From tours of usually publicly closed distilleries to probing whisky masterclasses and tastings.
I’m sitting here in a state of confusion. The cistus is in flower in the garden, the bluebells are out and the birds are flitting about trying to pick up moss and twigs for nests – while avoiding my cat. The sun is shining out of a cobalt sky. It’s spring. I look away for a second and when I glance up again it’s snowing. Maybe the weather is mourning Prince in the most appropriate manner it can (come to think of it even the clouds look purple).
According to the forecast, the meteorological grief is even greater in Scotland, with blizzards predicted for the next couple of days which should add a certain frisson to this year’s Spirit of Speyside Whisky Festival especially as I plan to be standing on the top of Ben Rinnes on Sunday lunchtime. If you are in the vicinity watch out for details – and bring a dram (memo to self, repack that case and think again about the tiki get-up for the desert island drams night).
But hey, the snow will just add to the magic of this celebration of the region and its whiskies. That’s the joy of the festival. You never quite know what is going to happen.
The Blackening: Neither snow or soot could spoil Speyside's annual festivalOver the years we’ve seen wild ceilidhs in Fochabers [town motto: too whit to whoo, tae Fochabers wi’ you!], and a room of baffled drammers trying to dance to Ziggy Campbell’s Moonhop disco; malt barns have become venues, warehouses turned into elegant restaurants; distilleries normally out of bounds to casual visitors fling their doors open. The public can wield hammers on the shop floor of the Speyside Cooperage, drambling tours of distilleries are organised – and descend quickly into chaos, and the pubs are filled with the languages of the world as glasses are clinked and drams are shared.
The fact that you are unsure of what is about to happen seems appropriate. Speyside isn’t one thing, but many. Its whiskies cannot be easily categorised, rather they occupy every niche of the flavour spectrum. Speyside is light, but also heavy, it is floral, but fruity, it can be smoky or free of peat. Speyside grows barley, it malts and coopers, and smiths copper. Its landscape ranges from the wilds of Glen Livet to the foggy mosses, and the Moray shoreline. How then can its whiskies be identikit? This week therefore is a chance to celebrate diversity, and to rejoice in confusion. I’ll see you there.
- Ardbeg: the resurrection
- Gartbreck ‘doomed’ thanks to land dispute
- Condensers: how do they affect flavour?
- Ardbeg, ‘crap whisky’ and serendipity
- Old Pulteney to withdraw 17yo and 21yo
- Bowmore reveals Rachel Barrie’s replacement
- New whisky tasting notes: Batch 100
- New whisky tasting notes: Batch 101
- Is Irish pot still the new single malt?
- Balvenie Peated Triple Cask new to duty free
Festivals and events 03 May 2016
Tasting note challenge, whisky ice-cream and Ann Miller’s tales of university with Charlie Maclean.
Festivals and events 03 May 2017
Dave Broom looks back on this year’s festival, at the friendship, whisky and lessons learnt.
Latest news 21 March 2017
Visitors can seek out secret stashes of Scotch as whisky taps into the geocaching craze.
Festivals and events 29 April 2017
The second day was filled with exclusive distillery tours, a blending class and raucous dancing.