#31.3 Spirit of Speyside 2023

Next stop, Tamdhu station

TL;DR: On our second day at the Spirit of Speyside, we checked out the Pictish Stones before driving to the first distillery of the day. This is a famous one for sherry cask maturation: Tamdhu! Not the prettiest one, but an interesting visit nonetheless.

(missed Part 2/Part 1?)

We woke up early (campervan life!) but well rested. Because the weather was still a bit cold (3°C in the morning!), and also because we still needed to get a comfortable mattress for the pop-up roof (the basic self-inflatable ones provided at purchase were “not great”, let’s just say), we slept “downstairs” in the van. This means you can’t basically do nothing before putting the rock-and-roll bed bad together. Once done that, we could have breakfast: black coffee (we’re still Italian), fruits, yogurt and crumpets. The latter is becoming one of our official campervan breakfast supplies, after we ”discovered” them during our 2022 Orkney trip.

Being a sunny morning (the only one in the holiday), the temperature quickly raised, so before hitting the road we had a wee walk. There was a church there, with a porch hosting the Inveravon Pictish stones, uncovered in 1878 and dating back to the 7^th-9^th century. These are carved with animals and other symbols, quite a nice small bonus for the morning. Back to the van, we left directed towards the first distillery of the day: Tamdhu!

The not so famous Pictish stones.

We didn’t have to travel much, and as we were a few minutes early, we drove to Knockando distillery (at the moment not operational), just a stone’s throw away, for a quick snoop. Tamdhu distillery is located near the river Spey, quite hidden from the main road. We parked at the (former) train station, a familiar spot for us: it is where the Dramathon half-marathon starts. For the festival, the wee building was turned into a the visitor centre, with a pop-up shop, while another building was renovated into a “snug” for tastings (we just took a look from the outside). Our tour guides were Jackie and Mike, respectively guide at the sister distillery Glengoyne (the other owned by Ian McLeod’s, soon to be three with Rosebank), and brand ambassador. They gave us (well, they gave Teresa) a dram, the Tamdhu 12 (43%), a nice one to start with.

Teresa was not ready for the picture.

The distillery started producing in 1897, it isn’t the prettiest, having a very industrial look, with some parts even a bit run down (and missing the popular pagoda roof, destroyed in 1919 and never rebuilt). During its history it has been mothballed a few times, the last one between 2010 and 2013, when it was sold from Edrington to Ian McLeod (in 2011). As usual, we started the production tour from the milling room, where a big green-painted old Porteus mill was located. It was not the original, it was purchased in the mid-70s from an unknown location. One peculiarity is that they have two silent (i.e. not producing) seasons, March and September, where they switch fuel from gas to diesel. As the other two distilleries we visited, you could definitely see that it is not a place geared for tourists.

Not quite the “classic” distillery.

We soon moved to the tun room with its closed stainless-steel mash tun. Next, we checked out the 9 wooden washbacks where the wash is fermented for 59 hours. Jackie and Mike kindly opened a few of them to make us smell the wash at different stages of fermentation. As usual, it was then time for the stills: they have 3 pairs of wash and spirit stills. As we always do, we asked for the cuts of the “heart” (what goes in the casks), but they explicitly said they could not tell us…maybe they were afraid we open our distillery to copy them, ahah!

Traditional washbacks in a not that traditional room.

This time we were both ready.

We then took a walk in the courtyard, before visiting a dunnage warehouse, one of the 28 warehouses across all their sites. They have also racked and palletised warehouses, but for their single malt they only use dunnage and racked. Sandy, the distillery manager, was waiting for us in the warehouse. It was a very nice part of the tour: he told some stories about the distillery, their commitment to source only the best sherry casks (well…like most distilleries, so we wonder who gets all the crappy ones).

Dunnage warehouse, always fascinating.

Finally, after a wee walk back to the visitor centre, it was time for the other two drams, both very delicious sherried ones: Tamdhu 15 and Tamdhu 18. It’s just a shame that prices for these are slowly creeping up, probably moving their target towards the high-end market. As a confirmation, their Spirit of Speyside exclusive, the Dalbeallie Dram (which we could not try there), was £100. When Gianluigi asked information about it, including the age, the guides started a mini-rant about how age is not important and whisky can be delicious at young age. We definitely agree, but if you want to sell us a whisky for 100 quid “blind” (meaning, without letting us try it), the minimum you can do is telling us about everything on the liquid. They were very generous with the driver’s drams however, a pack of three 5cl miniatures – Tamdhu 12, 15 and 18. Hooray!!!

Things we tasted, and things we didn’t taste.

Well, another distillery under our belt. Overall, we enjoyed the tour, and we learned a lot about Tamdhu, definitely a dram to try for all sherry bombs aficionados (although, it’s more delicate than most sherry bomb drams, very balanced). Stay tuned to learn about the rest of the day. Slaintè!

Tamdhu Tour (Spirit of Speyside)

Price: £35.00 pp (April 2023)

Duration: 1hr 30min

Tasting: 3 drams, Tamdhu 12 (43%), 15 (46%) and 18 (48%)

Target: whisky enthusiasts

Value for money: good (if not very good, considering how expensive Tamdhu 18 is)

Highlights: a real working site

Recommended: if you’re a fan of sherried whiskies

Link: https://www.tamdhu.com/, https://www.spiritofspeyside.com/

#31.2 Spirit of Speyside 2023

Shut it, badger!

TL;DR: Second distillery visit during the Spirit of Speyside: another workhorse, owned by Diageo this time, Dailuaine! Contrary to Tamnavulin, we know their malt mostly thanks to independent bottlers, as most of the production goes into blends. The tour was great, although it felt like visiting a distillery after a zombie apocalypse.

(missed Part 1?)

After the visit at Tamnavulin, we had only 45 minutes before our second visit of the day at another distillery usually closed to public: Dailuaine. Fortunately, the drive was only 25-ish minutes, and because we knew we were tight with time, in the morning we had prepared sandwiches, so we could have a quick lunch. Everything went fine, we drove from Tamnavulin to Ballindalloch, and before Aberlour we turned left, with the distillery being mid-way between the main road and the village of Carron. We had run through this village during the Dramathon, admiring the recently built Dalmunach distillery (on the site where Imperial used to be), but despite being the n-th time in Speyside, we had never driven there, so we didn’t quite know what to expect. As we drove downhill form the A95, we found Dailuaine distillery on the left, spotting their big warehouses, almost terraced to cope with the slope.

Cute building behind us is Dailuaine offices.

In the courtyard, we noted how massive is the site: the warehouses on the left, a small house (will turn out to be offices) on the right, and behind it the huge production building. As soon as we parked, a guy asked us if we were there for the tour, and because it was starting to rain, he told us to go inside and wait for him. He turned out to be Archie, the distillery manager, quite a character who made our visit unique! In the office, all visitors could sit around a table, and as we started, Archie poured some filter coffee and gave us some brownie squares – a very nice touch. He told us about his career before landing on this job, a few years before, and explained the history of the distillery. It was founded in 1852, and in 1925 it was acquired by Distillery Company Limited (or DCL, one of Diageo previous incarnations). He showed old pictures of the distillery, which testified how the staff numbers decreased over time, to the current handful of operators (2.5). Sad but understandable. He also told us that the warehouses on site are empty, quite a surprise to us given their size.

Can you believe all these warehouses are empty?

