2014年，我和朋友们踏上了第一次威士忌之旅，十年后的今天，我们仍然怀着同样的热情和好奇心探索威士忌世界。尽管疫情期间短暂中断，但我们发现蒸馏厂之美、深化威士忌知识的决心从未动摇。为了庆祝第十次旅行，我们回到了苏格兰——威士忌生产的心脏地带。苏格兰与爱尔兰不仅拥有丰富的历史，对我们捷克人来说也是相对容易到达的目的地。在六天内，我们计划参观12家蒸馏厂，并有机会与威士忌行业最受尊敬的两位人物——David Stewart和Alan Winchester见面。
本文目录
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.
The 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 Still bar
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 in The Still whisky bar. The evening was a perfect blend of great company, exceptional whisky, and unforgettable stories, making it a day we will treasure forever.
Slàinte mhath!
Pavel, The Whisky Game