MCLEANSCOTLAND (ANGELS WHISKY CLUB) northern  Christmas party.

This year (2013) they decided on Inverness for the staff party. En route from Perth, they first stopped by Dalwhinnie distillery, a quick nose around, do a touch of shopping and a few hello’s! A few chocolate truffles, a miniature or three and some presents taken on board (Liz did the shopping, Paul did the paying, how does this always happen?) At over 1073 feet they claim to be the highest distillery in the land. Dalwhinnie, in Gaelic ‘The Meeting Place`, was where, in the past, drovers from the north and west would meet before driving their cattle onwards to the markets in Crieff and Falkirk. Dalwhinnie has for centuries been a meeting place, for the cattle drovers travelling down from the North, or over from Kintail, Skye and the Hebrides,to the main markets at Crieff in Perthshire. It is probable that there was at that time an illicit still at Dalwhinnie, to meet their needs, as the journey was long and arduous, and required frequent resting periods. It was originally called the Strathspey Distillery after it first began production, severe recession hit the industry and the company went into liquidation. In the early 1930’s Dalwhinnie was still untouched by the 20th Century. There was no telephone and no electricity in the village, the distillery was lit by parafin lamps and equipment was powered by steam engines. Then in 1934, a serious fire caused extensive damage. The distillery was rebuilt and refitted in 1938, only to shut down again during the Second World War. In 1992 the distillery closed for a £3.2 million refurbishment, re-opening in March 1995, and now employs 6 people in the production of the “gentle Spirit”.

Moving on, sadly nae drams for driver Paul, the next call was at Tomatin distillery. Paul has been here many, many times, but Liz had never been before! A good reason to visit. One of the highest (aye, another one) in Scotland, sitting at 315m above sea level, deep in the heart of the Monadhliath Mountains. Established in 1897, Tomatin is now the last working distillery in the Inverness area. With twelve stills in operation, it is one of the largest in Scotland – in the 1970s, a staggering 23 stills operated 365 days a year, producing an amazing 12 million litres of single malt Scotch Whisky a year. In the Visitor Centre, FREE of charge is a taste of their  12 year old Single Highland Malt Whisky – how good is that?  While Liz enjoyed Paul’s dram, he did a wee bit of shopping, closely followed by Liz. Another good visit. The first thing that hits you here as you drive up, is the huge mass of warehouses, a wee bit blackened by time, but just think what is in there?

Christmas dinner is close now – arriving at Inverness they made their way to the lovely 4 star Kingsmills hotel, checked in, Paul caught up with the drams, Liz went to “change” (into what we ask?). There then followed drinkiepoos! Whisky, cocktails and more cocktails. Christmas dinner had been pre booked at the Mustard Seed restaurant, a taxi too kthem there – all the way to Inverness just to find a Scouse taxi driver! Good food, good craik and a good time had by all. Back to the hotel, more wine followed, eyes started drooping by now …

The following day they headed to Elgin, stopping for a photo at Benromach, the reason for Elgin was a visit to Gordon & MacPhail, a pre arranged meeting to chat over casks, own label bottles, tours, The European Pipebands in June (they sponsor this event) and general catch up. … Just as his father had introduced him to the firm, so George brought in his own children. The oldest, Ian, joined in 1967, after having been trained in the wine and spirit trade in London and France. He was followed by David in 1972 and Michael in 1981. The family partnership became a limited company in the late 1970s, ownership remained with the family, as it does to this day. George Urquhart died in 2001, five years before his grandsons Stephen Rankin and Neil Urquhart were appointed Associate Directors. They became Directors in September 2010. Today sees other members of the fourth generation join the firm as Richard Urquhart and twin brother Stuart continue the family tradition and support the company as it moves into a fast-paced, technology driven 21st century.

Their long established relationships with distilleries throughout Scotland allows them to send oak casks to the majority of Scotland’s distilleries to be filled with ‘new make’ spirit, which then mature for many years at the distillery of origin or in their own bonded warehouses in Elgin. The oak casks are carefully stowed and regularly checked until they finally achieve highest quality standards.   Only then are they bottled and presented for sale. The philosophy for maturing, selecting and bottling, ensures that they produce the highest quality whiskies.  Sherry casks are made in Spain, seasoned for a number of years and finally when they are ready, are brought to Scotland.  Ex-bourbon casks from selected distilleries in Kentucky, and other specialist wine casks from throughout the world.  

Back doon the road to Broughty Ferry to drop off Liz at her home, a cup of tea for Paul the taxi driver/chauffeur, “can you drop me off at the pub please?” says Liz, ok, her pals were in there, before he headed back to Perth. The staff party was Liz and Paul! Stan the stag did go with them but he had a hangover and was no too good company. Where to next year? After a good trip (again) they are thinking of holding a new year trip also – all work mind! 

http://www.mcleanscotland.com/  fantastic whisky tours of Scotland

www.angelswhiskyclub.com members whisky club, Charlie Maclean Patron – a free club! 

picture shows Liz enjoying food and drink at the Mustard Seed, Inverness. we image; Stan the stag.