared + late sweet tar and camphor
Palate: Peated – with tar and cough drop style warming spices
Finish: Lightly oiled – still phenolic – with liquorice and smoke (F)

OMC2040 MACALLAN 21 YEAR OLD
Nose: Fresh & fragrant + a sweet citrus style + pineapple in syrup
Palate: Sweet + a (oriental?) spicy character – mellow + a lemon zeste quality
Finish: Long + a cedar wood tangy style – still sweet + ripe pear character (J)

OMC2058 ROSEBANK 21 YEAR OLD
Nose: Clean & fresh – carrying a honeyed quality + a fruity sweet style
Palate: Instantly fruity, sweet, spiced character runs to orange bitters
Finish: Long – still spicy with an oak tang + herbal quality – now running drier (J)

OMC2049 STRATHMILL 36 YEAR OLD
Nose: Fragrant with a flowery/honeyed style + a creamy sweet quality
Palate: Fresh, mellow & delicately spiced – carrying a fruit tang character
Finish: Remains light – attractively sweet – now with a cedar wood style (J)

OMC2060 TOMATIN 40 YEAR OLD
Nose: Softly spiced – lightly (lemon?) citric – honeyed and sugary.
Palate: Sweetly fruited – subtly oaked + more honey and now barley.
Finish: Carries a warming cough drop style with a late vanilla character. (F)

PREMIER BARREL Tasting Notes:

PBR0098 LAPHROAIG 11 YEAR OLD
Oh la la – what a La-Laphroaig! Briny, beachy and braw – with a proclamation of prestigiously peated panache, portraying a palpably prepossessing packet of phenols. Ppperfect! (F)

PBR0099 AUCHENTOSHAN 12 YEAR OLD
Auchentoshan! Auchentoshan! Auchentoshan! Triple distilled and worth repeating – yes, and repeating (again). Sample substantially sugary swirls of syrup with a halcyon herbal and honeyed heritage – plus a vestige of vanilla. (F)

PBR0097 DALMORE 12 YEAR OLD
A Dalmore – devoid of deficiency – to dally daily with! A fabulously focused fusillade of fructiferousness, barley and honey, multifariously made munificently manifest ….. saturated saliently by seriously significant sugar and spice. (F)

Tasting Note for CLAN DENNY Grain:

DEN0071 INVERGORDON 45 YEAR OLD
Lightly smoked initially – then the nose develops fabulously to an old fruit bowl of softly ripening pineapple, citrus, pears and apples – with a hint of sherbet. Palatewise – it is extremely sweet and heavy with macerated fruit (particularly pineapple) and vanilla custard. The finish is really long for a grain and carries soft mocha, spice and “fruit chews” flavour …. really good with an expresso! (F)

OLD & RARE Tasting Note:

OAR0134 CAOL ILA SHERRY MATURED 27 YEAR OLD
The nose opens with a rich, oily quality carrying a spicy, smoked fruit character with burnt orange peel and dark chocolate. The mouthfeel is oily and the palate remains spicy, lightly peated, then runs to soft ashes and sweet leather. The finish is long with the spicy character slowly fading to be overtaken by soft smoke. (J)

We hope you find something there for you and your customers. Meantime more great bottlings are promised as we continue our efforts – and of course we hope your sales are good and that we can be of assistance to you with these and more malts.

Best wishes

Fred H Laing
Managing Director

Visit Douglas Laing & Co. Ltd. at www.douglaslaing.com

Dewars & TED Team Up – Scotch Whisky News

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A message from the UK…

We have a great new web video introducing a series of videos that we will have from the TED conference being held in Edinburgh which is sponsored by Dewars the whiskey brand.

TED brings together leaders in Technology, Entertainment and Design.

In this video signature graphic artist Hugh MacLeod – who will be creating unique pieces of art each day to reflect his thoughts from the conference, talks us through what to expect over the coming days. Please see an example of one of Hugh’s graphics below.

The video is available to view/download/embed/ via:

http://www.digitalnewsagency.com/stories/5712-hugh-mcloed-introduces-the-ted-convention

Please also be aware that Hugh will perform a live sketch from the conference on Thursday 14th July which will be streamed on:

 http://www.facebook.com/dewars

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Glengoyne Boosts Green Credentials with Launch of Wetlands Area – Scotch Whisky News

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Glengoyne Marketing Director Iain Weir, WWT Corporate Relations Manager John Creedon and Glengoyne Distillery Manager Robbie Hughes toast the opening of Glengoyne’s new wetlands area.

