Category: Road trip

#74.4 The Springbank Whisky School

Back to shovelling!
(day 3, Wednesday)

 

TL; DR: Day three at whisky school started with shovelling barley destined for Springbank production into the kiln, followed by helping out packing Kilkerran Heavily Peated on the soon-to-be-moved bottling line. The reward was an incredible Springbank warehouse tasting with David, featuring a 1990 Springbank and gorgeous old Hazelburn and Longrow. Dinner at the guesthouse ended with an unforgettable cheesecake, then a fun Watt Whisky tasting capped off the evening. 

(missed Part 3/Part 2/Part 1?)

On Wednesday morning (day 3 of the school) the weather looked “meh” with an overcast sky. Thankfully it improved during the day. Breakfast was again the full Scottish, and again Gianluigi “had” to help Teresa finish it (she’d then ask for a reduced portion for the Friday, Gianluigi didn’t). While preparing for the day, we realised how little it took to get into a new routine. We also realised that our grand plans to go for a run before the school had already gone right “oot the windae”, so our running shoes had come just for a trip.

  • Morning clouds.

At 8.00am, we went straight to the malting floor, as there was more shovelling for us! First, we shovelled the barley from the floor into wheelbarrows, to then put it down a hatch where, thanks to a conveyor belt, it was moved into the kiln. When we were finished with that, the team took us inside the kiln, where we spread the barley evenly with our shovels, and turned it slightly to make sure air and smoke could pass through. That barley, in fact, was going to be used to produce Springbank – in this case, the kilning starts with 6 hours of peat smoke, followed by 48 hours of hot air (powered with a gas burner). The way the barley is dried up indicates what it’s going to be used for: for example, 30 hours of hot air for Hazelburn, and instead 48 hours of peat smoke for Longrow. Kilkerran is the same as Springbank (so, lightly peated). However, the malt for the unpeated Kilkerran, the base of their blended malt Campbeltown Loch, and the heavily peated Kilkerran are sourced elsewhere.

  • Climbing the barley mountain in the kiln.
  • Only the conveyor belt was ready for this picture.

Throughout the year, they start with Hazelburn, followed by Longrow and then Springbank, until they close the distillery to switch to producing Kilkerran at Glengyle for the last 3 months. When we were there, they were malting barley for Springbank, filling Hazelburn newmake spirit into casks, distilling Longrow, and bottling Kilkerran, so in a sense (a veeeeeeery loose sense), we contributed to the production of all four main malts!

After the break, the group divided again. Graham and the two of us went to the bottling hall (next to the parking lot) to assist the team with boxing. At first, Graham was putting protective cardboard squares around the neck of bottles, Gianluigi was putting the bottles inside the box, and Teresa was helping piling the boxes into pallets. They were bottling the next batch of Kilkerran Heavily peated, which is a batch of a few thousand bottles. One cool thing they do with batches (so, excluding single casks) is to marry them in a large vat first, to then re-rack the married whisky into well used casks for 6 months to allow the liquid to settle. These casks are quite recognisable as their end is black, with only a few numbers on them. After the 6 months, these casks are emptied into another vatting tank, which is connected with the bottling line. They have two bottling lines, one automatic (for all the bottles with the classic Springbank/Kilkerran/Campbeltown Loch shape) and the other one semi-automatic, for all the bottles with alternative shapes (Cadenhead’s dumpy square, tall square “olive oil” style, and a couple of different tall round, at least). To make things easier, they told us that they will move soon to another shape of bottle for all Cadenhead’s and Springbank Society bottlings.

  • The automatic bottling line.

Work on the bottling line was briefly interrupted at 10.50am, when we went back to the maltings to see the kiln being lit: almost like the crossing of the wildebeests in the Serengeti!

  • And the peat is on.

At noon we walked back to the Still Guesthouse, where Donald had prepared us a chicken burger with potato wedges and salad, again very much appreciated (how many favourites can we have??). Back to the bottling line, we assisted the staff on the line for a wee while, until Chris showed us around the bottling hall. We were the last school term to “work” in the old bottling line, as the works for the new one were almost complete, and the lines were going to be moved to the new building at the end of the week. The old building is going back to be a maturation warehouse. We could sense the bottling team felt both emotional and excited about the move.

Chris also showed us where they store labels, boxes and bottles, and how the whisky is filtered three times before going into the bottles. Once the pallets are done and full with boxes, they are transported with a forklift to the dispatch point, which is also going to be moved to the new bottling hall. Like the old bottling hall, this building (between Springbank and Glengyle distilleries) is also going to become a warehouse – you can tell they are in need of warehousing space.

At some point, Chris very kindly allowed us to grab some drams, leftovers from previous bottlings. We were also given the chance to disgorge a vatting cask of the Kilkerran Heavily Peated into the larger vat and, while we were at it, try a sip of the whisky. So nice of them!

  • Where casks are disgorged.

The last activity of the day was a great reward for the shovelling (we guess), a Springbank warehouse tasting, reserved for attendees of either the Whisky School or the Barley to Bottle long-day premium tour (£250.00). We walked into Warehouse #3 together with David, the sales director, who hosted the tasting. The first three drams were quite spectacular, first a 2001 Hazelburn, matured in a refill cask (natural abv ~48-49%), followed by a 1990 (!!!) Springbank from a refill ex-bourbon hogshead (41.6%), and finally a 2001 Longrow from a 3rd fill ex-bourbon hogshead (we missed the abv). Finally, a younger Longrow, only 4-year-old, from a Virgin oak octave cask: definitely punchier compared to the three balanced and soft tropical drams we had before. During the tasting, David talked about the challenges of selling Springbank in an ever-hungry market, so to maintain it available for fans while also trying to slowly expand. All this while making sure that supplies are used as intended (for drinking) and not hoarded by collectors, as much as possible at least. In the current market this is probably a good problem to have, but we can definitely see how it must require a lot of effort, and we cheer them for doing so!

  • A superb dram.

After the tasting we had some spare time before dinner, so we went to the Cadenhead’s Tasting Room to use the extra dram voucher we’d gotten the day before at the warehouse tasting. Dinner was salmon fillet, followed by another incredible dessert: one of the best cheesecakes we ever had! So, good that Gianluigi had two (!!), which Sandra took as a compliment (and indeed it was, still dreaming about that cake!). (Side note, Teresa is no longer amazed at how much Gianluigi can eat, but it was funny to see the others genuinely impressed by the performance.)

  • The unforgettable.

After dinner, we joined Graham, Andrew and his wife, and other visitors for a Watt Whisky tasting with Mark, at their shop near the Feathers Inn. It was a 6-dram tasting, very much Mark’s style, with a lot of delicious ex-bourbon cask Speysiders, but also a great “tea-spooned” Campbeltown blended malt (i.e. Glen Scotia), and a final peaty-sherry bomb, a 6y Staoisha (from Bunnahabhain distillery).

  • Great end to a great day.

After the tasting (and an extra dram or two), we briefly stopped at the Feathers Inn and soon went to sleep, amazed again by the quality of whisky you can find in the Wee Toon!

Coming next week, another post about the Springbank Whisky School! Until then, slàinte!

Springbank Whisky School

Link: https://www.springbank.scot/whisky-school/

#74.3 The Springbank Whisky School

Keep rollin’ rollin’ rollin’ rollin’
(day 2, Tuesday)

 

TL; DR: Day two of the whisky school, filling and rolling casks all morning, watching the mashtun being filled, then more cask-rolling into the dunnage and racked warehouses after lunch. Reward came with a Cadenhead’s Warehouse Tasting of eight drams, standouts being a Palo Cortado Benrinnes 11y and old Laphroaig and Bowmore. 

(missed Part 2/Part 1?)

The second day of the school started like the first one: alarm at 6am, breakfast at 7am. That morning we got scrambled eggs and smoked salmon, a favourite of ours! Well fed, we walked to the distillery for the 8am start. It had rained during the night, so everything was wet, however the sun was shining when we arrived. That was pretty much the weather during the whole week, showers here and there, but generally sunny and not too cold…“breezy”, if you want.

Anyway, the first activity of the day was not a heavy one, just watching the steep tank being filled with water while chatting to the staff in the malting floor.

  • We don’t think this counts as quality control.

After that, it was time to get serious: our next job was rolling casks! (To note, when the Whisky School is on, the filling day is Tuesday instead of the usual Friday.) A number of casks were already aligned in the courtyard, just outside the filling room: our job was to roll them in, pass them on to “wee Andrew” (“wee” because he’s in his 20s, he’s taller than most of us) who would fill them, and once filled, closing them with a bung. Meanwhile, Gavin was keeping the records on the weight and volume of newmake spirit that went in.