Soon after we went back outside and started the tour. On site, there is still a dark grain plant, which until 2018, when it was closed, used to process draff and pot ale (leftovers from mashing and distilling) to make cattle feed. As we moved inside the production building, we couldn’t help but notice how big the spaces are, and how empty they look too! As technology advanced, less and less space was required for the production. Also, part of it moved away, in particular malting and cask filling, as currently all the newmake spirit is put in tankers and shipped to Diageo’s sites in the central belt. As a matter of fact, one of the most surprising parts was the huge malting floor, so big you could use it for a sizeable concert! They used to have Saladin boxes, a short-lived mid-20^th century innovation replacing the need of hand-shovel the barley while malting, which was soon replaced by maltings drums. These big empty spaces gave us almost an eerie feeling, maybe we were influenced by The Last of Us TV series, but this really looked like a distillery in the post zombie apocalypse era. Decadent, but fascinating.

Impressive, empty malting floor.

Empty spaces apart, the production is very modern and all controlled by computers (although they still carry out manual checks). They have a closed mash-tun, 8 wooden and 2 steel washbacks (the latter outside the building), and 3 pair of pot stills (with copper shell-and-tube condensers). The distillery produces over 3 million litres of alcohol per year, placing it among the medium-big ones.

Uh, look at the washback outside!

As we visited the fermentation room, Archie made us find three samples of wash for us to smell (not to drink!!), collected at different times: 1, 15 and 45 hours after fermentation started (overall fermentation is about 46 hours for a nutty style). Very nerdy and interesting. There, he was helped by Kyle, a distillery operator from Knockando distillery, deployed at Dailuaine as Knockando is currently closed. He also explained us how the system works in the stills room, answering all our (many) questions. We finally visited the “filling store”, basically a tank with newmake spirit waiting for tanker truck to take it away.

Deep-dive into fermantation, interesting!

After the tour, it was time for the tasting! One of the offices was set up as a tasting room with a pop-up shop too (which turned out to be common to all Diageo distilleries we visited during the festival). As we got in, we were offered a cocktail: a variation of the Old-fashioned, made with Dailuaine 16 (of course) and orange bitters (instead of Angostura): very tasty! The drams at the tasting were three (four including the cocktail), a bit stingy for an 80-quid tour. We started with the Dailuaine 16 (43%), the Flora and Fauna bottle with the badger on the label. Second dram, another Dailuaine, a cask sample vintage 2010 usually offered in tastings at Cardhu distillery: a truly delicious dram, one of the best we tried during the festival. Finally, for some reason there was a Benrinnes 15, again from the Flora and Fauna range.

Cocktail and drams.

As we came out from the distillery we drove to another, Dalmunach, just to take a couple of pictures: we already knew from the glimpse while running the Dramathon, but that is a stunning one! After paying a visit to the GlenAllachie shop (we didn’t have any event booked there, so….), we found a spot for the night, a small parking lot near a church. The weather was a bit crappy, so we cooked something in the campervan and caught up with the drivers drams collected during the day: both the Tamnavulin and Dailuaine cask samples were quite great.

Beautiful Dalmunach.

Dailuaine distillery really impressed us, it was like experiencing tradition and progress at the same time, and Archie was truly a great host! Throughout the festival, we also noted that, there is something different about distilleries normally closed to the public compared to the others: they are not “sweetened” to look like tourist attractions. The ultimate whisky nerd paradise!

Dailuaine Tour (Spirit of Speyside)

Price: £80.00 pp (April 2023)

Duration: 2hr

Tasting: a cocktail and 3 drams, Dailuaine 16 (43%), cask sample and Benrinnes 15 (43%)

Target: whisky enthusiasts

Value for money: too pricey

Highlights: Archie was a great host!

Recommended: if you are really really keen to visit

Link: https://www.spiritofspeyside.com/
https://en.wikipedia.org/wiki/Dailuaine_distillery

#31.1 Spirit of Speyside 2023

To the mill on the hill

TL;DR: This year we finally managed to go to the Spirit of Speyside Festival! We were very excited because during this event, some distilleries usually closed to the public open their doors. We started with a very well known one (especially if you buy whisky in supermarkets too): Tamnavulin!

Among the regional events or festivals, there was one that we were eager to attend. Nope, not the Feis Ile: while some tastings look fantastic, the idea of so many people on such a small island (Islay) makes us feel claustrophobic. Not the Campbeltown Malt Festival either, more or less for the same reason. Don’t get us wrong, it would be great to attend both of them at some point, let’s just say that we don’t feel ready yet.

So, by exclusion (and of course, because of the title of this post), by now you’ll have guessed that we are talking about the Spirit of Speyside. It is a huge festival, lasting one week, with plenty of events happening in the constellation of villages and distilleries that form the biggest whisky region (not in size, but in volume produced). Other than the obviously expected tastings at various venues (hotels, bars, distilleries, warehouses, shops, etc.) and distillery tours, there are runs, whisky fairs, bonfires, walks, truck trips…Really a plethora of whisky-related activities. If you know what our trips (and thus blog) are about, you probably stopped at “distillery tours”, wondering which ones we visited this time. And you’ll be right, one of the beauties of this festival is that many distilleries that are normally closed to the public (at the moment at least), open their doors to visitors just for these few days. Because most of the experiences are not cheap, we decided to focus our attention on these (but not exclusively).

Because the booking system on the website is not the most straightforward nor really smart, and because of the huge crowd trying to buy tickets as they came out, we had to change our plan twice because some tours were sold out at our preferred time/date. We came out with a decent plan anyway, although that meant driving around a bit more than we would have liked. We intended to stay away 4 days, but because of some late addition, we ended up with 5 days, Thursday to Monday! Hurray!

Driving in good company.

When the day came, we left very early in the morning, mostly to avoid the traffic outgoing the city (one of the few down sides of leaving in Leith, it takes 30-40 minutes to leave the city independently of where we want to go). There wasn’t much traffic on route, and once arrived in Perth, instead of following the A9, we drove straight up through the Cairngorms, always gifting nice views. The first appointment in this trip was in the village of Tomnavoulin, of course at the Tamnavulin distillery. This one, at the moment, is only open during the festival, they don’t have a bar nor shop nor visitor centre. So, because we were half-hour early, we kept driving towards Glenlivet distillery, to have a peek at nearby Blairfindy Castle. One day we’ll have a rant about the loose definition of “castle” in Scotland, but this one looked nice enough (a very small one, it wasn’t possible to enter). Because it started raining (of course), we quickly went back to the van and drove back to Tamnavulin.

The distillery (built during the mid-20^th century whisky boom, in 1966) is quite a popular one, mostly because of their presence on supermarkets shelves. As a matter of fact, the Tamnavulin double cask was Gianluigi’s second whisky purchase after he moved to Scotland, for a “whooping” 20 quid. Other than this expression, you’ll easily find the Sherry cask finish, a range of red wine cask finishes (it seems they have different wines finishes in different supermarkets, French Cabernet Sauvignon at Morrison and Asda, German Pinot Noir at Tesco, Spanish Grenache at Sainsbury). More recently, they added a Sauvignon Blanc cask finish. As you can imagine, to support this heavy supermarket presence the distillery is quite big, with a capacity of 4 million litres per annum of alcohol. In spite of this huge production, they lack expressions suited to more experienced drinkers, with everything being bottled at 40% (and probably artificially coloured with E150 and chill filtered). This, together with the fact that it is super rare among independent bottlers, made us even more curious to visit this “workhorse” distillery.

The not so charming distillery…

As we arrived, we checked in just outside the gates with Anne Marie, who usually works at Dalmore distillery (another one of the Whyte and Mackay group, together with Tamnavulin, Jura, Fettercairn and Invergordon grain distillery). The tour started there, outside the gates, with Leon (distillery manager) and others from the team. First, we walked down to a path outside the gate, to reach an old mill: Tamnavulin is the Gaelic for “mill on the hill” indeed! Inside, the old mill had that “Alps cottage” feeling, and currently it is not used. It used to be a visitor centre, which closed in 1997, two years after the distillery was mothballed (1995). When they restarted production in 2007, the visitor centre was not revived, although we understood it might be in the plans. We were served a small cocktail there, with a fruit soda and Tamnavulin Double Cask (for Gianluigi only apple soda, driver duties).

