The world’s best induction
Breakfast at home, breakfast at the airport, breakfast on the plane, followed by breakfast on-site. Just the start you need before tackling an induction at The Glenlivet distillery on Speyside.
Led by Ian Logan, International Brand Ambassador for The Glenlivet, our tour began in the impressive new distillery, which bristled with technology all controlled by a couple of blokes behind a desk – sort of like a Bond set without any bad guys.
All told, it’s actually quite a simple process this whisky distilling lark. Take a few tons of malted barley, add water, pop it in some oversized wooden hot tubs, add a bit of yeast and finally run it through an upside-down ice-cream cone made of copper. Voila.
Then it was on to the warehouses stacked high with a variety of barrels giving off rich scents of sherry, bourbon and oak. Which made Ian thirsty, so he suggested we head back to the dram room for a taste. Good thinking.
Eleven drams later, including The Glenlivet 12 year old, 15 year old, Nadurra, 18 year old, 21 year old and 25 year old, followed by five competitor whiskies, our noses and palates were well acquainted with notes of pineapple, red apple, sherry, oak, spice, almonds, marzipan, honey, vanilla, peaches, fudge, malt…
And we even managed some work on day two.