  • The wait before rolling.

Once closed, we rolled the casks back to the courtyard and wrote down the cask number on the cask end with stencil and white paint. That day the casks were filled with Hazelburn, mostly ex-bourbon barrels, but also some sherry hogsheads.

  • Stencilling away.

It was a hard job, especially to get the casks positioned in the right way (with the writings up), but it took us occupied and time went quickly while rotating tasks between the five of us. We took a break for coffee at 10am, and at 11am we went to production to watch the mashtun getting filled. There, Daniel showed us how they regulate the flow of grist and hot water going into the mashtun, in order to maintain the temperature as close as possible to 63.5°C. The stream is regulated with a mechanism manoeuvred by a chain, and a slight movement can make the balance change quite quickly – not an easy job. At noon we went back to the guesthouse for lunch, this time through a shortcut in the backyard, through a scrapyard: almost romantic. A hearty soup (delicious) and sandwiches were waiting for us.

  • The mashing-in magic.

After lunch and a much needed coffee, it was time to roll casks again: this time from the courtyard to the warehouse where the Kilkerran Warehouse tasting is held nowadays (and where the Cadenhead’s Warehouse tasting used to be held). The staff showed us how to put the casks in the right way, so when you roll them on the staves they end up with the stencils facing up. The warehouse was a two-floor dunnage, and the casks we rolled in were destined to the upper floor, so a winch was needed. Upstairs, we helped put the casks on the manual lift used to position the casks on one of the three levels. We’ll spare you the intricacies of getting the right orientation of the bung depending on the spot assigned to the cask – that was tough!

Then, we moved to the racked warehouse next door, where we rolled casks on to a forklift, which the staff used to put the casks at rest in the free spots, sometimes quite high up. 

Rolling casks is a tough job…
  • …but someone has to do it.

Again, manoeuvring full casks is no easy task, and it was a good workout, but in this case being short people helped: Robert and Graham, much taller than us, had definitely a harder time!

Fortunately, this effort was well rewarded with the first tasting of the week: the Cadenhead’s Warehouse Tasting. The brand ambassador Andrew (Graham’s brother-in-law but also well known to us from festivals and tastings) took us to the new warehouse space where the tasting is held, near the Cadenhead’s tasting room.

  • Thankfully these casks don’t need to be moved…

The lineup was similar to the one we had in December, but with a few key differences. We started off with two known drams, an English single malt – the Spirit of Yorkshire/Filey Bay, fully matured in Madeira, at a low abv of 47% (the cask was almost empty at that point), and a 14y Glen Garioch finished in a rum cask (55%), tropical juiciness. The third dram was a Glenfarclas 15y (56%), that started maturing in a refill ex-bourbon barrel but was then re-racked into a Ruby Port hogshead in 2019 – more a double maturation rather than a finish. This was the first time we tried a Glenfarclas that was not in a sherry or bourbon cask, and it didn’t disappoint. Then, one of the best drams of the lineup for us, a Benrinnes 11y, first matured in refill bourbon and then in a Palo Cortado sherry hogshead for 3 years (54%). We bought a bottle, and strangely the last time we were in Campbeltown we also got a bottle of Benrinnes (but from Watt Whisky). Two is a coincidence, three is a trend…Let’s see next time. The fifth dram was a Tullibardine 11y, re-racked for the last 4 years in a fresh (aka 1st fill) oloroso hogshead (52.1%). The sixth dram was, as per custom, a peated one, a delicious 11y Caol Ila (58.2%) from a bourbon barrel – the same we’d tried in December, but we’re very happy to go over it again, as it was delicious. We also had two extra drams, a 23y old Laphroaig from a bourbon hogshead – a stunner, one of Gianluigi’s favourite drams of the whole week – and a 28y Bowmore also from a bourbon cask, again a stunner, delicate and tropical. What a tasting!

  • A much easier job.

After that Graham left, and the four of us went back to the guesthouse for dinner. That night the menu was a tasty steak pie, followed by a delicious Eton mess: Sandra really knocked it out of the park! Tired from all the rolling and dramming, we soon went to bed for a well-deserved rest.

Coming next week, more shovelling! Until then, slàinte!

Springbank Whisky School

Link: https://www.springbank.scot/whisky-school/

#74.2 The Springbank Whisky School

Barley on my mind
(day 1, Monday)

 

TL; DR: First day of the Springbank Whisky School, so exciting! We spent most of the day in the malting floor – shovelling, grubbing and turning barley while understanding all the steps before milling. We were also treated to a walking tour to discover the sites of the many lost distilleries in Campbeltown!

(missed Part 1?)

On the Monday morning, we woke up early but excited: it was the first day of the Springbank Whisky School! A shower, then breakfast in the dining room: a full Scottish fried up by the lovely Marie, but also some fruits, yogurt, and toasted bread. It was a big plate, and as per usual Gianluigi helped Teresa clean it up! At 8am sharp Donald walked us from the Still Guesthouse to the distillery (only 5 minutes or so away).

  • Big breakfast for a big day ahead.

While arriving we saw (and smelled) grey peat smoke coming from the distillery kiln chimney: maybe no pope were made on that day, but still a very good sign! We met the distillery manager Gavin introduced himself and the school, gave us some study material, and briefly showed us around: first our lockers in the staff room, then a brief distillery tour.

  • Kiln in action!

But soon after, it was time for us to get “serious” and…Shovel barley! (We’ll spare you the jingle that Gianluigi came up with, but yes, there was a jingle about shovelling barley.) A little premise here: malting is a key part of Springbank’s production: for a long time, they were the only distillery where every step was done on site, from malting to bottling. Now Dunphail distillery (in Speyside) is also malting 100% of the barley on site, while other distilleries are at 10%-30% (Kilchoman, Laphroaig, and Bowmore on Islay, Benriach and Balvenie in Speyside, Glen Garioch in the East Highlands – we might have missed some). Most of the Scottish distilleries source malt from maltsters (or send theirs to be malted elsewhere, like Ballindalloch, Bruichladdich or Daftmill). For Springbank, the decision to keep malting in-house was not by accident, as for a period between 1960 and 1992 they also sourced it outside. It was Hadley G. Wright, the former chairman of J&A Mitchell (sadly passed away in 2023), who decided to bring it back to create more jobs for the Campbeltown community.

Malting starts by taking the green barley from the bins where the lorries unload it. When ready, it is transported with a conveyer belt through three hatches into the steep tank (13 tons if it goes to the slightly larger lower malting floor, 10 tons if it goes to the upper malting floor), where it is soaked with water for 14 hours. Water is then drained, and after 12 hours the barley is soaked again for another 14 hours. After draining, it is shovelled through another hatch if it goes to the lower malting floor, or shovelled outside the steep if it stays on the upper floor. That day we were on the lower malting floor, and a pile of wet barley was waiting for us, ready to be spread. So, for about 30-40 minutes, we shovelled barley on to wheelbarrows, that we then used to spread it on the floor, under the supervision of Joey and John, who levelled out the most uneven bits. Being five (plus the staff) doing it, it went quickly, and it was already time for the 10am break, when we gathered at the washback bar for a hot drink and some sweet treats.

  • Working hard. Were we doing a good job? Oh well.

The second activity of the day was a walking tour with Findlay, hunting down the sites of lost distilleries. Having read David Stirk’s Whiskypolis book recently, Gianluigi was already acquainted with the story of the 30-odd distilleries that used to be in town. Only two survived all the shocks of the late 19th and early 20th centuries, that led to many closures in the 1920s and 1930s. The two are obviously Glen Scotia (formerly only Scotia) and Springbank, while Glengyle was resurrected in 2004 by J&A Mitchell in order for Campbeltown to retain its official whisky region status. And we’re happy for that, as Kilkerran (the brand name under which they sell Glengyle’s whisky, as the name is owned by another company) is a tremendous dram! Two other old distillery names live on as Springbank variants: Longrow, heavily peated and double distilled), and Hazelburn, unpeated and triple distilled. Some of the spots gave it away that there used to be a distillery – for example, Benmore is a now the name of the street, but you can still see half of its pagoda roof and the name on the old gate.

  • What remains of a glorious past.

Some others were less straightforward to spot, like the site of Lochead distillery, which is now home to…a Tesco. Apparently, when they had their application approved by the Argyll and Bute Council, they were supposed to include in the architecture something that hinted at the fact that there used to be a distillery, so they came up with “pagodas” on the roof. Pardon our French, but they look a bit shite. The old Hazelburn distillery is, instead, one of the best-preserved buildings. Some warehouses of Glen Nevis also survived. Nice touch, during the tour we also popped into Glen Scotia, where we said “hi” to Greg, who gave us the excellent Warehouse Tasting back in December.