After the mill, we walked back to the gate and then behind the distillery, where malted barley comes in from three different places. The actual mill is not an old Portheus, rather a much modern Buhler, from Switzerland. As usual, we followed production, so next we went to the mashtun room, where Leon showed us how they check the wort cloudiness: they aim for a clear one. We walked through the nine stainless steel washbacks (around 52hr maturation, longer on weekends) and the six stills. In the still room, we couldn’t take pictures but we could take a tiny sip of the newmake, nice touch!

Swiss mill’s destoner.

Next, we checked out the filling store, and finally we entered a big warehouse, where some of their stock (together with other spirit from the Whyte & Mackay portfolio) is resting. First, we were given a cask sample: a refill bourbon barrel from 2007, the first year of production after they restarted. It was a very nice dram, clean and fruity, very similar to the only independently bottled Tamnavulin we have tried so far, from Gordon and Macphail’s Connoisseur Choice range (bought to celebrate our 70th distillery visit during the Speycation, and one of the few we ever saw around). Then, we tried three of their usually bottlings (see below) paired with amazing chocolates (that Gianluigi could try!).

A classic combination: whisky and chocolate.

Overall, it was a very satisfying visit, and definitely good value for money. Very interesting was the mill, and we would definitely go back for another peek when and if they reopen the visitor centre. The whisky was OK, quite inoffensive, a quintessential “supermarket dram”. We hope that, similarly to what happened at Fettercairn Warehouses bottlings, the company will decide to bring out some more interesting expressions, aimed to whisky enthusiasts, although we won’t hold our breath. Having tried two delicious cask strength expressions now, in our opinion the potential is definitely there.

Tamnavulin Tour (Spirit of Speyside)

Price: £30.00 pp (April 2023)

Duration: 2hr

Tasting: a cocktail and 4 drams, cask sampled (2007 vintage, refill ex-bourbon barrel, cask strength), ex-Sherry cask finish (NA, 40%), ex-Sauvignon Blanc cask finish (NAS, 40%) and ex-French Cabernet Sauvignon finish (NAS, 40%), the last three paired with delicious chocolate

Target: whisky enthusiasts and curious

Value for money: very good

Highlights: the mill and the cask sample

Recommended: yes

Link: https://www.tamnavulinwhisky.com/

#30.2 Back to the West

A deep dive in Tobermory

TL;DR: After we (somehow) managed to dry up, the morning after we left the campervan in Kilchoan and hopped on a ferry to Tobermory. Some important business there: shower, lunch, and a visit to Tobermory distillery! That was so nice that we almost missed the return ferry…

(missed Part 1?)

We woke up on Saturday morning, almost dry. Before preparing breakfast, we drove to the Kilchoan ferry pier, as we didn’t want to take advantage of the Kilchoan Hotel lady’s kindness more than necessary. The original plan would have seen us taking the ferry to Mull, visiting the distillery, and then taking the return ferry to the mainland from Craignure to Oban. However, because we loved the peninsula so much, we changed the plan: we took the ferry on foot, and we would return back to Kilchoan with the last ferry of the day.

The weather was much better, still a bit cloudy but sunny at times, very windy. We had a nice breakfast outside, with the salty sea-breeze hitting us. Before the ferry, we managed to wash the dishes, tidy up the campervan, and prepare a backpack with a change of clothes and towels. This was because in Tobermory, near the aquarium, there are public showers. Unfortunately, this time of the year both campsites in Kilchoan and Tobermory are closed, and a third one in Kilchoan doesn’t have toilettes and showers (only for motorhomes, we guess?). Hence, a shower was really needed (FYI, there should be showers at the Kilchoan community centre too, but they do short hours: opened after we took the ferry to Mull, and closed before we were back).

That’s us needing a shower.

The ferry crossing was fast, slightly more than half hour, after which we found ourselves walking on the Tobermory pier. At the aquarium, which was closed, showers were available indeed! But first we had to go back to the local Coop to get coins. What a feeling, to be clean again! Gianluigi even managed to wash his hair and dry himself up with the hairdryer: cosy! Before our distillery visit we had to get lunch though. We chose one of the restaurants on the pier, between the aquarium and the distillery, the MacGochans. Food was OK, although very abundant: we left over half pizza, which we brought with us.

Finally, distillery time! We were very excited, we had visited Tobermory in summer 2019, but we couldn’t see production because renovation works were going on. Not this time though, and after a quick check-in, we were in one of the distillery’s courtyards. We chose the “alternative” Warehouse 1 experience: because there were renovations in the warehouse (apparently still now, at the time of writing), we’d get a distillery tour instead, before the tasting at the visitor centre. Our guide for the day was Robert, new in the whisky industry, and previously working as a shoe-maker. We liked his approach, a bit different from the usual one: he introduced himself and asked about us, to create a connection, so that during the tour he was “tailoring” the experience to make it more personal. A very nice touch.

Impossible to miss it.

The distillery is one of the oldest, built in 1798, and they produce two main single malts: Tobermory (unpeated) and Ledaig (peated). Production used to be split 50/50, but the master distiller, Brendan McCarron, at an event we attended in December 2022 said that they are going to change it and focus mostly on the Ledaig side. As usual, we went through production like a grain of barley: milling (very old malt mill), mashing (very new mashtun), fermenting (wooden washbacks) and distilling (2 pairs of shiny stills).

Classic anti-foam remedy.

All rooms were very narrow, reflecting the little space available to build the distillery. Robert pointed us to a building on the other side of the road, which used to be a warehouse, now flats (almost like being in Leith!). Nowadays, they have only little warehouse space on the island, and most stock is matured on mainland together with stocks from the other sister distilleries, Bunnahabhain and Deanston (both among our favourites).

After a quick look at the courtyard, we headed back to the visitor centre and started the tasting of the selected distillery casks: first off, a couple of Tobermory’s, a 2012 ex-bourbon one and a sublime 1995 ex-Manzanilla (although it spent more or less half of its life in an ex-bourbon hogshead before). The Ledaig’s didn’t disappoint either, an ex-bourbon matured (also 2012) and a 2009 finished in a French red wine cask. There is something about Ledaig (and other peated malts) in red wine casks that we like a lot, and we loved this one very much (we took it over a similarly priced 19y ex-oloroso, which we tried a nip of). Like our 2019 visit, the tasting was great overall, and we just would have liked to have some more time to hang around and try more things (we still managed to try a lot, thanks Robert!).

Looking forward to trying these beauties!

Unfortunately, the time for the last ferry came (actually, we almost missed it), so we sailed back to the Ardnamurchan peninsula with our ransack: a bottled of Ledaig and half pizza. Only off-note of the evening, we realised that the time of sensible deals for Distell bottlings outside the core range is definitely gone, in particular for the distillery exclusives (and this is reinforced by some Deanston bottlings prices we saw floating around the web recently, like £50 for a 10y 20cl bottle!). A shame, but hey ho, we’ll pick something else.

Whisky and pizza, what can go wrong?

Back at the van, we picked up our (no more) wet shoes from under the vehicle, where we had placed them to dry, and left. We took advantage of the last hour or so of light (sunshine would be an overstatement) to visit the lighthouse. It is a magnificent place, that we loved at first sight. We could have just spent hours there, but the day was ending (painfully soon, but hey, it’s Scotland in February!), and it was not permitted to stay there for the night. On the way back we detoured to Sanna beach, but it was already dark to walk there, and all the potential spots for the night along the road were already busy. We then drove back to the spot facing McLean’s nose, for a nice sleep.

