Skip to main content

Whisky Tour ~ Inverness


We started to explore west Scotland famous for its breath-taking scenery and on our way stopped by Dufftown to visit the Glenfiddich distillery, to see how Scottish malt whisky is being made.
 

The Glenfiddich Distillery is a Speyside single malt Scotch whisky distillery owned by William Grant & Sons.
Glenfiddich means "Valley of the Deer' in Gaelic, hence the presence of a stag symbol on Glenfiddich bottles.



We had a great tour of the working distillery and barrel warehouse and the tour guide was very informative and professional.




It's a free tour and at the end of it, you get to sample Glenfiddich 10, 12 and 18 years, on the house and can even ask for seconds ......... Cheers!





Glenfiddich 30 years
&
Glenfiddich 50 years and the price is a whopping 15,000 sterling pounds!!!





We had lunch at The Malt Barn restaurant on the right.

 Cream of Tomato and Basil
&
Bacon and Brie Bagel

 Salmon Tart
&
Cullen Skink, a traditional hearty Scottish soup made with
smoked haddock, potatoes and onions
 
Roasted Pork Belly
&
Traditional Fish Pie


 Rounded off with Dessert  :  Victoria Sponge Cake
&
Sticky Toffee Pudding





After a hearty meal, we continued on our journey to Loch Ness.  Who knows, we may be lucky enough to catch a glimpse of Nessie, the Loch Ness monster.  Stay tuned for more pictures in my future posts .......


Comments

  1. Cheah, Are you allowed to sample free whisky at the distillery? I remember I had free rice wine when I visited Shouzhou last time.

    ReplyDelete
    Replies
    1. Yes, after the tour, the guide will take us to a 'bar' for free whisky. Each glass is 'designated' with the age of the whisky on the placemat. Then, she'll ask you the difference in taste. I didn't take any as I can't drink and my family just shared the drinks.

      Delete
  2. That must be a great experience! The malt barn restaurant does serve good food!

    ReplyDelete
    Replies
    1. Oh yes and it seems to be quite a popular place for the locals as well.

      Delete
  3. How fascinating Cheah. Your pictures are so amazing, I feel like I could just jump in and be there right with you. Thank you so much for letting us tag along. I can't wait to see how you did with Nessie, lol...

    Thank you so much for sharing...

    ReplyDelete
  4. Hi Cheah , a beautiful place , thanks for sharing :)

    ReplyDelete
  5. The tour and the foods were great. Seemed that you had a great time.

    ReplyDelete
    Replies
    1. Oh yes, we really had a great time and enjoyed our lunch.

      Delete
  6. most awarded? hmm..must be one of the best malt whiskeys ..did you get a bottle back?

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 

Marble Loaf ~ 大理石面包

  This is my first attempt at making bread with half high protein bread flour and half plain flour.  The crumb is tender and softer than with totally bread flour and it has a pleasant chew and not crumbly.  The crust stays thin and crisps up nicely and not hard to chew.  You can slice up the bread and freeze it for breakfast the next day. Marble Loaf (using 50% high protein and 50% plain flour) Ingredients For Tangzhong 15 gm (taken from total 300 gm) high protein flour 75 ml water or milk, or a mix, preferably milk Method Whisk the 15 gm flour with the 75 ml liquid in a small saucepan. Cook over medium heat, stirring constantly until it thickens into a paste, about a minute or two. Let cool to room temperature before using in dough. Note :- Tangzhong can be made ahead and stored in the fridge for 1 to 2 days. Use the cling wrap to touch the tangzhong to prevent it from drying in the fridge. Ingredients 135 gm high protein flour (after removing 15 gm for tangzhong). ...