  • The oddest rendition of a pagoda.

After the tour, it was time for lunch back at the Still Guesthouse: scotch pie, keeping it traditional. Common theme for the whole week: the food was delicious, we were (happily) spoiled! Anyway, after the one-hour lunch break, we were split in two groups, Graham and the two of us in one, and Robert and Stephen in the other. While Robert and Stephen went on to look at mashing, fermenting and distilling, we went back to the maltings, where the staff showed us all the nitty and gritty of what is done there. First, we watched the steep tank being filled in with barley, and how it gets evened out. To see how the steep tank gets filled with water, we had to wait for the next morning.

  • Step 1, filling the steep tank with barley.

Anyway, once spread on the floor, the barley is turned every four hours to keep it aerated and break up rootlets. The three of us got to turn a few rows of barley with both the grubber (manual) and the turner (electric). Every step and relevant information is noted down on paper registers, things like when the barley is turned, temperature, humidity, etc. It was quite exciting to see some old registers going back many years!

  • Quality control.
  • Turning…Less easy than we thought!

The team then took us outside in the internal courtyard, where they keep both wet and dry (under a shed) peat, and where the old oil tanker still lays, which was used before they switched to natural gas. Back inside, we went up to the last floor, which is not used to spread malt, but to store the barley from two local farms (wink, wink) waiting to be processed. It’s also where we could see the top of the malt bins (and a conveyer belt!).

  • The oldest destoner we ever saw.

We then checked out the destoner above the Porteus mill, a very old piece of equipment in a wooden box, which weighs the malt to send to the mill in 25kg “coups”. All very nerdy details, and of course we loved it!

With that, our first day was over. While the afternoon was a bit slow, it was a solid start of the school, and we were looking forward to the second day! We went back to the guesthouse, where Sandra had cooked us a delicious dinner, chicken Balmoral with fava beans and mashes, followed by a trifle: we still dream about it! We then had a couple of drams with Stephen and Robert in the sitting room, before retiring to our rooms.

Stay tuned to know more about our second day! Until then, slàinte!

Springbank Whisky School

Link: https://www.springbank.scot/whisky-school/

#74.1 The Springbank Whisky School

Getting ready to go!
(prologue)

 

TL; DR: Sooner than expected, we had to get ready for something that had been on our wish list for a long time – the Springbank Whisky School. We were so excited for this once-in-life opportunity! This is just an introductory blog post to our intense week in the wee toon, more (much more) to come. 

A few weeks ago, back in March (2026, for you reading from the future!), we ticked off one of the whisky experiences in our bucket list: the Springbank Whisky School! In a few words (but many more are about to come), it’s an intensive week at the distillery, ‘working’ and learning everything about the nitty and gritty of their production, from malting the green barley, to sliding bottles in a cardboard box, ready to be shipped anywhere. With a few drams in between, obviously. Obviously a heaven for Springbank lovers, but overall an experience that attracts many whisky nerds and enthusiasts from everywhere.

We found out about the school during the pandemic, but at the time it was closed, for obvious reasons. Gianluigi first enquired back in November 2022, after they restarted, but we were told that after losing those two years, the queue was estimated to be seven years long! Fair enough, we were ready to wait until 2029, and that was just to join the waiting list. But then, very suddenly, in October 2025 we received an email from the distillery: they were reopening the waiting list. We signed up right away, again expecting to finally do the school towards the end of 2026 or even in 2027. But that wasn’t the case, possibly because (as we learned later) after the pandemic they moved from running it 10 weeks a year to 20 weeks, halving the waiting times. When the confirmation email arrived, asking us to choose three potential terms, we realised that we could do it as early as February/March 2026: only a few months away, such a nice surprise! And so we did, we selected the second week of March, to avoid a clash with the Fife Whisky and Independent Spirit festivals. Soon after, our good pal Stephen from the Edinburgh Whisky Group, a massive Springbank fan also on the waiting list, managed to book for the same week: “los tres amigos” going to Campbeltown, yay!

  • Los tres (oh sorry, quatros) amigos.

The adventure started on a sunny Sunday afternoon, when we slowly left Edinburgh towards Glasgow, where we picked up Stephen who was visiting friends. We met him at the CostCo petrol station, so in the meanwhile we filled the tank (the diesel was “only” £1.349 per litre then….It seems so long ago!). We then swiftly left Glasgow and drove to Campbeltown, aiming to check in just before dinner. The Whisky School includes accommodation in the lovely Still Guesthouse (owned by J&A Mitchell and used by staff visiting the wee toon), a few minutes walking from the distillery, in front of the Co-Op supermarket.

The school normally hosts 6-7 attendees per week. However, when we arrived, we realised that in our term we’d only be five: the three of us, Robert and Graham. Robert is from California, but he used to live in Scotland, where he obtained the master in Brewing and Distilling at Herriot Watt University and then worked at Fierce Brewery, before moving back to the US. He’d flown all the way from San Jose to attend the school (and for a following trip to Islay)! Much closer to home, Graham lives and works in Glasgow, but since his wife is from Campbeltown, he stayed with the in-laws. Not the first time we’d met him, as we were already introduced to each other at the Fife Whisky Festival the previous weekend.

  • The Still Guesthouse, hard not to guess what this is all about.

Stephen and Robert were given two rooms on the ground floor (the “15” and the “12”), while we shared one of the three rooms upstairs (the “Single cask”). While the rooms downstairs had a shower, ours didn’t, but since we were the only two people upstairs, we still had the one bathroom to ourselves. There is also an annex, but obviously nobody used it during our term.

In the room, we found the gear provided by Springbank: a set of five t-shirts (orange, red, green, purple and black), a black jacket and a high-vis vest. On the initial form the smallest size was a unisex S (which fits Gianluigi), but they were super kind to get a XS set of t-shirts and jacket for Teresa (who is a tiny lady). After the school the high-vis vest are in the van, don’t know how good of an idea this is, since the big mark on the back with “2026 Springbank Whisky School”. A thing we had to get ourselves were the safety boots: we both got some hybrid models with all the safety requirements, but that could be used for hiking as well. Our old hiking shoes were long done (Teresa’s died last year on Ben Nevis), so we killed two birds with one stone.

  • All sorted!

All meals from Monday morning to Friday lunchtime are also provided by the school, and it is a fixed menu (obviously taking into account food allergies or diets) for the three meals. So, on our arrival on Sunday evening we had to get food somewhere, and the obvious choice for us was the Ardshiel Hotel. After a tasty meal and a pint, we went back to the guesthouse, where we met Robert.

  • A fine, fine week ahead!

We had a dram all together in the cosy sitting room, where a bottle of Campbeltown Loch blended malt (46%) and a Seven Star blended scotch (46%) were left for us to enjoy. We also found a liquor cabinet in the kitchen, where previous guests had left a bottle of Longrow from the distillery’s shop demijohn (that gets constantly refilled, in a solera-ish fashion), and some other liquors/spirits. Good find and nice way to ‘connect’ with students from previous terms (we’d also leave some of our samples for students after us), but we all concurred that it wasn’t a good night for dramming given the big start the day after. We soon went to bed to get a good rest before properly starting the adventure on the next day!

Stay tuned for the rest of the adventure! Until then, slàinte!

Springbank Whisky School

Link: https://www.springbank.scot/whisky-school/

#72 Festivals!

Chatting the chat and dramming the dram

 

TL; DR: After a long pause we are back with some report of our recent whisky festivals between the end of 2025 and 2026: Dornoch, Funky Booze, Fife and Independent Spirits. All different from one another, but all great occasions to taste a few good drams with good people around! 

Well, that was a long break, wasn’t it? Our last post was over a month ago, but we hope that you had great drams to keep you company in our absence! This was the longest pause we took from the blog since we started blabbering about whisky and distillery tours back in August 2021. But it was for a good reason, as March was a very busy month for both of us, especially on the whisky side. We attended two whisky festivals, which we’ll talk about in this post, we visited two distilleries, and we did a very special thing that we’ll write about in a few weeks here on the blog: definitely a reason to stay tuned!