Glengoyne Highland Single Malt will become the exclusive whisky partner of the Wildfowl & Wetlands Trust (WWT) in time for the official opening of a brand new wetlands area onsite at the Distillery, which will help with processing distillery waste and make the area a haven for wildlife.

Glengoyne Distillery has invested £170k on the facility which deals with the effluent from the spirit stills called Spent Lees. This reduces waste by around 25% and deals with it in an environmentally friendly manner. The wetland plants were bedded in early May to acclimatise and have now begun processing waste liquid from whisky making.

As a further commitment to wetlands, the distillery has promised a minimum contribution of £5,000 to WWT in the first twelve months of the long term partnership, to be raised through contributions from sales of special bottles. Glengoyne will donate £3.00 on all personalised bottles and £4.50 on all standard bottles of the core range purchased online using a special code available to WWT members.

The agreement will also see other joint marketing and fundraising initiatives with the charity including limited edition bottlings, discount on WWT membership, on-pack promotions and joint events. The partnership kicked off in early June with a special Father’s Day promotion.

Robbie Hughes, Distillery Manager at Glengoyne said: “We are always looking at options for improving our waste management and wetlands seemed like the perfect solution. It allows us to reduce waste, cut down on waste transportation, be more environmentally friendly and will attract a huge range of wildlife to the area, which is already renowned for its geese.

“We are also investigating further environmental improvements including Anaerobic Digesters to generate gas for our boiler from another one of our effluent streams.”

WWT is a leading UK conservation organisation saving wetlands for wildlife and people across the world by creating, restoring and monitoring wetlands and the wildlife that depends on them. Wetlands are among the world’s most productive environments and support great biodiversity. They are, for example, havens for birds from storks to swans and ducks to divers.

John Creedon, WWT’s Corporate Relations Manager said “New wetlands like this quickly become home to moths and beetles and even water voles, which in turn start to support and attract birds and potentially larger mammals like otters. WWT were keen to link with Glengoyne because of their commitment to the environment and because the name ‘Glengoyne’ means “Glen of the Wild Geese” in Gaelic, and WWT’s Caerlaverock Wetland Centre in Dumfriesshire, within easy reach of the distillery, is the winter home of tens of thousands of barnacle geese from Svalbard.”

Glengoyne Distillery is situated just 30 minutes outside Glasgow, in the Trossachs National Park at the start of the West Highland Way and has been producing exceptional single malt whisky for nearly 200 years.

For more information on Glengoyne visit: www.glengoyne.com

For more information on WWT visit www.wwt.org.uk  

Only the slowest distillation process, untainted by peat smoke, creates Glengoyne THE REAL TASTE OF MALT.

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Learning Manager at WWT Caerlaverock , Dumfriesshire Brian Morrell and Glengoyne Distillery Manager Robbie Hughes toast the opening of Glengoyne’s new wetlands area.

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Glengoyne Distillery Manager Robbie Hughes and Learning Manager at WWT Caerlaverock , Dumfriesshire Brian Morrell toast the opening of Glengoyne’s new wetlands area.

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Glengoyne Distillery Manager Robbie Hughes, Learning Manager at WWT Caerlaverock , Dumfriesshire Brian Morrell, Glengoyne Marketing Director Iain Weir and WWT Corporate Relations Manager John Creedon demonstrate the type of wildlife the new wetlands will attract with a giant Barnacle Goose.

Notes:

Glengoyne’s multi award-winning Single Malts are distilled at a slower rate than any other Scotch whisky using air-dried barley, untainted by peat smoke creating ‘The Real Taste of Malt.’

Glengoyne is a subtle, complex whisky in which all of the delicate flavours freely express themselves. Glengoyne 10 Years Old has a nose of toffee and a sweet, malty finish.

Wildfowl & Wetlands Trust (WWT) www.wwt.org.uk

WWT saves wetlands worldwide – a critical habitat which is disappearing at an alarming rate. We act to identify and save severely threatened wildlife, such as the Madagascar pochard, which has been given a more secure future thanks to our decades of experience in conservation breeding.

