Upon arrival and after settling into my room, I quickly went downstairs to the bar for a few drams. After speaking with Simon for a few minutes, he said, “you must be Whisky and Tartan!”. Imagine my surprise!! Quite chuffed!
I let him know I wanted to have some whisky I’d never tried before. Along with some of the tastiest mussels I’ve ever tried in a creamy, spicy Thai sauce, here are a few of the fantastic drams I tried. Kavalan cask strength, a delicious Bell's 20 year old bottled in the '70s, and the below from The Balvenie!
On top of running the Hotel, the brothers are currently planning a small distillery in the area, the Dornoch Distillery.
Simon explains, “It will be the smallest of small distilleries but we are designing a versatile set-up so that we can make any kind of spirit. The aim is quality over quantity and the base of our spirit and botanicals will be of the highest order.”
“We want to make a flavour profile and quality similar to that made in the 1950s and 1960s which, in our opinion, was when the best whiskies were produced.”
Despite the gray, misty Scottish weather during my time in Dornoch, it’s an absolutely beautiful place and I will definitely return.