So, to get cracking with today’s topic: whisky festivals! As we wrote in other posts, we weren’t right into this from the beginning of our whisky journey. For people like us, who started really appreciating whisky during trips off to quiet and isolated places, the idea of getting into a noisy room full of jolly people was not so alluring. It didn’t take us long to change our minds: these events can be full of energy and enthusiasm, and on top of the great drams you have a chance to try, the banter with friends and acquaintances is the real deal! We still haven’t approached any of the big ones, like the Glasgow Whisky Festival or the Whisky Show in London, but we might go soon. The largest one we’ve been so far is probably the nearby Whisky Fringe (what a venue)!

A festival we finally made it to last year was the Dornoch Whisky Festival, back in October 2025. It got to the tenth edition and, at least since we learned about it in 2022, it has been held every year towards the end of October. In previous years it was a bit too close to the Dramathon, so never an option for us, but last year we decided to ditch running, and go to this festival instead. The festival is held in a marquee in the gardens of the Dornoch Castle Hotel.

  • Such a great dinner! (And no, we didn’t take pictures of the food.)

While the Grand Tasting is the main event (two sessions, both on the Saturday), the whole weekend is full of tastings and other events, at various locations in Dornoch. We arrived on the Friday evening, after a nice but overpriced tour at Glenglassaugh, and the first event we attended was the Ardnamurchan dinner at the Castle Hotel: 4 courses accompanied by drams, selected by Ardnamurchan/Adelphi’s Carl. The dinner was exquisite, and the choice of drams impeccable, including two soon-to-be-released expressions (the 10-year-old and the Heritage Barley). We stayed in the Dornoch Campsite that is barely 10 minutes from the main festival venue on foot. Thus, after a big breakfast, the next morning we went to the Castle Hotel for the Grand Tasting. The marquee was a bit open, but it wasn’t unbearably cold, and definitely not too crowded, which gave us time for better chit-chats with the exhibitors. Most of them were small independent companies, although we were surprised to find Clynelish too. The lovely ladies at their stand told us they try to go to as many local events as possible, which is remarkable considering the size of the company they work for. The 18-year-old Special Release was one of the best drams of the day, just a shame the too salty price tag (£180). Other stunners were an 11y Mannochmore from Lady of the Glen (single bourbon cask), and the White Peak (soon to be released) Wireworks Chevalier Barley. After the session, we took a break and went to Cocoa Mountain for a delicious chocolate. In the evening we attended a busy whisky bingo, which was a lot of fun!

  • Such a delicious dram.

A much younger festival is the Funky Booze, at its second edition only. It is organised by our friend Francesco (Spirit of the Glen), and we volunteered at both editions, in 2024 and this year (2026). It is held in the Assembly Roxy in Edinburgh’s Old Town, and the big difference to other festivals is a funk music band playing. It is a great addition to the atmosphere, and very welcomed by the punters (except a few “grumpies” who didn’t read the description and then complained because the music was “too loud” …pish!). It’s organised in two sessions with some masterclasses, and while smaller, a lot of great producers (not just whisky) and independent bottlers attend the festival. Nice and buzzing! Location and concept are great, this festival has great potential to attract a different than usual whisky crowd.

  • Oysters, music…
  • …and drams!

Then it came the unmissable Fife Whisky Festival, held in Cupar and wonderfully organised by Justine (Kask Whisky) and Karen, usually in early March (but this year was on the 28th of February). It was our 5th edition in a row, you can tell we like it! This year we skipped the opening dinner on the Friday evening at Lindores Distillery and took the train to Cupar on the Saturday morning. As usual, it was great to see so many distilleries and indies from all over Scotland and beyond.

  • Fifth time as volunteers at the Fife Whisky Festival…veterans!

We were volunteering, but we had time for drams, mostly towards the end. The Tri Carragh Lochindaal 16 (from Bruichladdich distillery) was a great treat, and the first Aberargie release was also very interesting! This year the Sunday events were organised by the producers, so the choice was plentiful: tours at Inchdairnie and Aberargie, blending session at Kingsbarn, and warehouse tasting with Fib’s Whisky or Lady of the Glen. We did the latter, as last year we liked it a lot, and again it didn’t disappoint: the Aultmore finished in a rum cask and the Finglassie (peated Inchdairnie) in a refill Madeira cask were exceptional!

  • Firey but good.

The last one we attended was only a couple of weeks ago, again a new one at its second edition: the Independent Spirits Festival. Being held just round the corner from us, at the magnificent Leith Theatre, it’s a no-brainer for us. It is mainly organised by David Stirk, with Roy from the Aquavitae Youtube channel also heavily involved: because of this, a lot of our barfly pals attended, so it felt like a great party! Last year it was preceded by the screening of a 4-episode documentary about independent bottlers, filmed by Greg Swartz and the crew behind The Water of Life documentary. This year was the same, but the theme was from Field to Flavour, focusing on the farm distilleries that grow their own barley (or some of it), like Bruichladdich and Kilchoman on Islay, Arbikie in the East Highlands, Daftmill in Fife and Spirit of Yorkshire (guess where…). It was followed by a Q&A banter-y session with Francis from Daftmill and Joe from Spirit of Yorkshire (that we’d met there as well).

  • A favourite of the day.

After a pause that gave us enough time for a quick stop at Pala and Peter’s Food Hub to fill our stomachs, it was time to go back to the festival. Again, mostly small producers and independent bottlers, some of which we’d never heard of yet (despite our efforts to keep up to date with things!). We had a great time, but the best part was to hang out with our friends and acquaintances, both in front and behind the stands, so much so that we finally didn’t even make it to the Signatory nor the Gordon & MacPhail stands…hopefully next time.

  • Because in the end, this is what this is all about. 🙂

Two well established whisky festivals, Dornoch and Fife, and two newbies with a great potential. Overall, we think we probably hit our sweet spot with these four – not overwhelmingly big or crowded so that you can still chat to exhibitors without too much stress, and with relatively more focus on independent producers and bottlers, which gives the opportunity to taste unique, weird (in both good and bad ways), or hard to find drams. Basically, whisky enthusiasts’ heavens. Four festivals every year (plus sometimes the Whisky Fringe) feels like enough, but at some point we might branch out and explore other events – there are so many, we’re spoiled for choice! Where to go next?

Stay tuned for some distillery adventures! Until then, slàinte!

PS: from this post onward we’ll share them on Substack too! Our profile is very new, check it out at https://substack.com/@drammingaround

Whisky Festivals

https://dornochwhiskyfestival.com/

https://www.instagram.com/funkyboozespiritfest/

https://www.fifewhiskyfestival.com/

https://www.independentspirits.co.uk/

#71.4 The North-eastern Highlands

One last stop on the Deveron: Macduff

 

TL; DR: The final stop of this story takes place along a small river called Deveron: at the Macduff distillery! Tucked into a small glen, this “modern” Bacardi/Dewar’s workhorse was open to the public over a weekend for charity. Another great tour, definitely worth the trip there! 

(missed Part 3/Part 2/Part 1?)

In the morning, we woke up rested. We could hear the sound of the sea in the distance: waves and seagulls, although it was sometimes hidden by the cars and trucks driving on the A90. It wasn’t too cold, so after dressing up and putting away the rock-and-roll bed, we made coffee and had breakfast in the van. Then, we quickly left the parking spot. Because we had some time (our tour wasn’t until noon), instead of heading straight towards our destination, we drove to Newburgh, just up north. We parked and after a short walk we arrived at the Seal Beach: opposite a small river, there was a colony of grey seals laying on the beach. A couple of researchers from the Aberdeen University told us they were counting them, using a drone to fly over and taking pictures.

  • Man and seals.

A very enjoyable stroll, but it was soon time to go back to Mr Vantastic and get to our destination, the Macduff distillery. We had enough time to stop for a (very early) lunch in the village called Macduff itself, which is on the coast, divided from Banff by the river Deveron. The village looks a bit run down (maybe the overcast weather didn’t help), but we found a very nice diner, the Seafront Cafè, where we had a warm and hearty soup. 

From there to the distillery it was only a few-minute drive: instead of turning right on the Banff bridge, we kept on the main road for a bit, and then turned right into a small road that led us straight to the distillery, at the end of a downhill. While production is in a (almost square) building on the left, a big warehouse is on the right. This is owned and used by Brown Forman, as we were told when at Glenglassaugh. We checked in and found the same team we’d met at Royal Brackla, nice! This time we went on tour with Luke and David, the distillery supervisor, while the others took their lunch break. The crowd was mostly local people, which was actually great to see!

  • Possibly not the most charming site…
  • …but still, very excited to be here!