Our researchers have been monitoring wildlife in the UK for more than 60 years, observing changes and finding solutions.

We put people at the heart of all our work, because conservation needs support to succeed.

And we share what we learn with experts around the world and with our 200,000+ members, the 60,000 school children who come on an educational visit to our nine wetland visitor centres in the UK, and the million people who visit us each year to enjoy a wetland experience.

We manage over 2,600 hectares of wetlands across the UK which between them support over 200,000 waterbirds and other wildlife.

WWT members enjoy free access to all nine visitor centres and are kept up to date with developments through an award-winning quarterly magazine, Waterlife.

The Highlander Inn Now Stocks Yamazaki 1984 Single Malt Whisky – Japanese Whisky News

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Yamazaki 1984 Single Malt Whisky.

Gold Medal Winner and “Supreme Champion Spirit” at the International Spirits Challenge 2010 and the  “Best Single Malt Whisky in the World” at the 2011 World Whisky Awards.

After being announced as the Gold Medal Winner within the “Whiskies” category, this extraordinary single malt went on to become the Supreme Champion Spirit, an accolade given to one single product among all Gold Medal Winners of every category. As the finest of some 1,000 brands entered into the ISC this year, the Yamazaki 1984 was cited for its “depth of flavour and maturation, together with the remarkable syrupiness of its texture. It is absolutely outstanding in every respect.”

Yamazaki is the most-popular single malt whisky in Japan and is enjoyed by whisky connoisseurs the world over. Yamazaki was ranked the world’s eighth bestselling single malt whisky in terms of cases sold in 2009 and is currently exported to around 25 countries, including the United States.

Only 200 bottles were released in Europe and only 300 released in the USA, so very rare indeed! Expensive…..? Very! Worth it…..? Absolutely Yes!

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Visit the Highlander Inn at www.whiskyinn.com

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For Scotch Lovers Whisky Wednesday Special Edition: Glenmorangie Pride 1981 – Scotch Whisky News

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Hello Fellow Scotch Lovers –

As you know, my goal with these emails is to offer you exciting whiskies at great prices, or access to limited production whiskies. This weeks its all about an extremely limited production whisky: Glenmorangie Pride 1981.

The culmination of 28 years of passion, patience and artistry, Pride 1981 is the most luxurious and longest ever extra-matured Glenmorangie. When the original whisky was distilled in 1981, it was selected to mature in the finest oak casks with the intention of creating an exquisite 18 Year Old whisky.

However, in 1999, Dr. Bill Lumsden, Master Distiller, acquired an extremely limited number of Sauternes barriques from the Chateau d’Yquem vineyard. He saw the perfect opportunity to create an even more outstanding single malt scotch whisky: the ultimate expression of the art of extra maturation.

Glenmorangie Pride 1981 is 28 year old whisky that is matured in the finest oak casks for 18 years before being aged exclusively in Chateau d’Yquem Sauternes casks for a further ten years – the longest period any current Glenmorangie whisky has undergone extra maturation. It is then bottled at cask strength (56.7% ABV)

The whisky comes in an exquisite Baccarat crystal decanter designed by renowned glassware artist Laurence Brabant. Each decanter is individually numbered and personally signed by Dr. Bill Lumsden, and is housed inside an elegantly-crafted wooden coffret designed by emerging Dutch designer Wouter Scheublin.

This is an extremely rare, limited edition bottling with only 1,000 bottles available worldwide; 100 of which will are available in the US (and only a few in the hands of Nicky The Neck). The ForScotchLovers price for a bottle of Glenmorangie Pride 1981 is $3,600 for a 1-Liter bottle, so if you want one, get it NOW!  Availability of this spectaular whisky is EXTREMELY limited…and once it is gone, it’s gone.

At $3,600 for a bottle, and with less than 100 bottles in the U.S., Glenmorangie Pride 1981 clearly isn’t for everyone. But for the lucky few with the means, and the smarts to act fast, this whisky will be prized and enjoyed for many tears to come.

Doug Stone
Founder
www.ForScotchLovers.com

GLENMORANGIE PRIDE 1981

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Richard Paterson The Master Blender on Google+ – Scotch Whisky News

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I’m on Google+ and there’s whisky chat there already! Are you on it?

