whisky, water & wild larders
George Smith. To the uninitiated, a name of no importance. But in 1823, Smith of Glenlivet became the first person to apply for a legal licence to produce whisky, which was until then the preserve of illicit stills. Today the ‘water of life’ (Gaelic: uisge beatha) is a £5.5bn business and it’s roots lie firmly in Scotland.
there are over 120 distilleries covering five whisky areas in scotland
Nothing can compare with immersing yourself in the varied history stories and of course, tastes, of these golden treasures – in situ.
Provenance matters when it comes to whisky. And there’s no better way to respect it than with a whisky expert at a private tasting session in one of Scotland’s foremost distilleries.
Believe us, whisky really does taste better here….
scotland's wild larder
Whisky is not the only show in town though. Scotland’s wild shores, fertile fields and untamed expanses are also natural larders, from where world-renowned game, shellfish, salmon and local produce is harvested and transformed.
Swim in Scotland’s clear coastal waters as you hand-dive for scallops with a local fisherman – best cooked fresh on the boat. Or sample the world’s best salmon, Aberdeen Angus beef or venison.
Having satisfied your hunger and slaked your thirst, you can retire for a sleep of real splendour. Stay overnight in a Scottish baronial home, where the sound of pipes and drums is never far away.
Waking in the morning for a traditional, hearty Scottish breakfast.
when to go:
April – October
90 mins from London/7 hrs from NY