Even when setting aside the distillery tour, cooperage visit, and the delectable chance to taste the Aberlour range of single malts in the very environment where they’re made, my Speyside time was still such a blast. The area is absolutely gorgeous, all the food I had was delish, and the hours spent outside communing with nature were as invigorating as they were relaxing. I would have loved to have been able to extend my trip at least a few more days as there was just so much great stuff to see and do. Indeed, I would be so very keen to head back that way again to get to continue discovering this lovely part of Scotland.
Think you’d like to check out the Spey for yourself? Here are some of my ‘more than whisky’ highlights from the few days I enjoyed up that way.
Do
More than anything, it was just really nice for me to explore the great outdoors. The weather was super summery and actually quite hot while I was there, and I got a kick just walking around the villages and along the river, crossing the famed Penny Brig and Craigellachie Bridge, and just breathing in the fresh air and taking loads of photos.
Being Speyside was nice of course, but even better was getting on the river for a short and scenic paddle with British Canoe Union Coach Keith Dickinson of Sporting Scotland – an outdoors activity that’s easy to recommend.
Stay
I stayed at the Craigellachie Hotel, in Craigellachie village a couple of miles from Aberlour Distillery. I’m happy to recommend it … with a couple of provisos though. First the bad news: there was no WiFi during pretty much my entire time at the hotel (and as I understood it this had been the case there for a couple of weeks prior to my booking). If you’re looking for somewhere you can “get away from it all” this might be just the spot. However, if you’re going to need to keep in touch with contacts and do a bit of work while there (as I wished I could have done), you’d best call ahead to find out about the situation with the internet. When you do, see about the availability of rooms not facing the road at the front of the building. I was awakened each morning around 6.15 by all the traffic driving by. Other folks I chatted with who were staying in rooms on the other side of the hotel didn’t have such problems with morning noise.
Caveats aside, I otherwise liked the Craigellachie. My bed, in particular, was commendably comfy. The hotel has been beautifully restored and recently renovated and is ideally located near Dufftown and the historic Malt Whisky Trail. It’s a smart accommodation option to keep in mind for any Speyside activities that might be of interest to you.
Eat and Drink
As much as I’ve grumbled about the traffic and the lack of WIFi at the Craigellachie, I absolutely loved the hotel’s Quaich bar and Copper Dog restaurant. The bar features an amazing assortment of more than 700 whiskies and a fine line up of quality craft beers too, including a couple of extra tasty local brews. Dinner at the Copper Dog was yummy. A main course of Elgin’s Copper Dog sausage and rumble thumps with onion gravy was an especially savoury delight. Banana muffins with toffee sauce and clotted cream ice was a treat as well. Breakfast at the hotel was also really good; I got haggis with my fry up one morning while the other I had a more subdued bowl of porridge with fresh fruit. The bar and restaurant are cosy and there’s plenty of outdoor seating for taking in the stunning mountain views.
Two other great dines during my visit including a very satisfying lunch at the Mash Tun pub on the banks of the Spey beside the Penny Brig (loved the locally sourced hot smoked salmon and black pudding) and a fine feast with a small assemblage of other journos and some brand reps at the Aberlour Distillery’s private Fleming Rooms. This meal featured fresh Scottish produce paired with the Aberlour whisky portfolio made by resident chef, Eric Obry. Obry’s creations impressed. His pavé of baked sea trout with a velouté of wild garlic (paired with 16 Year Old Aberlour) was a delight as was his loin of Auchindoun venison (which incidentally was stalked, shot, hung, butchered and cooked by the chef) with juniper berry reduction, chantrelles, parsnip puree, carrots and potato rosti. If an opportunity should ever rise for you to eat this man’s food – go for it!
I’ll wrap things up soon with one more post in this short series of posts about discovering Aberlour at the Source.
Founded in 1879, Aberlour distillery is located outside of the village Craigellachie about an hour’s drive either way from Aberdeen or Inverness. The whisky made here is indeed fine to drink particular during a scenic Speyside expedition. Find out more at aberlour.com.
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