The social media team have signed me up for Google+ and you can find me talking whisky via the link. or http://www.gplus.to/richardpaterson

I would loved to have had http://www.gplus.to/whisky as my name instead of Richard Paterson but it looks like I was beaten to it by this little pooch!

But I want to know if you are on there, talking all things drams…

It’s great to see that there’s already been some whisky chat on Google+ by the likes of Gal Granov, Blair Bowman, Whisky2.0, Scotch Hobbyist, Sjoerd de Haan-kramer, Scotch Hobbyist, Armin Grewe and many others, but let’s see who else is on there – let’s build a list of all the whisky fans on Google+.

If you are on it, leave your details below so I can add you to whisky drinking circles – and also let me know what country you’re from in case I do circles by country. What we’ll do is by the end of the week (hopefully) is publish a full list of all whisky fans on Google+ so we can all chat (and dram) together!

Mclean Scotland Three Day Express Scottish Whisky Tour – Scotch Whisky News

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och, another crammed packed tour; Three day express whisky tour – taken by Paul and Tim (Angels Whisky Club Moscow Ambassador). 3 days, 6 distilleries, 1 art studio, Duncan Taylor, Rosslyn Chapel, McTears and a Police station.

Thursday; met Tim at 08.30 Edinburgh airport. Immediately drove to Glasgow where we had an appointment with Stephen at McTears auction house. Er well, we got lost, my fault! Junction 23 on the motorway was closed off, we drove around a while looking for a way off, ended up at Junc 25, stopped at a police station and asked how to find McTears? as Junc 23 closed. We were no far away actually, there in 5 minutes. So in we go, looking around the new layout of whisky room and taking a closer look at many auction offerings for later in the month (Paul’s amongst them). We then headed off north to Loch Lomond distillery, where Gavin Durnin (Sales Director) took us around. This distillery is closed to the public. An unusual place this, it has grain and malt in one distillery, the stills use towers/columns for 4 stills and is really unusual, the SWA call them Lomond towers but we were assured they are not. A really good tour here of everywhere, distillery, cooperage, warehouse etc with a cup of tea!!! After this superb tour we had (I wont say enjoyed) a Big Mac each, eeek. Drove to the A9 and headed north. We were trying for Cardhu but ran oot of time. So at Findhorn (aye, that far north) we ate a hearty meal, then paid a visit to artist Jonathan Wheeler, where Tim enjoyed the artwork so much he bought some! Retreating to Banff now and our hotel, a pint of cider and bed to watch telly, knackered!

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Friday; an early start again, first call Glenglassaugh. Tim has a cask here (so do other recent tour groups we have taken here) so we had to see it, in fact, taste it to see how it’s coming along. Graeme Morrison took us into the cask house, Graeme is now Maturation Manager and a grand man he is. A quick chat with Stuart and we departed to Sandend for a few quick pix, before heading to Duncan Taylor, Huntly, where Tim took samples for casks he is considering. I seem to be almost a local here, called in so many times recently. We then flew off to Cragganmore for a tour, a really lovely lass Claire showed us round, a typical Diageo place but nevertheless a decent tour here. Then another closed to the public distillery; Tomintoul, where Tom took us round, excellent! Really enjoyed this tour, many thanks to Tom, with a great look around and tasting, perfect! We headed into the village for some grub and a look at the worlds largest whisky bottle! Oh and a brief call in a Glenlivet. Then drove through thunder and typhoon like rain all the way to Perth. Checked Tim into the hotel and went home myself. Liz came through and we three went for a superb meal at Kerachers restaurant. Tim went back to his hotel, Liz and myself to my hoose for a few drinks and relaxing.

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Saturday; oh did I enjoy my bed this morning!!! A lie in as I met Tim at 09.00, sent some whisky away via the post office before heading to Rosslyn Chapel, very nice! Then to Glenkinchie distillery. No the best tour to be honest. Then into the city and a visit to the Vintners Rooms where they have over 1300 whisky bottles. Finally to South Queensferry for a meal and check Tim into his hotel (pre next day flight). A short tour but crammed, drove home to Perth tired and knackered, had a cup o tea, saw some telly and hit me bed!

Tomintoul Stills

Tomintoul Stills

Tour designed, driven and guided by Paul McLean www.mcleanscotland.com and www.angelswhiskyclub.com


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