Compared the other distilleries we visited in this area, Macduff is almost the new kid in town: construction works started in 1958, and production started in 1960. Founded by a consortium of four businessmen from Glasgow, it was sold for the first time in 1964 and changed hands a few times, until landing in the Martini group, and then with Bacardi. At the time the distillery was state of the art. They never had a malting floor, but they used to have a cooperage on site. The spot was chosen because of its water source, the Gelley burn flowing into the Deveron just up the road. This water is used for cooling, while the water for the mash comes from a spring (we think) a few miles afield.

The malted barley, fully unpeated, comes from Baird and Simpsons, 28 ton per delivery (with 5-6 deliveries per week). At the moment they use Laureate, which allows them to produce 416 litres of spirit per ton of malt. In the past they used some peated malt as well, and last year they also tested chocolate and crystal malt for very limited batches. The malt is milled with a Buhler mill installed in 2007, a brand we saw several times around, especially in new distilleries. The grist has the usual husk/grit/flour ratio of 20/70/10, and is stored in a new grist bin, installed as part of a recent £3m renovation. For each of the 17 mashes they do weekly in the full leuter mashtun, they use 9 tonnes of malt, to which they add water at 63°C. The second and third waters, the latter used for the following mash, are added at 75°C and 85°C, respectively. The full mash is then transferred to one of the nine steel washbacks, where liquid distiller’s yeast is added after 7,000 litres are filled in. Fermentation lasts between 56 and 120 hours, depending on the day of the week it starts.

  • New milling equipment.
  • Checking fermentation.

When we arrived in the still room, we couldn’t help but notice the peculiar shape of the stills, and the horizontal condensers: everything was set up this way to save space. The wash still charge is 28,000 litres, while the spirit still one is 16,200, with a third coming from the foreshots and feints from the previous distillation. In the second distillation they discard about 300-litre of foreshots, and collect the spirit between 74% and 65%; in total the distillation lasts 10-12 hours. This year they produced about 2.8 million litres of pure alcohol, slightly less than previous years. A third of the produced spirit, which is shipped to Glasgow in tankers, is destined to the blended scotch whisky William Lawson (we never saw it here in Scotland, but it can easily be found in Italian supermarkets), a third to Dewar’s, and a third is sold to other companies. Only a minimal part (0.5%) is bottled under either of their two current brands: Deveron or Glen Deveron. They took the name from the nearby river because they couldn’t use “Macduff”, too similar to a brand belonging to W. Grants. While the Deveron is for the UK market (you might see around a 10y and a 12y version), the “Glen” is used for the travel retail, although in our understanding this might change. 

  • A beautiful still room…
  • …with the unexpected detail, look at that horizontal condenser!

It finally came the time for the tasting! The 10y was skipped so the lineup started with the Deveron 12y: an inoffensive dram, bottled at 40%, from both ex-bourbon and sherry casks. It was followed by three Glen Deveron: 16y, 20y and 25y, again all bottled at 40%, and again from both ex-bourbon and sherry casks, except for the 25y which was exclusively from 1st fill and refill oloroso casks. They all went down very smoothly, probably because of the abv, but we struggled to grasp the character of the distillery. We know how good Macduff can be – one the best sherried whiskies we had (from the Electric Coo range) was a 12y Macduff from an Oloroso butt, truly great stuff! To their credit all the expressions were greatly priced for the day, in particular the 16y (£65) and the 20y (£90).

  • The tasting lineup.

That was all, for the trip (we slowly drove back to Edinburgh) and for our series of distillery visits in the eastern Highlands. It was a nice wee string of tours in the space of a few weeks: it was great to see the new visitor centre at Glencadam, but the team at Bacardi/Dewar’s really knocked it out of the park! Both visits at Royal Brackla and Macduff were excellent, interesting and nerdy (as we like it), but accessible for casual drinkers as well, and a great value. It’s crazy to think that we paid less for the last three distillery tours (Brackla, Glencadam, and Macduff) than for Glenglassaugh alone. Someone at Brown Forman might want to rethink their strategy.

Stay tuned for our next story in a couple of weeks! Until then, slàinte!

Macduff Distillery Tour

Price: £20.00 pp (December 2025)

Duration: 1hr 30min

Tasting: The Deveron 12y (40%), Glen Deveron 16y (40%), Glen Deveron 20y (40%), Glen Deveron 25y (40%)

Target: everyone

Value for money: great!

Highlights: the workhorse production plant

Recommended: absolutely, keep an eye on their socials

Link: https://www.thedeveron.com/

#71.3 The North-eastern Highlands

Lost in Brechin: Glencadam distillery

 

TL; DR: Another weekend, another trip to the northeast, destination: Brechin, home to Glencadam distillery! They just opened a new visitor centre after a substantial upgrade, and it is very cozy and charming: well done! We enjoyed the basic but informative tour, and a warm and hearty soup afterwards. 

(missed Part 2/Part 1?)

The weekend after our trip to Royal Brackla it was time again to hit the road with Mr Vantastic. And again, our destination was the northeast of Scotland. This time we had two distilleries to visit, so we stayed away for the night, hoping not to freeze. We left Leith mid-morning, the weather was not as good as during our trip to Royal Brackla, but not as wet as the one to Glenglassaugh: overcast and some rain here and there. We didn’t stop for lunch, as we’d prepared two sandwiches with the delicious rock salt and rosemary focaccia from Lidl: when it’s fresh, truly good stuff! Our first stop was Glencadam distillery, in Brechin. We arrived in town at around 1.30pm, but we parked away from the distillery, in what was marked as a potential stopover for the night. It is near the river South Esk but it didn’t look that great, so we postponed the decision to after the tour. It took us about 20 minutes to cross the town, walk alongside a football ground and a cemetery, to then arrive at the distillery.

Glencadam has been on our radar for a while, as their single malts became very popular among whisky enthusiasts: other than delicious, many of their expressions (except for a couple available in supermarkets) are naturally presented (non-chill filtered and natural colour), and mostly well priced: if you haven’t tried it yet, get a bottle of the 10-year-old, great stuff! After the pandemic the distillery has been mostly closed to public, with tours only available on Tuesdays and Thursdays, previous direct contact, but for a short period of time. When they closed again (to visitors, the distillery was still in production), it was for an important reason: works started to build a visitor centre, including a cafe and a dram bar. It was also to celebrate their 200th anniversary, so an opening was expected in 2025. Almost at the end, but they finally opened in November! As we arrived, we noticed the all new and tidy exterior, with an old still used as decoration and, given the period, a couple of cask-stave made Christmas trees.

  • Reward after a wee walk in the cold, Glencadam distillery.

In the visitor centre we were welcomed by Michael, the manager, an old acquaintance as he used to work at Kingsbarn distillery, and we met him many times at the Fife Whisky Festival. While waiting for the tour to start, we browsed the shop: other than the known expressions, everything was set up for a couple of bottle-your-own bottlings, but they were not available yet.

Our guide was Brian Townsend, local from Brechin, the whisky historian who wrote Scotch Missed, a book about lost distilleries (here a review by Kate Watt, of Watt Whisky independent bottler). It was us and another two couples on the tour, which started in a room with panels about the history of the distillery and a big map of Brechin on the floor. The distillery was founded in 1825 by George Cooper, who sold it only two years later. Between the mid-1800s and the early 1900s it changed hands a few times, until it was purchased by Hiram Walker in 1954, which in turn was acquired by Allied Domecq in 1987. The distillery was mothballed in 2000, but finally bought by Angus Dundee, the current owner, in 2003. The history and a high-level explanation of how whisky is made was covered (possibly too extensively) in an exhibition with a series of videos that preceded the actual tour of production.

  • We didn’t take pictures in the exhibition area, so you get us instead.

Going into the nerdy production details, they get 30 tons of fully unpeated barley three times a week mainly from Bairds, sometimes from Crisp: in both cases, they aim for Scottish barley. The mill, built in the 1920s, was acquired in 1965 and produces grist with the usual components split (husk/grit/flour 20/70/10). Five tons of grist are added to each mash, first with 20,000 litres of water at 65°C, then another 8,500 litre for the second water, and finally the third water (another 20,000 litres) captures the remaining sugars and is used as first water in the next mash. The draff is collected by local farmers once or twice a day, to feed cattle. Of the six washbacks, only two are made of stainless steel, but they will be replaced next year by Oregon pine ones, like the other four.

  • Oregon pine and stainless steel washbacks.

Another improvement was to get the water wheel to generate some of the electricity, replacing the original one dating back to 1824-25 that worked for over a century. The new one can be observed behind glass. Instead, a feature that is gone forever, is the original Doig ventilator, aka the pagoda, which was destroyed in a fire.

  • Can’t see much of the whater wheel behind the glass.