In the morning, after breakfast we were soon on the road towards Edinburgh. The roads were very quiet, and the villages too: we didn’t find anything open to get a coffee, just the automatic machine at the little store in Strontian. Only then we realised: we have a moka, coffee, and a stove on the van! What a coupled of dum-dums! Back on the road, we drove to Corran, took the ferry, but instead of driving towards Glencoe, we turned left to Fort Williams, and we decided to take the road towards Spean Bridge. We stopped there for a quick meal, and then drove on the A86 towards Dalwhinnie. So, once we were there, why not a quick stop? Just enough time to go to the loo and get half dram of their distillery exclusive and bottled-your-own (overpriced both by the dram, £10 each, and by the bottle, respectively £90 for a non-age statement at 48% and £125 for a 12y cask strength, 53.6%), with the other half in the sample bottle for Teresa (she had picked the short straw this time) to enjoy at home.

Grogu studying hard while driving back home.

So, our first whisky adventure with the Mr. Vantastic was almost a success, bar the unwanted shower we got on the Friday. That taught us two things: check the weather more carefully (in particular in February on the Highlands), and be ready to change your plan quickly. Clearly, a steep learning curve. Slainte!

Tobermory (alternative) Warehouse 1 Experience

Price: £40.00 pp (February 2023)

Duration: 1hr (in theory!)

Tasting: 4 drams, 2 Tobermory’s (2012 ex-bourbon cask, 1995 ex-Manzanilla double matured) and 2 Ledaig’s (2012 ex-bourbon cask and 2009 ex-French wine cask)

Target: whisky enthusiasts and geeks

Value for money: good

Highlights: the drams were spectacular

Distillery Exclusives: the 4 mentioned above, plus other bottles from casks of previous tours

Recommended: yes

Link: https://tobermorydistillery .com/

#30.1 Back to the West

Ardnagain

TL;DR: After a very dry January, we are on the road again, direction: West Coast…of Scotland, of course. It is also the first whisky trip with our new vehicle: Mr. Vantastic! First destination of the trip is an “old” acquaintance, the Ardnamurchan distillery. Such a great place, a must-do for every whisky enthusiast!

The year 2023 started similarly to 2022, and 2021: dry. Not exactly the entire January, but still 4 weeks, from the 3^rd to the 1^st or 2^nd of February. Gianluigi managed to sneak in a blood donation right before boozing again: perfect timing!

Because of this, the first whisky trip of the year couldn’t be before February. We were quite impatient, mostly because of a big novelty in our life in Scotland, our first vehicle: Mr. Vantastic, the campervan! We bought this second-hand van, newly converted to campervan in December, after a 1-2 months search. Unfortunately, being December, it had to stay in the parking space for a couple of weeks while we were stuffing ourselves with food in Italy. In January, our maiden trip (to try it out) was a dry one: we went visit the Bamburgh Castle, just south of the border, inspired by The Last Kingdom series, which we thoroughly watched a few months back (“I am Uthred, son of Uthred”!). We learned a thing: sleeping in the pop-up roof is like sleeping in a tent on top of a car, strongly advised against in early January.

The team are good to go!

Finally, February came, and we could take Mr. Vantastic out for a more serious trip: the West of Scotland, more precisely Ardnamurchan and Mull! We prepared ourselves and left on the Thursday evening after dinner, so to avoid the morning outbound road traffic from Leith. We actually drove a bit more than planned, until right past Callander. In spite of having a few more hours of sleep in the morning, we woke up quite early because of the excitement: it’s the first time we were going to visit the Ardnamurchan Distillery after they released their single malt! During our previous trip, we could only try their spirit and the Adelphi blend.

Big drive, but we got there.

The drive was quite amazing: Tyndrum, Bridge of Orchy, Glencoe, and then the short ferry crossing at Carron: actually very short, as we managed to get on the boat just a few seconds before it left the pier. After the crossing, we drove towards the Ardnamurchan peninsula, on the usual single-track road. We drove past the distillery, because we had decided to park in a spot a couple of miles ahead, where we could just spend the night or at least give us some time and a “nice” recovery walk after the tasting and before driving again. This was a sensible idea in theory (we felt so wise!), but we’ll see how it terribly backfired. By the way, the spot is quite amazing, in front of McLean’s Nose (we were not aware of the new Adelphi blended whisky at the time), a truly stunning view: in spite of the cloud and wind, we could have stayed hours there just enjoying the landscape.

Mr. Vantastic and its first distillery visit.

The walk to the distillery took about 35-40 minutes, but we still arrived a bit early. Julie welcomed us, and we browsed the shop for a while before DJ picked us up for the tour. In the meanwhile, we found out that there was no distillery exclusive/bottle your own because paperwork was not there yet, ouch! The curse of bureaucracy haunting us! Tour-wise, we had chosen the “Behind the scenes” tour, a more in depth experience compared to the one we did in 2019, and it also came with a discount because Gianluigi is member of the distillery AD/Venturers club. We were the only ones on the tour, so that meant “free question time” (sorry, DJ!).

Colours, colours and more colours.

We started in the dunnage warehouses behind the main building, on two levels. DJ explained us the (very eye-pleasing) colour coding of the casks and gave us some anticipations about future annual releases, which will join the Paul Launois, Madeira, and cask strength expressions. We then moved back to the main building, where we went through production. We hadn’t forgotten how compact the distillery is, and how tiny the stills are, and the boiler fuelled with biomass from the area: all very sustainable.

Teresa admiring where some of the magic happens.

Surprise of this tour, we discovered that not both pagoda roofs are just for aesthetics: a malting floor is being set up and, at some point in the future they will malt some of their barley, with and without local peat: really looking forward to it!

A malting floor on the way, yay!

DJ then walked us to the tasting room above the shop, where he started pouring us drams: first, the special for the AD/Venture club (a very nice 7y matured in an ex-bourbon barrel, the alternative was a sherried one). The three drams served as part of the tour were the Bruce-McLean bottled by Adelphi, the Paul-Launois 2021 (which we hadn’t tried) and the single cask CK.339 (unpeated), all three quite amazing, so very difficult to single one out. On that day maybe the Bruce-McLean, but on another day we would have probably picked a different one.

Then the mess happened. What we did not took into consideration was the weather. On the way to the distillery, it had started raining but not that much. We thought “oh well, it will go away”. It didn’t. Actually, by the end of the tour it was pouring down. So after the tour we waited a bit, but then we gave up and just left. Of course, by the time we were into the campervan, we were soaked. We spent the next hour drying ourselves up with the diesel-heater and fortunately we had an extra change of clothes and shoes. Teresa just before leaving Edinburgh had asked: “is a second pair of shoes really necessary?” Oh, yes it was.

After some hours drying and warming up, we decided to go get some food in the only local “pub”, the Kilchoan House Hotel bar, in Kilchoan. In spite of the many options on their menu, everything is more or less deep fried, including the sausage Gianluigi ordered, to his surprise. We had a nice wee chat with some locals, although some of them soon left for an event at the community centre club. Again to our surprise, the bar was closed on the next day, which meant no Scotland-Wales 6 Nations game for us. The bartender was very nice though, she kindly allowed us to sleep in the hotel parking lot. Thanks to that we could relax and enjoy a pint.

Despite us almost ruining the day because of our dumbness, we had a great time again on the Ardnamurchan peninsula. The landscape is amazing as we remembered it from our trip back in 2019. There is a feeling of calm and peace when visiting such remote spots. About the distillery, they are one of the few producers we really admire, for their dedication and their ethos, and their ability to supply us with incredible single malt (and blends too!) at still reasonable prices. Their club is run properly, it is obvious that they are whisky enthusiasts and, thus, it is made for whisky enthusiasts, not just another money-making machine. We believe other companies should definitely take notes.

