Not really a day, not even a minute, but we did visit a Whisky distillery in the north of Scotland, and we did travel through Stirling and see much devoted to William Wallace.
There is a large monument on top of a large hill marking the Wallace stand and the battle against the English forces at the Stirling Bridge. It is very tall and has an appearance of something oriental.
The Whiskey Distillery is much further north and we reach it in time for the last tour. It is fascinating to see the beauty of the copper fittings and the devotion to fine detail and chemistry in the processing of barley and river water with yeast thrown in.
The barley is steeped in warm water for two days, left for another three then dried naturally.
The malt barley is then stored in large vats.
The barley is crushed and sent into the vat. Water from the Lossie River is pumped into the vat and yeast added.
The grain is drained and washed.
Boiling sends off the alcoholic vapors that are syphoned precisely according to alcoholic content.
The liquid is stored for at least eight years in oak casks until it forms whisky. The longer it is left the more distinct it becomes.
The end of the tour means we are to taste the drink at three stages of maturity. Little tiny sips, just tiny sips. The tastes are as different and complex as any wine. The afterglow of the vintage whisky cleared my muggy head.
After the tasting finished we headed to church, the church on the hill, our accommodation for the night.
There is a large monument on top of a large hill marking the Wallace stand and the battle against the English forces at the Stirling Bridge. It is very tall and has an appearance of something oriental.
The Whiskey Distillery is much further north and we reach it in time for the last tour. It is fascinating to see the beauty of the copper fittings and the devotion to fine detail and chemistry in the processing of barley and river water with yeast thrown in.
The barley is steeped in warm water for two days, left for another three then dried naturally.
The malt barley is then stored in large vats.
The barley is crushed and sent into the vat. Water from the Lossie River is pumped into the vat and yeast added.
The grain is drained and washed.
Boiling sends off the alcoholic vapors that are syphoned precisely according to alcoholic content.
The liquid is stored for at least eight years in oak casks until it forms whisky. The longer it is left the more distinct it becomes.
The end of the tour means we are to taste the drink at three stages of maturity. Little tiny sips, just tiny sips. The tastes are as different and complex as any wine. The afterglow of the vintage whisky cleared my muggy head.
After the tasting finished we headed to church, the church on the hill, our accommodation for the night.
You didn't go inside the Wallace monument?
ReplyDeleteNoooooooooo....maybe next time?
ReplyDeleteSad :(. Oh well, you can go back.
ReplyDelete