Discovering Oban Distillery, Scotland's Old Gem
The Oban Distillery is one of the oldest surviving distilleries in Scotland. Nestled between the rocky hills of the coastal Oban lies a slice of paradise for whisky lovers. The distillery is one of the smallest of its kind to produce single malt Scotch whisky by using “worm tubs”, a traditional method of crafting Highland malt.
If you want a taste of unique Oban whisky straight from the cask made of sherry and white oak, head straight to Scotland, and witness the distillery’s whisky making process. The distillery offers an interesting tour for whisky lovers. The visitors get to explore the warehouses and taste whisky in the Distillery Manager’s office.They also provide tailor made tours that are available on request and come with well-informed guides. The tour welcomes you with a sample of fine Oban Malt paired with food and ends with the distribution of souvenirs to its visitors. The tour is available throughout the year and it is recommended to book them in advance.
The quaint and idyllic Oban has many tourist attractions in the surrounding areas. You can spend your day by exploring Kerrera, the closest island to Oban or wander through the beautiful gardens, beaches and the ruins of Gylen Castle. Oban is also a great place for seafood lovers, it is, after all, Scotland’s Seafood Capital.
Van Brunt Stillhouse: The Artisanal Whisky Haven
Van Brunt Stillhouse is an artisanal brewery located in Red Hook, Brooklyn, New York. Named after Cornelius Van Brunt, one of the neighbourhood’s founding fathers, it dates back to the pre-Prohibition era. The distillery sources local ingredients for its whiskies, which have a mash bill of a minimum of 51 percent rye. They are unfiltered, and aged in charred oak barrels of American oak. There are four main types of whiskey that are produced here.Read More
Bakery Hill Distillery, Australia
Having been constantly told over the years that no other place in the world can produce as good single malt whiskies as Scotland, David Baker, a former food scientist, was irked so much, that he began distilling whisky from 1999. He thought if one could understand the process of whisky making at a molecular level, it might be possible to replicate some of the best single malts from Scotland. With that in mind, he followed the traditional procedures which have been practiced for centuries now, and acquired equipment from some of the leading engineering firms from UK. Since he believes that the most important part of the distillery is the still, and that every dimension in the still influences the flavor, aroma, and the character of the whisky, he took great effort in designing the stills. That is how Bakery Hill distillery was born in Victoria, Australia.Read More