Ardnamurchan Behind the scenes

Price: £50.00 pp (February 2023, £35 for the AD/venturers)

Duration: 2hr

Tasting: 3 drams chosen from what available at the bar

Target: whisky enthusiasts and geeks

Value for money: good

Highlights: the walk in the warehouse

Distillery Exclusive: not available when we were there (due to delay in paperwork…d’oh!)

Recommended: even have to ask?

Link: https://www.adelphidistillery.com/

#28 Visiting Glenturret

A stop in Crieff on the way to Skye

TL;DR: In summer 2020, in the brief period it was possible to travel, Gianluigi’s parents came to Scotland. We decided to go visit the Isle of Skye, with a quick stopover in Crieff. A nice visit at Glenturret distillery, just before their complete range revamp.

(Another pandemic story…Sorry, it will be the last one!)

It was 2020, summer. After the first wave, the daily macabre count of cases/hospitalised/deaths from the dreadful virus slowed down. As a consequence, for a brief couple of months, borders reopened, some flights were restored and it looked like life was going back to normal (fun fact: the day pubs reopened, we went to Diggers to have a couple of drams and not think about the pandemic, just to find out that Gianluigi’s boss was on BBC talking about it, ah-ah!). Unfortunately, it wasn’t the case: by early autumn pubs closed again, and we entered another long lockdown. Thanks, science, for vaccines!

However, between lockdowns, we managed to book a flight for Gianluigi’s parents to come to Scotland for a week-long visit in the middle of August. It goes without saying, we involved them in a couple of whisky activities during those days. First of all, we booked one of Justine’s tours (a slightly different version of her current Edinburgh Whisky Trail): from the silent Cameronbridge Distillery, behind Haymarket train station, to the lovely Stockbridge neighbourhood passing along some closed distilleries (like the Dean), former DCL offices, and some other historical landmarks. The day was sunny and the walk very nice. It ended at the Whisky Forager restaurant (now closed, but Colin is now running the Tipsy Midgie bar near Holyrood) for a great meal and some fantastic drams. Not sure how much Gianluigi’s parents grasped (their English is not that…proficient), but they enjoyed the day out anyway.

Sharing tasting notes of delicious whisky.

But it was already their fourth time in Auld Reekie, so we decided to drove them to the Highlands, destination: the magnificent Isle of Skye! Of course, depending on the route, there are a number of distilleries available to visit. To bag a new one, choosing among the ones opened at the time (not many), we opted for Glenturret. Back then we were not very acquainted with this whisky, we had only tried one or two of their core range expressions (which at the time included the Triple Wood, Peated, Sherry Cask and a discontinued 10 years old, all bottled at 43%) and some excellent bottlings from the SMWS, mostly peated whisky in re-charred casks. We didn’t know that they were about to revamp their entire core range, which only a few months later came out with different expressions: a non-age statement Triple Cask (similar to the previous one), a peated 10y, a sherried 12y and a high-abv 15y. Oh well, we’ll go back sometimes.

It took some time to get all the barrels in the picture!

The drive from Edinburgh to Crieff was quite nice. We left the main road in Crieff and took a very nice wee one passing through a wood, it was almost like driving to the Shire. We finally got to the distillery well ahead the first tour at 10am. Owned by a joint venture led by The Lalique Group since 2019, Glenturret is allegedly the oldest working distillery in Scotland (earliest record dating 1763). Definitely not a big one (around 340,000 lpa), the distillery used to be home of the Famous Grouse.

A tribute to the legendary distillery cat.

The distillery tour was socially distanced, with markers where we needed to stand, and only 6 people: the four of us and a couple. The guide kindly agreed to leave us some time after her explanations to translate for Gianluigi’s parents (which, truth to be said, took away some of the enjoyment from the whole experience). We couldn’t take pictures inside the production, but we were generally surprised by how manual everything was, from mashing to distilling.

At the end of the tour, near the filling room, we got our dram: a taste of their Triple Wood, but at the shop we also got two tiny samples of their Peated and Sherry expressions. Both solid, but not mind-blowing: we now totally understand why they felt the need to revamp their range – at the time it was OK but a bit dull. After the visit, we stopped for a coffee and a bite at their café (now there is also a Michelin starred restaurant) before hitting the road again.

The drive through Bridge of Orchy and Glencoe was amazing as usual (we stopped a few times to let Gianluigi’s mum take a gazillion pics), and we managed to stop to Ben Nevis distillery to pick up a great (now unfortunately discontinued) bottle of Glencoe 8y blended malt. We had not been on Skye before, and thanks to that visit we now understand all the frenzy about it: it is truly incredible.

The Old Man of Storr, breathtaking!

The landscape is amazing, and something incredible at every turn. Some not-so-great stuff as well, like the difficulty of finding a place to eat in Portree without a reservation (although a late dinner at Dulse and Brose was worth the wait), and being almost eaten alive by midges at the Fairy Pools. The day we visited the Fairy Pools was also the day Talisker distillery reopened: the website reported that you could either call or send an email. We tried to call all morning to see if we could get in, but no reply. We got there anyway (it was only a 10 minutes drive), where we found a queue and another Italian couple explaining us that we should have sent an email…Still wondering why they wrote “call” on the website, but hey ho.

Nest Point, probably our favourite place on Skye.

We left Skye driving along the north coast through Applecross, Torridon and Ullapool, then heading south from Elphin to Tain, where we booked a last minute B&B. The evening program was to take a cab and go to have dinner and drams at the Dornoch Castle Hotel, a 10-minute drive away. Unfortunately, Gianluigi’s dad injured his eye in the hotel (something very minor, turned out), so we spent the night at Inverness ER instead: bummer. The final day we managed to visit Cawdor Castle and its nice gardens, and we crossed the Cairngorms (always a great view) before driving through Peth, Fife and finally getting to Edinburgh. Another distillery bagged, while exploring another bit of this incredible country.

Until next time, slainte!

Glenturret Distillery*

https://www.theglenturret.com/

* No summary because everything changed dramatically since then

#27.5 Speycation

The one when we made it to 70 distilleries

TL;DR: And finally, we got to 70 distilleries! The lucky one was the Cairn, a new and very modern distillery in the Cairngorms, right outside Grantown on Spey. We went back to Edinburgh the day after, but only after a visit to Dunphail distillery, at the time still a building site.

(missed Part 4/Part 3/Part 2/Part 1?)

Sunday was a long day, we started with Glendronach, followed by a Chivas Regal tasting at Strathisla. In the last post we left you off on the bus, as we were leaving Keith. The last (and final) activity of the day, was a visit to a new distillery (spoiler: it won’t be the newest in this post): the Cairn. It is located in a very beautiful flat spot in the Cairngorms Park, and the building concept is to “mix” with the landscape. It is owned by Gordon & MacPhail (remember the first tasting of the holiday?), and because it’s inside a national park, there are no warehouses on site, they are at Benromach distillery, in Forres (also owned by G&M).

We arrived there 20-30 minutes late on the schedule, it was almost dark outside, but the team were very kindly waiting for us (they will be rewarded, at the end…wink, wink). The building is very modern, almost futuristic, substantially departing from what you’d expect from a typical Speyside distillery. Here the group split in two: some only had drams at the bar, while others (including us) toured the distillery.

By wondering around it, we could see how everything is computerised, so they can run the production with minimal effort. The tour guide, John, was very nice: he took this job recently after a past in the ski industry. Gianluigi (who used to enjoy skiing before rugby took his ACL away…twice) chatted with him a bit about Dolomites ski locations – there are some truly memorable tracks over there!
The touristy part of the distillery, including the video, was a bit cheesy (do they really need a clock to mark how long are we away from a 10-year Cairn whisky?), but thankfully not as much as others we visited in the past.

