Day one and I’m off to Sydney for an overnight before flying out of Australia.
Day two \240starts with an early morning wake up and checkin at Sydney Inyernational airport.
A little weird to be back on an international flight after all that has gone on in the last two years. It’s busy so lots of people back in the air.
After a lengthy immigration and security process finally through to departure lounge. Security kept my Whisky I was hand carrying - bummer.
Finally on board and up in the air!
Arrive in Singapore for a brief stopover. Haven’t been here for many years. Airport is bigger but it is still hot!
London here I come!
During stopover in Singapore a massive treat, 8 course degustation at Waku Ghin thanks to generosity of Tetsuya.
At least 10 years since I have been here. Wow fantastic and Tetsuya always a fanstastic host even when he is not here.
Staffs knowledge of each dish and its origin is amazing.
amazing, champagne, \240saki and Chardonnay, Marianne, Pinot and Armanac.
Best meal ever!!
What beef
This little pig was one of two in one hecte mr of land in Spain. 42 months aged!
46 year old Armagnac!!!
Firstt stop is to the hotel for \240a shower and then breakfast.
Arrive in London.
Pretty fast through immigration and customs. Still noplace as effiecient as Singapore.
So many people very hard to get close to palace
Flower tributes in Green Park
Quick bit of sightseeing around london
Great meeting with Sukinda at the London Whisky Exchange. What an amazing private collection!
Train from London to Glasgow
The green English countryside
Off to Glasgow
Small port village on our way to ferry terminal onto Islay
Here comes our ferry
Never too early
Full Scottish breakfast
Port Ellen home for a few days
Menu for whisky just has the logos of each distillery
Welcome to Ardbeg. Produced 1.9m litres last year.
Jackie took us around - what a great host.
Owned by Moet Hennessy
Installed new stills
1.4 m litres of whisky and 50k litres gin
All single malt
24 hours a day 5 days a week
108 staff
Alll processes done on Islay
90000 barrels
Rolling 12 month forecast revised every month. Production looking out 45 years
Distilled 1992
Welcome to Lagavulin
Owned by Diagio
Fill casks at 64.5%
2.5m litres a year
Tour goes for an hour
Tasted 5 out of display casks
Use sport thief as a straw
Keep the glass
Tour and tasting conducted in bond store
25 year old- not as much vibrancy as the 17 year Sherry. That was my favourite
Amazing new visitors centre
Tastings booked out
Must be seated for a tasting
Glenfarclas
Legally started 1836
1865 John Grant bought the farm
Family owned
Ian international sales manager took us on an amazing tour
Since 1970s moved to single malt
80% single malt
2.9m litre can do 3.5 is at full production 24/7
Stopped malting in 1972
Waste pot ale is treated and added to stormwater. Is monitored to ensure it is in spec
Can get to -20 in winter with snow
Tasted 1954 out of the cask also 1972
Sometime run out of water which stops distilling
200 markets
Germany biggest by volume Taiwan and Japan by value
Fill cask at 63.5abv
Built in 1890’s
1964- cask £2.2m
Delayed shipment due to cork shortage
Quick visit to the visitors centre
Beautiful gardens
Great visitors centre with bottle your own
Last distillery visit and tour!
Family owned William Grant and Sons
1856
Do some of their own small volume maltings which allows for experimentation.
Do some of their own bottling on site.
Own cooperage.
47 wharehouse
1.5m casks
7.9m litres
39k per day
A portion of that goes into blends
Biggest single malt complex in the world across multiple distilleries
Waste from mash is being used for biomass
5 wash stills and 6 spirit stills
64% abv hearts to fients
38000 litre Solera for a week
Then into 2000 \240for 3 months
Amazing tour and tasting hosted by Lauren
Bye by Scotland and hello France!
Arrive too early to checkin so coffee and lunch
Last time I visited the Louvre we had 30 minutes and this time it’s closed!
3 hour stop over on the way home. Massive airport