I’ve long been wanting to explore some of Scotland’s lesser known Hebrides, and my attention was naturally drawn towards the Isle of Rùm. On the face of it, Rùm seems a hiker’s paradise: no roads, a population of just 20 people, an abundance of wildlife and over 100 square kilometres of nature to explore. The only slight drawback is that Rùm doesn’t boast its own distillery, but we made sure to carry plenty of whisky with us.
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I remember my first taste of Kavalan. It was at a master class during a whisky festival, and Taiwanese whisky was very much a novelty at the time. Since then, Kavalan has gone from strength to strength. Its brand has grown massively, in no small part thanks to the multitude of awards snatched up. So when I marked Taiwan as my next holiday destination, I immediately checked Google Maps to see where the famous Kavalan distillery was located. After a not-so-accidental detour, we found ourselves at the King Car Yuan Shan distillery, as the place is more properly called. The home of such products as Mr. Brown coffee, Buckskin beer, YoGo Fresh yoghurt drinks, and more importantly… Kavalan Single Malt!
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Whenever I’m asked for a recommendation on where to go in Scotland, the Isle of Skye is without fault the first thing that comes to mind. While there’s plenty to see and do on the island, its the beauty and diversity of its landscape that is undoubtedly Skye’s biggest draw. From the lush green hills near the Storr to the jaw-droppingly sheer cliffs of Neist Point, with the dark, foreboding presence of the Cuillins a continuous backdrop, Skye really does have it all. And whisky fans won’t be disappointed either. While Skye stalwart Talisker has been producing quality whiskies since 1830, with Torabhaig distillery there’s a new kid on the block too. In short, plenty of reason for another visit! Of course I’m not the only one with this bright idea, and in fact Skye has been paying a price for its popularity. In order get away from the crowds and to experience the island as it was meant to be enjoyed, I set out into the wild with two friends. Armed with a tent, waterproof clothes and plenty of whisky, we would be spending some quality time on this handsome Hebridean isle.
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Whisky is booming. New distilleries are sprouting like mushrooms, and even old favourites are set to reopen. With the amount of distilleries numbering in the hundreds, you can’t blame whisky makers for trying to stand out from the pack. Therefore, distillers need to sell a story as much as they sell whisky. A remote location, a pure water source or traditional production methods all help to tell this story, so it features prominently on websites and packaging, whether justified or not. But if there is one company that could truly lay claim to the mantle of Scotland’s most artisanal distillery, it would be Abhainn Dearg on the Isle of Lewis.
You’d be forgiven if you’ve never heard of Abhainn Dearg before. In fact, that’s sort of the point. Because Abhainn Dearg owner Mark (Marko) Tayburn has no intention of reaching a global audience. Instead, the aim is to craft a quality single malt for those who truly appreciate the uniqueness of Abhainn Dearg and its philosophy.
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On a previous trip to Islay, I explored practically all corners of the island. And while the scenery is beautiful enough, when you’re on the west coast, you can’t help but shift your gaze across the Sound of Islay, where the Paps of Jura beckon on the horizon, tantalisingly close. But here’s the rub: while Islay boasts as many as eight distilleries, the Isle of Jura has just the one. So inevitably, most visitors are drawn towards Jura’s more famous neighbour for finding out how the Water of Life is made. While this might make sense from a whisky perspective, there are plenty of reasons to give Jura a visit, particularly if you love the great outdoors. Although Jura is the 5th largest island in the Hebrides, it has a population of only 200 people. Bleak, bare and boggy, Jura is the perfect wilderness, a truly remote piece of Scotland located just 10 miles from the mainland. Not that Jura is lifeless; quite the contrary. At any time you may expect to bump into one of the island’s 5000 deer or see a golden eagle soaring overhead. Suffice it to say, I liked Jura’s whiskies, and decided it was time I explored the island on which they are made. In the spirit of full disclosure, I have to admit that I undertook this trip as much as three years ago, before I started this blog. But it’s nice to reminisce over a whisky, so I poured myself a dram of Jura Turas-Mara and started writing.