After the tour we had two drams, both from the range of CRN 57 (57 being the latitude) blended malts, the 12y and 18y. They are bottled at 43%, which at our arrival discouraged us, but we have to admit they are both quite good, in particular the 18y. As a matter of fact, we brought back a bottle of it to share with Gianluigi’s family at Christmas: velvety and easy drinking, chocolate and dried fruit notes, the perfect dram for such an occasion (full disclosure: in Teresa’s family almost no one drinks alcohol, hence no bottle). The range is only available at the distillery, and it is completed by a 25y (43%) and a 30y (51.1%). They were (and hopefully still are) all very well priced, and in fact almost everyone bought a bottle, and quite a few 30y were sold (proving that the distilleries who didn’t reply to our visit requests definitely missed out!).

The Cairn is the 70^th distillery we visited (well, 71^st for Teresa, ahah): hooray! To celebrate we had bought a bottle the day before, a very rare independently bottled Tamnavulin from the Connoisseurs Choice range (by G&M), which we shared with the gang on the bus. We chose it because it ticked all the boxes: cask strength, not chill-filtered, not artificially coloured, 14y of age, full maturation in a refill bourbon barrel, which makes the distillery character emerge (unlike the many Tamnavulin offerings in supermarkets). Creamy, light fruit, vanilla: a great clean and crisp dram! This confirmed our theory, that most scotch single malt distilleries can produce great whisky, and if things go wrong it is usually at bottling…
Back to the hotel, because it was late, we all had dinner at the Fayre Brewer, next door from the hotel. One of our pals, Mark, was disgusted by Gianluigi’s choice to have mashed potatoes instead of chips with his battered fish. That brought lot of laughs, and we even found a name: THE FISHY MASHY! Oh well, that might resemble what we feel as Italians when they put weird toppings ion the pizza!!!

Well, that’s all for our Speycation…oh no, wait! Justine the maverick didn’t leave anything untried, so we had an activity for the Monday morning, on the way back to Edinburgh: the visit to the Dunphail distillery! This is located in, you guess where, Dunphail, just a few miles south of Forres. It is owned by the same company owning the very successful London boutique distillery Bimber. At the time, it was being built: we visited a construction site or “the embryo” of a distillery, if we want to be poetic. We were greeted by Dariusz, who started showing us around. The buildings, which used to be an old farm, were renovated already, and about to be completed (well, structurally speaking): the main distillery building, the malting floor (more about this later) and the shop/visitor centre. A warehouse was there already, where at the time they were keeping their equipment.

There are many reasons to be excited about this project. First, they will have their own malting floor. Considering the current malt shortage (in particular peated malt) this is a very smart move, and they plan to produce both peated and unpeated malt. In the main distillery building, the equipment was about to be fitted inside. They aim for long fermentation (hurray!), and there are going to be three stills: two wash stills (first distillation) and a directly fired spirit still. The reason for the two wash stills is that a single one was too big to fit inside the farmhouse building. At the time, however, the equipment was laying around so we could take a sneak peek at it. We really can’t wait to visit the distillery and try their new-make spirit!

After this, we all said “goodbye” to each other and everyone left towards Edinburgh. It was a very different experience compared to visiting distilleries on our own. While on the one hand we didn’t have much time to explore the area as we usually do, the tours and tastings with such a good bunch of people were definitely much more fun and (because the knowledge of the crowd is always bigger than the individuals’ one) more interesting. We are really looking forward to the next Edinburgh Whisky Group trip.

Until next time, slainte!

The Cairn Explorer Experience

Price: £25.00 pp (October 2022)

Duration: 1hr 30min

Tasting: 2 drams, CRN57 blended malt 12y (43%) and 18y (43%)

Target: Anyone, but whisky geeks might appreciate it more

Value for money: Good

Highlights: the distillery setting

Distillery Exclusives: all the CRN57 blended malt range, 12y (43%), 18y (43%), 25y (43%), 30y (51.9%)

Recommended: only if curious to visit a modern and totally automated distillery

Link: https://www.thecairndistillery.com/

Dunphail Distillery*

Link: https://www.dunphaildistillery.com/

*No summary because it is not open yet!

#27.3 Speycation

From Glenallachie to the
blend of Doom

TL;DR: Saturday morning we visited a distillery that is special to us, Glenallachie. After an amazing tour and a few drams, we spent the rest of the day walking around Dufftown, enjoying the sun. We finished the day with a sip of the infamous Blend of Doom and a pizza at the Craigellachie Lodge.

(missed Part 2/Part 1?)

That Saturday morning was a very nice one, warm and shiny…We’re told that’s unusual for Speyside in October, but it’s not the first time we got one. After breakfast, we jumped on the bus towards Aberlour (the village, not the distillery again) to reach our next destination: GlenAllachie distillery!

Such a beautiful day for a distillery visit!

We were super excited about that. When we visited it in August 2021, on a much colder and wet day (so much that we couldn’t light up our BBQ in the evening!), it wasn’t possible to tour the facility because of Covid, so we only had a tasting while the guide played us an interesting video. It wasn’t one of those ‘let’s celebrate Scotland’ videos with deer, waterfalls, glens, mist, etc…, but literally a worker filming and explaining production with their phone, so much more interesting in our opinion. This time, we could finally visit production. And mostly, we really like their stuff. We know some whisky geeks are put off by the big use of secondary maturation and finishes, but we love their bottlings anyway and we regard the whisky as top notch, so far it never disappointed.

That morning the distillery was (almost) all for us. Sue, Brenda and Karen warmly welcomed us with a dram, a special one to start with, one we hadn’t tried before: a 15y GlenAllachie finished in Virgin Scottish Oak wood (48%, non-chill filtered, NCF, and not artificially coloured NC). Then, they split us into two groups, to have a bit more space while wondering around: our group started with the tour. We had a look at the usual Porteus Mill, and the huge stainless steel closed mashtun.

The washbacks are made of steel as well, and there are 6 of them. Currently the distillery is running way below capacity, a bit less than a half in our understanding. This started when Billy Walker bought the distillery in 2017, to improve the produced spirit. In particular, fermentation is now about a week long, and they don’t work during weekends. In the still room, two wash stills and two spirit stills were off for the weekend…so we could take a sneak peek inside (just another occasion for a silly photo). Finally, we went to the warehouse to admire the maturing stock and the huge variety of casks (wine, various size of sherry and bourbon, etc.); they laid out not a typical dunnage warehouse, but a racked one.

Back at the visitor centre, we had another two delicious drams in the tasting room: the 16y Present Edition (48%, NCF, NC, Mizunara and Virgin oak) released in celebration of Billy Walker 50 years in the business, and the Glenallachie 21y Batch 2 (51.1%, NCF, NC). Well, it looked like that was it. Instead, we moved upstairs to join the other group, to have two last drams all together. Such a nice touch! The two drams were the bottle-your-own (or distillery casks) on sale at the shop at the time: an 11y ex-oloroso puncheon (60.5%, NCF, NC) and a 16y finished in refill ex-bourbon barrel which held peated whisky before (59.5%, NCF, NC), both amazing (and of course, we came back home with one)!

Overall, this was one of our best distillery tours ever: Sue, Brenda and Karen were all very funny and knowledgeable, and we could see how they love their job. Karen even told us that she followed Billy Walker after he acquired the distillery, after Glenglassaugh was sold to Brown Foreman (together with GlenDronach and Benriach).

Here, we have to make a little digression. Speyside is by far the biggest whisky region, not by size but by number of distilleries and production quantity. Therefore, in the planning phase of the trip, at first it looked like we had a plethora of possibilities that we wouldn’t know where to start, like for a kid going to Disneyworld or Legoland. Unfortunately, it didn’t go down like that, and according to Justine filling the schedule was much harder than prevented. In some cases, she was told that there was personnel shortage. Others still have to come back to her (6 months after…ahahah). This felt really weird and very much in contrast with our first EWG trip to Campbeltown – the smallest whisky region, and by far the smallest production (according to the 2023 Malt Whisky Yearbook the 3 distilleries combined don’t get to 2.5 million litres per annum of alcohol), so with a limited number of available activities. Still, despite this and Covid restrictions at the time, we managed to have a very full schedule fairly quickly (Cadenhead’s warehouse tasting, Springbank, Glengyle, and tastings with Mark Watt from Watt Whisky, Ian McAllister from Glen Scotia and Kyntire gin).

