Day
3 - Sunday 21st May - WORLD CLASS PORRIDGE,
ARDBEG DISTILLERY, ISLAY WOOLEN MILL & EVENING GOURMET TASTING
Today
started with a Scotch Porridge talk & demonstration by Islay resident
Scott Chance (World Porridge making champion), chef proprietor of Bowmore’s
Harbour Inn. Scott can advise on those difficult points such as
‘how much Ardbeg in your porridge’.
This
mornings visit was at The Ardbeg Distillery, where distillery manager Stuart
Thomson provided us a unique insight into how this distillery and local
community has been brought back to life and on the latest expressions to
be created from the stocks of Ardbeg.
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Sunday. The group on the
shore behind Ardbeg Distillery |
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Left to right: L R Bernt
Viklund, Asa Viklun, Hans-Ola Ericsson, Lena Weman Ericsson, David Kassel,
Helena Blanc, Lars Rosdah,l Hakan Cedergreen
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The
Islay Woolen Mill : Afternoon visit to
The Islay Woolen The Mill, built in 1883 (previous mills on the site are
dated 1550), it uses traditional looms that are over 90 years old and has
the only ‘Slubbing Billy’ spinning machine (dated 1820) in existence, as
well as 2 of the UK’s remaining 7 ‘Spinning Jenny’s’. This traditional
working, family-run woolen mill, making country tweeds and with their own
Finlaggan Tartan, has a shop well stocked with its produce
Tonight’s
Tasting : Dinner was at The Harbour Inn
with food matched or cooked with various local whiskies - Focus on Southern
Islay & Heavily Peated malts |
click
here for Day 1
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