Back to production, we learned that fermentation lasts 48 hours, a short one, and is triggered by 13kg of distillers’ yeast. They only have one pair of stills, and in the second distillation, they start collecting the spirit after 10 minutes of foreshots (we didn’t get the cut points though). Coming out of the still room, we were in a small yard where the draff truck comes in, and from there we reached one of the six warehouses on site, to the right of the visitor centre. Two of these are dunnage style and date back to the 1800s, while three are from the 1950s and one is a modern racked warehouse.

  • A glimpse of the still room from the outside (no pitcures allowed inside).
  • Charming dunnage warehouse.

It was then time to go back to the visitor centre for the tasting: we had three drams in front of us, the Glencadam 10y (46%, fully ex-bourbon casks), its bigger brother 13y (46%, same casks), and the Reserva Andalucia, a non-age statement expression finished for a year in ex-sherry casks (46%). Recently, this became part of a series of many cask finishes expressions (white Port, tawny Port, Amarone, PX sherry, etc). It was a basic tasting, but enjoyable nonetheless…When we were about to finish, Micheal brought us another dram: a 17y “triple Port” cask, a nice and delicious touch!

  • A solid, wee lineup.

After the tasting, we went upstairs to the cafe for a warm soup, but Gianluigi got tempted by the dram bar (they have most Glencadam and Tomintoul expressions available) and got another dram (a delicious 15y finished in Madeira wine cask, 46%). It was a very pleasant moment, the cafe is a very cozy space to relax with bites and drams. Because in the meanwhile we’d decided to leave Brechin, we didn’t indulged in more drams at the bar (hopefully next time), and we left the premise, not before getting a signed copy of Brian’s book.

  • Christmasy atmosphere at the distillery.

We walked a bit around Brechin, but it was dark already and the visit to the cathedral was not that satisfying. We visited the site where the North Port (or Brechin) distillery used to be, now a CoOp (*sad trumpet*). We left town and arrived at the Cock and Bull pub, north of Aberdeen, a pub that lets campervans stay if a meal is consumed there. Despite arriving early (not even 6pm) they sent us away asking to come back at 8pm. We did, but we had to wait almost another hour to order as they admitted that they thought we wouldn’t come back (in spite of us leaving our names for a table). What a shite way to treat customers, probably we won’t be back.

  • What used to be North Port distillery.

Overall, our visit at Glencadam distillery was very good, we had a nice time. The new visitor centre looks great, and while the experience we chose was very basic, especially the tasting, it was interesting nonetheless (to note, they offer a pricier experience, maybe next time). We’d definitely suggest visiting the distillery to friends, in particular for those early into their whisky journey. The only thing we didn’t like was the pricing of the bottles in the shop: above retail, including some shops on the Royal Mile (obviously we’re not considering the big online retailers), but in general everything beyond the core range was slightly pricy, with no discounts available to those taking the tour. It always puzzles us how some producers seem to punish instead of rewarding the enthusiasts making the effort to travel to the distillery.

Stay tuned for the last tour around the northeast of Scotland, coming next week! Until then, slàinte!

The GlenCadam Distillery Tour

Price: £23.58 pp (£22.50 + fee, December 2025)

Duration: 1hr 30min

Tasting: 3 drams, Glencadam 10y (46%), Glencadam 13y (46%), Reserva Andalucia (NAS, 46%)

Target: everyone

Value for money: very good

Highlights: the cafe above the visitor centre

Recommended: yes

Link: https://www.glencadamwhisky.com/

#71.1 The North-eastern Highlands

Dramming on to the North Sea: Glenglassaugh

 

TL; DR: This year we finally made it to the Dornoch Whisky Festival, where we had a blast! On the road there we did a quite long detour to Glenglassaugh, in the Aberdeenshire, for a distillery tour. The distillery is very interesting and the tour was good, but it was one of the most overpriced experiences we had recently. 

A few months back, towards the end of 2025, we visited a few distilleries in the north-eastern Highlands: east to the A9 (the stub between Perth and Inverness), but not Speyside. In fact, almost like a horseshoe around Speyside. There used to be many more distilleries in this region back in the day – from Alfred Barnard’s book The Distilleries of The United Kingdom: Bennachie, Glenaden, Glenugie, Bon Accord, Devanha, Strathdee, Glenury Royal, Brechin/North Port, Banff and others. Some still stand, and while we already visited a few (Glen Garioch, Glendronach, Royal Lochnagar, Fettercairn & Arbikie), for a reason or another we kept missing some others.

The first of these trips happened in October, a month that for us used to mean Dramathon. While it’s a fun event, after 4 years (in which we ran 3 because the 2023 one was cancelled due to a flood red warning) we definitely needed a change, so we decided to attend the Dornoch Whisky Festival instead, an event we’d wanted to check out for a while. On the way up there, we took a (not so) short detour, to visit Glenglassaugh distillery. In the pandemic aftermath it was closed to the public, except for possibly some events during the Spirit of Speyside (even if technically it’s not considered a Speyside distillery). However, earlier in the year we discovered that tours became available.

The distillery is on the coast between Aberdeen and Inverness, not exactly behind the corner, going there on our way to the Dornoch Whisky Festival (even if it meant an hour of extra driving) saved an extra trip. We split the drive in two by leaving the city on the Thursday night: the perks of Mr Vantastic. We spent the night near Stonehaven, and in the morning, we drove along the coast: the weather was not great, so it wasn’t the smartest of the plans. After a coffee and a roll in Peterhead, we went straight to the distillery.

  • Finally got here…

Coming from Portsoy, Glenglassaugh is tucked between the A98 and the North Sea, just before Sandend Bay: an old windmill stands just past the entrance road, almost to signal it (well, if you know). We turned right into a small downhill road, next to a large warehouse complex, to reach the visitors’ car park. Next to it, a building marked as “visitor centre” but looking disused. We then realised that the actual visitor centre was the next building, an old and beautiful mansion.

  • …for another distillery tour in the rain.

Our guide, Marie, welcomed us inside and made us coffee, a nice touch. Unfortunately, the chimney was not on, but the large room was very cozy nonetheless. After a pleasant chat, Marie delved into the history of the distillery and how it is now part of the Brown Forman portfolio, together with Benriach and Glendronach (not the same link as before for the latter, because we visited it twice!) in Scotland, and also Jack Daniel’s, Woodford Reserve, and other brands. The distillery started production on the 4th of December 1875 by an entrepreneur called James Muir, who had connections with the engineering world and owned a wine shop in Portsoy. The name Glassaugh comes from the nearby burn, which starts about 8 miles uphill from a spring. After Muir death’s, the distillery fell in the hands of their nephews, but it was eventually sold to Highland Distillers in 1892, and later mothballed in 1907. It was reopened once again in 1959, with a substantial revamp, while some of the old original buildings used as warehouses. The aim was to use the malt as a component for the Famous Grouse: however, the spirit was too overpowering, and in between then and 1986, when it closed, a number of changes were made to try to “tame” it.

  • Not a bad spot to listen to the distillery history.

The distillery was reopened by another company in 2008, while in 2012 they launched the whisky Revival. It was then bought by Billy Walker in 2013 and sold, together with Benriach and Glendronach, to Brown Forman in 2017. Recently, production has slowed down, and at the time of our visit Glenglassaugh was running at about 50%, sharing the same production staff with Benriach.

After this detailed introduction, we went outside to check out the production. We started with the malt bins and the mill room, in a stone building alongside the road that goes downhill towards the Sandend beach. We were supposed to have a short walk to the beach, and have there our first dram, the Glenglassaugh Sandend. This is a higher abv (50.5%) non-age stated whisky, mostly from ex-bourbon casks, but with Manzanilla and Oloroso sherry as well: probably, the best dram of their core range. Unfortunately, it was still “pishing doon”, so we tasted the dram in the mill room instead, admiring the old Porteus mill crashing malted barley into grist (usual shares for husk/grit/flour, 20/70/10). Different to most distilleries, at Glenglassaugh, most of the “new” equipment was made by Porteus, implying that Ronnie Lee, the Welsh engineer who maintains Porteus machines, spends there about 2 weeks every time.

  • The mill room.
  • Dramming in the mill room.

After the dram, we went to the “new” (i.e. 1959) building, clearly a product of the (bad?) taste of that age. The mashtun is 20,000 litres, made of cast iron and with a copper lid, which resisted a robbery attempt during the last mothballing period (not the same luck for some of the copper pipes though). Between the first and second water, they collect 24,000 litres only. The third and last water amount to 17,000 litres, used as first water for the following batch.