Things you see if you take a walk in Dufftown.

We discussed a few times about this ‘Speyside struggle’ in the group, and probably the main cause was the lack of personnel indeed (thanks Brexit, “the gift that keeps giving”…), but we suspect that some of them just couldn’t be arsed to organise an open day for 22 thirsty whisky enthusiasts. A bit unexpected, but in the end we managed to have a great holiday anyway, as Justine came up with some great surprises for us.

Anyway, all this to say that, as a matter of fact, the Saturday afternoon was free from whisky activities, and we decided to spend it in Dufftown. After a brief lunch in a café near the clock tower (characterised by some quite rude staff), the day was still so nice that a group of us decided to walk around, and we basically repeated Michelle’s walking tour we did in 2019: from the clock tower to Dufftown distillery, then Mortlach, Glendullan and we finished off at Glenfiddich. This time, however, we checked out Balvenie’s castle, which unfortunately was still closed (together with a worrying number of Historic Scotland sites, we later found out). Here our pal Joe opened a Glen Scotia Double Cask rum finish, a novelty of that period, and shared it with us.

Back to the bus, we moved to Craigellachie, and as we had some time to kill before dinner at the Craigellachie Lodge, we went down to the Spey’s bridge where Justine had something “very special” ready for us: THE BLEND OF DOOM!!!

This is a bottle she filled throughout the years with all the whisky samples she tried but didn’t (or couldn’t) finish. It was very funny to see people faces – to Gianluigi it tasted like old bathroom cleaning products, but most people went directly to “piss”. It was truly dire, and almost felt like an initiation ceremony for the Edinburgh Whisky Group. Fortunately, the pizza together with a pint and a dram, bingo and music set things right again in our mouth, so we could go to bed happy again.

GlenAllachie Connoisseurs Tour*
*ours was a bespoke tour, but from the description and price it looks very similar to this one

Price: £50.00 (Oct 2022, now £60)

Duration: 2h

Tasting: 5 drams, 15y Scottish Oak (48%), 16y Mizunara Billy Walker 50^th year anniversary (48%), 21y Batch Two (51.1%), Vintage 2011 11y distillery cask ex-oloroso puncheon (60.5%), Vintage 2006 16y distillery cask ex-peated bourbon barrel (59.5%)

Value for money: very good

Highlights: the guide team was superb, knowledgeable and very funny!

Target: whisky enthusiasts and geeks

Distillery exclusives: there are always two distillery cask bottle-your-own available

Recommended: absolutely!

Link: https://theglenallachie.com/

#27.2 Speycation

Single casks tasting vs. warehouse tasting

TL;DR: Second day of the Edinburgh Whisky Group Speycation! In the morning, we headed to Aberlour distillery where we split into two groups for a single casks tasting. In the afternoon, we went to the (dismissed) Coleburn distillery for a warehouse tasting with Murray & McDavid. We ended the evening at the Windswept brewery, in Lossiemouth, enjoying pints, music, and good company.

(missed Part 1?)

We woke up quite rested on the Friday morning. The day looked very interesting: a tasting at an already known distillery, followed by a warehouse tasting (as we said a few times, always our favourite) and a visit to a brewery…Not bad, eh?

We had a quick breakfast in the room with some food bought the day before. The alternative was a heavy breakfast at the near Brewers Fayre, but we left it for another day, considering we wouldn’t workout nor run for four days, as we are used to. For this and the next couple of days Justine had arranged a bus: Speyside is a big area to cover, and of course if we used our vehicles, at least 5 of us couldn’t have enjoyed the drams along with the others, defeating the purpose of the trip. There weren’t many others options, as public transport in the area is…ehm…(euphemism alert) not the best? And with cabs it would have been way more expensive. The company sent us a young driver, Lyndsay, which was super nice and it turned out she was a whisky fan too (must have been a torture to watch over 20 people getting pished for three days and not being able to have a sip!).

The first visit of the morning was at a distillery we already knew, Aberlour, but that we have overlooked since our visit in 2019, except for a bottle of A’Bunadh which for a while was our “Teresa’s mother house dram”. Reasons being, their other core releases are a bit dull in our opinion, and there are not many independently bottled. The distillery, however, offers many single cask bottlings (the Distillery Collection). This is a feature of all distilleries owned by Chivas Brothers/Pernod Ricard (Glenlivet, Scapa and Strathisla): they have many bottlings from the distillery and sometimes from the others. Only down side: they are 50cl bottles priced like 70cl ones. We personally have nothing against smaller bottles – we like exploring, so smaller bottles allows us to get more variety, in theory a win-win. However, in some cases (included this) we feel like they are just an excuse to sell less at a higher price.

The group had to split in two because they couldn’t accommodate us all at the same time, and we happened to be in the second, so as usual when we are in Aberlour, we had a coffee and a snack at the Gather’n café. Back at the distillery, we were welcomed in a very nice tasting room overlooking the distillery, some of us on chairs, some of us on comfy sofas.

The four drams were in front of us, as well as a small gift: a set of three branded black glasses, very useful for blind tastings. Gianluigi was super happy, Teresa not so much (you have to know that Teresa thinks we have too many whisky glasses in the house and she’s not too keen on more, but no worries Aberlour, you made at least one of us super happy!). The tasting was hosted by Shirley (that’s her name, if memory serves us well!), initially a bit shy, but ultimately very funny and knowledgeable (also, with a family heritage in the whisky industry). The first dram was a 10y from a first fill ex-sherry butt. It was cask strength (CS, 58.3%), of course not-chill filtered (NCF) and not artificially coloured (NCF), like all the drams. It was followed by a delicious 18y from a 2^nd fill (probably ex-bourbon) hogshead (51.6%), a 17y from a first fill ex-sherry butt (58.5%), and finally a quite nice 21y from a 2^nd fill ex-sherry butt (58.9%). A good reminder about how delicious Aberlour can be.

We came out from the distillery quite satisfied, had lunch at a nice café nearby, and after a bit the bus picked us up in the village. The next stop was the now not operational distillery of Coleburn, on the road between Rothes and Elgin. The former distillery’s warehouse is now used by the good folks at Murray McDavid (independent bottler) to store some of their casks. So of course, we were going to do a warehouse tasting, hurray! This is the same type of experience they offer during the Spirit of Speyside festival (by the way, if you look at the picture on the festival webpage, that’s us in the photo in the orange vests!).

So, we spent the following hour and a half wondering around the warehouse, stopping in front of certain casks where Dan and Steve would get some whisky and fill our glasses with a mighty valinch, and happily drinking the drams. First off, a young Caol Ila (about 5y), followed by an old Allt’A-Bhaine, 22y, finished in an octave from Koval distillery. They have a great relationship with this producer from Chicago, and we could see many of their octave casks lying around. After another bit of wandering, we had the third dram, a magnificent Glentauchers from a wine cask (continuing the series of “no” answer to the question “have you ever had a bad Glentauchers?”). Finally, a Glenburgie from a sherry cask (oloroso? We don’t remember exactly), another tasty dram, albeit the winner for both of us was the third one.

Unfortunately, they had no shop on site, so we returned the vests and jumped back on the bus, this time heading to the Windswept Brewery in Lossiemouth. The day was nice, so instead of going straight inside, a small group of us decided to walk to the nearby beach. It was a very nice and relaxed stroll, and at the beach we could see the anti-landing concrete blocks from WWII.

