Once you have been collected from the pick-up point we will head northwards, enjoying the majestic scenery on our way to our first stop of the day, Edradour, Scotland’s smallest distillery. Located in the glen just above the village of Pitlochry it is a picture perfect location to sample this delicious single malt whisky.
Made by just three men and producing only 12 casks of whisky per week, this traditional whisky distillery has remained largely unchanged since Victorian times. With its rich, deep flavour, smooth, creamy texture and hint of smokiness, Edradour is your perfect introduction to the highland whisky region.
Next we will stop for lunch lunch in the popular highland village of Pitlochry. Here you will be spoiled for choice with the superb range of restaurants and cafes, several of which overlook the town’s famous salmon ladder and hydro dam.
Once you are suitably refreshed we will set off to the Aberfeldy Distillery. Here you will be given a fascinating insight into the Dewar family and their pursuit of whisky perfection. With a vision and determination to promote and sell whisky around the world their mission was a resounding success with Dewar’s White Label the biggest selling brand in the United States!
You will have the opportunity to tour the Dewar’s Museum, blend your own virtual whisky and sample a wee dram of either Aberfeldy single malt or one of their world-famous blends.
The final distillery of the day is the exquisite Tullibardine. Standing proudly in the village of Blackford in the gateway to the highlands, this independent, family owned distillery has been producing handcrafted single malt scotch whisky for decades.
One of the oldest known locations in Scotland for brewing and distilling. Dating all the way back to the 15th century. It was in 1488, when a young King James IV of Scotland stopped by before his coronation to purchase beer from the local brewery, known for producing the finest beer as a result of the local water source. By 1503, the King had granted them a royal charter.
It wasn’t until 1947 that work began to convert the ancient brewery into the Tullibardine distillery. Upon testing the water from the nearby springs, William Delmé-Evans knew he had found the perfect location for distilling whisky. With the fresh, clear water taking 15 years to run down from the surrounding Ochil hills (which formed over 400 million years ago with layers of basalt and red sandstone) into the Danny burn and drawn for use in the whisky making process you really will be taking a sip of history.