Dufftown, Scotland, September 2013.
In September I had the pleasure to participate in trip to Dufftown, Scotland organized by Grant’s.
Today, the relation from the visit.
After reaching the place we were accommodated near Dufftown in Craigellachie Hotel. Very charming place decorated in a classic Scottish style.
An important ingredient of all varieties of Grant’s blended whisky is Glenfiddich, so visit to the distillery was essential. There is no exaggeration to say that the greater part of estates near Dufftown belong to William Grant & Sons with Glenfiddich at the helm. Distillery with its pagodas calls from the distance.
Visiting the distillery began with the film illustrating the origins of the company and showing great moments of its development. Then we learned in detail the production process at all stages.
I looked closer to the famous Solera Vat, where e.g. Glenfiddich 15 years old is finished. Solera Vat is a large wooden barrel, or rather tank (due to size). It is always filled with at least a third, in order to preserve a constant product characteristics when marrying whisky (marrying – mixing a bigger amount of single malt before bottling). The process increases the complexity and enriches whisky, makes it more multi-layered. Recently distillery added some new ones Solera Vats, that indicates the production is constantly increasing. Well, Glenfiddich can be found in almost every corner of the world and demand is still growing. Unfortunately I have no photos of Solera Vat.
Wiliam Grant & Sons is one of the few companies that has its own cooperage workshop. It is located a few minutes from Glenfiddich, next to the Balvenie distillery, owned by the same group.
It wouldn’t do without tasting different versions of Grant’s, which was conducted by Grant’s a Global Brand Ambassador Ludovic Ducrocq and Brand Ambassador Mateusz Zabiegaj. 12 years old and 25 years old were most suited to my nostrils and palate. But it is also worth to mention sherry and ale finishes. They were very interesting, giving richer tasting experience. I’ve also never tasted whisky aged in beer casks before.
In the afternoon, it was possible to empathize with the Scottish climate and lean out a glass at The Quaich Bar – whisky bar located at The Craigellachie Hotel. The bar offers a large and diverse range of single malts.
Despite the busy schedule there was still time for in-depth discussions of whisky with Master Blender Brian Kinsman.
Also during the dinner, there was a pleasant atmosphere.
At night, time came for the walk to the Craigellachie Bridge over the River Spey. Beautiful place.
In the next post I will write about classes in Grant’s Blending Room.