  • Not the most impressive building…
  • A Porteus mashtun, nice!

Mashing lasts 7 hours, and they aim for a cloudy wort, which is then moved to one of the 6 washbacks (4 Douglas Fir, 2 stainless steel). There, fermentation lasts about 60 hours, before the wash is distilled twice: first 12,000 litres go through the wash still (so, each mashing and fermentation produce enough wash for two distillations), then 7,000 litres of low wines (at 25%abv) are distilled again in the spirit still. The wash still is externally heated by a steam jacket, while the spirit still has a steam coil inside. The stills were installed in 1974: one of the many attempts to “tame” the spirit. The spirit cut is between 75% and 63%, for an average of about 68.8%, which is filled into casks.

  • A different perspective, still from above.

After that, we visited a dunnage warehouse, one of the three on site, together with three palletised ones. They also own some warehouses a few miles down the road, at Macduff distillery (owned by Bacardi). They use a variety of casks, some going back to the late 1960s, including a new for us: a Missandra cask form a very old winery in Crimea.

  • Where Dr. Rachel Barrie selects casks.

Back at the visitor centre, four drams were waiting for us in a cosy tasting room. The first two drams are part of the latest Glenglassaugh revamp from 2023, together with the Sandend we tried before: a 12 year old (45%), from a selection of ex-bourbon, sherry and red wine casks; and a peated (30-45ppm) non-age stated single malt finished in port casks (49%), the Portsoy (named after the nearby village). Finally, we tried two expressions from a wood-finish range that came out in 2017, right after Brown Forman took over. Both started their life in 1st fill ex-bourbon casks, but one was finished for two years in a PX sherry cask (46%), while the other one, peated, was finished in an American oak virgin cask (46%). The latter one was the one Gianluigi liked the most, unusual as for him virgin oak finishes can be a hit-or-miss. Teresa liked the Portsoy as well, very leathery and decadent, while we both enjoyed the Sandend, crisp and lively.

  • Exploration of recent and less recent releases.

Said that, we were expecting more from this experience. Marie was a perfect host, very competent, knowledgeable, kind, and enthusiastic: she really was great and we learned a lot about the distillery. We don’t mind either having 1 or 2 drams from the core range (which we can find pretty much anywhere in whisky shops and some bars) to set the benchmark, nor 15ml drams, which we think it’s enough to taste. However, for £90, we expected something else from the rest of the tasting: possibly some drams from the cask, or some older expressions. Or at least, a reason that makes you want to go back and say: “well, it was pricey, but it was worth it”. Unfortunately, none of that was on the menu, probably because of corporate greediness or for a push to “premiumisation”. Well, at least there wasn’t one of those grossly overpriced bottle-your-own expressions like at other distilleries (Diageo anyone? CVH?), but we don’t know if this is a positive or a negative at this point. The distillery is in a great location, with an interesting story, and the whisky is tasty, such a shame to misuse its potential like this.

Because this post is long enough, we won’t delve into the fantastic Dornoch Whisky Festival, we’ll save it for another occasion. Stay tuned for our next distillery visit in the North East, coming next week! Until then, slàinte!

Glenglassaugh Distillery Tour

Price: £90.00 pp (October 2025, £95 at the time of writing)

Duration: 2hr 30min

Tasting: 5 Glenglassaugh single malts, the 12y (45%, chill-filtered); Sandend (50.5%, NAS, ex-bourbon casks); Portsoy (49.1%, finished in Port casks); small batch PX cask finish (NAS, 46%); small batch Peated virgin oak cask (NAS, 46%).

Target: whisky fans and distillery baggers like us

Value for money: not great

Highlights: the location

Recommended: only if you’re desperate to visit it, otherwise there are more sensibly priced options nearby

Link: https://www.glenglassaugh.com/

#70.2 A weekend in Campbeltown

Ending the whisky year with a bang (Part II)

 

TL; DR: After Glen Scotia and Kilkerran, we had two more whisky tastings lined up for the weekend. An unmissable Cadenhead’s Warehouse tasting, always interesting for its variety, and an excellent Watt Whisky tasting at the shop with Mark. Campbeltwon, we’ll be back. 

(missed Part 1?)

The Saturday morning was much quieter, helped by a gloomy weather: we cooked ourselves a big breakfast with eggs, bacon, and some bread. We then went for a (short) stroll, before going straight to the Cadenhead’s shop for our third tasting of the weekend: the Cadenhead’s Warehouse Tasting. We are almost veterans, having done it four (Teresa) and six (Gianluigi) times. Our host was Craig, and joining the tasting there were the two German guys we’d met the day before, and a group of five people (four guys and a lady) who were a tad too noisy, some clearly in hangover since the day before.

  • The casks lineup at Cadenhead’s!
  • The only decent picture of us at Cadenhead’s. Oh well.

The tasting started with an…English whisky! It was a 2019 Filey Bay from a Madeira cask, surprisingly naturally at a 47%abv. It was followed by a 14y Glen Garioch finished in rum cask (55%), very tropical as you can expect. Next, a 16y Glenallachie from a refill sherry butt, at a whooping abv of 63.5%. It was very pale, so probably a third fill? Fourth dram was a 15y Burnside(™) from a sherry hogshead (65.7%), before moving into the peat realm: a 15y Ledaig (51.8%) and an 11y Caol Ila (58.2%), both from bourbon casks, both delicious. Overall, a very interesting tasting, with a lot of different drams, and Craig did a great job despite the noisy crowd.

  • Ready to dram.

Unfortunately, we couldn’t stay and enjoy the 7th dram at the tasting room, because they were closing at 12.30 for the J&A Mitchell Christmas party. So, we took our drams “to go”, and went to the flat to cook ourselves the “pisarei e fasö”…We had a good portion, eating the whole half-kilo pack.

  • A big lunch, a taste of home.

After some rest, and a much needed coffee, we went out again for the final tasting of the weekend at the Watt Whisky shop, very kindly scheduled by Mark. We started with a couple of ex-bourbon cask Speysiders, one of Mark’s favourite styles, a 13y Inchgower (58.3%) and a 10y Aultmore (56.9%). Both delicious, and very different from each other: the first funkier and heavier, the latter more delicate. Then it was time for a 9y Campbeltown blended malt (57%), which may or may not be a tea-spooned Glen Scotia (for a deeper review of the dram check out Dramface). After that we got a pair: a 13y Benrinnes finished in an Armagnac cask (58%), paired with the 17y Chateau Laubade Armagnac (54.8%) that was in the cask before the whisky. This confirmed our taste for Armagnac casks in general (this Benrinnes in particular was delicious!), and that Armagnac itself is a spirit worth exploring more.

The tasting came to a close with a young and sherried 6y Staoisha (peated Bunnahabhain, 57%), a dram that always delivers. We could have listened to Mark talking about whisky for hours, but it was time to close the shop and so we left, happy.

  • Festive vibes at Watt Whisky shop.

The evening continued with a pint and a take-away from the Bangladesh Tandoori that we ate at the flat (great food, and abundant portions too). We went out for the evening, first at the Fiddler’s Inn and then at the Burnside: there were many Christmas parties around, so in both bars the atmosphere was fun and joyful. We had some nice chat with locals, who often looked at our drinks and guessed why we were in town: they must be used to whisky enthusiasts, we felt very welcomed. Campbeltown is such a cosy place!

Finally, Sunday came, time to leave and go back to reality. It was one of those miserable rainy days that you’d want to spend inside, maybe in front of a chimney with a book and a dram. Unfortunately, we had to drive a few hours, but in the end we got home safely (albeit without one of the wheel trim covers, a loss possibly caused by one of the many puddles we found on the road).

  • An excellent lineup, thanks Mark!

It was another great and very interesting whisky adventure, we had so many flavoursome drams! The Glen Scotia tasting went beyond our expectations, and potentially they might still have the same casks available at the time of writing (January 2026): since they only sell 20cl bottles, the turnover might be slow. It was also the case for the Kilkerran tasting, as some of the casks were the same as in April, despite the Campbeltown Malt Festival in between. Nonetheless, as even the new casks were very similar to the previous ones, so we might wait a bit before doing this tasting again. As expected, the two independent bottlers range was various and interesting. At Cadenhead’s, only one cask was still there since April, the Glenallachie, but while the abv hadn’t changed much, it was definitely more mellow the second time around. Because it was only the two of us, Mark could tailor the tasting around that, avoiding expressions we’d tried at a tasting at the Belfry (Edinburgh) back in March 2025. This latter was definitely a winner, something we’d repeat next time we’re in town. About our next time in Campbeltown, we might have big news for this year, but no spoilers just now.

