Distillery Visit: Balvenie in Speyside, Scotland
April 6, 2012 § 14 Comments
Between the rain and the recent snow, there were a few beautiful, dry, warm & sunny days in Scotland … and I was lucky enough to have been a visitor during just those days!
After an incredible tour of Forsyths, the Scottish still makers (see my post on that visit HERE), next on the itinerary was a visit to another place in Speyside which has a deep place in my whisky-heart; Balvenie.
Not only was I lucky enough just being there – but my travel buddy (head distiller of Balcones, Chip Tate) and I were given a private tour by Balvenie’s Malt Master (aka, head distiller), David Stewart and their distillery ambassador, David Mair. And if that wasn’t enough – David Stewart was also in the midst of celebrating his 50th year at Balvenie! Congratulations, David!!!
We truly had a lovely afternoon walking the grounds, geeking out about all things “whisky” and of course – drinking some seriously special drams – a few of which David poured straight from the barrels into our open palms. Luckily, slurping was acceptable because I wasn’t letting a single drop hit the floor!
Below is a collection of photos that I took during the visit. Hope you enjoy!
The Balvenie Castle … not exactly where we were trying to go (it’s not that close to the distillery) but it is quite cool to see. Thanks to Google Maps for accidentally taking us here first!
Oh the Scottish weather!
The sign says, “Welcome To Dufftown” …. phew! Back on the right road and almost there!
We made it!!!
This is the view with our backs to the distillery. Isn’t Scotland just so pretty?
The Malting Floor. One of only about 3-5 distilleries left in Speyside who still have an active malting floor. It’s a lot of hard work, manual labor and expense for these distilleries to maintain so it’s a real treat when you get to see one with your own eyes. Highland Park is another one who malts some of their own barley. I don’t know if there is a single distillery left who currently malts 100% of their own barley… if you know of one – please share in the comments below!
Love their old, red grist grinder!
Inside a giant mash ton
This is what they’re talking about when they say, “wooden wash backs.” Not many places ferment their grains in wood anymore. Stainless steel is far more common.
Check out their shiny gold (ok, brass) spirit safes! This is where the distillate cuts are made. Meaning that during the distillation process, the distiller uses the switches and the hydrometer (the device that reads the % of alcohol content) to move the new make through the stills, the low wines receiver and the spirits receiver. Fancy, huh?
Sorry – no photos allowed of the aging rooms (though they were really cool!) – we need to let that liquid gold get it’s beauty sleep! Off to the tasting room we go!
This was the “planned” tasting round … but as luck would have it, the cabinet doors were opened up and we were treated to a few bonus rounds! David & David gave us to some really special pours which I’ll certainly share my tasting notes to later … so stay tuned!
Needless to say, it was a really special afternoon. Thank you David, David and Chip for the laughs, whisky and lasting memories. This day will stay with me for a very long time.