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 .......


Labels:

Comments

  1. ann lowOctober 21, 2013 at 5:42 PM

    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. Sokehah cheahOctober 21, 2013 at 6:47 PM

      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. Angie's RecipesOctober 21, 2013 at 7:35 PM

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

    ReplyDelete
    Replies
    1. Sokehah cheahOctober 22, 2013 at 11:30 PM

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

      Delete
  3. ~~louise~~October 21, 2013 at 9:20 PM

    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. ~ Nee ~October 22, 2013 at 4:19 AM

    Hi Cheah , a beautiful place , thanks for sharing :)

    ReplyDelete
  5. Christine HoOctober 23, 2013 at 6:50 PM

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

    ReplyDelete
    Replies
    1. Sokehah cheahOctober 23, 2013 at 11:15 PM

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

      Delete
  6. lenaOctober 23, 2013 at 11:45 PM

    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

Braised Pork Belly with Lotus Root 莲藕焖猪肉

This is a very simple pork belly dish cooked with fermented bean curd and young lotus root.  I like that the lotus root stays crunchy and blends well with  the equally crispy wood ear fungus.  A comforting dish to serve with a bowl of hot white rice! Recipe for Braised Pork Belly with Lotus Root Ingredient 300 gm pork  belly, cut into bite size 150 gm young lotus root, sliced 4 pips garlic, smashed 20 gm wood ear fungus, soaked, stemmed, cut into strips 2 pices of Nam Yue (fermented bean curd) 1 tsp dark soya sauce 2 tsp Shaoxing wine 3 cups water Salt and sugar to taste Method Saute the garlic with some oil till fragrant, add in the pork belly, stir-fry. Add in the mashed fermented bean curd, mix well and toss in the wood ear fungus. Add in water, dark soya sauce, simmer till meat is tender and cooked and sauce slightly reduced. Toss in the sliced lotus root, ...
9 comments
Read more

Steamed Pork Belly with Shrimp Paste ~ 蝦醬蒸五花腩

  This is an extremely delicious dish to go with white rice or even plain porridge.  You don't have to add in big spoonfuls of shrimp paste for it is salty but some sugar is needed to enhance the taste.  Adding in Shaoxing wine will definitely bring the taste up to the next level.  You'll definitely need more rice to go with this dish..... trust me! Steamed Pork Belly with Shrimp Paste  ~   蝦醬蒸五花腩 Ingredients 300 gm pork belly, cut thinly (with or without skin) 1.5 Tsp Shrimp paste  2 Tsp sugar 1 Tbsp Shaosing wine 3 slices of ginger, chopped  1 Tbsp cornstarch and 1.5 to 2 Tbsp water 1 tsp oil (so that the meat will not stick to each other) a bit of pepper Chillies and spring onions, chopped for garnishing Method Cut up the pork belly thinly. Mix in the chopped ginger. Mix the shrimp paste with wine to dilute it. Pour the shrimp paste mixture into the pork belly. Add in some pepper, sugar, cornstarch, oil and water.  Mix till well ...
Post a Comment
Read more

Korean Honey Citron Tea (柚子茶 ) Muffins

  I added a few tablespoonfuls of Korean Honey Citron Tea or Yuzu marmalade to a basic muffin recipe and the muffins were delicious. They were soft, nice, not crumbly with a bit of tangy taste of the Yuzu, well accompanied with a cup of piping hot coffee or tea. These muffins taste best when eaten warm.   A few teaspoonfuls of the marmalade mixed with water can be turned into a hot or cold drink to soothe the throat especially if there's a first sign of a cough. Korean Honey Citron Tea (柚子茶 ) Muffins     Ingredients 220 gm plain flour 70 gm caster sugar 2 tsp baking powder 5 Tbsp honey citron tea (Yuzu tea) marmalade 1 'L'egg 160 gm plain yoghurt 80 gm vegetable oil 1/4 tsp vanilla a pinch of salt Method Sift flour, baking powder and salt, set aside. Beat egg with oil, add in sugar, beat well.  Then add in the yoghurt followed by the Yuzu marmalade.  Beat till well incorporated. Pour the wet ingredients into the dry ingredients.  Mix till jus...
Post a Comment
Read more