Unforgettable summer journey through Scotland's Whisky Heritage 🏰 - Part 1

In 2014, a group of friends and I embarked on our first whisky adventure, and now, ten years later, we continue to explore the world of whisky with the same passion and curiosity. Despite a brief pause during the pandemic, our dedication to uncovering the beauty of distilleries and deepening our whisky knowledge remains strong. To celebrate our tenth journey, we returned to Scotland, the heart of whisky production. Scotland, along with Ireland, offers not only a rich history but also a relatively accessible destination for us Czechs. Over six days, we planned to visit 12 distilleries and had the unique opportunity to meet two of the most respected figures in the whisky industry—David Stewart and Alan Winchester.

Day 1: From Bed to the Distillery (Glen Garioch and Glenglassaugh)

The anticipation of visiting Glen Garioch later that day made waking up at 3:30 AM surprisingly easy. This year, we chose to fly through Amsterdam to Aberdeen, bypassing the longer drive from Edinburgh. After a celebratory GlenDronach 21 at the Prague airport, we boarded our flight, hoping to make our tight 40-minute connection in Amsterdam. Though the connection was stressful, involving a brisk run through Schiphol Airport, we managed to catch our flight—unfortunately, our luggage did not. Fortunately, it arrived on the next flight, giving us just enough time to collect it before heading to our first destination.

Glen Garioch Distillery

Our first stop was Glen Garioch Distillery, located in the historic town of Oldmeldrum. As one of the oldest distilleries in Speyside, Glen Garioch offered us an insightful tour, even though it was in its "silent season," a period of maintenance where the distillery temporarily halts production. This meant we missed the usual sensory experiences of a working distillery, like the aroma of fermenting mash and the warmth of the stillhouse, but we still gained a deep appreciation for the distillery's history and craftsmanship. Founded in 1797, Glen Garioch has weathered many challenges, including a water shortage in 1968 that forced it to cease production until a new water source was found. The distillery’s traditional methods, such as using direct-fired stills, make it a unique gem in the whisky world.

Glenglassaugh Distillery

After Glen Garioch, we drove to the coast to visit Glenglassaugh Distillery, a late addition to our itinerary, thanks to an invitation from Brown-Forman's Czech representatives. Originally established in 1875, Glenglassaugh had a turbulent history, including a 22-year hiatus from 1986 to 2008, when it was revived by the Scaent Group. Now owned by Brown-Forman, the distillery has made a strong comeback with a focus on producing high-quality single malts. Despite the visitor center being closed, we were treated to a private tour led by our guide, Emma. Our adventure began with a welcome drink of Glenglassaugh Sandend, a whisky named after the nearby beach. After receiving a generous gift of Glenglassaugh 12-year-old bottles, we took a picnic basket and walked down to the beach, where we enjoyed a tasting of Sandend right by the waves. The whisky, bottled at 50.5% ABV, impressed us with its fruity notes and a hint of sea breeze—perfectly complementing the coastal setting. The day concluded with a tour of the distillery, where we marveled at its 100-year-old Porteus mill and the rare over 100-year-old Masandra cask from Crimea.

Day 2: Meeting the Legends (Glenfiddich and Balvenie)

The Cozy Coo breakfast with Alan Winchester

The second day began with a mix of excitement and nervousness as we prepared for breakfast with Alan Winchester, a true legend in the whisky world. Alan, with nearly 50 years of experience, is a man whose contributions to the industry are immense. He has worked in 22 distilleries throughout his career and is currently involved in the revival of the Cabrach Distillery, a community-owned project bringing whisky production back to the area after 170 years. Our breakfast with Alan at The Cozy Coo café in Dufftown was not just a meal; it was a deep dive into the rich history of whisky, enriched by his personal stories and insights. We were also thrilled to present him with a deluxe edition of our whisky game, which he received with great enthusiasm.

Fiddichside Inn

We spent two memorable nights at the legendary The Fiddichside Inn, a cozy pub steeped in history. Although our schedule was tight, we managed to have a delightful chat with Gail and savor some of the local whisky, adding another layer of warmth to our Scottish adventure. The Fiddichside Inn, established in the early 19th century, has long been a gathering spot for locals and travelers alike, offering a welcoming atmosphere just steps from the River Fiddich. This historic inn has retained much of its original charm, making it a true gem in the heart of Speyside.

Glenfiddich Distillery

Following breakfast, we headed to Glenfiddich Distillery, the largest single malt whisky distillery in Scotland, with a production capacity of about 21 million liters of pure alcohol per year. Despite its size, the distillery maintains a strong commitment to sustainability, which we found impressive. The tour gave us a comprehensive view of the distillery's operations, from the stillhouse to the new production facilities, and ended with a tasting of their core range—Glenfiddich 12, 15, 18, and IPA. While we had tasted these whiskies before, enjoying them in the distillery's setting added a special touch.

The Balvenie Distillery

The highlight of the day was undoubtedly our visit to The Balvenie Distillery, where we had the incredible opportunity to meet with David Stewart, Balvenie’s Malt Master, and one of the most respected figures in the whisky industry. David has been with Balvenie for over 62 years and is credited with pioneering the technique of double maturation, which is now a standard in the industry. After a light lunch in the Robbie Dhu lounge, we were joined by James Roberts, Balvenie’s Brand Ambassador, who provided us with vests before we embarked on a private tour. We explored the cooperage, where we learned about the importance of cask management, and even got to see the warehouses where some of the oldest and rarest casks are stored. A standout moment was tasting an 11-year-old single malt straight from a refill sherry cask, a whisky so rich and complex that it left us in awe.

The day was perfectly rounded off with a memorable dinner at Dowans Hotel & Restaurant, where we were joined by David Stewart, Ian McDonald, and Charlie Metcalfe. Over a delicious meal, we continued our whisky discussions, with Charlie guiding us through tastings of remarkable whiskies like Balvenie 19 and the rare Balvenie Founders Reserve. The evening was a perfect blend of great company, exceptional whisky, and unforgettable stories, making it a day we will treasure forever.