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Nowadays we mostly know the word cooper from the surname (think Anderson, Bradley or Sheldon). But like so many surnames, the name Cooper is actually based on an old craft or profession. Imagine you’re being asked to come up with your own surname. What would you choose? What defines you? For many people in Medieval times, the obvious choice was their profession, giving us surnames such as Baker, Smith, Potter or Taylor. While some of these professions have continued to be commonplace in the modern era, others have become more arcane over time. The surname Cooper surely falls into the latter category, reflecting the fact that casks are no longer the most common way of storing things. With the notable exception of the wine and spirit trade of course…
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How envious we are sometimes of people like Anthony Bourdain, Ian Wright or Michael Palin. Offered a chance to travel the world, explore new places and try new cuisines. And getting paid to boot! Amazing, right? But now imagine the same job, all the while being able to sample the finest of whiskies at some of the most scenic distilleries. Such was the luck of legendary whisky writer Alfred Barnard. Sure, the geographical spread of distilleries at the time wasn’t very global, and indeed Barnard’s assignment was limited to the UK. But for someone who likes whisky and writing, it still seems like a dream job! Sent out on an epic assignment to chronicle every known whisky distillery in the United Kingdom, Barnard’s grand tour took over two years to complete. The result is considered by many as the most important book about whisky ever written. Despite this, relatively little remains known about Barnard beyond his epic journey.
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Brexit. Who hasn’t heard of it by now? Britain’s attempt to rid itself of restrictive and overbearing EU regulations that have allegedly put a big dent in its budget. But while topics such as freedom of movement, a divorce bill and the Single Market regularly make headlines, Brexit also has many smaller implications that have escaped national attention. But that doesn’t mean there are no local concerns. One issue that Scottish people are certainly aware of, is the impact that Brexit might have on their whisky industry.
And this is hardly surprising, given the importance that whisky plays in the Scottish economy. Exports total around £4.25 billion per year, making up a quarter of the entire UK’s food and drink revenues. The industry supports around 35.000 jobs, with many more added indirectly through tourism. The Scotch Whisky Association (SWA) proudly states that “Scotch whisky is the single biggest net contributor to the UK’s balance of trade in goods, with the EU taking around a third of Scotch whisky exports.” While the first statement isn’t surprising (Scotland can’t actually import any Scotch whisky), the latter part is important. Because it is exactly this relationship with the EU that has fuelled concerns about the fate of Scotch whisky in a post-Brexit scenario.
What’s better than being out in nature, drinking whisky under a clear night sky? Being out in nature, drinking whisky and hiking towards a distillery to drink more whisky! So that’s exactly what I did this summer, along with two friends. Having already done a similar (solo) trip on the Isle of Jura, this time it was Arran’s turn to awe us with its natural beauty. We set out with a tent, sleeping bag, cooking gear and of course a bottle of Arran whisky.
The easiest way to get to Arran is by taking the CalMac ferry from Ardrossan to Brodick, the main entry point to the island. The boat ride provided great views of Arran, often called ‘Scotland in miniature’: gently rolling hills in the south, and more barren and mountainous towards the north. And the north was where we would be going, so our gaze was inevitably turned towards the jagged peaks rising from the sea, rainclouds ominously swirling around their summits.
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If you’ve ever visited Dufftown in Speyside, chances are a local will have proudly told you that “Rome was built on seven hills, but Dufftown stands on seven stills”. And while a cluster of seven distilleries in a village of 1600 people is indeed impressive, there was once a time when Dufftown’s claim to be the whisky capital of the world would have been brushed aside without a second thought.
Nowadays, few whisky fans make the long drive down the Kintyre peninsula. In fact, many are even unaware that Campbeltown is a whisky region in its own right. And this is perhaps not surprising, given that there are now only three distilleries operational. How different this once was. In its heyday, Campbeltown was the undisputed Whisky Metropolis (to use Alfred Barnard’s words), boasting no less than 26 distilleries. Coming in by sea through the Campbeltown Loch, the sight of all those chimneys belching out smoke must have been quite something to behold. The town, never housing more than a few thousand inhabitants, was a bustle of whisky making activity, buildings blackened with soot and the smell of peat reek permeating everything. So successful were Campbeltown’s whisky barons in attracting the business of large Lowland blenders such as Johnnie Walker and Dewar’s, that by the 1890s, Campbeltown boasted the highest per capita income anywhere in Britain. And not only the local economy was thriving. Converted into today’s money, every inhabitant was contributing the equivalent of £30.000 a year to the Treasury in excise duty. Clearly, Campbeltown distillers were getting things very right. The sky was the limit and one could not imagine a Scotch whisky industry without Campbeltown at its forefront. But fast-forward 30 years and Campbeltown paints a much bleaker, more desolate picture, one of financial struggle, distillery closures and rampant unemployment. At its very lowest point, only Springbank distillery remained open, and even they ceased production for a few seasons. How did Campbeltown’s fortunes reverse so dramatically? What were the factors that brought down this mighty force in whisky making? And what might the future hold for this proud town that once lived and breathed whisky? This is a story of impossible highs, heart-wrenching lows and glimmers of hope on the horizon. This is the story of the Campbeltown boom and bust.
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