Stay tuned to know about our next adventures, this time around about the other side of Scotland. Until then, slàinte mhath!

Cadenhead’s Warehouse Tasting

Price: £45.00 pp (December 2025)

Duration: 1hr (more like 1hr 30min)

Tasting: 6 drams from the cask, plus a dram at the Cadenhead’s Tasting Room, and a complimentary glass (high-stem copita)

Target: whisky enthusiasts

Value for money: very good

Highlights: the drams

Recommended: yes

Link: https://www.cadenhead.scot/

Watt Whisky Tasting

Price: £25.00 pp (December 2025)

Duration: 1hr (more like 1hr 30min)

Tasting: 6 drams

Target: whisky enthusiasts

Value for money: great

Highlights: Mark’s banter

Recommended: yes

Link: https://wattwhisky.com/

#70.1 A weekend in Campbeltown

Ending the whisky year with a bang (Part I)

 

TL; DR: Just before Christmas, we planned a relaxing long weekend in Campbeltown, where we did a few tastings. First off: Glen Scotia and Kilkerran, followed by a great walk on the hills behind the toon! It might become a fixed appointment… 

Happy new year! To all our readers, we hope your 2026 started in the best way possible. Ours did. As we write, we are back to work after a very relaxing 3-week break from the blog. That was needed, as the months preceding Christmas were particularly challenging, with work deadlines, etc. In that busy period, we only managed to fit a few quick escapes, nothing more than a weekend. This was until mid-December, when we set a few days aside for a proper long weekend away, and where better to go if not the Wee Toon itself, Campbeltown?

While Gianluigi visited the town last April with his pal Roberto, Teresa hadn’t been there since early July 2024…And even then, we only spent half a day there, leaving right after a cheeky Cadenhead’s tasting and lunch. So, a trip back was definitely due, at this point! We prepared Mr Vantastic a day or two in advance, and on the Thursday morning we left early, aiming to get there after lunch after the 4-and-a-half hours drive. This was to give us enough time to park the van and check in at our accommodation: being December, we didn’t want to take chances to stay in the van only to find terrible weather, so we got ourselves a small flat for the weekend. And besides, the two nearest campsites are about 4.5 miles from the town, one in Machrihanish and one in Peninver, too far to walk the distance after a tasting (or two). Along the way, we only had a break in Inveraray to get the usual morning roll at the George Hotel (this time not as good as usual), and to meet our pal Ivan: because of the wind, his seafood shack was closed, but we found him helping out a local stalker to process some venison. There we bought mince, fillets and square sausages that we ate back in Leith a few days later: everything was delicious! Back on the road, we arrived just past 2pm, in time to settle in the rented flat and go to our first tasting of the weekend. The flat was in a great location, right in between Cadenhead’s shop and Springbank, what could we ask more? Other than being a tad damp, it was perfect for our needs.

  • Ready to start the long weekend.

Our first tasting was at Glen Scotia distillery, and was the Warehouse Selection Tasting (but not in the warehouse, which at first we found odd). As we checked in, Greg told us we were the only ones attending, and the table was almost ready for us: the good thing of not doing the tasting in the warehouse is that we had one glass per dram, so we could take our time. After a cheeky browse of the shop, the tasting started. Greg took out the bottles one by one, so we couldn’t even guess “with our eyes” what was going to come. It was a great exploration of what Glen Scotia can do: from a purely ex-bourbon cask (10y, tropical bomb!) to a young Oloroso cask finished dram (6y), and another finish but in a refill PX cask (9y). We then moved on to a Port cask matured whisky (11y) and finished (you might guess) with a peated Glen Scotia, again matured only in an ex-bourbon cask (and again 11y): while the first dram was from a Heaven Hill barrel, this one was from a Jim Beam’s one. Overall, it was an excellent tasting, the drams were one better than the other, but the ex-bourbon cask duo won it for us. You can only buy one 20cl bottle per person, and we got one of these two (both £33, not cheap).

  • Our weekend started strong, great tasting!

Greg was a great host, very knowledgeable and nice: as we told him that we had visited the distillery all the way back in 2018, he briefly walked us in the distillery to show us the new mash tun. And we also met Archie, the distiller who had given us a super geeky tour in 2018.

  • The new mashtun!

Back from the tasting, we briefly stopped at the Springbank distillery shop: we needed to buy two cage bottles to complete the lineup of our next Edinburgh Whisky Group online tasting (6 bottles, all from the cage!). Cage bottles can be considered an equivalent of the “bottle-your-own” or “distillery cask” at other distilleries (without the crazy pricing of some), but they come up more randomly and you can only buy one per week (per person, so two in our case). For some reason (and the reason is “auctions”), the Springbank bottles tend to disappear quite quickly from the cage, while Hazelburn, Longrow (both produced at Springbank!) and Kilkerran (from Glengyle distillery) tend to stick around a bit more. Usually we don’t care, we like them all, but in this case we wanted to get a Springbank for the tasting. We weren’t lucky that day, but we got the other bottle at least. We stopped at the Washback bar for a cheeky dram before it closed (at 6pm), and we found Aly, always great to chat with. Next, we got something to eat (a very bad take-away on Longrow…the street) and went back to the flat for an early night. We woke up well rested, and after a big breakfast, we went to the Springbank shop again to get the second cage bottle: we got the last one available after queueing just before the shop opened: crazy! However, we were happy with the outcome, and now we cannot wait to share these drams with our pals!

After accomplishing this mission, we took advantage of the sunny morning to go on a hike. We went up to the hill behind the town, first to the Crosshill reserve, and then to a panoramic view, before getting lost in the woodland, but somehow managing to get back in time for lunch at the flat. We also prepared a sauce for the next day meal: pisarei e fasö, typical from Gianluigi’s hometown, which he brought back after a recent trip to Italy. We properly did it by preparing the sauce a day in advance to let it simmer.

  • Davaar island over there.
  • Almost at the top of the hill, before we got a bit lost in the woods.

We then went back to attend the Kilkerran Warehouse tasting, this time in the warehouse. It was the two of us and two younger German guys, other than the host Joyce, whom Gianluigi knew from his tasting with Roberto in April. We started with a 2006 vintage triple distilled followed by a 2005 (respectively from refill ex-bourbon barrel and hogshead) and a 2010 from a 1st fill barrel. The second half of the tasting consisted of two 2013 vintage drams, one from a Port pipe and one from a sherry hogshead, and a heavily peated expression, 2015 again from a 1st fill ex-bourbon barrel.

  • Beauties in the warehouse.

The type of lineup was exactly the same as the one in April (even if some of the casks changed in the meantime), which was a tad boring. Nonetheless, the drams were all very tasty, and it is always great to explore one of our favourite distilleries in such depth. The winner for us was the triple distilled, a tropical bomb! Just a shame they increased the price from £60 to £80 for a half-bottle (35cl), which is a bit pricey. After the tasting, we went back to the Washback bar for an extra dram, and then back to the flat. We got ready for our dinner at the Ardshiel Hotel: not only a great whisky bar, they do amazing food as well. We got ourselves a two courses festive menu (plus a cheeky dessert for Gianluigi) and then called it a night.

Stay tuned for the second part of our whisky trip in Campbeltown, coming next week. Until then, slàinte!

Glen Scotia Warehouse Selection Tasting

Price: £40.00 pp + £2 fee (December 2025)

Duration: 1hr

Tasting: 5 Glen Scotia cask samples drams, 2015 1st fill ex-bourbon barrel Jim Beam (10y, 58.7%), 2019 Oloroso sherry finish (6y, 56.5%), 2016 refill PX sherry (9y, 59.9%), 2014 Ruby port finish (11y, 57.1%), 2014 Heavily peated 1st fill ex-bourbon Heaven Hill (11y, 57.6%)

Target: whisky enthusiasts

Value for money: very good

Highlights: the drams and the cosy shop/tasting room

Recommended: yes

Link: https://www.glenscotia.com/

Kilkerran Warehouse Tasting

Price: £40.00 pp (December 2025)

Duration: 1hr

Tasting: 6 Kilkerran drams from the cask, 2006 triple distilled refill ex-bou brl (56.3), 2005 refill ex-bou hhd (54.4%), 2010 1st fill ex-bou brl (57.5%), 2013 Port pipe (55.8%), 2013 refill sherry hhd (58.5%), 2015 heavily peated 1st fill ex-bou brl (58.1%)

Target: whisky enthusiasts

Value for money: great

Highlights: the drams

Recommended: yes, but do it once

Link: https://kilkerran.scot/