Back at the brewery, we had a couple of nice pints and a not-so-good meal from a local burger joint (won’t name names here, but someone told us they have closed). Spending the evening chit-chatting inside, we realised too late that there was a band playing outside…ouch! Overall, it was a nice close to a very nice day, and we went back to the hotel in Elgin very happy!

Aberlour Single Casks Explored tasting

Price: £40.00 pp (October 2022)

Duration: 1hr

Tasting: 4 drams, all CS, NCF and NC: 10y from a first fill ex-sherry butt (58.3%), 18y from a 2^nd fill (probably ex-bourbon) hogshead (51.6%), 17y from a first fill ex-sherry butt (58.5%), and 21y from a 2^nd fill ex-sherry butt (58.9%), plus three black copitas

Target: Whisky enthusiasts

Value for money: Good

Distillery Exclusive: Most single casks Aberlour bottlings

Recommended: if curious to try non-standard Aberlour’s

Link: https://www.maltwhiskydistilleries.com/aberlour/

Murray McDavid warehouse tasting

Link: https://murray-mcdavid.com/

(No summary because this was a bespoke experience)

#27.1 Speycation

Dramming in Elgin

TL;DR: After the fun of the Edinburgh Whisky Group trip to Campbeltown in 2021, a year later we replicated with another one, but to Speyside! Plenty of whisky activities and fun, starting from Elgin, where we attended a bespoke tasting at G&M and we visited Glen Moray distillery, both great experiences.

During the pandemic, one of the things that helped keep us sane was the very nice people we met after joining the Edinburgh Whisky Group, on Facebook. While the group grew almost exponentially in numbers, during the lockdown a small part of it, mostly spread all over the Lothians (with some exceptions in London and…Norway!), started having regular Zoom whisky tastings. When the restrictions slowly phased out, we started meeting in person for drams, which was very nice and at times surprising (on Zoom we hadn’t figured out that John and Joe were that tall!). And in October 2021, we even went all together to Campbeltown. Storming the Wee Toon was very fun and therefore a big success, so we obviously replicated the experience in 2022. This time, however, the idea came from our brilliant friend Cath (part of the group, of course), to do a Speycation! So, Speyside it shall be!

Left Edinburgh very early, and we still managed to be late!

The plan Justine organised was easy: staying in Elgin (most of us booked a room at the Premier Inn, a good solution to keep us all together although a bit pricier than expected and not that close to the centre), spending the first day there, and then travelling around the region with a rented bus that could fit the entire group of 22 people. The appointment was at 11am for the first activity of the holiday, a tasting at Gordon & MacPhail old shop in Elgin in South St (now undergoing renovation, in our understanding). The travel from Edinburgh or elsewhere was done by car or car sharing. We travelled with Justine and because of a wee late start, a break a wee too long, and a freaking huge and slow truck on the road, we got there late, fortunately just a few minutes.

The tasting was a bespoke one Justine had agreed with them: 5 20ml drams for 50 quid. The drams came from their Connoisseur Choice range, except for the last one, and of course, were all non-chill filtered (NCF), not artificially coloured (NC) and cask strength (CS). We kicked the day off with a delicious 13y Strathmill from a refill ex-bourbon barrel, distilled in 2008 (57.3% abv). This is one of those Diageo’s workhorse distilleries whose product mostly goes into blends (there is a big J&B sign on the road leading to Strathmill distillery in Keith), but we are starting to appreciate it more and more thanks to the Scotch Malt Whisky Society and other independent bottlers. The following dram was again a 13y, distilled in 2008 and from a refill barrel, but was a lightly peated Ardmore (whooping 62.5%), another distillery with little core range these days, but fortunately very prevalent with indy bottlers. The third dram was the best for both of us, a Tormore distilled in 2000, matured for 21y in a first fill ex-bourbon barrel and bottled in 2022 at 58.6%. Tormore is another of those distilleries we’d love to visit. It changed owner recently, from Chivas Brothers (Pernod Ricard) to Elixir Distillers, so we are hoping they’ll open to the public at some point.

The fourth dram was from a demolished distillery in Dufftown: Pittyvaich, distilled in 1993, matured in a refill American hogshead for 29y and bottled in 2022 at 48.6%. Finally, a sherried dram, a Speymalt from Macallan distillery, 20y and 55.9%. A nice one, but it didn’t blow our socks off as we were expecting. Overall it was great tasting, with a good overview of the whisky produced in the area (Ardmore is just outside Speyside), and we particularly appreciated the ex-bourbon casks heavy line-up, which gave us a better idea of the distilleries character.

Lunch was “free”, so we walked towards Elgin main square, where many diners and cafes looked full. We had a very average lunch in a quite anonymous one on the square (we chose a half-empty to be quick…probably it was half-empty for a reason), and we soon walked towards the next destination: Glen Moray distillery.

Glen Moray is one of those we initially underestimated due to their cheap expressions in supermarkets, but that now we are big fan of! And actually, we like them more because of their ability to provide cheap but still decent quality drams, as well as more serious stuff for the whisky nerds, like their Warehouse 1 series, featuring the amazing 8y peated whisky from an ex-PX cask we bought a couple of years ago: a treat! We’d been at the distillery in 2019, only for a (not so) quick tasting though, so visiting the production was a real novelty for us.

We had booked the Intermediate Tour, which included an in-depth visit of the production, followed by a tasting of three of their bottle-your-own casks (all NCF, NC and CS). Emma took us around the distillery, which combines old and new elements, as it underwent recent renovations, including the addition of new shiny mash-tuns. The courtyard is dominated by a huge black silo used as malt storage, which can be spotted from far away, including from the near highway.

A peculiarity is that the wash stills in the old stillhouse, the one right in front of the entrance, have all been converted into spirit stills. The tour ended in the warehouse, where a number of empty (d’oh!) casks were aligned. They used to contain various types of sherry, Sauternes, Bordeaux, Rioja, bourbon, and many others. We nosed all of them, it was definitely interesting to understand how different they can be!

In the café, the three drams were waiting for us: first, a controversial (some people loved it, some definitely didn’t, including us) vintage 2014 (bottled 2022, so 7 or 8y) unpeated whisky from an ex-cognac cask (60.2%). It was followed by a vintage 2006 (so 15 or 16y) in an ex-oloroso sherry cask, definitely a sherry bomb (60.9%). Finally, a 2012 (so 9 or 10y) peated matured in an ex-Rioja red wine cask, another delicious one (58.4%). As a bonus dram, we got another peated, but matured in an ex-Sauternes cask (vintage 2013, 58.9%), of which they still had a few bottles.

After walking back to the centre, we finished the day with a nice meal at the Drouthy Cobbler, a cute restaurant hidden in a small lane near the main square. We finally got to Premier Inn after a quick cab ride, where we had a restful night looking forward to the following days!

Gordon & MacPhail

Link: https://www.gordonandmacphail.com/#

(No summary because this was a bespoke experience)

Glen Moray Intermediate Tour

Price: £35.00 pp (October 2022)

Duration: 1h 30min

Tasting: 3 drams from the current bottle-your-own range, for us Glen Moray Vintage 2014 (7-8y) ex-cognac cask (60.2%), Vintage 2006 (15-16y) ex-oloroso sherry cask(60.9%), Vintage 2012 (9-10y) peated ex-Rioja red wine cask (58.4%)

Target: Whisky enthusiasts and geeks

Value for money: Very good

Highlights: Smelling the empty casks in the warehouse

Distillery Exclusives: Three bottle-your-own casks (see above), and the travel retail range (Elgin Classic, 12y and 15y but bottled at 48%, NCF and NC, and one litre bottles)

Recommended: Yes!

Link: https://www.glenmoray.com/