This is part three of the Scotland trip – after the islands, we went to Inverness and the infamous Loch Ness, with a monster?
But first we went to Elgin and on the way stopped at an old distillery turned into a museum. Great visit, but boy was it hard to find… The Dallas Dhu Distillery was shut down about 30 years ago and has now been turned into a museum.
The nice thing about being a museum is that you can get closer to equipment, and even peer inside – this is where the hops are mixed with hot water before they are allowed to ferment.
They have restored and preserved several Fermentation tanks.
There are two stills, made of copper as always. Scotch Whiskey is double distilled to get to about 70% alcohol before it is aged. In some cases, we were told that the product of the distillation process has no flavour at all; all the flavour is gained in ageing in oak barrels. However, if this were true, why use high quality grains and water, and where does the “peaty” flavour of some whiskeys come from?
Continue reading “Scotland – Part 3”
(2258 Page Views)